Classically trained chef Andy Ricker is now a certified empire-builder, but it’s worth a trip here if you want to never look at Thai food the same way again. [Eater 38 Member] Read more.
If Alvar aalto and Betty Crocker had a love child, it would be this Southeast Clinton Scandinavian place. Broder’s brunch is the most inventive in Portland. [Eater 38 Member] Read more.
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]
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]
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]
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] Read more.
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] Read more.
St. Jack is cultivating a well-deserved reputation as an incubator for up-and-coming talent. Sit back and enjoy a few whiskey cocktails, rich escargot gratin and roasted bone marrow. [Eater 38 Member] Read more.
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] Read more.
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] Read more.
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]
Toro Bravo is about as Spanish as the French revolution, but this is damn good food. Get there right when it opens — at five — and be ready to fight for your spot. [Eater 38 Member] Read more.
Go for the creamed cauliflower soup, oxtail croquettes, and what's turning out to be the spot's signature dish: Crispy pig ear served over coconut rice. [Eater 38 Member] Read more.
Chef Trent Pierce resurrects his creative approach to seafood at the back-room, where the multi-course tasting menu offers inspired takes on fresh fish and foraged greens. [Eater 38 Member]
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] Read more.
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]
Just a couple varieties of savor-each-last-drop broth are available each day, but whether it's the crab flake or ground pork, these soups will have you slurping up every last bite. [Eater 38 Member] Read more.
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] Read more.
The vibe's convivial and consistently high-energy thanks to flowing margaritas and a barrage of savory and sharable small plates. [Eater Member 38]
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] Read more.
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] Read more.
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]
The first certified-sustainable sushi restaurant, the NW location ups the kitchen offerings to include seafood "charcuterie," featuring bites like uni custard and tuna prosciutto. [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] Read more.
This is the Balthazar of Portland: the place that everyone agrees on, and a restaurant that manages to be creative, yet so classic. [Eater 38 Member] Read more.
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] Read more.
Chef Justin Woodward deftly continues Castagna's reputation as the pioneer of the local "au natural" culinary movement: Greens and flowers are foraged by the chef himself. [Eater 38 Member]
Thin-crust East Coast/New Haven-style pizza, this southeast joint closes when they out of dough, which they stick in a 650-900-degree oven and char the daylights out of. [Eater 38 Member] Read more.
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]
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]
Skip the snacks and go straight for the grilled sardine and whatever lamb dish is on offer; save room for desserts, where the hearth shows up in (again!) unexpected places. [Eater 38 Member]
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]
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]
The high-energy spot offers one of Portland's most unique menus by focusing on less-discovered spices: fried vada pavs, refreshing yogurt-topped papri chaat, spicy Goan-style shrimp. [Eater 38 Member]
The tapas combine similar levels of comforting familiarity and playfulness: beef & potato "bombas" in a suitably spicy sauce; an almost-savory sangria is the perfect drink. [Eater 38 Member] Read more.
One of the city's top leisurely lunch/dessert experiences, complete with artfully plated black pepper cheesecakes, hot Meyer lemon pudding cakes, & brioche tartes with sweetbreads. [Eater 38 Member] Read more.
