Fire, Craft, and Twenty Years in the Valley
Forage grew out of nearly two decades of cooking for Oregon wine country before it ever had a front door. The wood-fired oven came first — the restaurant caught up in 2020.
Forage Café | Our Story
Before There Was a Restaurant
We started in 2001, cooking for the Willamette Valley through catering and culinary classes — building relationships with the farms and vintners who shaped everything that followed.
The First Mobile Oven
In 2006, we launched the first mobile wood-fired oven in the Willamette Valley — rolling it to weddings, harvests, and hillside gatherings across Oregon wine country. That same fire anchors the kitchen today.
A 1915 Building in Newberg
In 2016, we found our home: a craftsman bungalow on West First Street, built in 1915. After careful renovation, Forage opened inside those walls in 2020 — a permanent place for craft we'd been practicing for years.
What We Cook Now
The wood-fired oven anchors the menu, but the kitchen reaches further — Pacific seafood, valley produce, and dishes rooted in knowing your suppliers, your seasons, and your craft.
The Valley on Every Plate
Oregon's finest farmland and wine country surround us, and every dish reflects it. Local sourcing and a wine list built around Willamette Valley producers — this place is rooted in where it sits.
