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Open Tuesday to Sunday (503) 555-0142 418 Copper Lane Walk-ins welcome at the bar
Copper Lane Kitchen
(503) 555-0142 418 Copper Lane, Hollis Park Write to us
Book a table

How we cook, and why it changes

An oak grill, a bread oven that runs from 5 am, and a menu written around what twelve farms bring on Wednesday.

Open Tuesday to Sunday (503) 555-0142 418 Copper Lane

Three fires, one kitchen

Most of what you eat here has been near a flame we lit that morning.

  • The oak grill

    Lit at 3 pm, cooking by 5. Steak, steelhead, chicken thighs and most vegetables. Split oak from a mill in Estacada, never gas.

  • The bread oven

    On at 5 am for June's sourdough, then the galettes and the chicken. It holds heat into supper service.

  • The stove

    Stocks, sauces and the risotto. Bones from the chicken become Thursday's broth.

From the pass this week

We don't use food photos. These sketches match the plates as they leave the kitchen.

See the menu
  • House sourdoughOut of the oven at 6:40 every morning
  • Delicata squash soupOn the menu until the squash runs out
  • Steelhead with clamsFrom Tidewater, landed Tuesday
  • Olive oil cakeJune bakes two a night

How local, in numbers

We track what we spend and where. Summer is easy. Winter means roots, grains, and what we put up in August.

Produce from within 50 milesShare of what we buy, by month, last year. Summer is easy; winter is roots, grains and preserves.
38%Jan44%Mar61%May78%Jul82%Sep57%Nov
Show the numbers
Share of produce from within 50 miles
MonthShare
Jan38%
Mar44%
May61%
Jul78%
Sep82%
Nov57%
Where this week's produce comes fromBy what we paid, week of November 2.
64%local
  • Within 50 miles64%
  • Rest of Oregon18%
  • Washington10%
  • California6%
  • Further away2%

Dietary needs

What the marks on the menu mean, and what we can and can't promise.

V Vegetarian
No meat, fish or animal stock. May contain eggs and dairy.
VG Vegan
No animal products at all, including honey and butter.
GF Without gluten
Made without gluten-containing ingredients, in a kitchen that bakes with wheat every day.
N Nuts
Contains tree nuts or peanuts. Most can be left off; ask.

Severe allergies

Call us before you book at (503) 555-0142. We'll tell you honestly whether we can cook for you safely.

  • 5 amwhen the bread oven goes on
  • 35minutes for the half chicken, start to table
  • 12farms and makers on this week's menu
  • 1deep fryer, and it only ever cooks the fries

If the squash is good, it's on. If it isn't, it waits a week. That's the whole system.

Mara OkaforChef and co-owner

Taste it this week

The menu changes on Thursday. Book a table, or sit at the bar and watch the grill.

Book a tableCall (503) 555-0142

Part of the Design Systems Library