Eli dahlin olr1nk

In the early recipe testing days of Damn the Weather. Photo via Damn the Weather Facebook

At the end of June, Eli Dahlin walked away from Damn the Weather, the Pioneer Square cocktail-focused restaurant he opened with former Rob Roy barman Bryn Lumsden. Since then, we’ve heard whispers that Dahlin was headed south to Portland. Those whispers are indeed confirmed as our sister magazine, Portland Monthly, has the details on what’s next for Dahlin.

Before he helped garner national praise for Damn the Weather with blood sausage sliders and chicken-fat fries, the chef spent four years at the Walrus and the Carpenter with the James Beard award-winning chef, Renee Erickson. And previous to his oyster bar days, he worked for restaurateur Ethan Stowell at How to Cook a Wolf.

All of this resume checking to say, Dahlin is bringing some serious chops to Portland.

Come August—restaurant-opening gods willing—the Seattle chef will head the kitchen at Portland’s first all-natural wine bar and restaurant, Dame, where he will be crafting a Mediterranean- and European-influenced menu.

You may want to put this on your to-do list for your next trip to Portland.

 

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