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✔️Lunch ✔️Dinner ✔️Dine in
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Oregon’s first and only Relais & Chateaux property, Tributary Hotel, is focused on immersing diners in a four-course menu that changes with the seasons. Each season will celebrate the bounty of produce from ōkta farm, where the team has been hard at work over the past four years creating a regenerative food and farming ecosystem. What began as a half acre project, has expanded to include another full acre of produce-growing, a herd of Dorper sheep, and Bramble Hill Vineyard, adjacent to the farm.
Address and Contact Information
Address: 618 NE 3rd St, McMinnville, OR 97128
Phone: (503) 376-8390
Website: https://tributaryhotel.com/dining
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Okta Farm & Kitchen – Tributary Hotel
At the culinary heart of Tributary, ōkta farm and kitchen offers a refined yet elemental dining experience led by acclaimed chef Christine Smith. The restaurant …
ōkta farm and kitchen Restaurant – Relais & Châteaux
In the heart of charming McMinnville, Tributary Hotel seeks to give them a memorable experience of Oregon wine Country. Read more. From. $892. Select dates.
okta farm and kitchen Restaurant – McMinnville, OR – OpenTable
Okta Farm and Kitchen offers a “unique and exceptional” dining experience with a focus on farm-to-table ingredients. Guests rave about the “amazing” food, ” …
Reviews
Y C
Okta’s Sunday Supper #3 (9/28/25) was phenomenal! The tender pot roast, fresh field salad, homie cornbread with seasoned butter, and divine cheesecake burst with flavor, every bite tasting so fresh and dreamy! Tina’s warm service felt like family, and the roasted hazelnut gift was a lovely touch. Booking via OpenTable was a breeze. Modern and elegant, Okta’s farm-to-table vibe is a must-try. 5/5 stars!
… moreJennie Hu
The restaurant itself is inside the Tributary Hotel. The open kitchen lets you watch the chefs at work.
The four-course tasting menu is available with wine pairings.
We first chose the tomato tart. The Formage Blanc cheese inside was incredibly rich and creamy, and the puff pastry was fragrant and crispy. I loved it. My friend had the sqaush, which was just average.
The second dish I recommend is the cod, with kimchi as a side dish, perfect for Asian palates. The cod was delicious, and the kimchi had a nice, tart, and sharp flavor. My friend’s shellfish pasta was just average, and I wouldn’t recommend it.
The third main course was grass-fed beef. The texture was impeccable. The accompanying tart jam sauce was a novelty and interesting touch. My friend also had the ribs, which were also very good. The steak was generously coated in a fresh tomato sauce. It wasn’t as rich as traditional American barbecue, but it had the slightly sweet, refreshing flavor I love.
For dessert, I ordered an orange gelato, which was delicious. The fruit brownie was a bit lackluster; the cake itself felt a bit loose and lacked the richness a brownie should have. It also didn’t really go well with the accompanying peach jam.
At the end, the restaurant gave us two tiny chocolate hazelnut treats.
Throughout the meal, the waiter explained the origins of each dish, including which organic farm it came from and what ingredients were used.
While the overall style was more important than the substance, it was quite interesting to watch the chefs prepare the dishes and then serve them in unison.
… moreThe four-course tasting menu is available with wine pairings.
We first chose the tomato tart. The Formage Blanc cheese inside was incredibly rich and creamy, and the puff pastry was fragrant and crispy. I loved it. My friend had the sqaush, which was just average.
The second dish I recommend is the cod, with kimchi as a side dish, perfect for Asian palates. The cod was delicious, and the kimchi had a nice, tart, and sharp flavor. My friend’s shellfish pasta was just average, and I wouldn’t recommend it.
The third main course was grass-fed beef. The texture was impeccable. The accompanying tart jam sauce was a novelty and interesting touch. My friend also had the ribs, which were also very good. The steak was generously coated in a fresh tomato sauce. It wasn’t as rich as traditional American barbecue, but it had the slightly sweet, refreshing flavor I love.
For dessert, I ordered an orange gelato, which was delicious. The fruit brownie was a bit lackluster; the cake itself felt a bit loose and lacked the richness a brownie should have. It also didn’t really go well with the accompanying peach jam.
At the end, the restaurant gave us two tiny chocolate hazelnut treats.
Throughout the meal, the waiter explained the origins of each dish, including which organic farm it came from and what ingredients were used.
While the overall style was more important than the substance, it was quite interesting to watch the chefs prepare the dishes and then serve them in unison.
Meredith Virnig
I’ve never been one to “love” and write home about the Michelin star tasting menus. I always leave hungry. I always eat some strange live eel or animal organ I don’t want to eat. But this…this was incredible. The menu was brilliantly paired with insanely delectable wines. We ate and devoured everything brought to the table. We left full. We left happy and playful with our bellies and hearts full. The entire experience was comfortable while still feeling top notch.
… moreTodd Merkel
We loved Okta. Never had a chance to try the old format, but the new format is amazing. 4 fantastic courses, all with generous portions, amazing service, and the Somm knew his stuff.
… morePingüino Picante
My wife is Spanish, and fancy. We were searching for a place in Oregon for our monthly anniversary. Our Yacht was too big for the docks on the Oregon coast, so we were forced to travel by ground transportation. Initially, I was worried. However, after requesting chat GPT find the fanciest restaurant in Oregon and then telling it “fancier” five additional times, we ended up finding this restaurant. We were delightfully surprised at how land based restaurants can deliver such quality food.
Apparently, they make the wine locally, instead of having it imported from Sicily or France. I did not know that this was possible.
The arugula tasted fresh, and the chulatilla de coredero let out a subtle “Baaa” as I savored it. The whole experience reminded me of the food my childhood chef would make.
My only complaint is that they do not allow “dogs”, and that they included my cavapoo in this description. I will subtract one star for this, leaving them at five stars, as my scale goes to six.
All together, we were impressed how they could bring this culinary experience to the average people. Bravo, ōkta farm and kitchen! Although we did not experience the farm.
To anyone considering exploring the mainland, it is worth the dinghy ride.
… moreApparently, they make the wine locally, instead of having it imported from Sicily or France. I did not know that this was possible.
The arugula tasted fresh, and the chulatilla de coredero let out a subtle “Baaa” as I savored it. The whole experience reminded me of the food my childhood chef would make.
My only complaint is that they do not allow “dogs”, and that they included my cavapoo in this description. I will subtract one star for this, leaving them at five stars, as my scale goes to six.
All together, we were impressed how they could bring this culinary experience to the average people. Bravo, ōkta farm and kitchen! Although we did not experience the farm.
To anyone considering exploring the mainland, it is worth the dinghy ride.
Mari Kim
We drove from Seattle and made overnight reservations at a hotel half an hour away to make this very special occasion happen.
Many, many thanks to Clara who understood the significance and made it possible for the three of us to be seated that weekend. Girlfriend’s birthday and the other girlfriend facing major health issue.
We made the six hour road trip with a pescatarian and someone who doesn’t eat any seafood in our group.
They begin our experience with a viewing of the fresh versions of ingredients that would go into our dishes. Much appreciation for the team of chefs, who made sure that, despite the dietary restrictions in our group, the dishes echoed each other — considerable thoughtfulness was expressed in how they kept all our dishes the same with only the smallest adjustments to ingredients.
Loved the use of flowers and the unique presentations. It was an impressive tasting menu with a uniquely utilized array of ingredients. For my taste, the dishes felt like they represented a bias on the savory side. In one or two cases, the savory simply overpowered particular bites. Still all in all, beginning with the very first bowl of fresh corn prepared with silken tofu-like base, each dish offered a revelation. (Will list the menu a bit later.)
The cocktails were bright and attractive. We decided to forgo the wine pairings, but had the enjoyment of listening to the descriptions offered by the bar manager for each of the wines delivered to the neighbors dining next to us. We listened and appreciated the wines vicariously. Truly an excellent sommelier he was. Think his name was Eric.
The menu placed at our table had a narrative about this season that had inspired the dishes.
Our servers were outstanding. 20% gratuity was included in the tab. The full tasting in the restaurant came out to $342 a person. There is a tasting menu with fewer dishes downstairs in the wine cellar that is under $200. Worth experiencing with the right company on the right occasion.
… moreMany, many thanks to Clara who understood the significance and made it possible for the three of us to be seated that weekend. Girlfriend’s birthday and the other girlfriend facing major health issue.
We made the six hour road trip with a pescatarian and someone who doesn’t eat any seafood in our group.
They begin our experience with a viewing of the fresh versions of ingredients that would go into our dishes. Much appreciation for the team of chefs, who made sure that, despite the dietary restrictions in our group, the dishes echoed each other — considerable thoughtfulness was expressed in how they kept all our dishes the same with only the smallest adjustments to ingredients.
Loved the use of flowers and the unique presentations. It was an impressive tasting menu with a uniquely utilized array of ingredients. For my taste, the dishes felt like they represented a bias on the savory side. In one or two cases, the savory simply overpowered particular bites. Still all in all, beginning with the very first bowl of fresh corn prepared with silken tofu-like base, each dish offered a revelation. (Will list the menu a bit later.)
The cocktails were bright and attractive. We decided to forgo the wine pairings, but had the enjoyment of listening to the descriptions offered by the bar manager for each of the wines delivered to the neighbors dining next to us. We listened and appreciated the wines vicariously. Truly an excellent sommelier he was. Think his name was Eric.
The menu placed at our table had a narrative about this season that had inspired the dishes.
Our servers were outstanding. 20% gratuity was included in the tab. The full tasting in the restaurant came out to $342 a person. There is a tasting menu with fewer dishes downstairs in the wine cellar that is under $200. Worth experiencing with the right company on the right occasion.
Bailey Eckert
Wow, wow, wow. We came here for my birthday dinner and it did not disappoint. Each course was so thoughtful and delicious. Plus we got the wine pairing and each wine was so complex and yummy on its own, but then when paired with the food it was taken to a whole different level of delicious. Ambiance was lovely. They had a nice playlist going. Staff was so nice and helpful, especially loved our sommelier Alexandra – she was so knowledgeable and helpful with the wines. Loved that the wine pairing included such a variety from both the Willamette valley and all over the world + newer releases and more library selections. Can really not emphasize enough how well the wine paired with the food. Although the plates are small, we left very full! Would definitely come back to celebrate another special occasion.
… moreCaroline P
So glad I could eat here before it becomes a future Michelin restaurant. Such amazing food and service. Comparable to other Michelin restaurants like st. Lawrence and published on Main in Vancouver ca. The pictures speak for itself, and the food was amazing. My favorite was the asparagus and black truffle. As well as the Uni. And the pizzelle that tasted like an onion ring. Everything is seasonal and I want to come back when they have either white asparagus or purple asparagus. Evidently I missed it by a couple weeks.
… moreKristin Fuller
I have nothing negative to say about okta, this was such a fantastic dining experience. We’ve done tasting menus before, but this was probably my favorite as I’ve never had a THIRTEEN course meal with wine pairings! I’m so happy to have a 5 star place like this right here in wine county, what a wild ride throughout that whole meal. The sommelier was amazing, service was excellent and the food was incredibly unique and so delicious. Wine pairings perfectly complimented every dish. Nice, minimalist atmosphere inside, it definitely makes you forget that you’re in McMinnville! We came here for an anniversary dinner and it did not disappoint!
… moreDavid Dunnison
One of the best meals and best restaurant experiences I have ever had!
A virtually flawless experience. While we had parked nearby, were surprised to find that even the valet had our name and escorted us to the door.
Everything was so dialed in it was hard to believe they have only been open since last summer.
We were lucky to sit next to the kitchen and were able to enjoy all the activity. Very quiet and professional.
The decor is simple but elegant. The craftsmanship is noteworthy. Adds to the experience without taking away from the food.
You are greeted at the door when you enter and there is a beatiful display of some of the featured items for the evening which are explained. A great start!
Friday and Saturday featured an extended tasting menu, but you wouldn’t go hungry with the three less items served on the other nights.
While we had fifteen plates, they were all memorable. My favorites included the first dish – Parsnip, custard and abalone with chrysanthemum leaves and seaweed. This was accompanied with thinly sliced black truffle atop a truffle tart with butterflies cheese.
Other favorites were the Foie gras sandwich with buckwheat wafers; the geoduck with hazelnuts; caviar with red kuri squash and butternut squash – where the squash was the highlight; and the grass fed tenderloin with foraged mushrooms. The tenderloin was the most tender I think I have ever had – think Wagyu tender.
This restaurant is going to get lots of acclaim!
… moreA virtually flawless experience. While we had parked nearby, were surprised to find that even the valet had our name and escorted us to the door.
Everything was so dialed in it was hard to believe they have only been open since last summer.
We were lucky to sit next to the kitchen and were able to enjoy all the activity. Very quiet and professional.
The decor is simple but elegant. The craftsmanship is noteworthy. Adds to the experience without taking away from the food.
You are greeted at the door when you enter and there is a beatiful display of some of the featured items for the evening which are explained. A great start!
Friday and Saturday featured an extended tasting menu, but you wouldn’t go hungry with the three less items served on the other nights.
While we had fifteen plates, they were all memorable. My favorites included the first dish – Parsnip, custard and abalone with chrysanthemum leaves and seaweed. This was accompanied with thinly sliced black truffle atop a truffle tart with butterflies cheese.
Other favorites were the Foie gras sandwich with buckwheat wafers; the geoduck with hazelnuts; caviar with red kuri squash and butternut squash – where the squash was the highlight; and the grass fed tenderloin with foraged mushrooms. The tenderloin was the most tender I think I have ever had – think Wagyu tender.
This restaurant is going to get lots of acclaim!