Introduction
It’s been a bit since I last posted, not because I’ve stopped wandering around exploring Portland, but because many of my recent outings have been return visits to longtime favorites I’ve already written about here (sometimes more than once). But this past Tuesday changed that. I had a genuinely magical evening downtown at a new spot that absolutely deserves a place in these pages.
Italian at Its Best
After wrapping up a class at my favorite Library, I walked around the corner and one block over on Morrison Street to what is now my new favorite Portland restaurant: Mucca Osteria.
I’ve had my eye on Mucca for a long time. The trouble is, it’s usually packed, and the nights I’ve felt the urge to visit, I never had a reservation. This time I planned ahead and snagged a 7:15 p.m. seat, right at the 5-person chef’s counter.
That choice set the tone for the entire evening.
From the moment I stepped through the door, I was wrapped in a warm, bustling, yet peaceful atmosphere.
I purposely booked a seat at the 5-person chef’s counter so I would get to experience the craft and skill of the chefs up close and personal. Everyone was interactive and answered all my questions and before I had even ordered my appetizer, I knew I would be back.
The Opening Notes: Bread, Olives, and a Manhattan to Remember
As I browsed the menu, the server brought over house-made bread studded with Castelvetrano olives (my favorite), served alongside a light, bright, sweet, punchy olive oil and balsamic. Add in a bubbly Italian mineral water and a Manhattan made with Rye, Averna Amaro, and a 20-year-old Kopke port, and I was well on my way to bliss.
And that was just the start.
Prosciutto e Burrata: A Memorable Opener
My first dish was the Prosciutto e Burrata—a 500-day aged Parma Reserve prosciutto wrapped around a fresh ball of burrata, topped with pickled onions and finished with balsamic.
The interplay of flavors was exceptional: salty, silky prosciutto; the stringy, luscious creaminess of the burrata; the tangy sweetness of the balsamic. It was the kind of starter that makes you lean back, take a breath, and think, this is going to be a special meal.
The Showstopper: A 40-Day Dry Aged Ribeye
Feeling adventurous, I went all in on the entrée: the 40-day dry-aged ribeye served with a creamy garlic potato purée, perfectly sautéed broccolini, a luxurious black truffle cream sauce, and, because why not, shaved Black Winter Truffles from Burgundy blanketing the plate. This dish was nothing short of extraordinary.
Paired with a velvety Italian Super Tuscan, it became the undisputed highlight of the night.
But the food wasn’t the only standout.
Conversations at the Chef’s Counter
One of the pleasures of sitting at the chef’s counter is seeing (and appreciating) the craft up close. Another is the spontaneity of conversation. I found myself chatting with the staff and several friendly regulars, and the entire experience took on the warm feel of a communal dinner. It elevated the evening beyond just a meal.
Saving Room for Dessert (Barely)
Determined to explore the dessert menu, I boxed up about half the ribeye and shifted gears to the Dolci menu.
Two dishes immediately grabbed my attention:
Tortino al Cioccolato — Chocolate hazelnut mousse, chocolate glaze, chocolate wafer, candied hazelnuts, and Gianduja gelato.
Mousse di Pistacchio e Limone — Pistachio-lemon mousse cake with pistachio nougat, candied lemon, and sandy pistachio lemon curd.
Unable to choose, I followed my server’s brilliant suggestion: order the Pistachio dessert, and she’d bring me a small scoop of the Gianduja gelato on the side.
A compromise I could absolutely get behind.
Both sweets were mesmerizing, but that gelato with the deep dark chocolate richness, the smooth, perfectly formed ice crystals, the toasted hazelnuts, was just sublime.
A Quick Note on the Upstairs Dining Room
Mucca Osteria also features an upstairs dining area, which I’m hoping to try next week during a business dinner. If the experience matches the chef’s counter, it’s going to be another memorable evening.
Bonus Round: Mucca Pizzeria at Home
Mucca Osteria sits right next door to Mucca Pizzeria. I didn’t get to try their pizza that night, but while writing this post I needed something to gnosh on, so I ordered the Salsiccia e Funghi, a Neapolitan-style pie with Italian sausage, mushrooms, Mama Lil’s peppers, and mozzarella. It arrived still piping hot after the 8-minute trip from the restaurant to my home. Chewy, beautifully leoparded crust, generous toppings, and the perfect size for a one-person meal.
A fantastic capstone to an already stellar dining experience.
