About Adelleda
Starting out as a food cart, Unwind has grown into Adelleda, an evening pasta bar and lounge inside Vtopian Artisan Cheese Shop. While the setting has changed, the creativity that defined Unwind remains at the center of what we do. Our menu focuses on fresh pasta and seasonal dishes built around local, organic, and wild-foraged ingredients, and everything we serve is 100% plant-based. The bar follows the same approach, with cocktails crafted to complement the kitchen.
From the food and drinks to the feel of the room, every detail has been thoughtfully considered. With vinyl spinning and a relaxed, intimate atmosphere, Adelleda is a place made for date nights, long dinners, and evenings meant to be savored..
Our mission is to show that restaurants can offer something more than just a meal. As a plant-based kitchen, we cook with organic, seasonal, and foraged ingredients whenever possible, letting what’s available locally and in season guide the menu.
Every dish and cocktail is made with care and a focus on balance, creativity, and good ingredients. Our goal is to create a dining experience that feels thoughtful but relaxed. Food and drinks rooted in the Pacific Northwest, meant to be shared and enjoyed together.
Our Mission
Our Vision
We see food as a thread that ties us together - from farmers and foragers to cooks, servers, and guests, every step matters. We want to challenge the idea that dining has to be disconnected from the land or to the community it serves. Instead, we imagine a restaurant that values organics not as a marketing point, but just as a baseline. We are committed to supporting small farms, using sustainable practices and showing that this is simply the way things are done.
We strive for every element to be an invitation to notice, to feel, and to participate.
Our Roots
Adelleda grew out of Vtopian Artisan Cheeses, which has been part of Portland’s food scene for almost 12 years. We started as a small wholesale company, making dairy-free cheeses, selling to shops around town. Over the years, more and more people found us, and what began as a little operation grew into something much bigger. We reached markets across the region and eventually leading to our own retail shop. Adelleda is the natural next step, a way for us to keep building on that foundation while creating a space that brings even more people together around good food.
In 2023, Vtopian opened a retail cheese shop on Gladstone and with its success, we were able to expand. Now in our new space, Vtopian remains at the heart of Adelleda as a retail cheese shop with counter service during the day. Guests can stop by to pick up cheeses for a board at home or enjoy a simple, flavorful lunch featuring sandwiches built around our cheeses.
Adelleda is an extension of everything Vtopian has always stood for: quality ingredients, thoughtful preparation, and a love of sharing food with the community. From the cheese you buy at the shop to the sandwiches at lunch and the pasta we serve at dinner, everything is connected by the same commitment to craft, creativity, and Portland’s vibrant food culture.
Our Team
Riley moved to Portland to help revitalize Vtopian in 2023 alongside. He draws on 17 years of experience in classical Italian and French cooking. He has worked in Michelin-starred kitchens in Chicago and New York, including Spiaggia, The Clocktower, and The Musket Room, and also served as Sous Chef at Nix in Manhattan, specializing in menu development. Drawing on his creative vision and unwavering commitment to quality, innovation, and community, Riley aims to make every dish a unique, unforgettable experience.
Meg grew up in the Bay Area and has been bartending for 13 years. What started as a part-time job, turned quickly into her lifelong craft. Over the years, Meg has helped open some of the most respected bars and restaurants in the country and has spent time traveling the world teaching about spirits and cocktails. Bringing her knowledge, creativity and sense of fun all into one place.
Matthew is a seasoned hospitality professional with a strong focus on front-of-house and cocktail bar service. He’ll also answer to “Bobby”, a combination of Ba (father in Vietnamese) and Mommy, a moniker given to him by his daughter. With a degree in English from UC Berkeley, he brings a sharp attention to detail and a deep appreciation for attentive care, especially water service.