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.
Clyde Common’s uber-hip, dimly lit common room offers a snapshot of Portland, Oregon in all its skinny jeans-wearing, pork belly-eating, pig-loving, slow food glory. Negroni anyone? [Eater 38 Member] Daha fazlasını oku.
Matt Lightner has caught the attention of everyone from Food & Wine to the NYT, and Castagna has quickly become the poster-child of an elegantly "au natural" culinary movement. [Eater 38 Member] Daha fazlasını oku.
Chef Erik Van Kley serves expertly prepared takes on Parisian bistro favorites like crispy veal sweetbreads, chicken liver mousse, and cassoulet; pastry chef Nora Antene's desserts are tops.
It's a splurge, but each prix-fixe seating is like a dinner party gone carnivorously crazy. Get the charcuterie plates, and braised duck or beef cheeks if they're available. [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.
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.
Serving raw oysters, bocadillos, and boozy cocktails. The spot's sense of humor emerges in its drink menu, which re-imagines the shitty drinks of your youth—Grasshoppers, Long Island Iced Teas. Daha fazlasını oku.
Chef and owner, Andy Ricker, knows drinking vinegars are big in Japan. Try his tart but weirdly refreshing mixers, in cocktails or topped with seltzer. Daha fazlasını oku.
Duane Sorenson became a hero in Portland, Oregon, after he opened Stumptown in 1999, thanks to his meticulously sourced coffee and expert roasting skills.
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]
Look for the ingredients in all capital letters—mizuna, arugula, radishes, green tomatoes, herbs—on the menu at this wine bar; it means they were raised in the rooftop garden.
Voodoo pushes the limits with treats like the Voodoo Doll (with a pretzel stake to the heart), and less morbid options like cereal-topped fritters (Captain My Captain is covered with Cap’n Crunch).
Outdoor drinking at its finest: Watch the sun go down over an amazing view of Portland--knock back a cocktail.
