Animation Text
Words that arrive one by one — exactly when you want them.
Sixteen entrances by letter, word or line, plus a fill that follows the scroll.
Video guide
See it built,
step by step.
The live demo first, then adding the Animation Text block to a page and its main settings, and the phone view.
Verdant · Restaurant & Café · Portland, OR
Cooked from the season, served by the garden.
A vegetable kitchen on SE Hawthorne. Six small farms in the Willamette Valley drop off before 9, and that is more or less how the menu gets written.
Lunch
Tue–Sun, 12–3
Dinner
Tue–Sun, 6:30–11
Café
Daily, 8–11:30
Green tomato, cucumber and lime-leaf salad. This week’s opener.
Our story
Verdant opened in 2019 as a twelve-seat counter with one wood oven and a borrowed fridge. We now cook for about two hundred people a night, and every vegetable still comes from less than sixty miles away.
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Partner farms in the Willamette Valley
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Furthest any vegetable travels to us
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Dishes on the menu each season
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Food sent to landfill since 2023
The menu
The autumn menu
October 14 to December 8, give or take a frost. Any dish can be made vegan if you ask. We don’t add a service charge; staff are paid properly.
Wood-roasted pumpkin, brown butter, thyme.
Small plates
Charred okra, tamarind
Smoked chile salt, crisp shallots, curry leaf.
$14
Green tomato salad
Cucumber, lime leaf, toasted peanuts, mint.
$13
Beetroot hand pies
Flaky rye pastry, green-tomato chutney.
$11
Chard & white-bean soup
Parmesan rind broth, garden herbs.
$12
From the wood fire
Roasted pumpkin
Brown butter, thyme, pumpkin-seed dukkah.
$22
Eggplant, slow-cooked
White miso, sesame, burnt-onion yogurt.
$24
Steelhead, cedar plank
Hazelnut brown butter, farro, lemon.
$34
Market vegetables
Whatever the farms sent today, with salsa verde.
$20
Daniel Reyes in the kitchen, 7:40 on a Tuesday morning.
The kitchen
“I write the menu on Monday, after the farms tell me what is ready. If the okra isn’t good this week, it simply doesn’t go on a plate.”
Daniel Reyes
Head chef and co-founder
Daniel spent nine years cooking in San Francisco and Copenhagen, then came home to Portland and co-founded Verdant with his sister Ana. His crew of fourteen pickles, ferments and bakes nearly everything here. Yes, the butter too.
A day at Verdant
From the first pour-over to the last candle.
The café opens at eight with coffee from Kettle & Pine, six blocks up the street. Around six we swap the laptops for candles.
8:00 – 11:30 am
Morning café
Pour-overs, croissants, grain bowls and the papers.
12:00 – 3:00 pm
Lunch
A short menu of four plates, out in under twenty minutes.
3:00 – 6:00 pm
Bakery hour
Cardamom buns, tea and whatever is left of the sourdough.
6:30 – 11:00 pm
Dinner
The full menu, a long natural wine list and a very good negroni.
Private dining
The Glasshouse Room, for long tables and longer evenings.
A room behind the kitchen garden with its own door off 32nd Ave. People book it for birthdays, rehearsal dinners and the occasional board meeting. Daniel will sit down with you and plan the menu.
The Glasshouse Room set for a December supper of twenty.
“
The best vegetable cooking in Portland, and quite possibly the West Coast. Order the pumpkin, then order it again.
Rose City Table, Spring Dining Guide, March 2026
Northwest Plate
Restaurant of the Year 2025
Hawthorne Weekly
“Go for the bread, stay for the okra”
Pacific Table
Where to eat in Portland
Cascade Food Awards
Best plant-based menu 2026
Events & catering
Supper clubs, weddings
and long Friday lunches.
Our grazing table for a garden wedding in Lake Oswego, 140 guests.
Weddings, launches and office lunches for 30 to 400 people, anywhere from Vancouver to Wilsonville. We bring the plates back washed.
14
Nov · Fri
Winter harvest supper
Seven courses from the valley’s first winter greens, one long table.
$165
29
Nov · Sat
Bread & ferments class
A morning in the bakery with our pastry chef, Hannah Brooks. Lunch included.
$95
06
Dec · Sat
Natural wine evening
Five growers, five pours and small plates from the wood oven.
$120
20
Dec · Sat
Holiday pie brunch
Twelve winter pies, from pear-ginger to sweet potato.
$55
Recipes and notes from the kitchen notebook.
Producers
A Saturday at Ruth Miller’s farm in Canby, where our greens begin
Oct 18, 2026 · 7 min read
Recipe
Our house sourdough, with Oregon wheat and a ten-year starter
Oct 4, 2026 · 12 min read
Recipe
Three salads for the last hot week of the year
Sep 21, 2026 · 5 min read
Reservations
Your table is waiting.
Book online up to sixty days ahead. Seven or more, or the Glasshouse Room? Call, and ask for Mel.
Find us
3127 SE Hawthorne Blvd
Portland, OR 97214
Portland, OR 97214
Open
Café daily from 8
Kitchen Tue–Sun
Kitchen Tue–Sun
Write
table@verdantpdx.com
events@verdantpdx.com
events@verdantpdx.com
Give a dinner
From $45. We email it in a few minutes, or print it on our letterpress card and post it.
