Blog Archives



A civilized lunch – the countdown is on!

Posted on October 16, 2014 in Uncategorized

A hot Reuben of house-corned brisket loaded with swiss cheese and finished with Russian dressing. The smoked chicken pasta with carmelized onions dressed with house-made parsley cream. Caesar salad paired with celery root soup and micro greens. A black bean burger with chipotle and pickled vegetable. Just as we admire the beauty of autumn but know it inevitably leads to the season of warm weather fasting, we must say a…


Soter Vineyards Wine – Featured wines through November 18th

Posted on October 16, 2014 in Uncategorized

The Willamette Valley is Oregon’s most recognized appellation for cool climate varietal wines and is famous for producing exceptional examples of the classic Burgundian varietals, Chardonnay and Pinot Noir. In the Northern part of this region, referred to as the North Valley, are sub appellations including Dundee Hills, Ribbon Ridge and Yamhill-Carlton. This area is rich in diversity of terroir over the rolling hillsides of vineyards. Wine gowers James Cahill…

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Fine Dining Meets Handmade Tableware

Posted on October 2, 2014 in Uncategorized

Acclaimed Chef Derik Moran and the Dakota will present a collaboration of fine cuisine on handmade tableware made by American maker | designers. On October 9th, twenty people will have the opportunity to experience five courses of locally sourced food served on artisan ceramic, glass and metal. This dinner experience will be a novel way to exemplify the discourse surrounding the sustainability of local food and craftspeople. Handmade tableware elevates…


October Artist Wine Lunch

Posted on October 2, 2014 in Uncategorized

The Dakota’s October Artist Wine Lunch will be hosted Wednesday the 8th, and will feature special guests, Al Stewart and Brian Sypher of Soter Vineyards. You will have the opportunity to sit down for lunch and chat with Al and Brian while enjoying a 3 course menu designed by our Chef Derik Moran, and paired with wines by our Sommelier Martina Priadka. Guests also receive a truffle created by Pastry Chef Katie Elsing. This…

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November Foodie Nights

Posted on September 22, 2014 in Uncategorized

Foodie Nights are floating nights for food lovers at the Dakota – check for upcoming foodie nights.  Foodie nights feature the seasonal menu, along with features and specials by Chef Derik Moran, with sweet treats by pastry Chef Katie Elsing, $10 select bottles of wine and no cover for music. The month of November features Foodie Nights with Charmin & Shapira on the 3rd, Travis Anderson on the 4th,…


Philosophy and Wine

Posted on September 18, 2014 in Uncategorized

It is commonly agreed upon that true art is something that takes time to develop. A deliberate attention to details, fed by a passion for the process and love for the final creation, must sometimes be paid to the art of the creation – not just the outcome. In wine, this philosophy is demonstrated by several key elements. An understanding of the earth that nourishes the vine. The attention and…


A silent acknowledgement of the shared experience

Posted on September 18, 2014 in Featured Food Item, Uncategorized

“Dining partners, regardless of gender, social standing, or the years they’ve lived, should be chosen for their ability to eat – and drink! – with the right mixture of abandon and restraint. They should enjoy food, and look upon its preparation and its degustation as one of the human arts.” – MFK Fisher In the creation of all things nourishing, one must examine the basic needs nourishment fulfills. The common…


Red Baraat

Posted on September 17, 2014 in Uncategorized

Bhangra Brass Funk “Red Baraat have a studied multi-ethnic cool reminiscent of other New York world fusion acts like Gogol Bordello and Yerba Buena.”  — Songlines Sunny Jain’s dhol (dance drum) and brass ensemble Red Baraat plays a hard driving blend of North Indian bhangra rhythms with elements of jazz, go-go, brass funk, and hip-hop. But to truly feel the beat of Red Baraat’s drum, it must be experienced live.…

In The Kitchen

Posted on September 11, 2014 in Uncategorized

Caramel Apple Éclair Warm, spiced apples. Tender, flaky crust. A scoop of cool, creamy vanilla ice cream. A slice of apple pie is a sure sign that fall is arriving. Here at Dakota, Pastry Chef Katie Elsing is turning a fall tradition on its head by re-imagining that slice of apple pie as a composed Caramel Apple Éclair. Made from pâte à choux, a versatile pastry staple, éclairs are a…