Bar Avignon / Portland / RESERVATIONS
The idea of farm-to-table is second nature for most Portlanders. However, it is something Randy Goodman and Nancy Hunt, co-owners of southeast Portland’s Bar Avignon, take even a step further: seed to plate.
The Broken Fence Farm is nearby and provides some of the food that appears on the strong, eclectic menu. The garden gets its name from the broken, rickety fence that surrounds the impeccably planted produce.
Goodman told Oregon Wine Press “Instead of farm-to-table, it’s seed to plate.” “Nancy sources the seeds after talking with the chef about what we want; then we plant it, grow it and harvest it.”
Arugula, summer and gem lettuces and spinach are just some of the items that the garden provides. Fresh ingredients are the lifeblood of Chef Eric Joppie’s ever-evolving menu. You’ll also see fresh Oregon tomatoes and frisee as options.