Portland’s premiere Pearl District is an award-winning leader in urban renewal and home to the city’s most prestigious art galleries, posh boutiques and an eclectic collection of restaurants and bars. Nestled within all of this boho chic, Andina blends traditional and contemporary Peruvian cuisine to create totally unique fusion food.
The upscale family-owned restaurant gives groups an authentic Peruvian experience inside the historic Pennington building, constructed in 1828 as a cultural center. Visiting chefs are occasionally brought in to prepare colorful dishes that fuse native ingredients with modern techniques to create “Novo-Andean” cuisine. One such dish is Corderito De Los Andes, which is farm-fresh rack of lamb in an intense reduction, leaning against a hearty Peruvian yellow potato and cheese roll and served with salsa criolla.
More traditional menu items include Arroz con Pato, a gourmet version of an iconic Peruvian dish. It’s pan-seared duck breast and crispy duck confit served over cilantro-infused rice with red bell peppers, peas and carrots.
While the menu has its core dishes that are featured consistently, many menu items change often in terms of ingredients and seasonality of dishes. Specials also change on a weekly or biweekly basis.
Jennifer Anderson, special events director, says Andina welcomes groups who are looking for an all-encompassing experience.
“Portland is a funny dining town because although there are a lot of good restaurants, a lot of them offer the same kinds of foods,” she says. “Something that separates us is that we are mostly tapas-based, which is fun because a lot of it is family style, and it gives groups the chance to socialize throughout the course of the evening.”
Planners can organize private events at Andina for up to 300-pax buyouts. There’s also a groovy collection of private dining rooms.
Adjacent to an indoor courtyard, the mid-sized George V room seats up to 50 people. Formerly an antique store, it is decorated with warm earth tones and contemporary Peruvian artwork, which also serves well as a pre-dinner reception space. The second ground floor dining room, Tourmaline, is more intimate. It can host a small group of 20 or be combined with the George V and courtyard.
Tupai, which is borrowed from the Quechua word for “gathering space,” is completely customizable that can sit up to 60 pax for a seated dinner or 100 reception-style. It is located directly above Andina and offers a full bar and kitchen, mezzanine space for live music, natural light and wooden beams.
The Pearl Wine Shop is the last of the private rooms, housed inside the wine cellar. Featuring a long, rustic, knotted alder table beneath a barrel-vaulted ceiling clad with stone, this room comes equipped with high-speed internet, projector, CD/DVD player, and a drop-down screen.
Anderson says the restaurant prides itself on being flexible for large groups.
“Something people always appreciate is that we offer the same quality of service and food no matter what the size of the group is,” she says. “Our pre-set menus feature the same dishes we serve daily downstairs, so we won’t hassle groups with menu options that are completely different to the dishes we’re used to serving.”