Coquine

From WikiMD's Wellness Encyclopedia

Coquine logo, Portland, Oregon

Coquine is a restaurant located in the Mount Tabor neighborhood of Portland, Oregon. It is known for its farm-to-table approach, emphasizing locally sourced ingredients and seasonal dishes. The restaurant has received critical acclaim for its innovative cuisine and commitment to sustainability.

History[edit | edit source]

Coquine was founded by Katy Millard and Kieran Saker in 2015. The name "Coquine" is derived from the French word for "mischievous" or "naughty," reflecting the playful and creative nature of the restaurant's offerings. Since its inception, Coquine has become a staple in the Portland dining scene, earning numerous accolades and a loyal customer base.

Cuisine[edit | edit source]

The menu at Coquine changes frequently to reflect the availability of fresh, local ingredients. Dishes often feature a blend of French and Pacific Northwest influences. Popular items include house-made pasta, seasonal vegetable dishes, and expertly prepared meat and seafood entrees. The restaurant also offers a curated selection of wine and cocktails, with a focus on natural and biodynamic options.

Awards and Recognition[edit | edit source]

Coquine has been recognized by several prestigious organizations and publications. It has been featured in the Michelin Guide and has received praise from The New York Times, Bon Appétit, and Eater. In 2019, Coquine was a semifinalist for the James Beard Foundation Award for Best Chef: Northwest.

Sustainability[edit | edit source]

Coquine is committed to sustainable practices, sourcing ingredients from local farms and producers. The restaurant minimizes waste through composting and recycling programs and prioritizes environmentally friendly practices in its operations.

Location and Ambiance[edit | edit source]

The restaurant is situated in a cozy, intimate space in the Mount Tabor neighborhood. The interior features a warm, inviting atmosphere with rustic decor and an open kitchen that allows diners to observe the culinary team at work.

See Also[edit | edit source]

References[edit | edit source]

External Links[edit | edit source]

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Contributors: Prab R. Tumpati, MD