ōkta farm and kitchen sits inside the Tributary Hotel in McMinnville, in the heart of Willamette Valley wine country. Chef Christy Smith sources ingredients grown, foraged, and harvested throughout the valley, with produce handpicked daily from the restaurant's namesake farm on Ribbon Ridge.
Dinner is a four-course tasting menu organized into Field, Sea, Pasture, and Pantry. Dishes have included charred cabbage with ricotta and roasted pepper, pork belly with summer squash and fresno chile, salmon crudo with cherry tomato and furikake, black cod with summer squash and dashi, rabbit confit pasta with dill and carrot, grass-fed beef with spring onion and turnip, and desserts like chocolate cake with Rainier cherries and peach cobbler with smoked tea ice cream. The menu shifts with the season and harvest.
Christy Smith was named a James Beard Foundation semifinalist for Best Chef Northwest Pacific in 2024, and ōkta was a Best New Restaurant semifinalist in 2023.
Dinner is a four-course tasting menu organized into Field, Sea, Pasture, and Pantry. Dishes have included charred cabbage with ricotta and roasted pepper, pork belly with summer squash and fresno chile, salmon crudo with cherry tomato and furikake, black cod with summer squash and dashi, rabbit confit pasta with dill and carrot, grass-fed beef with spring onion and turnip, and desserts like chocolate cake with Rainier cherries and peach cobbler with smoked tea ice cream. The menu shifts with the season and harvest.
Christy Smith was named a James Beard Foundation semifinalist for Best Chef Northwest Pacific in 2024, and ōkta was a Best New Restaurant semifinalist in 2023.