Our Story
Ten years of cooking the way we'd want to eat.
Eatlikeagood opened in the winter of 2014 with eight tables, a single wood-burning oven, and a stubborn belief that hospitality is a craft worth its own decade of practice.
Philosophy
Seasonal, patient, honest.
Every plate begins with the question: what is the best thing growing within sixty miles this week? From there, we cook slowly — often for days — until each element tastes clearly of itself.
We don't chase trends and we don't reinvent the menu monthly. Instead, we edit it, gently, as the season changes and the farms deliver what they deliver.
Service is quiet, informed, and unhurried. You should leave feeling like a guest, not a customer.
The Chef
Marco Ferrante
Chef & Founder
Marco trained in Modena, cooked through Copenhagen, and returned to Portland — where he grew up — to open a restaurant that felt like Sunday dinner if Sunday dinner were also a craft.
He can most often be found at the pass, or shelling peas at the back table with whoever is on prep that morning.