Grand Amari

Well folks, here we are. Our last day of service is this Saturday, October 4th, and before we close the doors, we want to raise a glass to you. To end things on a high note, we’re offering 30% off all bottles of wine Wednesday through Saturday. Think of it as a farewell toast, with plenty of reasons to pop a cork (or three). Come say goodbye in good taste!

We are sad to announce after two wonderful years, we will be saying goodbye to Grand Amari and Little Bitter Bar. It’s bittersweet to say goodbye, but we are so grateful to our amazing team who poured their hearts into creating a place filled with warm hospitality, perfect Italian cuisine, and more than a few amari shared with friends.

And to our Portland community and every guest who joined us - thank you. Your support has meant the world to us. We invite you to join us before our final service on October 4th for a grand meal, a last sip of your favorite amaro, or just to high five the team. Reservations encouraged, or just pop into the bar. When one chapter ends, may another begin.

With gratitude,
Elias, Michelle, Nate, Jess and the entire Grand Amari and Little Bitter Bar team

At Grand Amari, we’re head over heels for our polpo griglia — grilled octopus with pole beans, trout roe, and bright piccata. Here for the season, then gone… which feels a little like ripping our heart we love it so much. But, there’s always the next octopus of our dreams!

Escape to Italy this weekend but skip the travel time and settle into a table full of handmade pasta, fresh seafood, and seasonal delights straight from the Italian coast (or at least it tastes that way).

Gather your people, order one of everything, and make a night of it.

Summer dreams, coastal flavors. Our Frutti di Mare brings the Italian seaside to your table—halibut, prawns, scallops, and saffron vellutata over couscous. Pair it with a crisp white and let the summer escape begin.

We wait all year for peas like this. But as quickly as they arrive, they disappear. Come savor the very last moments of peas season tonight with these two faves:
Cappelletti al Baccalà — salt cod–stuffed pasta with English peas, bottarga, and butter.
Insalata di Piselli — snap peas, spring greens, speck, pecorino, and mint.

We love working with Oregon’s incredible farms and these fleeting ingredients. Blink and they’re gone. But don’t worry, as the old tale goes “peas gone today means tomatoes are on the way.”

Even in an expensive food city, there’s still value to be found—like our Inflation Vacation menu at Grand Amari: 3 courses for just $29. A crisp summer salad,house-made gnocchi with Italian sausage, and classic tiramisu.

Inside, it’s cool and candlelit—an escape from the Portland heat. Or grab a seat on the patio if you’re into sweating it out with a spritz. We won’t judge. Available weeknights until 6.

It’s almost the weekend and we can pasta-tively confirm you need to treat yourself to these beauts.

It could be you and the whole fam, dining patio side for Fathers Day weekend as Chef Mike Stone and his crew grill bone-in ribeyes, Calabrian chili-glazed pork ribs and bavette steaks.

Don’t hesitate on that reservation! Get one now!

This Father’s Day, we’re firing up the grill in true Tuscan fashion.

Join us Saturday, June 14 and Sunday, June 15 for Una Grande Grigliata—a live-fire celebration of smoky meats, sun-soaked evenings, and the fine art of standing around a glowing grill with a glass of wine in hand.

Bone-in ribeyes ($85), Calabrian chili-glazed pork ribs ($30), and bavette steaks brushed with herb oil ($35)—all grilled over open flame and served with anchovy butter, salsa verde, and olive oil–poached potatoes. Plus vegetables kissed by smoke and sunshine, grilled peas with endive and Olympia Provisions bacon and grilled asparagus with parmigiano reggiano and cured egg yolk.

We’ll be serving on the patio, in the dining room, and at Little Bitter Bar from 5–9pm both nights.

Bring your appetite. Bring your dad.
Reservations recommended.

We call it bistecca alla parmigiana—but really, it’s just us grilling a beautiful bavette, drowning it in Parmigiano cream, adding crisped polenta and wild leeks, and feeling pretty great about it.

Chef Mike Stone wanted something that felt rich but grounded. It’s smoky, salty, tender, and honestly… kinda romantic?

Now on the menu at Grand Amari. Come hungry.

Some of the most beautiful food in Portland right now might just be Italian.
Chef Mike Stone’s Carpaccio di Asparagi — white asparagus layered with golden sultanas, toasted pine nuts, and olive oil — is delicate, detailed, and designed to be savored.

✨ Weekend reservations recommended. Come see what Italian elegance looks like on a plate.
📍 Grand Amari, 509 SE Grand Ave.