Chef José Chesa's Second Restaurant Chesa Opens February 23 - Food & Beverage Magazine

Chef José Chesa’s Second Restaurant Chesa Opens February 23

CHEF JOSÉ CHESA’S SECOND RESTAURANT CHESA OPENS FEBRUARY 23

Named after his father José Chesa Senior, Chesa celebrates family and its connection with food, from its Spanish modern menu and charcoal infused dishes to its decor
Acclaimed chef José Chesa’s first restaurant, Ataula, tells the story of a second-generation chef and restaurateur and his version of traditional Spanish dishes. His newest restaurant, Chesa, blends Catalonian tradition and modern techniques to create a menu of unique paellas and tapas, offering a deep-rooted connection to Chesa’s Spanish heritage through food. Created with business partners, his wife, Cristina Baéz and Emily Metivier, Chesa will honor his father José Chesa Senior and his legacy, and tell the story of his childhood. Each dish will share a memory with diners of dishes his own father, also a chef and restaurateur, cooked throughout his childhood. The new restaurant will offer dinner service Tuesday through Saturday from 5 to 10 p.m. and is set to open Tuesday, February 23rd at 2218 NE Broadway, Portland, OR 97232.
José will cook from memory to infuse menu items with the same delicious and unique aromas and flavors from his childhood, using a highly sought after modern Josper charcoal oven to bring to life the creative menu of paellas and tapas. A carving station will feature a vast selection of carefully curated Spanish hams, which will always include Iberico options. The restaurant’s smartly designed dining room will feature a modern twist on rustic, old-world Spain, a warm space able to accommodate large groups. The dining room flows into the open kitchen, a space inspired by Chesa’s grandmother’s kitchen, an always unconcealed and inviting space.
“Brasa, meaning Catalan fire, is very nostalgic for all of us…spending Sundays by the hearth, as my father would wake up early, as he always does, lighting and tending the morning fire. Or the memories of winter waking up with a fire on inside our house not to mention the diversity of food cooked over the fire with my family has always been close to my heart. Food from Aragon, Andalusia, Catalonia. There is an emotion that cooking over fire brings out in all of us and as a cook it is very close to my heart. From those ashes Chesa is born,” said chef José Chesa.
A full service traditional stand up tapas bar will grace the east wall of the restaurant, offering a signature cocktail menu developed by well known Portland bartender Tony Gurdian that will include one of Portland’s larger Spanish sherry programs, vermut cocktails and one of the best Gin & Tonic’s in Portland. Chesa will also feature a variety of new sangrias, an extensive list of sherry, and a grand reserve wine list that will be curated by partner/general manager Metivier with the help of José’s father. Ultimately, Chesa will be a place for friends and family to gather and share amazing food and stories in a warm and inviting environment.

 

CHESA MENU

UNA TAPETA

  • Ensalada
    Mix greens, Spanish quince paste, bomba rice goat cheese, membrillo vinaigrette
  • Tempura
    Spanish style pig ears, sundried tomato vinaigrette, mix greens
  • Torrada
    Smoked roasted peppers, capers, quail egg, toasted pine nuts
  • Bravas
    Chesa’s second bravas choice
  • Tortilla
    Spanish tortilla made in the Josper
  • Costilla
    Iberico pork rib, fennel-garbanzo salad
  • Bocata
    Smoked Chistorra, Spanish style bun, teriyaki mayo, Mahon, date-sherry ketchup
  • Mejillones
    Mussels made in the Josper
  • Tabla Iberica
    Selection of Iberico meats and cheese

LATAS

  • Boquerones
    House Spanish boquerones, house picatoste, Bosc pear, lime zeste
  • Brandada
    Salt cod brandade, black olive and fig olivada, house coca xips
  • Empedrat
    Viridian Farms beans, pine nuts, quail egg, scallions, sherry vinaigrette, smoked piquillo
  • Huevo
    Blood sausage soil, farm egg, manchego cheese
  • Olivas
    Spanish marinated olives

SNACKS

  • Xupa-foie
    Hudson Valley foie gras, farm beets, Jacobsen’s salt
  • XIP
    Fried rice paper, black sesame, manchego, pimentos
  • Bunuelo
    Salt cod beignet, Pil-Pil ali-oli
  • Yogurt
    Idiazabal foam, marinated farm beets, soufflé  rice
  • Corteza
    House made pork rinds, escabeche mussels, chipotle
  • Almejas Chesa
    My dad’s Sunday clams
  • Nuestra Croqueta
    Porcini croquettes, porcini-sage ali-olii

PAELLAS

  • Mallorca
    Carlton Farms pork shoulder, Spanish sobrasada, bomba rice, Nora Picada
  • Chesa
    Sherry-marinated rabbit, Iberico ham, Viridian Farms beans, Boletus ali-oli
  • Barceloneta
    Squid, sofrito, Spanish cuttlefish, Langostino, fried Xanquet, lobster broth
  • Mar I Montana
    Braised oxtail, bomba rice, prawns, sofrito, scallions
  • Vegetal
    Seasonal vegetables, sofrito, piquillo de gallo
  • Arroz a Banda
    Chef’s choice seafood, adobo, sofrito, lobster broth

POSTRES

  • Torta de Aceite
    Citrus cream, blood orange marmalade, buttermilk ice cream
  • Natillas
    Pineapple pudding, lime polvorones, brown butter magdalenas, creme fraiche sorbet
  • Bunyol
    Chocolate beignet, olive oil cream
  • Helados
    House ice cream selection
  • Sorbetes
    House sorbet selection
  • Tarta
    Flourless chocolate cake, coffee caramel buttercream, passion fruit sorbet
  • Queso’s
    Chesa’s cheese interpretation

COCKTAILS

THERE
Gin & Tonic
Tanqueray, house made quinine tonic, clarified lime, chilled and carbonated
Sangria Roja
Red wine, Grand Marnier, pisco, Brandy de Jerez, lemon, orange, fruit, spice
Penedes
Priorat Vermouth, cava, bitter cube
Preperando
Yzaguirre Vermut Roja, splash of gin and campari, orange bitters
THEN
Adonis
Fino Sherry, sweet vermut, orange bitters
Flamenco
Amontillado Sherry, genever, orange, lemon, house orgeat
Dunhill
Gin, East India Sherry, dry vermut, Cointreau, absinthe rinse
Artists’ Special
Oloroso sherry, blended scotch, lemon, black currant syrup
NOW
Chesa
Vermut Roja, olive oil washed gin, lemon, Pimenton & bay leaf syrup
Montoya Hotel Special
De-oaked Brandy de Jerez, blanco vermut, clarified pomelo, chilled and carbonated
Sometimes, Always, Never
Lemongrass vodka, manzanilla sherry, dry vermut
Run the Scales
Rye, china amer, palo cortado sherry, eucalyptus tincture

 

Ponche en Porron*
Rum, oleo saccharum, oloroso sherry, black tea, ponche caballero, nutmeg, bitters, cava, served in a Porron *serves 2-3

 

HOT
Sidra Caliente
Apple brandy, basque cider, lemon, cinnamon, orange bitters, pan-fired
Cafe Fernet
Fernet Branca, bourbon, PX sherry, espresso, marshmallow, pan-fired
Hot Buttered Orxata
Rum, chufa nut orxata, winter spice, butter, steamed

 

Palabra del Sabio
Genever, orange curacao, chartreuse, 180 xocolata, milk, salted coconut whip, steamed
ABOUT CHESA

Chef José Chesa, a 2016 James Beard award semifinalist for Best Chef Northwest, opens his second Spanish restaurant Chesa, alongside business partners, his wife, Cristina Baéz and Emily Metivier, in February 2016. The second-generation chef and restaurateur will offer his version of traditional Spanish dishes and paellas all prepared in a modern Josper charcoal oven. The restaurant, named for his father José Chesa Senior, celebrates family and its connection with food, from the menu of charcoal-infused dishes to its decor. A full service traditional stand up tapas bar will grace the east wall of the restaurant, offering a signature cocktail menu developed by bartender Tony Gurdian as well as a variety of Spanish sherry, vermut cocktails, new sangrias, and a grand reserve wine list curated by partner/general manager Metivier with the help of José’s father. The restaurant is adjacent to the recently opened 180, Portland’s first xurro bar, also owned by chef Chesa and business partners Cristina Baéz and David Martin. Chesa will offer dinner service Tuesday to Saturday from 5 to 10 p.m. Address 2218 NE Broadway St.,Portland Ore. 97232 Website: http://chesapdx.com/; Twitter/Instagram: @chesapdx email: hola@chesapdx.com; Phone: (503)477-9521.