nobleoni Cafe at OCAC

Now Serving Dinner

HOURS:
Lunch      11:30 am - 2:00 pm        Weekdays
Dinner       5:00 pm – 9:00 pm        Monday - Friday
Brunch       9:30 am - 1:30 pm        Sunday  


RESERVATIONS: for groups of six or more    PHONE: 503.297.1480

nobleoni opened on the campus of Oregon College of Art and Craft (OCAC) in January 2014. With Chef Leather Storrs at the helm of kitchen and menus and joined by co-owners Courtney Storrs (his wife) and Kimberly Bernosky, the restaurant now serves lunch, dinner and Sunday brunch (see hours listed above). The three also own the restaurant Noble Rot located on E Burnside Street in Portland. Dining at nobleoni may be inside or outside on the beautiful patio when the summer weather beckons. Look for Leather to change up the menu weekly and seasonally to reflect what is fresh whether from local purveyors or his own 3,000 sq. ft. rooftop garden atop Noble Rot. He’s already planted tomatoes on OCAC’s meadow with much more to come. We look forward to seeing you this summer! 

nobleoni Dinner Menu*
• Marinated olives | Roasted Spanish almonds | Bread and butter

• Snap peas with fava dressing, pickled shallots & bacony bread crumbs
• Harissa roasted carrots with yogurt, chick peas, dill, mint & sesame seeds
• Ploughman’s: pimento cheese toast, roasted garlic, salami & some pickled stuff
• Mixed greens with sunflower sees & red onion, blue cheese or vinaigrette
• Soup of the day

• Portabella stuffed with goat cheese, leeks & bread crumbs; porcini & arugula
• Braised chicken with preserved lemon, green olive, spring onions & potatoes
• Roast Salmon with zucchini, quinoa & basil; blistered tomato & butter sauce

• Flourless chocolate torte with boozy cherries
• Strawberry shortcake
• Vanilla ice cream with chocolate sauce & salted nuts

Brunch Menu*
• Croque Madame: grilled Jarlsberg & Canadian bacon with a fried egg & cheese sauce. Served with potatoes
• Omelet: mushrooms, cheddar, roasted peppers & scallions; caramelized shallot & chive butter
• Huevos Rancheros: tortillas, fried eggs, ranchero sauce, avocado & lime. Served with refried beans
• Grits Gratin: soft polenta, shirred eggs, charred scallions, garlicky spinach & fontina; salsa verde
• Hash: shredded pork, snap peas, broccoli & charred red onion with two bacon fat fried eggs
• Pork Tonnato: slow roasted pork loin with tuna sauce & a nicoise salad
•Buttermilk pancakes: with butter and maple syrup—choice of two or three

Sides include: pork sausage, potatoes, nobleoni bacon, warm biscuits, and banana muffins.
Drinks: coffee, tea, fresh squeezed OJ, Mimosa, Bloody Mary

* Menu changes weekly and seasonally

ABOUT LEATHER STORRS
Leather Storrs is the Chef and co-owner of nobleoni and Noble Rot in Portland Oregon with wife Courtney Storrs and Kimberly Bernosky. Storrs is a graduate of both the University of Colorado (English Lit.) and the Culinary Institute of America. Formative culinary work includes Chez Panisse in Berkeley California, Culinary Institute’s Graystone Restaurant in St. Helena, California and French Laundry, in Yountville, California. He lives in Portland with his wife and two children.

For more information: leatherstorrs.com / noblerotpdx.com

ABOUT OREGON COLLEGE OF ART AND CRAFT
Oregon College of Art and Craft (OCAC) has earned a reputation as a leading college of art and craft in the United States. Known for its exceptional faculty of artists and makers, the uniquely small, mentor-based community is comprised of approximately 180 students who pursue full-time bachelor's or master's degree programs, in addition to the 2500 students enrolled annually in youth and adult programs. At OCAC students are encouraged to work across the full range of its specialized facilities in the seven studio areas that comprise Craft at OCAC. Its hands-on, studio-based approach to learning—one in which critical thinking informs making works by hand—is enhanced by a robust, integrated liberal arts component that prepares graduates to become critical and informed makers and thinkers eager to interact with the world around them. Its over four hundred alumni, 82% of whom are employed in the arts, exemplify the vital role artists and makers play in satisfying the global demand for new ways of thinking, making and innovating. Founded in 1907, OCAC (pronounced “O-see-A-see”) is an active player in the Portland, OR ethos as the home of the small batch, hand-made, environmentally sound, and ethically entrepreneurial.

Our Mission
Oregon College of Art and Craft (OCAC) is dedicated to Craft as the creative material practice at the core of art and design. OCAC’s mentor-based learning community fosters self-reliant, entrepreneurial, globally conscious, critical and innovative makers.

Calendar Events

August 5, 2014 to September 27, 2014
OCAC CAMPUS | HOFFMAN GALLERY
Opening Reception TUES AUG 5th | 5-7pm

August 7, 2014 to August 28, 2014
OCAC CAMPUS | CENTRUM GALLERY

August 7, 2014 to August 31, 2014
NINE GALLERY (INSIDE BLUE SKY GALLERY) | 122 NW 8TH AVE
Opening Reception | August 7 | 6-9pm

News

"BirdWingFeather", a children's book by painter and OCAC staff member Siri Schillios published by Pomegranate
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Handcrafted mortar and pestle by Alumni Sterling Collins ('14) included in The New York Times.
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Stephen Malkmus & The Jicks in concert at OCAC on June 28th!
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Interview with OCAC Connection Series Speakers Dana Schutz and Ryan Johnson featured on PORT
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Oregon College of Art and Craft 2014 Commencement Speaker Terri M. Hopkins, Curator Emerita and former Director and Co-founder of The Art Gym at Marylhurst University, Portland, Oregon
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