Oregon, August 26th – At ōkta, the cooking philosophy is centered on being present and embracing the moment. The culinary creations reflect what is seen and tasted, allowing the sharing of these beautiful, fleeting moments with guests.
Chef Matthew Lightner works with the rhythm of nature, sourcing the menu’s ingredients by what is peaking that day to deliver an immersive, always-evolving food experience harnessing flavors of the season. He invites diners to join in the final weeks of summer for a unique, ‘only right now’ experience, featuring the authentic flavors of the Willamette Valley and including finest ingredients such as: badger flame beets, tropea onion, tiger melon, tomato vinegar, fir tip liquid shio koji, chrysanthemum amazake, calendula flower oil, geoduck, elderflower, peach, amazake, fig leaf, blueberry, flowers and plum.
A visit to ōkta is complemented by a stay at The Tributary Hotel, located next door in the beautifully-restored, 100-year-old Taylor-Dale building, and envisioned as a sanctuary of slow travel. Both the restaurant and the hotel pay homage to the region, offering guests a holistic, immersive experience.
“This summer marks our third full growing season at the farm. From now until the leaves begin to turn color, every menu and every day is something new and unique. The dream of ōkta farm is now turning more into a manifestation of our holistic connection to the earth; the chef, the season, and the guest,” reflects chef Matthew Lightner. He continues, “Over the last three years, the team has worked tirelessly, with a child-like sense of excitement and inquisitiveness. We have been able to transform a small area in the Valley into an exuberant and biodiverse goldmine, allowing us to bask in Mother Nature’s creative palette. Each and every member of the team dedicates their time, energy, and expertise to the process; procurement, farming, stewardship, connection, cooking, and serving. Our soulful interpretation lies in the biology of us all, as well as the air we breathe. I invite you to really take in this unique and memorable experience, use all of your senses, and be in this infinite now – where the past, present, and future all coincide.”
The Summer ōkta Menu is $295 per guest plus standard or non alcoholic wine pairing. Seatings in the dining room begin at 5pm Wednesday through Sunday. A nightly tasting menu—a glimpse of the full menu— is also offered at The Cellar at ōkta, including 5-6 courses. All Tributary Hotel guests are guaranteed dinner reservations at ōkta on the night/s of their stay.
Just a few miles from ōkta, located on Ribbon Ridge in the Willamette Valley, is ōkta’s regenerative farm and larder. Here Chef Lightner, Farmer Saruh Wynes, and Larder Chef Larry Nguyen collaborate on how to best use our seasonal produce to ensure that we minimize waste.
The one-acre farm supplies heirloom and bespoke ingredients for ōkta and Tributary Hotel breakfasts, while utilising practices that enhance biomass, fertility, and soil microbiology over multiple seasons. The land is cultivated with rows of beds, multiple hoop houses, a worm casting area, and mushroom logs. Additionally, the farm has a herd of 12 sheep, affectionately known as the «boys.»
A visit to ōkta is complemented by a stay in one of the eight suites at The Tributary Hotel. Located next door to ōkta in the beautifully-restored, 100-year-old Taylor-Dale building, Tributary is envisioned as a sanctuary of slow travel. The suites are thoughtfully designed to pay homage to the region, offering guests a holistic, immersive experience that can only be experienced in the Willamette Valley.
About ōkta
In July 2022, Chef Matthew Lightner, formerly of two-star Michelin Atera in New York City, and his partners, debuted ōkta at Tributary Hotel in McMinnville, Oregon, where luxury accommodations pay homage to the region, offering a bespoke hospitality experience inspired by the Willamette Valley.
At ōkta, Lightner offers an immersive tasting menu that draws inspiration from the bounty of the Valley and the cadence of its micro-seasons. Dishes are fastidiously crafted with an eye for the unexpected while reflecting the harvest from the restaurant’s nearby regenerative farm, Lightner’s creative playground and test kitchen. Through his continuously evolving menu, Lightner tells a story of terroir, inviting guests to join him on a culinary adventure that reveals a moment in time within the region. Dishes reflect the harvest from ōkta Farm and the Larder Lab. Offerings are thoughtfully presented on service pieces from local ceramicists such as Lilith Rockett, Natasha Alfonse, and Lindsay Oesterritter with table linens from Madre, further evocative of the restaurant’s distinct sense of place and commitment to honoring the area’s purveyors and artisans.
Wine & Beverage Director Ron Acierto complements the culinary experience with a program that showcases well-balanced, curated offerings from all wine growing and producing regions of the world with a focus on the Willamette Valley. The expansive list features a diverse range of current releases, library, vertical vintages, unlimited production and reserve bottles exclusive to ōkta and the property. A full bar program similarly speaks to the bespoke experience with small-batch and regional producers spotlighted.
ōkta is all about celebrating the beauty of the Willamette Valley and getting guests involved in the region’s story. General Manager Christine Langelier works closely with Lightner to bring ōkta’s unique style of hospitality to life.
Located directly below ōkta, the Cellar at ōkta is an intimate lounge serving from the property’s extensive Cellar collection as well as classically inspired cocktails and some of the world’s best spirits. The bar is an extension of the kitchen and lives in the moment, moving in tandem with nature, giving guests new experiences every visit.
Chef Lightner has received the James Beard Nomination for Rising Star Chef in both 2010 and 2011. He was also named one of Food & Wine’s Best New Chefs in 2010. He previously worked at Atera from 2012 – 2015 where the restaurant earned 2 Michelin Stars, a Three-Star review from the New York Times, and Four Stars from New York Magazine. Chef Lightner recently presented at the 25th Gastronomika in San Sebastian, Spain where he and José Andrés were the only two American chefs included in the international lineup. In addition, he was named a semi-finalist for the 2024 James Beard award for the Best Chef: Northwest and Pacific category.
Since opening, ōkta was named one of Esquire’s Best New Restaurants in 2022, received a 2023 James Beard Award semi-finalist nomination for Best New Restaurant, was selected as one of TIME’s 2023 World’s Greatest Places in the Willamette Valley, became a Relais & Châteaux property in 2023, and was named one of the New York Times 50 Best Restaurants in America in 2023. National Geographic included ōkta in its “Best of the World 2024: Top 21 culinary gems that are worth a trip” list. Tributary Hotel is Oregon’s first, and only, Relais & Châteaux property and was awarded the Forbes Travel Four Star Award for Excellence in Hospitality for 2024.
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