Pacific Coast Seafood Dinner by Portland Eater Young Gun, Jacob Harth

Aug 16th


eater young guns

Eater Young Guns
Eat + Drink Week
Pacific Coast Seafood Dinner
Jacob Harth
Portland’s Erizo
Class of 2019 Eater Young Guns

Portland chef Jacob Harth, a 2019 national Eater Young Gun, one of the 12 winners appointed nationwide holds something in his wallet many chefs might not. A commercial fishing license which allows him to head west each week to harvest mussels, clams, and seaweed, which he then elaborately prepares at his hyper-sustainable seafood restaurant Erizo, just named one of the best 16 restaurants in America. 

Flying in to take over our kitchen as part of frame’s Eater Young Guns Eat + Drink week, Jacob brings a hand-selected sustainable seafood experience sourced from farmers, ranchers, and fisherman at the peak of their flavor and seasonality to ensure a bonafide Pacific Northwest experience right here at our communal frame tables.


( first )
Gooseneck Barnacles
escabeche with green beans and fig leaf

((  second  ))
Tillamook Bay Clams
with tomato and bull kelp

((  third  ))
with giant pacific surf mussel puttanesca

((  fourth  ))
Giant Pacific Octopus
with grilled onion, nduja, and borlotti beans

((  fifth  ))
Atlantic Chub Mackerel
with salsa verde

((  last  ))
Dessert – TBD

Chef is kindly requesting no dietary modifications to the menu.
A pescatarian option is available at checkout.

Friday, August 16th
5:30pm and 8:30pm seatings
$85 per person + tax and service fee

A two-hour multi-course hyper-sustainable seafood experience by Jacob Harth of Portland’s Erizo. 

A thoughtful beverage pairing by frame’s resident wine director and sommelier, Bryan Lamorena
++ a la carte beer, wine, and summer frame cocktails

Tickets on Sale Now!

About Eater Young Guns: The Eater editors seek out the best and the brightest new restaurant industry talent to induct into each year’s class of Eater Young Guns. Their goal is to identify restaurant and bar world newcomers (Young Guns must be under 30 or in the industry for under five years) who are sure to be future stars and leaders in their fields. These Young Guns winners are forward-thinking and deeply devoted to their craft.  They’re going to keep growing, inspiring, and challenging others, and we’re excited to be a part of the industry change as they blaze new trails. Learn more about the winners on

Thank you to our official sponsors for making this event possible.

A Special thanks to Lyft for providing transportation for our traveling Eater Young Guns and our Guests!
A Special thanks to Aloft Detroit at The David Whitney Building for hosting our traveling Eater Young Guns#lyftatframe

++ BONUS ++
25% off your ride to and from FRAME
(up to $5/ ride)
valid Aug 14-17th

lyft at frame

Aloft Detroit

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What is Frame?

Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences. 

Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings,  you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails.  No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.

We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.

What are people saying?


“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

What are people saying?

Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

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