Cafe : Italian : Southeast Portland, Oregon

Brunch Menu

2010-02-27T20:42:52Z

Brunch Saturday and Sunday 9-3

Our eggs are fresh from Sweet Briar Farms
Our bacon, sausage, pancetta, quick breads and panettone are all house made

Frittata with mushrooms, arugula, mascarpone cheese and truffles 9

Frittata with sopressata, Mama Lil’s peppers and Talleggio cheese 9

Smoked salmon scramble with fennel, red onion and crème fraiche 9

Strata– bread and egg custard with mushrooms, and bacon. Topped with a poached egg 8

Poached eggs over polenta & pancetta hash with leeks, fennel and piquillo peppers 10

Sage and Parmesan biscuit topped with Van de Rose ham and Italian sausage gravy 8

Panettone French toast with Amaretto syrup, pear compote & whipped cream 9

Poached eggs over creamy polenta with garlicky braised greens 8

Sides

Fennel bacon 4

Roasted gremolata potatoes 3

Roasted seasonal vegetables 5

Braised greens 4

House made sage biscuit 3

Scone or quick bread of the day 3

Two farm eggs poached or scrambled 4

Sandwiches-

Mozzarella, preserved tomatoes and rapini 7

Albacore tuna salad with capers and lemon 8

Bresaola, Robiola and Arugula 8

Van de Rose ham, Fontal and pear 8

Braised wild boar, pickled onions and provolone piccante 9

Brunch Cocktails

Belmont Bloody Mary 7
Pepper infused Monopolowa, Spicy thymetomato juice

Piccante Carotini 8
Stoli citros,fresh carrot juice with toasted cumin simple & cayenne sugar rim

Apricot Mimosa 8
Prosecco, Amaretto, apricot puree

Brunch Starts Saturday February 27th....

2010-02-12T00:29:38Z

Are you tired of waiting in line for great food and atmosphere? We are too, so we've decided to give SE Portland another brunch destination. Accanto will be opening for brunch on Saturday February 27th serving from 9am-3pm a different brunch inspired menu both Saturdays and Sundays. We hope to see you soon!

Happy Hour starts February 1st and new hours!

2010-01-30T02:21:59Z

Accanto will now be open until ten on the weekdays and midnight on the weekends starting February 1st.
Happy hour is also starting this month! Hope to see you soon.

Happy Hour

3pm-6pm

9pm to close weekdays

10pm to close weekends

Food

Salumi and Formaggi 1.5 per selection

Marinated Olives 2

House Focaccia with herb infused olive oil 3

Winter Greens with pickled root vegetables and parmesan 5

Soup of the Day 5

Preserved tomato, mozzarella and rapini Panini 5

Fritto Misto of seafood, lemons, olives and fennel 6

Drink

Draft micro brews 3.5

Happy wine red or white 5

House infused cocktail 5

Welcome to Accanto!

2009-11-30T19:00:27Z

A slice of Italian café life can be found on the corner of SE 28th and Belmont with the opening of Accanto, a casual enoteca with a strong emphasis on local, seasonal ingredients and soulful Italian cooking. Owned by the team re-opening Genoa Restaurant, Accanto will inhabit a formerly vacant space in the historic Genoa Building. Sitting virtually empty for the past three decades, the space has received a complete renovation by a trio of Portland design and architecture firms eager to resurrect a quiet neighborhood corner. Accanto will offer this inner eastside community a friendly place to share an espresso, a glass of wine or stuffed foccacia warm from the oven.

With Executive Chef David Anderson overseeing the kitchen, Accanto will feature many house made ingredients – from spinach pasta and fresh mozzarella to salumi and grissini. Offering several small dishes for sharing and a handful of entrees, Accanto’s menu will change with the seasons. Inspired by the many neighborhood enotecas he visited throughout Italy, chef David Anderson wanted to create Portland’s version of this communal gathering space where the food and ingredients are of the highest quality. There is even a cozy space in the back of the cafe stocked with culinary resources – from magazines and cookbooks, to news about local food and farm organizations. Interested foodies can even browse through the Genoa recipe archives from the past thirty years.

Accanto’s wine list draws from Europe, as well as the Pacific Northwest; guests can also choose from Genoa's extensive bottle selection. The beverage list features cocktails made with spirits from local distillers, as well as Italian Grappas and digestivos. Since we live in the greatest beer city in the world, local microbrews will always be on tap.

Accanto is a place that has been waiting to happen. After many years in the making, this quiet neighborhood corner will finally come to life. We hope that you can join us and be a part of our community.

Meet the Accanto Team

2009-11-30T18:59:03Z

Chris Grant, Bar Manager

Chris has been in the restaurant business for over a decade. He made his way to Portland via Minneapolis and Vail, Colorado, although Wisconsin blood still runs through his veins. After starting off at the Heathman, he left to further his career at Fenouil and Belly. Accanto is the fourth restaurant he has opened from the beginning. Chris is passionate about working with local ingredients and spirits; he is guided by what’s in season, creating a fresh expression of standard cocktail classics. He and his wife live in Southeast Portland.

Favorite ingredient:“Fresh herbs and fruit as a garnish or infusion.”

Travis Dickinson, Sous Chef

Travis first discovered the restaurant business at the age of 15, washing dishes at the Coeur D’Alene Resort. He came to Portland to enroll in the Western Culinary Institute, graduating in 2000. When possible, Travis took the time to travel, eating his way through Napa, San Francisco, Las Vegas, and Europe. He was hired as sauté cook at Hall Street Grill in Beaverton and worked his way up to Chef de Cuisine. After nine years at Hall Street, Travis realized it was time to further develop his craft and came to Accanto with a desire to work with the best ingredients and learn new skills.

Favorite ingredient: “Fennel is my middle name.”

Robert Fuller, Lead Bartender

Robert arrived in Portland by way of Northern California and fell in love with the landscapes of the Northwest. After assisting in the openings of Romano’s Macaroni Grill, he found that he felt more at home in independent restaurants. He spent time mixing at Carlyle Restaurant, worked seasonally at Meriwether’s, and is an active member of the Oregon Bartender's Guild. Robert then began to work part-time as an adolescent counselor in 2008 while tending bar. Most recently, he spent the summer season at Newport Seafood Grill on the Waterfront.

Favorite ingredient: “The various kinds of Vermouth and Bitters available – they’re so versatile so that no matter what base spirit you're working with, you can change the direction of the entire cocktail with these two ingredients.”