-Est. 2024 · Portland, Oregon-
Where Every Bite
Tells a Story
Two Michelin stars. Seasonal ingredients.
A dining room designed for the unhurried
where conversation flows as easily as the wine.
2 Michelin Stars
James Beard Award 2023
Farm-to-Table Since Day One
Open Tue–Sun 12–10pm
Capacity: 60 Guests
15
Years of Excellence
— Our Philosophy —
Honest Food,
Soulful Craft
M3Foods was born from a quiet belief that great dining is about ingredients treated with respect and guests treated like family.
We partner with over 80 farms within 100 miles, changing our menu with the honest rhythm of the seasons.
— Seasonal Offerings —
The Current Menu
Our menu follows the harvest.
What you taste today will neverappear quite the same again.
GARDEN
Heirloom Beet Salad
Roasted candy stripe beets,
whipped chèvre, candied walnut, aged sherry vinaigrette.
$18
FOREST
Wild Mushroom Bisque
Chanterelle & porcini, truffle oil, crème fraîche, crouton.
$22
HERITAGE BREED
Seared Duck Breast
Muscovy duck, parsnip purée,
cherry jus, crispy potato.
$48
CHOCOLATE
Dark Chocolate Pavé
72% Valrhona, salted caramel,
hazelnut praline, vanilla
bean crème.
$18
FROZEN
Artisan Ice Cream
Three scoops, rotating
flavours, house-made wafer,
wildflower honey.
$14
CHEESE
Artisan Cheese Board
Chef’s selection of three
cheeses, house jam, quince
paste, walnut bread.
$22
WINE
Sommelier's Selection
Curated flight of three wines,
paired to your meal by our
in-house sommelier.
$55
COCKTAILS
Garden Negroni
Botanist gin, Campari,
sweet vermouth, rose petal,
charred orange peel.
$19
HOT DRINKS
Single Origin Coffee
Rotating single-origin beans,
prepared to your preference,
served with petit fours.
$8
ZERO PROOF
Botanical Elixir
Shrub, kombucha, housemade
syrups — the non-alcoholic
pairing experience.
$38
A perfect dish is one that could not have been made a week earlier, nor a week later.
— In the Kitchen —
Marco Delacroix
Executive Chef & Co-founder
Trained under Alain Ducasse in Paris and Joel Robuchon in Monaco, Chef Marco returned to the Pacific Northwest to build something rooted in this landscape.
He believes the most radical actinfine dining today is restraint — fewer ingredients, deeper flavour, and the discipline to let something extraordinary simply be itself on the plate.
— A Glimpse Inside —
The Atmosphere
— Guest Stories —
What Our Guests Say
★★★★★
The mushroom bisque was unlike anything
I have ever tasted. You can feel the
care in every spoonful — this is what
dining should feel like.
Sarah Mitchell
Food Critic, The Pacific Review
★★★★★
We celebrated our anniversary here
for the fifth year running. Velour
is not just a restaurant — it is
a ritual. Chef Marco never disappoints.
James & Priya Kohli
Regular Guests Since 2019
★★★★★
As a chef myself I am hard to impress.
M3Foods managed it effortlessly. The
provenance of every ingredient is
evident in the taste.
Elena Vasquez
Executive Chef, Foliage LA
— Reserve Your Table —
Book an Unforgettable Evening
Two sittings nightly at 6:00 PM and 8:45 PM. Tasting menu available with advance booking. Groups up to eight
welcome — larger parties please call.
Location
118 SW Burnside Ave,Portland, OR 97209
Hours
Tue–Sun · Lunch 12–2 PM Dinner 6–10:30 PM
Contact
+1 (503) 882-6140 dine@m3foods.com
Cancellation Policy
48 hours notice required No-shows charged 50%