Castagna's forward thinking chef and chief forager Matthew Lightner is leaving the restaurant reports Karen Brooks over at Portland Monthly. According to the chef, he's opening a restaurant in New York this August. Lightner's right hand man at Castagna, Justin Woodward, will take over the restaurant's kitchen.

Read details on Brooks' Eat Beat blog, but first, here's a reminder of why locals fell in love with his food at Castagna in the first place, from Ben Waterhouse's WW review from September 2010, "Blinded By the Lightner":

Lightner, who labored at the renowned restaurants Mugaritz (in

Spain) and Noma (in Copenhagen), is working in a different vein from

the tongue-in-cheek deconstructionists who’ve attracted so much

attention. This isn’t better eating through chemistry; most of his

preparations could be replicated at home, if you were willing to spend

a lot of time at it. Rather, Castagna’s menu is filled with the sort of

food a child might prepare, if that child happened to be a

fantastically skilled cook—strange, evocative and occasionally

off-putting in appearance, but very tasty nonetheless. A few

examples, which certainly won’t be on the menu by the time you read

this: thick slices of quick-pickled cucumber marinated in rice vinegar

and dill, sprinkled with flowers and peeled green almonds, attacked

from the side by an avalanche of snowy powder—actually frozen, shaved,

smoked tuna—that looked like some sort of accident and tasted like some

sort of sushi ($14); a dish of morel mushrooms, buckwheat groats, ferns

and barbecued lamb that looked and smelled like a forest floor ($23); a

carrot, poached in birch-wood syrup, coated with finely chopped bone

marrow and hazelnuts, that tasted like a barbecued pork rib ($14); an

aged loin strip steak ($30) that tasted grilled not because it had ever

seen smoke, but because it was rubbed with garlic ash (slightly gritty,

but not unpleasant). Even a relatively traditional appetizer of grilled shallots and

squid arms in pan jus ($15) was presented as a terrifying Lovecraftian

landscape. As I ate, I imagined Lightner grinning as he positioned the

tentacles just so. Why serve chanterelles over a gelatinous rectangle

of corn curd? Why not?