Your neighborhood table, no animals required.
Heirloom vegetables, cashew creams, and mushroom braises cooked by people who care — two blocks from wherever you are right now.
📍 Corner of Maple & 4th · Portland, OR
Cooked with intention,
served with love.
Everything changes with the season. These are today's offerings.
Morning
Turmeric Latte
oat milk, golden spice, a pinch of black pepper to wake you up
Heirloom Beet Toast
sourdough, whipped cashew, beet-cured radish, micro cilantro
Soft Scramble
just-set silken tofu, chive oil, seeded rye, pickled jalapeño
Buckwheat Pancakes
stone-ground flour, wild blueberries, maple from Vermont, lemon zest
Nora Tran grows our micro cilantro
Every Tuesday, Nora drives 40 minutes from her farm in Newberg to set up at the Saturday market. We've been buying from her since we opened. The cilantro tastes like it was cut five minutes ago — because it basically was.
Midday
Jackfruit Bánh Mì
slow-braised jackfruit, pickled daikon, sriracha mayo, cilantro
Grain Bowl
farro, roasted beets, walnut dukkah, preserved lemon yogurt
Miso Ramen
rich kombu dashi, white miso, chashu king oyster, soft-set tofu
Sweet Potato Wedges
roasted in smoked paprika, served with chipotle cashew dip
"The mushroom bourguignon tastes like the thing I gave up when I stopped eating meat. I come every Thursday."— Ruth & Harold, regulars since 2022
Evening
Mushroom Bourguignon
wild mushrooms, red wine, pearl onions, crushed celeriac
Stuffed Delicata
roasted squash, lentil & walnut filling, pomegranate molasses
Charred Broccolini
wood-fired, white bean purée, fried capers, smoked almonds
Corner of Maple & 4th, Portland OR 97201
Mon–Fri 7am–10pm · Sat–Sun 8am–11pm
Late & Sweet
Cashew Panna Cotta
set in a ramekin fired two streets over, poached fig, elderflower
Dark Chocolate Torte
72% cacao, hazelnut praline, fleur de sel, coconut cream
A table is waiting for you.
We didn't open a vegan restaurant. We opened a neighborhood kitchen.
Mesa started because we were tired of choosing between eating well and eating together. The food here is plant-based not because of a rule, but because the best ingredients we found happened to grow in the ground.
The ceramics are fired by a potter on our block. The coffee is roasted twelve minutes away. The beets bleed purple onto worn cutting boards that have been here since day one.
