First Tastes: Parallel, a Wine Bar in NE Portland

The other day I was invited to hang out at Parallel, a wine bar over on NE Sandy, and try a few things. Here are my impressions, along with a few observations and some helpful information about the place. Note: This meal was comped but opinions are my own.

The Location and Space at Parallel

The location was featured on this website back in 2023 as the address of Alux Mexican Cafe and Cantina, which I think closed at the end of that year (before that, it was an outpost of Gravy). I went there once; did not return. Ironically, I ended up sitting in pretty much the exact spot at Parallel that I did in 2023 at Alux. Here’s my view from the table.

The color scheme is browns, golds, and blues, which really are some of my favorite colors, alone and in combination. The dining room has a relaxed, natural feel. It’s a place for anything—from date night, to having a drink with friends, to a family meal out (kids are allowed in for the entire time of service).

Personnel at Parallel

I had a chance to chat with Stacey and Joey Gibson, the owners of Parallel before I started my meal. As a knowledgeable and talented sommelier, Stacey is well-versed in the world of wine, and loves the hospitality side of things (“I love being on the floor!” she told me). Joey, who has cooked on both coasts (from Georgia and South Carolina, to New York City, and now Portland), creates the menu and food. He has a talent for choosing and developing dishes that goes well with wine.

Both spent time in NYC (where they met), living in Brooklyn and working in Manhattan, so we had some fun conversations about life in that city. Here’s a nice photo of them from Vox. They moved to Portland in 2013.

Starting in about 2017, they did a lot of their work in pop-up format at wineries. But they really wanted to land somewhere stable, and are happy to have this space on NE Sandy, which is also not too far from home. This makes it easier for them to take care of their 8-year-old daughter, Bea—who also happens to be the Chief of Kids’ Menu Development at Parallel.

Here in town, Stacey was also a co-owner of Park Avenue Wines. She entered that position when William Oben left, who just happens to be the person behind Fancy Baby, which we reported on recently. Park Avenue Wines closed in 2022. You may have experienced Joey’s work here in Portland previously at Roman Candle Baking Co. and Olympia Provisions.

I really liked how Stacey and Joey are so verbally supportive of each other, and that kind of love and respect is evident in the food, drink, and vibe they provide at Parallel.

The Food and Drink at Parallel

NA Wine

When I sat down and looked at the menu, Stacey suggested the NA cocktail Mirrorball: Wilderton Bitter Aperitivo, balsamic vinegar, and soda water. However, since wine is so important here at Parallel, I thought it made sense that the NA wine on their menu would be good. To be honest, I haven not found a lot of good non-alcoholic or dealcoholized wine out there.

Stacey recommended their canned NA wine called Eins Zwei Zero. Made by the German winery Leitz, it is a sparkling Riesling. I was assured that it was good, and took their word for it, despite my internal side-eye. Well, readers … it was good!

I’d say, it’s probably the best dealcoholized wine I’ve had so far. The bubbles surely help, but there were notes of “citrus, rhubarb and tarragon,” as specified by the vintner. It was a wonderful discovery for me.

And for you who do partake in traditional wine with alcohol, there are plenty of great options, and no doubt Stacey and her team are at the ready to recommend something that will pair well with your food (or is delicious on its own). Here is their wine by-the-glass, cocktail, sherry, and other drinks menu. Bottle list is here.

The Food

I tried one snack, two small plates, and a board. I started with the cheese board (they also do tinned fish and charcuterie boards). Here is their food menu.

Cheese Board

These cheeses are provided by Cowbell, a fantastic cheese shop in SE Portland. Because of their normal everyday excellence, I knew I was going to be in for some really tasty cheese, and it did not disappoint. There were three cheeses, housemade crackers, onion jam, and apple butter on the board.

Pictured are Patte d’Ourse (raw cow and sheep) and Rouelle Cendre Ardoise (goat), both from France; at the bottom is Juscht (raw cow) from Switzerland. I liked them all but the Juscht was my favorite—buttery, rich, and even a little sweet. It went nicely with the apple butter. I also liked the onion jam quite a bit and could eat it on its own, truth be told.

The crackers are kind made with a twice-baked approach (think biscotti) and have oats, sunflower seeds, raisins, and warm spices in them.

Hush Puppies

Next up was the serving of four substantial sized hush puppies and uni honey butter. The hush puppies were quite hot (and stayed hot) with a crisp exterior and grains of salt on the exterior. They had a light yet firm texture and went well with the smooth and creamy butter. I could taste the briny umami from the uni along with a little sweetness from the honey, and it was just the nicest combo.

I liked the presentation and loved the hush puppies. They are like little savory donuts, plus that sweet/umami butter is really a great addition. P.S. You can add caviar to this for an additional charge ($98 at the writing of this article).

This also gave me the opportunity to tell my story about encountering hush puppies for the first time at a Red Lobster in Beaumont, Texas decades ago.

Parallel Salad

As you may know, I am a huge fan of salad—so much so that I started Salad Week in Portland (which I hope will return in 2025). I am basically primed to like salads … until I find myself face to face with a bad one. The Parallel Salad, however, is not one of those. It is true excellence and was my favorite item of the night.

It starts with Little Gem lettuces, which I have found are simply the best variety of greens in the Romaine-type family. They provide a crunch that is deeply satisfying from a sound and mouthfeel perspective.

To that they add lemon, anchovy, Fiore Sardo (a hard raw sheep’s milk cheese from Sardinia with a bit of a smoky flavor), and Worcestershire-cured egg yolk. Thin, crispy “croutons” were added, as well. It’s basically a spin on a Caesar salad but much lighter.

I absolutely loved this salad—the texture, tastes, and aroma really had my number. 10/10 would recommend.

Dirty Rice Arancini

This big arancini arrived and I thought, “I wonder what kind of herb oil this is?” Turns out it was collard green pistou! It had a gorgeous color. What a great way to use collard greens.

The arancini was made with rice, pork, liver, and had a melty piece of Tallegio in the middle. It was savory but not salty, with a crunchy exterior. It was rich, but the pickled onion and grassy parsley gave it some lift. I enjoyed eating it but in hindsight, I probably would have preferred to have had it before the salad.

The Road Not Taken: Dessert

I was pretty full by the end of the night, plus I’m taking a bit of a dessert break right now, so I declined the offer of ice cream made in-house. It would have been goat cheese and peach + honey ice cream, with a lemon pistachio biscotto. It’s only on the menu for a short time, as more desserts are in development; you should see those by the end of the month.

Although they’ve been open since early August 2024, this coming Wednesday there is going to be a ribbon cutting in front of the restaurant with the Portland Metro Chamber (formerly Portland Business Alliance). Stacey did some professional development work with them, and the ribbon cutting is a fine way of having a party! Head over if you like.

If you like delicious food, wine (even NA wine!), and a comfortable and friendly atmosphere, Parallel Wine Bar should be your next stop. I am looking forward to returning.

Thanks to Stacey, Joey, and their staff for such a nice evening in Northeast Portland!

Parallel Wine Bar
3101 NE Sandy Blvd, Portland
Parallel website | Instagram