Terra Mae sits above NE Alberta Street in the CASCADA building, where chefs Jules Boyd and Megan Sky — who worked together on other projects before this one — built a menu that fuses Portuguese and Japanese cooking. The restaurant traces that pairing back to a 16th-century Portuguese ship blown off course into the Japanese island of Tanegashima, and uses that history as the throughline for a kitchen grounded in Pacific Northwest ingredients.
The menu moves between traditions freely: green bean tempura and mentaiko udon sit alongside lamb spare ribs, whole snapper, and a Fisherman's Stew, with raw preparations like yellowtail crudo, tuna sashimi, and scallop tiradito rounding things out. A cocktail program runs alongside the food, and the dining room — filled with live plants — leans into an atmosphere built for both regular dinners and private events.
The restaurant's kitchen has picked up national attention, earning James Beard Foundation Rising Star Chef of the Year semifinalist recognition in both 2017 and 2018.
The menu moves between traditions freely: green bean tempura and mentaiko udon sit alongside lamb spare ribs, whole snapper, and a Fisherman's Stew, with raw preparations like yellowtail crudo, tuna sashimi, and scallop tiradito rounding things out. A cocktail program runs alongside the food, and the dining room — filled with live plants — leans into an atmosphere built for both regular dinners and private events.
The restaurant's kitchen has picked up national attention, earning James Beard Foundation Rising Star Chef of the Year semifinalist recognition in both 2017 and 2018.