Updated: May 21, 2015
Simpatica Dining Hall:For the past year and half my wife and I have been involved with a supper club that we started with 3 other couples that we enjoy eating food with. Each month one couple hosts the dinner at their house and the other couples bring salad, appetizer, or desert. The host is done on a rotating basis so we all get to do something different each month until it repeats itself again. We had a good idea that we should go out one month and enjoy a nice dinner at a supper club style restaurant. We are fortunate to live near Portland, Oregon where food and dining is a mainstay of the city. We found Simpatica Dining Hall, located at 828 SE Ash, to be our choice for this event. Simpatica does an excellent catering business and their dining hall received great reviews from local culinary writers. They host dinners by reservation only on Friday (7:30 PM) and Saturday (7 PM) nights with a brunch on Sunday mornings. The menu is fixed so you don't get to decide on what you are having, but trust me when I say the food is absolutely delicious.
The whole idea behind a supper club experience is that everyone sits down together at the same table and enjoys food and wine over some quality conversation. Simpatica Dining Hall has their restaurant setup with long tables that will accommodate large groups of diners. We had 8 people so we took up our table but some tables had various groups of strangers sitting next to each other for the dining experience. It's a way to get to know your fellow diners over a great meal. The dining hall menu changes each week and they post it online a few days before the meal. The dinners are 4 courses and cost between $40 and $45 per person. You can bring your own wine and their is a corkage fee for doing so. When we went the waiter didn't even charge us for half the wine that we opened which was a nice touch. Their official website is located online HERE - you can make your reservation right online and email to them. What I found unique about the dining experience was that the chef came out during each course and described the ingredients, cooking style, and where they had came from. He even answered a few questions that patrons had about the meal. The kitchen is literally a few steps from the dining hall, but the noise of the diners outweighs any sounds emanating from the kitchen area.