Welcome to Lilia Comedor
HYPER-SEASONAL PACIFIC NORTHWEST CUISINE
Our mission is simple. It's an everyday commitment to hyper-seasonality. Hyper-seasonality represents to us what is happening right now. The menu changes every week. A majority of our produce is sourced within 250 miles of the restaurant. All of our beans and our dried chiles are from Forest Grove, Oregon. I don't think there's another restaurant doing what we're doing with quality product like that. We've got all of these ingredients that I've used my entire life and they are from... right here. That's what hyper-seasonality means. It means instead of using ingredients that you typically import, you get them from as close as you can, and you try to work with whatever is happening right now. - Chef Juan Gomez
