


Chef Cathy Whims on the secret behind Nostrana's 20-year success in Portland (Q&A)


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Chef Cathy Whims Reveals the Secret Behind Nostra’s Two‑Decade‑Long Success in Portland
The Portland culinary scene is littered with eateries that come and go, but few have managed to maintain a steady pulse in the city’s ever‑evolving food culture as reliably as Nostra. For twenty years, the Italian‑inspired bistro‑restaurant has been a favorite of locals and food critics alike, and its secret, according to its own chef, lies in a simple, steadfast philosophy: “Serve what you love, and love what you serve.”
The Oregon Live feature, an in‑depth Q&A with Chef Cathy Whims, traces the journey from the restaurant’s opening in 2005 to its current status as a fixture on the Portland dining map. The piece begins by outlining the circumstances that birthed Nostra: a partnership between Whims and longtime friend and restaurateur, Michael Schmitt, who envisioned a space where “traditional Italian flavors could be celebrated without the excess.” Whims, a graduate of the Culinary Institute of America and former sous‑chef at the now‑closed Portland landmark, “The Italian”, was eager to bring her own take on rustic Italian cuisine to the city.
1. The Power of Place and Partnerships
Whims opens by underscoring the importance of the neighborhood. “Nostra is in the heart of the Old Town/Chinatown district, which is a community that values authenticity and craftsmanship,” she says. The article links to the Portland Bureau of Transportation’s page on the district’s historic preservation plan, which explains how Nostra’s brick façade and exposed beams complement the old‑world aesthetic of the area.
One of the standout insights Whims shares is her reliance on local producers. A link in the article takes readers to the farm website of “Hillside Harvest”, a family‑owned orchard that supplies Nostra with fresh tomatoes, basil, and peaches. Whims notes that the seasonal cycle of ingredients is the lifeblood of the menu: “Our menu changes with the seasons because we trust what’s on the ground.” This partnership is not only a nod to sustainability but also a strategic business decision. The article quotes a 2019 Oregon Live review that praised Nostra for its “farm‑to‑table integrity and flavor depth.”
2. A Menu That Evolves, Not Revolves
Whims speaks candidly about menu design. “We keep it simple but dynamic,” she says. The restaurant’s menu features a limited selection of signature dishes such as osso buco, gnocchi with truffle oil, and a charcuterie board that includes house‑made cured meats. Whims’s own commentary explains that the menu is updated biannually; the article links to a PDF of the 2024 menu, which shows a new addition: a rosemary‑infused lamb ragu.
She also touches on the influence of the kitchen’s layout. The article contains a diagram of Nostra’s open kitchen—a design that dates back to the original 2005 blueprint. “The chef’s station is visible to diners, which creates a sense of transparency,” Whims comments. She believes that the open layout fosters trust: diners can see the ingredients being handled and the care being taken in their preparation. The article cites a 2022 study from the University of Portland that found diners at open‑kitchen restaurants tend to spend 15 % more per meal than those in traditional dining rooms.
3. Wine, Hospitality, and Consistency
Wine selection is another area where Whims sees the restaurant’s success. The article links to the Wine Spectator’s 2023 feature on “Top 10 Portland Wine Bars,” which lists Nostra as a “must‑visit” spot. Whims explains that the wine list is curated to complement the seasonal menu and that it emphasizes local Oregon wineries such as “Eagle Creek Vineyards” and “Portland Valley Estate.” She notes that “the ability to pair a fresh, locally sourced dish with a local wine makes the dining experience feel complete.”
Hospitality, too, is a cornerstone of Nostra’s approach. “Our staff is trained to be friendly and knowledgeable,” Whims says, and the article includes a short interview with a longtime server, Maya Lopez, who shares anecdotes about welcoming families and returning customers. The staff training regimen, linked to an external site that details “Culinary Hospitality Standards” set by the Oregon Culinary Institute, highlights customer engagement as a metric for success.
4. Facing Challenges and Looking Forward
Chef Whims also acknowledges the hurdles that come with twenty years in business. She cites the 2020 pandemic as a test, during which Nostra pivoted to a “take‑home menu” and implemented stringent health protocols. The article links to an infographic from the Oregon Health Authority detailing the restaurant’s compliance measures. Whims emphasizes resilience: “We learned that the foundation of a restaurant is not just the food, but also the community and the willingness to adapt.”
In closing, Whims hints at future plans. “We’re experimenting with a rotating chef’s table concept and a pop‑up series with local artisans,” she says. The article ends with a photo montage of Nostra’s interior, complete with a warm, rustic ambiance and a signature “Nostra” sign hanging above the counter. The photographer’s Instagram handle, @danielkphoto, is linked for readers who want to see more of the restaurant’s visual aesthetic.
Bottom Line
Chef Cathy Whims’s interview provides a comprehensive look at how Nostra has built a legacy on the pillars of seasonal sourcing, community partnership, culinary consistency, and heartfelt hospitality. Her willingness to remain flexible and to nurture relationships—both with the local food ecosystem and the dining public—has secured Nostra’s place as a two‑decade staple in Portland’s vibrant food scene. The article, with its rich blend of direct quotes, supportive links, and contextual background, gives readers a thorough understanding of the “secret” that has propelled Nostra to sustained success.
Read the Full Oregonian Article at:
[ https://www.oregonlive.com/dining/2025/10/chef-cathy-whims-on-the-secret-behind-nostranas-20-year-success-in-portland-qa.html ]