Coquine: Portland, Ore.
A profile on the seasonal, low-waste restaurant
A Profile on the seasonal, low-waste restaurant
At Coquine, food and drink menus continually evolve with the seasons. The restaurant is committed to sustainable practices and responsible sourcing from local farms and is a ZeroFoodPrint business. My favorite thing to order is their fried egg breakfast sandwich with rosemary-shallot butter and Calabrian chiles on brioche :’)
Zero Foodprint (ZFP) businesses and their customers help farmers turn bad carbon into good carbon: carbon farming, also called regenerative farming, restores soil biology, which naturally pulls tons of carbon, literally, out of the atmosphere, brings soil back to life, and replenishes nutrients.
ZFP restaurants and other food businesses add a few cents per meal to help farmers implement carbon farming projects through grants from their Restore programs. It’s amazing to see restaurants supporting initiatives like these on their own accord. You can find other ZFP restaurants here.
While Coquine’s menu changes weekly, we wanted to share a peek into what a typical spring menu might look like:
Potato gnocchi with fresh sheep’s cheese, green garlic, fava greens, and morels
Little gem romaine lettuce with shaved radishes, tangerine, charred scallions, and a creamy sesame dressing
Wild rice with parsley, chervil, chives and mint, roasted leeks, parsnips, and toasted walnuts
Carrot soup with Jimmy Nardello peppers and green garlic pesto, toasted pine nuts, and black lime yoghurt
Olive oil semifreddo with blood orange, vanilla, and cardamom mousse
You can order takeout here. Enjoy!