Quaintrelle has gone through a few distinct eras. When it first opened on Mississippi in 2016, chef Bill Wallender was at the helm, an alumnus of Ava Gene’s with a sharp focus on Oregon produce. After Wallender left, the globe-trotting chef Ryley Eckersley took over, adding a more eclectic and exuberant energy to the restaurant. Quaintrelle moved south to Clinton Street, where Eckersley and cocktail maven Camille Cavan held court in a sliver of a space.
Cavan left in the fall, followed by Eckersley in January. But now, the ownership team at Quaintrelle has brought in an icon to help usher in the next stage of the restaurant:
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