What people are saying.
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“My #1 Best New Restaurant in Portland is L'Orange. They are also my #10 best restaurant in Portland." They produced my #1 dish in Portland in 2023, a pig's head terrine special and they made the #5 dessert I had in the country during 2023."
— Right of the Fork Episode 373 : Gary the Foodie
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#4 Best New Restaurant - “In a town where a date-night dinner in Portland often reaches $300 after wine and tip (and before babysitter), mains at L’Orange — duck confit with black lentils, smoked sturgeon and root veggies, wine-braised short rib — average right around $26, and are engineered and executed at a level few local restaurants can dream of.”
— Michael Russell, The Oregonian December 20th, 2023
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"This soup takes up a lot of my mental space. I want to be eating it. I want to be swimming in it. I want to become this soup. Chef Joel Stocks took French onion soup—one of the world’s top soups, as it is—and somehow made it into one of the top soups I’ve ever eaten."
— Andrea Damewood - Portland Mercury, December 27th, 2023
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Maybe more restaurants should aspire to capture the spirit of “Old Portland.”
“Here, in this home built in 1905 that was a telegram office, a butchery, and a couple of restaurants over its long history, L’Orange has set up shop, creating a space that feels cozy and well suited for a bohemian dinner party. The business is the brainchild of chef Joel Stocks (formerly of Holdfast Dining), who helms the tiny kitchen, and winemaker Jeff Vejr, of Les Caves and Les Clos. Billing itself as an “Old Portland” restaurant, L’Orange succeeds in giving people a focused, hyperseasonal, and unfussy menu that won’t break the bank.”
- Neil Ferguson, Willamette Weekly January 9th, 2024 -
L'Orange Culinary Delights Linger on the Mind
“It’s French, it’s Pacific Northwest, it’s a little bit Mediterranean depending on the mood, and it’s probably my favorite new restaurant.
To eat at L’Orange is to l’love L’Orange.
This cozy second-floor bistro on the outskirts of Ladd’s Addition bills itself as a winery restaurant, but don’t be fooled: The wine is truly outstanding, but the plates that Chef Joel Stocks and his team turn out linger in my mind far longer than they lasted on my tongue.”
-Andrea Damewood, Portland Mercury 2/20/24