Raindance Restaurant Review
First-time diners might be surprised by this establishment’s spare offering—only two items on the menu. But seasoned patrons know they will leave feeling full and satiated—like Thanksgiving. Since it is only open one weekend of the year, those who have tasted the fare will bend steel bars to avoid missing it. For the April 2026 opening, the Menu is:
The Stringrays—a classic dish, best served piping hot. Regulars in the know, keep coming back for more. Imagine a roux so rich it should pay taxes, whisked in with hand-picked notes and zesty spices. Sprinkled throughout, is the snap and rhythm that crackles like kettle chips. Floating on top is the lush lift of bowed strings blending the ingredients into a robust mélange. Yet I’m thinking someone slipped some firecrackers into the pot.
Also on offer is a fresh, new dish not previously seen in West Coast kitchens. One might think that a Stove Dragon would stay in the kitchen, but not this one. Emulsifying new world sparkle and fresh juices with heirloom elegance, gives the brightness of spring but also the warmth of traditional New England cuisine. There is a new team in the kitchen dishing up tangy crème fraîche. Expect some off-menu surprises—because dragons don’t follow rules.
Your servers for the weekend are:
Lisa Greenleaf—Polished as a symphony conductor, and quicker on cues than a stand-up comic. She anticipates your needs and gets there before you, all while keeping the mood light and friendly.
Alex Deis-Lauby—Sharp as a line cook and smoother than an English maître d’. She explains the menu with clarity, keeps the spotlight on the food, and manages to be everywhere but never in the way.
The expeditor for the Raindance restaurant is John Oorthys. He manages the flux from the kitchen and servers and directs it to the customers on the floor. He stays constantly engaged to ensure your best experience dining in the rain.
Opening for reservations on January 1st.
Your table is ready.
The Stringrays—a classic dish, best served piping hot. Regulars in the know, keep coming back for more. Imagine a roux so rich it should pay taxes, whisked in with hand-picked notes and zesty spices. Sprinkled throughout, is the snap and rhythm that crackles like kettle chips. Floating on top is the lush lift of bowed strings blending the ingredients into a robust mélange. Yet I’m thinking someone slipped some firecrackers into the pot.
Also on offer is a fresh, new dish not previously seen in West Coast kitchens. One might think that a Stove Dragon would stay in the kitchen, but not this one. Emulsifying new world sparkle and fresh juices with heirloom elegance, gives the brightness of spring but also the warmth of traditional New England cuisine. There is a new team in the kitchen dishing up tangy crème fraîche. Expect some off-menu surprises—because dragons don’t follow rules.
Your servers for the weekend are:
Lisa Greenleaf—Polished as a symphony conductor, and quicker on cues than a stand-up comic. She anticipates your needs and gets there before you, all while keeping the mood light and friendly.
Alex Deis-Lauby—Sharp as a line cook and smoother than an English maître d’. She explains the menu with clarity, keeps the spotlight on the food, and manages to be everywhere but never in the way.
The expeditor for the Raindance restaurant is John Oorthys. He manages the flux from the kitchen and servers and directs it to the customers on the floor. He stays constantly engaged to ensure your best experience dining in the rain.
Opening for reservations on January 1st.
Your table is ready.
All this (plus bananas) available to you at Portland Raindance 2026—our 15th year. Cost is $195; and for dancers under 35, $120.
There is a family rate as well. If you would like to register three or more members of the same family, please email us to get the details.
(For a preview, take a look at the "Videos" tab on this website.)
Registration is online only and opens January 1st.
** Calling will use the terms Larks and Robins. We welcome all dancers and wish a good time for all.
There is a family rate as well. If you would like to register three or more members of the same family, please email us to get the details.
(For a preview, take a look at the "Videos" tab on this website.)
Registration is online only and opens January 1st.
** Calling will use the terms Larks and Robins. We welcome all dancers and wish a good time for all.