Located on the beautiful campus of Oregon College of Art and Craft, Nicoletta's Caffe is the perfect destination for breakfast, lunch or dinner. The caffe and the art campus bring together the perfect combination of solace and artistic beauty with the creation of authentic Italian dishes in perfect poetic harmony. The caffe features an open kitchen, fireplace, original art and a beautiful handmade iron gate. It also has a lovely patio and outdoor fireplace for summer and early fall parties.
Please call for a reservation for a party of 6 or more.
8245 SW Barnes Rd
Portland, OR 97225
Monday thru Friday (closed on major holidays)
9am - 3pm
Breakfast, lunch, espresso bar
Thursday & Friday
5pm - 8pm
Saturday & Sunday
Entertaining is our specialty – we love to entertain and to see people enjoy life through friends, family, food and wine, which comes through in everything we do for your event from the simple to the elegant. Nicoletta’s Caffe is situated on the beautiful, wooded campus of the Oregon College of Art and Craft. This venue features an open kitchen, fireplace, original art and a beautiful handmade iron gate. It also has a lovely patio and outdoor fireplace for summer and early fall parties. Capacity at the caffe is 15 to 35 for a seated dinner and up to 50 for standing cocktail receptions. The caffe is available by reservation only in the evenings and weekends all day, and does not require a venue fee. However, there is a food and beverage minimum.
We also offer several private event spaces at our other restaurant, Nicoletta's Table in Lake Oswego. For more information, please send an email to our Private Events Manager, Liane Cabot at firstname.lastname@example.org.
Michael Barefoot is our Executive chef at Nicoletta’s Caffe and the executive chef of expansion and new channels at Nicoletta’s Table in Lake Oswego. He is a self-taught chef. Mr. Barefoot's introduction to cuisine came in the way of his television. When other kids were watching Saturday cartoons, Michael was watching the cooking shows on the Food Network. He was raised on fried bologna sandwiches, fried chicken, baked beans and collards, traditional foods from his home state of North Carolina. But Michael wasn’t satisfied with these simple dishes and started “taking it up a notch” in his home kitchen. He would take recipes from Emeril Lagasse and other celebrity chefs on TV and recreate them for his family.
“My family was my test kitchen. I would write down recipes I saw chefs make on TV and then try them out that night. It was my way of giving back to my family. I still love cooking for them when they come to visit.”
Michael has worked in a variety of kitchens since moving to Oregon. From simple brew pubs and running a kitchen for a retirement home to catering for large hotels. He came to Nicoletta’s Table in 2014 and started as a prep cook and learned the secrets of fine Italian dining from executive chef Victor Lopez.