The upscale bar and restaurant venue at the corner of Bond and Minnesota has transformed with its latest opening, Amaterra Kitchen + Social Club.
Having taken over from Domaine Serene earlier this year, this new establishment offers a blend of historic charm and modern elegance.
At its heart, Amaterra Kitchen + Social Club emphasizes wines from both the Amaterra and 51Weeks brands, sourced from the winery located in Portland’s west hills.
The innovative winemaking process employed here utilizes a patent-pending method with bridge cranes, which allows for a gentle handling of fruit to enhance the quality of the final product.
Guests can expect a curated selection of wines alongside a thoughtfully designed menu featuring appetizers, salads, and signature dishes.
During a recent visit, the wines were sampled alongside a variety of culinary offerings, inviting patrons to experience the best that Amaterra has to offer.
The first taste was the Sparkling Rosé of Barbera from the 51Weeks imprint, a delightful pink drink that complemented the evening’s grilled shrimp appetizer, which was adorned with roasted garlic aioli, harissa, and a smoky tomato jus served on polenta.
Within the appetizer selections, the wagyu carpaccio stood out thanks to its unique flavor profile enhanced by a South Carolina BBQ sauce, served with fresh cucumber, snap peas, chives, tempura, and citrus aioli.
Diving into the main courses, the standard tasting flight began with a Dundee Hills pinot gris from 51Weeks, followed by a Willamette Valley chardonnay.
The chardonnay, with its rich flavor, paired seamlessly with an appetizer of beets served atop smoked trout, creating a refreshing main course suitable for a warm summer day.
As the tasting transitioned to the pinot noir offerings, recommendations from the staff led to two signature dishes: scallops paired with pork belly and pickled shimeji mushrooms, and the chicken-fried pork chop served with collards, polenta, and spiced pepper jam.
The scallops were perfectly seared, boasting a delightful chew, while the pork chop, encased in a chicken-fried batter, left a memorable impression.
For those who appreciate medium-bodied reds, 51Weeks’
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