NOISETTE
Reserve with OpenTable^®

April 18th, 2013
For Eater Burger Week, chef Tony Demes of Noisette decided to step out of his comfort zone of French-inspired small plates and make the mother of all burgers: the "Foiegyu," Wagyu beef topped with a generous slab of seared Hudson Valley foie gras.
Read the feature.

February 2013
Based in a century-old home on the edge of the trendy Nob Hill neighborhood, Noisette is drawing a following for plates that combine Northwest ingredients with classic French technique.
Read the feature.

January 18, 2013
A Four Diamond restaurant is geared to individuals in search of a distinctive fine-dining experience.  Often orchestrated by an executive chef and an accomplished staff, menus reflect a high degree of creativity and complexity, using imaginative presentations to enhance high quality, market-fresh ingredients.  The equally proficient service staff demonstrates a strong desire to meet or exceed guest expectations.  A wine steward is typically available to provide menu-specific knowledge on wine selection.  The ambiance is highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression.
See award page.

January 2013
"This is what a real French restaurant should be" coo connoisseurs of "accomplished" chef Tony Demes' NW Portland "don't-miss", whose "exceptional", expensive tasting menu, "well-sourced, creatively prepared" à la carte dishes and wine list that "does them justice" remind some of his erstwhile 1990s eatery, Couvron; it's all set in a "petite" space overseen by an "exceptional" staff, further reasons it's a "treat" for a "special occasion, or just a serious foodie" experience. Read more.

December 27, 2012
Twelve months and many rave reviews later, Demes chats with Eater about Noisette's auspicious anniversary, the importance of restaurant real estate, and plans to reveal a less "safe," "more daring" menu in 2013.
Read the article.

October 16, 2012
Thank you Portland Monthly for naming us "The Best (Only?) Place to Feel Like a Grown Up"
Read the article.

March 23, 2012 
"In a city of casual gastronomy, fussy french cuisine looks fresh."
Read the review.

February 1, 2012
"In a town that rightfully prides itself on its whimsically homegrown fresh-local-casual approach to dining—we have achieved in only 15 years something of a genuine regional cuisine—Noisette manages to be both appropriate to the city and something that we nonetheless mostly lack, which is true high-end traditional fine dining."
Read the review.


February 10, 2012
"But they're still about Demes' very considerable skill, his intensity of flavor and his mosaic-like presentations. His dishes are elaborate, especially in Portland terms, and there aren't a lot of other local places offering eight-course tasting menus."
Read the review.