Votum Restaurant is the singular vision of Chef Sarah Doyle and Nathan Ricks – a seafood forward cuisine and fine wine in an elegant and welcoming environment. The menu changes daily based on the market and the whim of the chef. The tasting menu allows the house to structure and ballance the guest’s evening. An optional beverage pairing brings the world to the glass, with each course matched to the appropriate wine.
The proprietors met while working at a three Michelin star restaurant in California and formed the idea of Votum while shucking oysters and eating sea urchin roe on the Monterey Bay. On arrival in Hood River the search began for the proper location, and was found in an unfinished space beneath the fire escape of the Masonic Hall. After a year of planning, the kitchen is and dining room are almost underway.
Votum is a Latin word for an offering made in accordance with a vow –the physical fulfillment of a promise. The name was chosen as a marker of our priorities. Dining is based on trust. When the guest enters the dining room they are in the care of the house. Votum Restaurant is the fulfillment of our commitment to the high art of hospitality.
We look forward to sharing our house very soon.