Flight is a pop-up dessert bar offering a seasonally-inspired menu of desserts, from new takes on old favorites to more experimental fare. These multi-course, prix-fixed meals take their inspiration from the bounty offered by the farms, forests, and shores of the Pacific Northwest. We source our products from the abundance of food projects that the city has to offer - from locally roasted coffee and wine to family farmers, urban agriculturalists, regional chocolatiers, and small batch brewers - allowing us to serve as an edible gallery featuring Portland's artisanal producers.

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At the helm is Chef Nate Hamilton, who honed his skills in kitchens across Chicago, including Spiaggia and Aria, as well as in London at Gordon Ramsay's Maze and Fergus Henderson's St. John. He was named Best Chef 2013 in Madison, Wisconsin while running the kitchen at Tami Lax's acclaimed farm-to-table restaurant, Harvest. As the head chef at Harvest, he used seasonal ingredients and progressive cooking methods to reinvent the flavors of his Wisconsin youth. It was while working together in Madison that Nate met Annie Massa-MacLeod, a native of Oregon, who introduced him to Pacific Northwest cuisine. They eventually decided to return to her home state, where the idea for Flight was first hatched. Nate is particularly interested in blurring the lines between savory and sweet dishes, and enjoys reinterpreting classic American desserts in ways that offer new perspectives on familiar flavors.

The Desserts


Our events take place at Racion, 1205 SW Washington St., Portland, OR. unless otherwise noted.

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Work With Us

If you're a local farmer or producer and are interested in working with us, please get in touch with Chef Nate Hamilton at nate@flightdessertbar.com or 503.864.5444.