I'm feeling lazy. Sellwood food carts? Oh that's right, not everybody shares my enthusiasm for standing in the rain. Taste Unique? Closed. LRBC? Closed (and unfortunately closing 6/22, more in the next post). Sweetness? Closed too. Anyway, realizing a perfect opportunity to try someplace new I called Olympic Provisions.
It's an understatement to say OP's had some good press. But that wasn't what drew me here. Nor was it the thought of more sandwiches, while I love bread with fillings these gourmet spots seem to be sprouting like thai restaurants. No, I was here for the MEAT (and they were open).
The restaurant is actually secondary to the USDA approved charcuterie facility, a nice European style place to grab a few small bites, and here the bites are indeed small, don't expect to leave full.
I can't imagine leaving here without trying a Charcuterie platter. With eight of us eating we got two, and it was more than enough to sample each of the provided provisions. The Chorizo, their flagship product easily stood out-flavorful, not too salty, nicely textured. I liked the pate and mousse, the creaminess, the well-balanced flavors. Some of the group found the after taste unappealing, I happily cleaned up. The bologne, was well, bologne. We also really enjoyed the other cured meat, who's name I'm blanking on at the moment. As probably the primary way that diners get to sample OP's specialties, I felt like it could have used one more sliced salami or cured meat. They did a great job with the pickled items, like their meats, the flavors were just right, not over the top.
The Pork Rilette hand pie reminded me of Kalua Pig (slow cooked Hawaiian Pork) in a pastry form. The flaky, buttery crust, the flavorful, innards, and few pickled veggies, make this a fun little bite to share (which is totally the way to go here).
Sampling both the Philly Cheesesteak like Tri Tip and the bursting with flavor Sopressata sandwiches left me wanting more (both cause they were good and because I was still hungry). Found the Tri Tip all kinds of savory, but missing something, adding just a touch of the pickled onions from the rilette plate added the extra dimension I desired without destroying the wonderful meatiness. Loved the somewhat manic flavors of the Sopressata, especially with the added anchiovies. That being said, the namesake salami gets a little lost in the flavor cacophony, perhaps a more of it or less of everything else would allow it to regain center stage.
Look forward to eventually returning for dinner, wine, and dessert.
Atmospherically the space surprised, simple, naturally lit, modern, retro, and filled with visual interest, a clear demonstration of thoughtfully implemented detail. The Coney island carnival style illuminated "MEAT" begs to be stolen and installed in my living room (a tiny space that it'd completely dominate).
I find the service complaints about this place surprising. While we didn't instantly become best friends the server was personable, efficient, and informative (perhaps too much so, the newcomer intro to the restaurant ran a little long for my short attention spanned already decided what to eat tastes). Food came at the right times to the right people and we never lacked for water. Not to mention they easily took care of our walk in party of eight without even blinking and eye.
Set in the impressively restored bright mustard yellow Olympic Mills building Olympic Provisions is totally worth a stop for those who appreciate contemplative cuisine, design, and MEAT (check out the counter and case at the bar). Those that don't get the concept, want huge portions, or both should just pass on by. OP, not quite great or amazing, but good and more importantly tasty.
Olympic Provisions
Mon-Sat 11am-10pm
107 SE Washington St.
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