There are many wonderful dining options in Portland, so we are grateful that you are considering L’Orange for your future dinner plans. If you have dined with us before we are grateful for your patronage and look forward to serving you again soon!
Let’s KEEP “OLD PORTLAND” DINING ALIVE!
THANK YOU
Amelia, Andrew, Brandt, Cami, Chad, Chloe, Chris, Eric, Erin, Ethan, Jeff, Joel, Lindsley, Nick, Randall, Sarah, and Syrus.
Our kitchen is very small, with limited production and storage capacity. Because of this, we do not always have alternatives in stock to modify our menu to every food allergy or dietary preferences. Of course, we will try our best to accommodate you. Our menu lists all major ingredients and processes. If you still have concerns, please contact us before booking a reservation.
Frequently
asked
questions
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cHECK OUT OUR EVENTS PAGE FOR CURRENT EVENTS AND LINKS TO BOOK.
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Not always. However, our signature dessert (L’Orange Cake) is! When possible, we can modify the dish, just as long as it doesn’t completely deconstruct it. you can find our most current menu here so that you’re informed before you book with us.
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Yes, We occasionally have an item or two on the menu that is vegetarian. But please refer to our most current menu to see if there are options that fit in with your diet.
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No, we do not. Portland is filled with great Vegan restaurants, Here is a great list compiled by @veggievisa. please support these local establishments.
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Please refer to our “Spaces” section of our website.
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Our Corkage fee is $25 per bottle.
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What is your cancellation policy?
you can cancel your reservation 48 hrs before your seating time without penalty. If you cancel under 48 hrs, we do charge a $50 per person fee. We will also charge for same day party size changes. We are flexible and we understand that sometimes things are out of your control, but this is a small restaurant and every seat filled keeps us sustainable. Rebooking is the best way to avoid cancellation fees.
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Yes, beginNing on April 20th, 2026, L’Orange will be charging all in person credit card transactions an additional 2.6% surcharge.
Meet the Team
It all begins with commitment. the service industry isn’t for everyone, but our team has dedicated most of our careers in this field. We take great pride in the atmosphere, service, and food and beverage that we serve here. We want our customers to feel like you are dining at our house. We love hosting.
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OwnerJoel Stocks is a Portland native who has been cooking professionally since the age of 15. He spent much of his early career traveling and working through some of the great kitchens of the United States and Europe before returning to his hometown.
Upon returning to Portland, he opened and operated Holdfast Dining, a chef’s counter tasting menu restaurant that garnered both local and national acclaim. His most recent project is L’Orange, an intimate wine-focused restaurant located in the second story of an historic Portland building. With a menu focused around the French Riviera, he once again has garnered nationwide accolades, most notably being named one of the Best New Restaurants in the country by the New York Times in 2024.
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Owner
HISTORY on:
SE 11th & Harrison ST
The structure that you are dining in tonight was built in 1905. For the last 120 years or so it has remained a core commercial building in this Hosford-Abernathy neighborhood. In its early iterations, this was a telegram office, supply house, butchery, and Gattos Modern Shoe Repairing store. The owners lived upstairs, while their business was on the street level below. As the neighborhood changed, so did the services offered. The upstairs became a three-room hotel (the original sign you can still see when you look north on 11th Ave) with café Otis on the street level. Later, the hotel was converted into shared apartments. The most current and well-known business was Cellar Door Coffee Roasters. They had a café on the street level and their roasting was done in the basement. When the apartments became too much of a burden, the upstairs was converted into the first restaurant space called 2nd Story. After it closed, it was proceeded by Fenrir and then Willow. We have happily taken the proverbial baton and transformed this space into something new, yet old once again. We’ve made numerous changes to this upstairs space, all the while trying to be respectful to the old structure and yet install some modern necessities like the new ductless vent units. We are excited and honored to be stewards of this historic building.
What people are saying.
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America's Best Restaurants 2024
"L'Orange is a real charmer. Occupying the second floor of a Victorian house that has variously been a telegram office and a butcher shop over the last 100-odd years, the dining room has a homey sophistication. The menu, which the chef Joel Stocks changes with the seasons, speaks French with a Pacific Northwest accent. Nestle into a chair at the six-seat chef's counter (read: bar) for a glass from the wine list curated by Jeff Vejr, a co-owner, and a couple of plates as the afternoon light fades to early evening. An ornate ruffle of shaved tête de moine cheese or the chicken liver mousse, presented in tartlet form with a strawberry and red wine gelée, will do very nicely. But so will a buckwheat crepe, amply filled with bay shrimp, Gruyère and zinged with candied jalapeño. And with nothing on the menu more than $30, becoming a regular is a tempting prospect."
-Brian Gallagher, The New York Times
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TOP 25 BEST RESTAURANTS IN PORTLAND Right Now - The New York Times
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Eater Portland The 38 Best Restaurants and Food Carts in Portland
“At this modern French restaurant, servers flit from room to room on the top floor of a converted 115-year-old house delivering glasses of melon de Bourgogne and frilly rosettes of tête de moine cheese accompanied by honeyed hazelnuts. The restaurant’s stately-yet-homey rooms are the domain of chef Joel Stocks, formerly of fine dining destination Holdfast. Silky chicken liver mousse tartlets topped with raspberry saffron jam are baked in limited quantities, but make for a lovely sweet-savory open to the meal. The focal points of main dishes — light and airy pâte à choux-based Parisian gnocchi and proteins like duck confit and sturgeon — remain the same, but ingredients change on the plates seasonally, highlighting produce like chanterelles and caramelized fennel.”
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“My #1 Best New Restaurant in Portland is L'Orange. They are also my #10 best restaurant in Portland." They produced my #1 dish in Portland in 2023, a pig's head terrine special and they made the #5 dessert I had in the country during 2023."
— Right of the Fork Episode 373 : Gary the Foodie
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#4 Best New Restaurant - “In a town where a date-night dinner in Portland often reaches $300 after wine and tip (and before babysitter), mains at L’Orange — duck confit with black lentils, smoked sturgeon and root veggies, wine-braised short rib — average right around $26, and are engineered and executed at a level few local restaurants can dream of.”
— Michael Russell, The Oregonian December 20th, 2023
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"This soup takes up a lot of my mental space. I want to be eating it. I want to be swimming in it. I want to become this soup. Chef Joel Stocks took French onion soup—one of the world’s top soups, as it is—and somehow made it into one of the top soups I’ve ever eaten."
— Andrea Damewood - Portland Mercury, December 27th, 2023
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Maybe more restaurants should aspire to capture the spirit of “Old Portland.”
“Here, in this home built in 1905 that was a telegram office, a butchery, and a couple of restaurants over its long history, L’Orange has set up shop, creating a space that feels cozy and well suited for a bohemian dinner party. The business is the brainchild of chef Joel Stocks (formerly of Holdfast Dining), who helms the tiny kitchen, and winemaker Jeff Vejr, of Les Caves and Les Clos. Billing itself as an “Old Portland” restaurant, L’Orange succeeds in giving people a focused, hyperseasonal, and unfussy menu that won’t break the bank.”
- Neil Ferguson, Willamette Weekly January 9th, 2024 -
L'Orange Culinary Delights Linger on the Mind
“It’s French, it’s Pacific Northwest, it’s a little bit Mediterranean depending on the mood, and it’s probably my favorite new restaurant.
To eat at L’Orange is to l’love L’Orange.
This cozy second-floor bistro on the outskirts of Ladd’s Addition bills itself as a winery restaurant, but don’t be fooled: The wine is truly outstanding, but the plates that Chef Joel Stocks and his team turn out linger in my mind far longer than they lasted on my tongue.”
-Andrea Damewood, Portland Mercury 2/20/24 -
The 50 Best Restaurants in Portland Right Now
“On the second floor of a converted house, this clandestine space bumps like a supper club on a good night. It’s a newish, Frenchish project from chef Joel Stocks, formerly of mod-cuisine darling Holdfast. His cooking here fits the homey room but maintains a cheffy rigor (even more so on a Wednesday-only tasting menu). Tête de Moine, an alpine cheese shaved into rosettes that cluster like white carnations, is the perfect start or end to any meal. Onion soup bubbles under a fan of Gruyère-crusted bread pudding slices. And the confit duck leg, cleverly deboned and rolled into a neat parcel, could redeem any botched Thanksgiving. Partner Jeff Vejr (Les Caves) quietly steers a global wine list that goes as deep as you want to follow it.”
—Matthew Trueherz -
Orange Crush
We were very honored to be listed in “Hemispheres” United Airlines in flight magazine.
“The Pacific Northwest meets the Western Mediterranean at L’Orange in Portland, Oregon.”
-Gerald Tan, Hemispheres July 2024 Issue.
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SMALL BITES
"These intimate new restaurants across the U.S. are cultivating a dinner-party vibe."
"Portland's L'Orange is a wine-forward restaurant that seats 28, split across three distinct rooms, an arrangement that helps amp up the coziness of each."
- Lia Picard, Travel + Leisure Magazine, September 2024