Tributary Hotel is easily one of the most luxurious boutique hotels I’ve experienced so far in the United States… and that says a lot! The luxury accommodations with suites named after each area river debuted in McMinnville, Oregon in summer of 2022, the center of Oregon’s Willamette Valley and largest city in Yamhill County but still retains a small town feel. This was the next stop on my road trip West of Portland and arrived just in the nick of time to shoot, change and get ready for dinner. The full experience restaurant next door, ōkta, honors the region and each season, offering an impressive, earthy experience inspired by the valley’s rhythm and seasons, as well as the producers and purveyors who contribute to its distinct cultural landscape. The Tributary Hotel team offers a holistic experience that guides guests through the Willamette Valley, bringing them closer to the source through curated touches that provide organic connections to the region. Personalized services and amenities are incorporated throughout including wine tastings, tours of areas of interest within the Valley, or an on-site moment crafted to enhance one’s stay. The immersiveness of a visit to Tributary Hotel is similarly reflected through ōkta restaurant, the culinary heartbeat at the center of the property. Living in a symbiotic unison, these two spaces complement and encourage each other to greatness.
Arriving straight from my press trip to McMinnville, Oregon, I was lost – as usual… if I don’t have a GPS, forget about it. I am geographically challenged unless there are building markers along the way and parking decks are the bane of my existence. But somehow I went around the block and literally arrived at the valet parking on the corner of the building which was a huge relief. It was finally time to park and unwind! When you’re in charge of all the things, it gets heavy sometimes and you feel like throwing all your luggage in the river. But fortunately for me, I arrived to the friendliest face who took all that luggage – and burden – off my hands immediately and insisted she do so. That was the first sparkling glimmer at this pampering place and I was ready for it!
The corner where the valet car location sits at The Tributary Hotel in McMinnville, Oregon in this old, brick building which was completely renovated.A vertical view of The Tributary Hotel next to the restaurant. Located on the town’s “Main Street”, it’s hard to miss!The entrance to The Tributary Hotel.Stepping inside with stair or elevator options at The Tributary Hotel.Grace warmly greets me with a smile at The Tributary Hotel. Her name is a perfect description of the person she is and soon she led me through a tour of my room!At The Tributary Hotel, each suite is named after a local river. Notice my luggage nicely stashed at the bottom of the bed which was not my doing.This desk came in handy for some work that needed finished the next morning at The Tributary Hotel. The tall silver container is actually a diffuser putting out the hotel’s custom scent.My living room lounge area at The Tributary Hotel with natural sunlight from the windows.The artwork by the bed caught my eye as it reminded me of the ocean at The Tributary Hotel.A solid book collection at The Tributary Hotel. I have the Anthony Bourdain book and any place that also likes him is my kind of vibe!A better view of my comfy bed without the luggage at The Tributary Hotel.The fireplace that I fell asleep to later that evening at the foot of the bed is a dream at The Tributary Hotel. Also on the table is a bowl full of snacks for me to enjoy!A very long hallway for a hotel suite at The Tributary Hotel.A real closet for extended stays at The Tributary Hotel and a very handy tote bag made from recycled materials.This looks like a science experiment but is actually quite easy to enjoy fresh brewed coffee once you see it in motion at The Tributary Hotel.My little kitchen to the left of the entrance at The Tributary Hotel has everything you need including a beverage stocked fridge.A tea lovers dream at The Tributary Hotel with fresh herbs and spices which I also enjoyed.Into the large bathroom, his and her sinks at The Tributary Hotel.And the bathtub of my dreams at The Tributary Hotel which Grace surprised me with later!Bath salts with herbs makes for a tasty hot bath at The Tributary Hotel.The attention to detail even down to the robes is huge here at The Tributary Hotel.Also fell in love with this soap and wish I always smelled like Forest Floor at The Tributary Hotel.A peak at the street scene outside the window facing the main street at The Tributary Hotel. It’s such a cute little town, I only wish I had more time to poke around here!
But before I knew it after a quick rinse and getting dolled up, it was time for dinner. Fortunately for me, the commute was only next door at ōkta, the fine dining brainchild of Michelin-star Chef Matthew Lightner and partners Katie Jackson and Shaun Kajiwara. Opened in July of 2022, it was an art-inspired chefs tasting menu of pure delight to the eyeballs, tastebuds and sniffer. It was also one of the earliest dinners I’ve had in a while at 4 p.m. but I can see the appeal to get in, enjoy and get out all while others are just arriving. And since it was only me, myself and I for a good two hours, all eyes were on me – all like 10-15 of them! For a newbie, that would be intimidating but I’ve been doing this since (gasp) 2006… crazy to think about that sometimes. Have no clue what I’m talking about? Catch up here. Now back to the business of eating. The ninja Grace is, she insisted on escorting me down and opening the door for my grand entrance to this posh place.
ōkta Oregon restaurant sits next to The Tributary Hotel in McMinnville, Oregon and is part of the historic building.As soon as you step into ōkta Oregon with a theatrical kitchen in the back of the house.To your right, a delicious smelling fireplace at ōkta Oregon.To the left, more seating available at ōkta Oregon.The view behind the front counter at ōkta Oregon. I was seated in the back far left toward the kitchen and love a good mafia spot.Inside the ice chest at the front of ōkta Oregon is the beautiful bounty of the sea and a hint at tonight’s unknown menu. I have no allergies to food ironically (just air haha) and think it’s from my organic farm-raised upbringing so can enjoy any sort of food – and drink!There was also a wine pairing with the chef’s menu at ōkta Oregon which features some local and international wine. I like a good pairing dinner because I can turn my brain off and just enjoy!Then I remembered from the email to pop down to the dungeon for a drink first at ōkta Oregon and oh so glad I did! There are elevators that deliver you here as well however I had no excuse not to walk – even with chunky black suede heels. This is to the right when you walk in or connected to the hotel.A lounge greets you first at ōkta cellar.This is ōkta Oregon’s version of a not so secret speakeasy.The space from when you walk in at ōkta Oregon.The space from the back, in the mafia spot at ōkta Oregon with master of mixers Ron waiting patiently to share his ideas.The wine cellar at ōkta Oregon in the actual cellar… if it’s not in the ground is it actually a wine cellar (cough cough, Arizona)?In a temperature controlled fridge are from the restaurant’s nearby regenerative farm and test kitchen. Also on the farm is a larder kitchen where Larder Chef Larry Nguyen works closely with Chef Lightner to preserve, transform and reimagine local products using both ancient and modern fermentation techniques. You can’t open this fridge or its concoctions or you may spoil the batch so pardon my reflection!Behold the Beet Amazake with Don Q Crystal White Rum, lime and honey at ōkta Oregon. One of the best cocktails I’ve had yet in 2024!After that delicious snack, it was time to dine and was handed the most beautiful artwork to begin atōkta Oregon. Simple elegance slays.On the back, a very eloquently written description of winter written by Chef Matt himself… I do believe he also has a future in writing! Unfortunately for me, he was traveling while I was in town but I can tell by this prose we would be fast friends.Immediately I found a new favorite wine by Grey Wing, one of the first Native American owned vineyards in the area. Their motto is “She Flies on Her Own Wings” and I resonate with that.Then the chef’s tasting winter menu began with seaweed, shoyu and grains on a tiny plate. In fact, all plates were small and refreshingly not very American vibes.The shell that is actually a plate fulled with seafood delights at ōkta Oregon. Three pottery and ceramics artists created their simple yet memorable eleganant designs: Lilith Rockett, Ani Kasten and Lindsay Oesteritter.Onto the next wine pairing, the Moscofilero at ōkta Oregon was refreshing.A tiny finger-sized lobster tower and so tasty at ōkta Oregon.Truffle, geoduck, sunchoke and perfectly placed carrots at ōkta Oregon was sheer perfection.Not on the menu (and I have a feeling the chefs were just stuffing my face at points and I love me some feeders) are these buttery mussels at ōkta Oregon.These outstanding black and white photographs decorated walls in each room at the hotel and a fine souvenir to take home.An ode to Willamette Valley on the back at ōkta Oregon… water is life!Ron reappeared with some Ohmine 3grain sake, knowing how much I love it at ōkta Oregon.Radish, flounder and buckwheat had all the textures and flavor at ōkta Oregon. A flounder flower… the attention to detail here is mind blowing.And then Ron appeared with another cocktail for me, this one tequila based at ōkta Oregon.
Wine and Beverage Director Ron Acierto is the definition of a hidden gem at ōkta Oregon. His extensive knowledge and passion for his magical potions is contagious. The drink list features a diverse range of current releases, library, vertical vintages, unlimited production and reserve bottles exclusive to ōkta and the property as well as craft creations. Wait ’til the end to learn about truffle soda at the end!
Of course I don’t remember as this was the remix and extended version apparently, the front of the menu at ōkta Oregon that I was finally able to aquire.Certainly there were way many more courses included in my dinner and I assume up to the chefs at ōkta Oregon. Remember kids, you get more bees with honey!Are you kidding with how beautiful?! This looks like a sunflower at ōkta Oregon but is actually pumpkin, quince and sea urchin. Truth be told, I have never enjoyed sea urchin until this very dinner because the balance of these flavors was spot on to not focus on the odd texture and taste of the creature as I usually do. Bravo!The next wine pairing at ōkta Oregon, I was in love with the Brittan Vineyards chardonnay.Collard greens, kohlrabi and caviar at ōkta Oregon tasted fresh from the sea.I will say that any place with a mohawk makes me feel more at home, well done chefs at ōkta Oregon. I also asked the wait staff about pay and for restaurants, this place is also breaking glass ceilings. Be more like Europe, America, and you will see your investment soar!The tastiest scallop with koginut and pumpkinbushi at ōkta Oregon.To know an area well, it is important to understand the changing of the seasons and how if effects everything down to the food at ōkta Oregon.A view of the area at ōkta Oregon. A little blurry but so was my speech at this point in the meal – and still many more courses!Also obsessed with this Evesham Wood pinot noir at ōkta Oregon. Honestly, I know I keep saying that but it was really like that just one yum after the other!Crab, hyssop and koshihikari rice was getting difficult to photograph as people started trickling in and I didn’t want to be one of THOSE people with their big flashy light in your face at ōkta Oregon. So I aimed my Nikon toward the kitchen and had my trusty tiny selfie light as needed.Black cod, nettle and turnip at ōkta Oregon was the perfect bite.The Sokol Blosser pinot noir was probably my least memorable however I am not a huge red fan to begin with at ōkta Oregon. But I bet they have some outstanding rose based on this tasting!The juiciest most mouth watering lamb, coffee and ozette at ōkta Oregon.Starting to get full and needing to move around, I grabbed some kitchen shots like this meticulous plating of the carrots at ōkta Oregon.Not one but four desserts at ōkta Oregon! Almost like a water ice, this was iced rhubarb, wild ginger and kombu.With an almost ice-wine pairing at ōkta Oregon, this Domaine Labrache Laffont white was sweet and went down a little too easy!Almond and chestnut chocolate was not on the winter menu at ōkta Oregon but I will never so no to chocolate.Plating that looks like a painting at ōkta Oregon! So simple and yet so delicious is tangerine, buttermilk and bay leaf.A trifecta of taste at ōkta Oregon was the black sesame macaron with huckleberry pate de fruit that were my favorites.Dinner was done at this point and I hightailed it back down to the basement to spend more time learning from Ron at ōkta Oregon who crafted this mezcal drink, the BLAH.After chatting for a long time and learning so much from him, I spotted a bottle of “Truffle Soda” which he explained was the leftovers from truffles and Chef Matt did not want to waste them and voila! This deep, rich tasty concoction was born. Perfect as a mocktail!Or add some Suntory Japanese Whiskey as Ron recommended at ōkta Oregon. Forget Coca-Cola!And when I returned to my hotel room buzzing off of fresh food, Grace had run a bath for me! I almost cried as no one normally takes care of me except myself! I had the best, most relaxing bath in that cauldron of herbal elixirs and felt loved.
With well though out and memorable touches such as a fully stocked fridge with drinks from the region to a huge bowl of local snacks down to the Forest Floor soaps and body wash, every little detail has been made to make you feel special and pampered. Once I saw that huge bathtub, I was immediately in love and Grace was more than happy to be a ninja after dinner and draw me a hot bath full of witchy herbs, bubbles and sea salt. I almost cried it was so sweet! And in the morning, the most nourishing farm to table breakfast spread.
And in the morning… more food with a lavish breakfast included in all guest stays at ōkta Oregon.This is art on every single plate down to the sauces and creams, a pure delight at ōkta Oregon. That omelette was next level and I think I need more fresh greens in the morning!We did a little tour before departing and honestly didn’t want to go at ōkta Oregon. This was back behind the kitchen.And the back of the kitchen where breakfast was made at ōkta Oregon.Fortunately for me, the next stop was only right down the street and Spring had sprung.
Since opening, ōkta was named one of Esquire’s Best New Restaurants in 2022, received a 2023 James Beard Award semi-finalist nomination for Best New Restaurant, was selected as one of TIME’s 2023 World’s Greatest Places in the Willamette Valley, and was named one of the New York Times 50 Best Restaurants in America in 2023. Chef Matthew Lightner is a semi-finalist for a 2024 James Beard award for the Best Chef: Northwest and Pacific category, and National Geographic put ōkta and Tributary on their top culinary travel destinations for 2024. And with Willamette Valley having over 500 wineries, you could literally float in a field of flourishing vineyards for weeks. Get there before they get their first Michelin star once they sort out some staffing issues. Did I mention I’m psychic too? Happy travels!
