What a fantastic evening at Nostrana! Everything here is quality, from the Staff to the food.
We were warmly greeted by the Hostess as soon as we arrived, and despite a full restaurant and no reservations for a 7pm dining time, they quickly scrambled to seat us. We were offered several options within ten minutes, and ended up choosing to wait a bit longer for seats at the pizza counter, watching all of the chefs in action (great fun!). The Hostess was very accommodating and helpful, and served us refreshing Moretti beers as we relaxed on the couches in the large and comfortable waiting area.
The menu is extensive and features impressive and inventive dishes under every course. It is seasonal, so it changes periodically. Nostrana focuses on local, simple, honest ingredients, and with every bite you will feel that love.
Our waitress was great. Attentive without hovering, and knowledgeable about the menu. She selected a great bottle of red wine (their list is extensive, to say the least, with wines from every Region in Italy) to go with pizza upon our request. We chose a Barbera D’Alba (Fontanabianca 2007) and it was right on the money.
For antipasti we chose small plates, including: Bruschetta (w/roasted yellow peppers, capers and tomatoes) and Eggplant and pesto gratin (topped with parmigiano). Every bite was amazing in texture, temperature and taste. Next time we will try the Formaggi, which is served with wildflower honey, fig & walnut salami, and house made crackers!
We had been talking about going to Nostrana for awhile, specifically for the wood-fired aspect. I, however, had no idea that this place would have…get ready for it…the BEST PIZZA in Portland! A mighty bold statement for a pizza connoisseur such as myself, but Nostrana truly delivers. I have not had anything close to such an Italian-style pie as this place. A light, basic tomato sauce combines beautifully with the perfect amount of cheese (housemade mozzarella that is) and toppings, all atop a wonderfully thin crust (with ample flavor and perfect char on the ends). Nothing overpowering or loaded, the way it should be before Americans got a hold of pizza and “supersized” it. The ingredients taste so fresh you would think you were eating straight from the garden, completely reminiscent of my pizza eating adventures in Italy. To add to the authenticity, the pies are served uncut, as in Italy, and you are offered both knives and scissors for cutting (so you can kick it old school or modern style). For the pizze, we chose the Margherita and the Diavola (spicy sausage, pecorino, garlic, lemon oil and arugala), and both were sheer pleasure. I could have ordered one of every pie if my stomach could have expanded more!
Desert has to be mentioned, as I think Armando died and went to heaven upon demolishing his Pizzeria Mozza’s Butterscotch Budino, with salted caramel. Budino is Italian for pudding, and this was the richest, creamiest, most delicious pudding we have ever tasted. Divine and an absolute must try. I enjoyed the housemade Stracciatella Gelati, which was a fresh mint explosion!
Pricing is dead on for the quality of food Nostrana serves…we left feeling ridiculously full and happy for much less than expected. What a treat!
On the way out we were bid goodbye by the Manager, and we explained how delicious the food was and what great service the restaurant had provided. He was gracious and thanked us for our business.
It also should not go without mentioning that Nostrana Executive Chef Cathy Whims was nominated for a 2010 James Beard Award. After all of this, do you seriously need another reason to visit Nostrana? I didn’t think so, now get to it.
