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.
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.
A Nebraska native, Matt’s culinary education began in San Francisco where he interned at Quince and his love for Italian food was born. From there, he gained a deep understanding of food seasonality while working at Foreign Cinema and eventually became Chef de Cuisine at Flour + Water and Salumeria where he honed his pasta and salumi skills. After a brief consulting stint in Chicago, Matt spent much of 2014 cooking and traveling in Colombia and Italy before landing in Portland to join the Renata family.
Born and raised in the San Francisco Bay Area, Chris began his career in wine as a server, happily and accurately blind tasting any wine placed before him. While working at the Village Pub in Woodside, he realized that he spent more than half of his time thinking about wine and so decided to focus his career on sharing his passion for wine with guests. He continued to study his subject and went on to direct the wine programs for Aqua and the Delfina Restaurant Group in San Francisco. Chris moved to Portland in 2014 to start working towards the birth of Renata and is excited to share his love for wine with his new city.
Reservations can be made through the link below or by calling the restaurant 503-954-2708.
Private Parties & Events
For availability and pricing information, please contact Devry Juthans through the form below, by phone: 503.954.2708, or via email: email@example.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.
Seated – 14 guests
Standing/Cocktail – 20 guests
Food & Beverage Minimum:
Sunday – Wednesday – starting at $600
Thursday – Saturday – starting at $700
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
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