Grilled octopus with watermelon gazpacho, salted plums, and preserved lemon. Plantains and Neah Bay black cod. Unexpectedly great things—and a few offbeat experiments—happen when chef Edouardo Jordan applies his Southern upbringing, Italian salumi training, and French-toned fine-dining background to our Northwest seasons. His original restaurant presents these arresting plates in an airy room in Ravenna, complete with an Edouardo Jordan version of a kids menu (einkorn grains with ricotta, scrambled hen egg with edible flowers).