Everything is cooked in a wood-fired oven, get the meat pies (with an exclamation point on the menu), roasted seasonal vegetables, and S’Mores for dessert. [Eater 38 Member] Daha fazlasını oku.
John Gorham's insanely popular second spot reinvents Portland's favorite meal — brunch — taking it to new heights worth the inevitable looooong wait. [Eater 38 Member] Daha fazlasını oku.
Chef Aaron Woo gives Portland vegetarians what they've long been craving: an upscale vegetarian dining experience. & the $35 four-course prix fixe is one of the best deals in town. [Eater 38 Member]
You’ll find pickled onions on your burger and foie gras in your profiterole, but also some killer fried green tomatoes on your pork belly and a really good chicken-under-a-brick. [Eater 38 Member] Daha fazlasını oku.
Of course, Nong's addictive signature dish, a Thai take on Hainan chicken, takes center stage, here and at Nong's two food cart locations, at SW Alder and at the PSU cart pod. [Eater 38 Member]
Chef Johanna Ware brings a NY sensibility to her NE spot Smallwares. She even manages to put a spin on the ever-ubiquitous kale by deep-frying it and serving with a minty fish sauce. [Eater Member 38]
Though meat hitting the grill is the main focus, both veggies and seafood represent well in homey dishes like hominy stew and braised octopus. [Eater Member 38]
NE's arguably under-the-radar neighborhood spot Firehouse brings warmth literally and figuratively, with its wood-fired oven, comforting room, and plates of Italian comfort. [Eater 38 Member]
Chef Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
St. Jack's is still serving Aaron Barnett's menu of updated Lyonnaise classics and lighter twists. Expect a much-expanded cheese selection, entrees like oxtail bourguignon, and lamb shoulder confit. Daha fazlasını oku.
Chef Erik Van Kley serves expertly prepared takes on Parisian bistro favorites like crispy veal sweetbreads, chicken liver mousse, and cassoulet; Nora Antene's desserts are tops. [Eater 38 Member]
Go for a half-dozen tacos of the lengua, al pastor, and chorizo; they're addictive and will cost you under $10. [Eater 38 Member]
One part ramen den, one part izakaya, two parts modernista basement bunker, this chef hangout is run by the most improbable Japanese cook in town: a white guy from Michigan. [Eater 38 Member] Daha fazlasını oku.
It's best known for its meat, but venture past the charceuterie plate into an omnivore paradise, with rustic takes on Brussels sprouts, marinated anchovies and roasted cod. [Eater 38 Member] Daha fazlasını oku.
The Country Cat is all about American food, prepared by a chef, Adam Sappington, who understands the nuances of old world cuisine. The fried chicken here is out of control. [Eater 38 Member] Daha fazlasını oku.
Serves only breakfast and brunch. In a land of bacon-heavy brunches, breakfast plates arrive loaded with baked eggs and trout, avocados and greens, and other simple delights. [Eater 38 Member]
Invest in the chef's omakase (seafood's the focus here) and watch as a pile of inventive plates arrive to the table. [Eater 38 Member]
Though the menu takes inspiration from the Black Forest to the Black Sea (complete with bratwurst, ja?), it deserves highest marks for its burger, hands-down one of the city's best. [Eater 38 Member] Daha fazlasını oku.
Pairs expertly mixed cocktails with an Asian-inflicted take on drinking food. This may be the only place where crab rangoon can sit alongside James Beard's onion-and-butter sandwich. [Eater 38 Member]
Woodsman Tavern takes from big-city influences, Balthezar's seafood tower, Hog & Rocks' ham plates, chef Jason Barwikowski brings it all down to earth with his Mediterranean flow. [Eater 38 Member]
This combination butchery counter, steakhouse, and sandwich stop ushered in an entire movement toward meat. The bar features Portland's most famous cocktail: The Smoke Signal. [Eater 38 Member] Daha fazlasını oku.
Podnah’s hits the lowest common denominator of what makes food satisfying: salt, sweetness, fat, and Rodney Muirhead’s sauce has the perfect acidity. The brisket is perfectly smoked. [Eater 38 Member] Daha fazlasını oku.
This spot elevates what can be accomplished between two slices of bread, resulting in dripping, satisfying pork meatball banh mis and one of Portland's up-and-coming top burgers. [Eater 38 Member]
Intensely regional Italian food, wood-fired oven pizza, and a totally accessible menu make Cathy Whims (once of Genoa) the most renowned female chef in Portland. [Eater 38 Member] Daha fazlasını oku.
