In a room painted forest green, Janicé Myers sits at a table in front of a stocked bar: There are wines from women-owned businesses, dried oranges and rosemary on the counter, and all the ingredients needed to make their popular old fashioneds. Grazing Oregon opened in North Albany in 2022 as Oregon’s first sit-down charcuterie board restaurant. Now the restaurant is branching out to downtown, with its North Albany location remaining open to serve as its catering operation.
Janicé Myers recently moved Grazing Oregon, her charcuterie-based dining experience, to downtown Albany. The food is highly curated and inspired by Myers' Brazilian roots. The North Albany location remains open to serve as a base for catering operations.
With plates of cheeses, meats, fruits and breads artfully curated, restaurant-goers are encouraged to eat with their hands and connect with their food and the people at their table. “We want people to connect, to slow down and choose that time to be present,” Myers said. Inside the restaurant at 115 Ellsworth St.
SW — the former location of Little Wuesten Café — fruits are dried in-house, tomatoes and greens are grown at a nearby farm, and a mélange of other ingredients are plucked and imported across the world. Every drink and morsel is gathered with intention. The capers are made by a family that has been making capers with a specific process for more than 100 years.
The capers are larger than most because they are picked just before th.
