Welcome to The Country Cat
Dinner House & Bar

We serve up a made-from-scratch dining experience that embodies American craft cooking. Adam and Jackie Sappington, the husband-and-wife chef owners of The Country Cat, have created a menu that reflects the ever-changing culinary landscape of American heritage cuisine, featuring classic dishes from Adam’s Midwest country upbringing recreated with Northwest style and ingredients. Their dedication to seasonality means a majority of their produce is hand-picked from the local farmer’s market. Adam, a James Beard Award nominee the past three years, is arguably Portland’s top chef/butcher composing a variety of rotating dishes to highlight every part of the animals he breaks down weekly in his back kitchen. Jackie is a talented pastry chef creating nostalgic delights filled with sophisticated flavors made from the Northwest’s seasonal bounty. The cozy and soulful restaurant is nestled in Southeast Portland’s Montavilla neighborhood, reminiscent of Adam’s hometown in Missouri, allowing the duo to foster a dining environment that serves the community first.

Wanting to host a private party?

The Calico Room is now open at 7919 SE Stark Street. It is  just 2 doors down from The Country Cat.
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For Sale now! 

A James Beard Foundation nominee!

Our cookbook, Heartlandia: Heritage Recipes from Portland's The Country Cat

Published by Houghton Mifflin Harcourt

Visit our "Cookbook"  or "Broken Cleaver Store" tab for more information and how to purchase a signed copy.

We are so excited to share the classic recipes of The Country Cat with you!


Menu is a 3-course dinner $29 per person


First course:

Whole wheat toast with chopped avocado, sesame, fennel and smoked salmon salad

Second course:

Grilled house cured ham steak basted in coffee bacon butter with sunny side up egg, creamy grits and mustard greens

Third course:

Brown sugar streusel coffee cake with vanilla bean ice cream and maple caramel





Are counting the days till Spring like we are?!

Try this recipe taken from our book, HEARTLANDIA, and put a little "spring" in your step!

Asparagus Casserole

Serves 6


2 1/2 pounds fresh asparagus

4 thick cut (about a ½ pound ) bacon slices

1T butter

1 yellow onion, small dice

4 eggs, hard boiled for 8 minutes and peeled

½ pound morel or cardencello mushrooms

3 tsp salt

¼ tsp chili flake

zest of 2 lemons

¼ tsp fresh black pepper

1 ¼ tsp herbs de provence

4 large garlic cloves, sliced

1 cup heavy cream

3T All Purpose flour


Preheat oven to 350 degrees. Cut the bacon into strips(lardons) and add to a medium sized sauce pan.  Over medium-high heat, cook the bacon until crispy, about 10 minutes.  Stir the bacon every couple of minutes for even cooking.  While the bacon is cooking, trim the asparagus by bending the stalk until it snaps at it’s natural breaking point.  Discard the woody ends and cut the remaining into ½-inch pieces, including the tips.  Set aside.

Clean and quarter the morels(Ashley use morel wording here.) Or if using Cardencello mushrooms, peel the stems and halve them then slice them about a ¼ inch thick. 

Once the bacon is nice and crispy, scoop the pieces out onto a paper towel or plate.  The bacon should have rendered close to a ½ cup of fat. Remove ½ of thefat from the pan and use for a later time.  Keep the remaining ¼ cup and warm up over medium-high heat.  Add the mushrooms to the pan.  Season with 2 teaspoons of salt.  Cook uncovered for about 5 minutes.  Add the chili flake, lemon zest, fresh black pepper, and Herbs de Provence.  Stir to combine. Cook for another 5 minutes.  At this point the liquid released from the mushrooms should begin to evaporate and you should begin to get a little caramelization on the mushrooms.  Add the garlic and onions and stir to incorporate.  Saute for another 5 minutes.  Add the asparagus and the remaining ½ teaspoon of salt.  Stir to combine.  Turn the heat down to medium, cover, and continue to cook for another 10-15 minutes till the asparagus is slightly toothy and not mushy.  Add the cream and turn the heat up to medium-high and bring to a simmer.  Cook for 2 minutes.  Once the cream is simmering, use a sifter or fine-meshed strainer and sift the flour over the cooking asparagus mixture.  Stir to incorporate.  Check for seasoning and adjust if necessary. Continue cooking for about 1-2 minutes to allow the cream to thicken.  Pour into an 8x8 baking pan or casserole dish.


Quarter the hard cooked eggs and lay them evenly over the asparagus casserole. Then top with the crispy bacon pieces and a few turns from the pepper grinder for fresh black pepper.


Bake uncovered for about 20 minutes. This is just helping meld the flavors of all the ingredients.  This is a loose casserole, it’s not super set.  Scoop and serve once ready.





The Country Cat @ PDX Airport is open!

Now you have a great reason to get to the airport early!

We are located in the North Lobby of the D/E Concourse just passed security. We offer sit down dining, as well as, a Grab and Go section that highlights the region's finest food artisans.  Our menu has some of The Country Cat's favorites, in addition to, plates that cater to the traveler. Come check it out!

For inquiries about the PDX location, please call 503.314.0727 or email bryan@andalemanagementgroup.com

We have been featured on DINERS, DRIVE-INS AND DIVES in an episode called "Meat Lover's Paradise!" Check out FoodNetwork.com and see it! The show's been re-running a lot, so check your local listings.

The show will be highlighting our in-house butchery program and all the delicious meat we make at The Country Cat.  Follow the link to learn more!

Book a Table

We take reservations for parties of 4 or more. **We do not reserve all of our tables to allow for walk-in customers. Please call the restaurant to find out our availability.