Jun 11, 2024 - News

Last Meal: Quaintrelle's wine expert Greg Cantu

Photo illustration of a place setting shaped like a skull and crossbones containing a photo of Greg Cantu.

Illustration: Axios Visuals. Photo: Zach Lewis

Fine dining is making a comeback in Portland, and Quaintrelle's wine director Greg Cantu — formerly of the new-shuttered Gruner — wants to expand the city's appetite for specialty vintages, too.

🍷 The latest: After executing several successful winemaker-meets-farmer dinners last month, Cantu is bringing back the dining series for Pride Month with his label Hooray for You Wine Co.

We wanted to know: If he had one meal left to eat, what would it be?

  • "My final dinner would have to be a dine-around town," he told Axios.

🦌 Starter: Cantu's culinary palate is just as expansive as his taste for rare grapes. A venison tartare from Swiss restaurant Alpenrausch was the best he'd had "in recent memory."

  • To complement, he'd go back in time for a sliced radish salad with Styrian pumpkin seed oil, microgreens and flaky, finishing salt from Gruner.

🥩 Entree: Next up, Cantu would head to Portland institution Clyde's Prime Rib for "a perfectly cooked hunk of medium rare prime rib with horseradish."

🍓 Dessert: Baker Dana Carey's Viennese baked goods — like one of her strawberry-rhubarb confections or chocolate croissants — would help Cantu end the night on a sweet note.


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