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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
In Memorium
It’s easy to love Chris Wright, and to consider him a friend. He lit up every room he walked into. His eyes would twinkle, his smile mischievous, and it was always a great joy to watch him destroy a kitchen in the process of baking one of his famous peach pies.
It was truly an honor to have him as a beloved friend, but at Renata, he will always be 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 construction and opening, at birthday celebrations and holiday meals. It’s impossible to quantify the commitment and unflagging optimism that he poured into this restaurant.
In February 2016, Chris discovered that some nagging health issues were far more serious than any of us could have imagined. Chris was diagnosed with Stage IV Pancreatic Cancer and we sadly lost him – far too soon – on April 6, 2016.
It is an understatement to say that we were and are still heartbroken, but if anyone would insist that the celebration continued, it would be Chris.
Thank you for helping us remember our friend who was filled with so much love, passion, joy, laughter, friendship and kindness. We love you, Crispy.
Construction
Community
Menu
Reservations
Reservations can be made through the link below or by calling the restaurant 503-954-2708.
Private Parties & Events
For availability and pricing information select your preferred time of day using the breakfast, lunch or dinner buttons
Event Director: Devry Juthans
Phone: 503.954.2708
Email: events@renatapdx.com
PRIVATE DINING ROOM
The PDR is an intimate space that is connected to the energy of Renata, while remaining private and tucked away. Up to 16 seated or 25 standing guests
MAIN STREET KITCHEN
A commissary kitchen by day, MSK transforms into a Chef’s Table experience at night. AV is available by request. Up to 22 seated guests
PATIO BUYOUT
In warmer months the patio is available for cocktail receptions or family style meals. Up to 40 seated or 50 standing guests
FULL RENATA BUYOUT
We would love to speak with you about the option of buying out the entire restaurant and patio. Up to 120 seated or 200 standing guests
BUYOUT OF FIGLIA AMERICANA
Located in the Rejuvenation Building at 1100 SE Grand Ave., Figlia is available for seated dinners or standing receptions with the Renata menu. Up to 40 seated or 60 standing guests
Hours & Location
We serve dinner seven nights a week in our dining room and at the bar.
Hours of Operation
Sunday through Saturday 5:00pm-9:00pm
Please join us at our bar for authentic Neapolitan wood fired pizzas starting at $6 each. All day and every day at the bar!
