Canards Opens Today & Le Pigeon To Follow On May 4th
Canard Reopens For Dining Today & Reservations Are Now Open For Le Pigeon Our timing couldn’t be worse, but we’re reopening our doors! We’re reopening for indoor and outdoor dining TODAY – April 28th – at Canard. Come & see us, we’ve missed you. Join us for indoor and outdoor today and tomorrow. Come April 30th we will take a pause on indoor dining per Governor Brown’s recent mandate, but stay the course offering outdoor seating, take out, and delivery. We will be serving dinner Wednesday through Sunday starting at 4:00pm. Reservations are available for parties of 5 or 6, but we have lots of tables for walk-ins.
Canard will reopen with a big emphasis on wines. Trust us, you want to check out this list. On the food side, favorites like Steam Burgers and Oysters will join new dishes from chef de cuisine Taylor Daugherty like Scallops & Caviar and a Nettle & Cheese Turnover. Sweet treats like the Paris-Brest and Funfetti Pancakes are back! And, we have some new editions.
Next door, Le Pigeon will be reopening for on premise dining May 4th – outdoor dining only for now. Reservations are currently open on our website via Resy. In big news Le Pigeon, will remain a tasting menu only restaurant for the time being…We will have two seatings and will require prepayment for our 5-course tasting menu. The menu will be evolving with the seasons, but the most current will always be posted online. Please call or email us with any questions, (503) 546-8796 or [email protected].
As a reminder, we’re full steam ahead booking Le Pigeon Street Team meals for the summer months. If you miss the chef’s counter (like we so do), you can book your own Le Pigeon dining experience, complete with chef Gabe, in the privacy of your own home for small groups of friends and family. Give us a call to book.
Last, but not least, a big thank you to Karen Brooks and Portland Monthly Magazine who shared the news today about our re-openings and what’s afoot here at Le Pigeon and Canard for now, and for good. You can read the article in full over on Portland Monthly here.