Renata is located in the heart of Portland’s Central Eastside District, which is teeming with local artisans, hip eateries, and trendy shops. The location is readily accessible from every area of the city. Quickly becoming recognized as one of Portland’s top dining destinations, Renata remains true to its welcoming family-centric roots and neighborhood ethos. Every dish retains the authenticity of its Italian origin, layered with thoughtful and playful interaction from Chef Sigler’s deft hand.

 



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Nick Arnerich

Nick grew up in Portland, Oregon and spent most of his first years at his parent’s restaurant Delevan’s. Over the last 15 years Nick has worked in some of the most acclaimed restaurants in the country including The French Laundry where he was Maitre d’ under the tutelage of Larry Nadeau.Most recently Nick was Director of Operations for the Delfina Restaurant Group in San Francisco.In 2013 Nick relocated to Portland to pursue his dream of owning his own restaurant.

 

 

Sandra Arnerich

A Colombian native, Sandra moved to the US to attend college. Food and wine were always part of her life and in 2005 Sandra moved to Canada where she enrolled in the Culinary Management Program at Fanshawe College. While in school Sandra secured an internship at The French Laundy where she later worked as dining room expeditor. More recently Sandra worked as a captain at three-star Michelin Benu in San Francisco.


Chris Wright

The Story

It’s easy to love Chris Wright, and consider him a friend. He lights up every room he walks into. His eyes twinkle, his smile is mischievous, and it’s a great joy to watch him destroy a kitchen in the process of baking one of his famous peach pies.

It is an honor to have him as a beloved friend, but at Renata, he’s also our family.

Chris packed up his life in San Francisco and brought his legendary passion for hospitality and the wine industry with him to Portland, in support of Nick and Sandra’s dream. He was here for the endless days and nights of contruction and opening, at birthday celebrations and holiday meals. It’s impossible to quantify the commitment and un agging optimism that he poured into this restaurant.

Last month, Chris discovered that some nagging health issues were far more serious than any of us could have imagined. Chris has been diagnosed with Stage IV Pancreatic Cancer. The cancer has spread to his liver, lungs and abdominal cavity. Chris and his partner Julia have returned to San Francisco to be in his hometown with his parents, for the time he has left.
It is an understatement to say that we are heartbroken.

As his family, we have to step up for him in whatever way we can. When asked what he wants most, Chris said:
“To spend as much time as possible with the people I love, for as long as possible.”




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Reservations


reservations

Reservations can be made through the link below or by calling the restaurant 503-954-2708.


Private Parties & Events


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For availability and pricing information, please contact Devry Juthans through the form below, by phone: 503.954.2708, or via email: events@renatapdx.com



Renata’s Private Dining Room

By day the space serves as a place to discover epicurean items at Mi Piace. At night, it becomes an intimate space, connected to the energy of Renata, while being private and tucked away.

Capacity:

Seated – 14 guests

Standing/Cocktail – 20 guests

Food & Beverage Minimum:

Sunday – Wednesday – starting at $600

Thursday – Saturday – starting at $700

Renata Buyout

We would love to speak with you about the option of buying out the entire restaurant and patio.


Hours & Location


We serve dinner seven nights a week in our dining room and bar.

Hours of Operation

Sunday through Wednesday 5:00-9:00pm

Thursday & Friday 5:00-10:00pm

Saturday 5:00-10:00pm

Please join us at our Bar for authentic Neapolitan wood fired pizza. $6 Marinara. $7 Margherita & $7 Bianco Verde pizzas. Monday through Saturday 5:00-6:00pm, Thursday though Saturday 9:00-10:00pm and Sunday all day. Bar Only

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Contact


Renata

626 SE Main St,
Portland, Oregon 97214
Phone: (503) 954-2708

 

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