
If your Tuesday nights in McMinnville have been a little too quiet, Alea is about to stir things up. The bakery from chefs Haley and Brendan Byer is flipping its Mac Market counter into a weekly evening pop-up, turning the space into a test kitchen for what could someday become a full-on restaurant. The new Tuesday-only series, called “Nights at Alea,” will take over the market floor with chef-driven, rotating menus built around seasonal small plates and handmade pastas, all while the couple experiments with ideas for a possible future spot.
Where and when
According to Eater Portland, Alea’s Tuesday evening dinners kick off next week and will run from 5 p.m. to 9 p.m., with the last reservation at 8:15 p.m. Service will take place inside Mac Market, which lists its address as 1140 NE Alpine Avenue in McMinnville on its site. Reservations are handled through OpenTable, and the Byers are keeping room for walk-ins whenever space allows.
Menu and the chefs' aims
The Tuesday dinners double as a low-key R&D lab for dishes that might eventually anchor a full-service menu. Brendan told Eater Portland, “It’s food we want to eat when we’re not cooking.” Each week will bring a new theme, with plans for formats like izakaya and pintxos, and a May focus on handmade pastas. The couple is bringing some serious résumés to the table: Brendan’s time as chef de cuisine at Ōkta and his work at SingleThread, and Haley’s role as head baker at Della Fattoria, have been profiled by Visit McMinnville.
What this means for McMinnville
Mac Market has been positioning itself as a collaborative food hub for the Granary District, and Alea’s Tuesday series adds a chef-driven residency to the mix. Beverage service during “Nights at Alea” will come from Day by Day, the market’s on-site bar, which lists its location and hours on its website. The setup gives the Byers a lower-risk way to refine dishes in front of local diners without disrupting Alea’s daytime bakery schedule. For seating details and updated availability, diners can check OpenTable.









