"Customers expecting a basic bacon, egg, and cheese may be surprised with what shows up: tender slices of two-day cured pork belly shingled over a just-set egg with oozy Swiss on a tender, made-in-house sourdough English muffin. The tuna sandwich is line-caught albacore loin conserva dressed in aioli with parsley, pickled carrot, and green garlic. Buttermilk-dressed chicken salad arrives on a pillowy pain au lait hoagie roll with lovage, mizuna, and Aleppo pepper. It's familiar, but also surprising."
"Beginning Tuesday, May 19, Alea will offer evening service on Tuesdays - the one night Mac Market is open, but their neighbor Honey Pie Pizza is dark, which means the Byers get the run of the space. Dinner service will provide a chance for diners to experience the chops of two people who came up in some of the most ambitious restaurant kitchens in the country."
"The couple originally moved to Oregon to open Okta under chef Matthew Lightner, Brendan as chef de cuisine and Haley as head baker. Their collective resume includes roles at Northern California restaurants Spruce, Bouchon Bistro, and Farm at Carneros Resort. Before coming to Oregon, Brendan was the sous chef at three-Michelin-star SingleThread, and Hayley was head baker at lauded wood-fired sourdough destination Della Fattoria."
Alea in Mac Market offers breakfast sandwiches, salads, and egg dishes with simple descriptions that mask technical skill. Pork belly is two-day cured and served shingled over a just-set egg with oozy Swiss on house-made sourdough English muffins. Tuna is line-caught albacore loin conserva dressed with aioli, parsley, pickled carrot, and green garlic. Chicken salad uses buttermilk dressing and is served on pillowy pain au lait hoagie rolls with lovage, mizuna, and Aleppo pepper. Beginning May 19, Alea adds Tuesday evening service when the neighboring Honey Pie Pizza is closed. The dinner menu reflects the couple’s experience from ambitious restaurant kitchens, including work at SingleThread, Spruce, Bouchon Bistro, Farm, Okta, and Della Fattoria.
Read at Eater Portland
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