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.
Scott Dolish likes to pair flavor combinations you wouldn’t expect to work. Fries are actually tempura beans and bacon, and small plates like duck confit crepe brighten up the décor. [Eater 38 Member] Read more.
For brunch, the menu here ranges from staples, to prosecco-braised pork shoulders and butternut squash strata. It’s worth the wait. [Eater 38 Member] Read more.
Beaker & Flask elevates the idea of "bar food" past burger-and-fries into territory more likely to offer skate wing, chicken livers, and maple-braised pork belly. [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.
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.
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]
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.
Tommy Habetz and Nick Wood have turned this little storefront into a local legend. What you get here aren’t just sandwiches – these are entire meals served between slices of bread. [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.
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.
This dim sum and seafood house is the cheapest ticket to Hong Kong. They’ve got classic and hard-to-find Chinese seafood preparations that usually involve batter and hot oil. [Eater 38 Member]
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.
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.
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.
In a city where "seasonal" is a menu must-have, DOC's truly highlights the Pacific Northwest's best. [Eater 38 Member] Read more.
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.
Flavorful curries, appropriately spicy larbs, and an extra menu full of more authentic dishes (including the oxtail soup) elevates the Thai take-out experience to sublime heights. [Eater 38 Member]
This casual lunch counter successfully borrows from several savory Asian influences, then about-faces and tantalizes the sweet tooth with a bakery case full of French macaroons. [Eater 38 Member] Read more.
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]
Chef Greg Denton consistently serves up the most experimental dishes in the Pearl. Do take a look at the rotating "charceuterie plate," a cacophony of proteins and preparations. [Eater 38 Member] Read more.
Little Big Burger delivers consistently tasty burgers with the speed (but not the cost) of a NYC lunch counter, finally bringing a quick and cheap option to the heart of the Pearl. [Eater 38 Member] Read more.
This storied Italian spot serves up five-course stunners featuring complex, polished pastas and even more elegant service. Get the rack of lamb. [Eater 38 Member] Read more.
Local-sourced and southern-fried, everything on this menu from the pimento cheese scramble to the brined bird keeps the locals lining up for seconds, thirds and fourths. [Eater 38 Member] Read more.
The closest thing Portland has to a New York-style Jewish deli. No "artisan" sandwiches here, just simple, unpretentious towers of pastrami, chopped brisket and pickled tongue. [Eater 38 Member] Read more.
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] Read more.
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.
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.
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.
Pearl District stalwart Andina delivers an upscale take on Peruvian cuisine, gussied up with fresh PNW ingredients and artfully presented. [Eater 38 Member]
Portland’s best Sichuan spot . Unmissable dishes include the “hot pepper chicken bath” or the insanely cumin-tastic cumin beef, finished with a touch of prickly ash. [Eater 38 Member] Read more.
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.
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.
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]
This is what every cliched European wine bar strives to be, complete with sprawling wine list, locally inspired (and constantly rotating) menu, and killer mussels. [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.
Jenn Louis' restaurant is an admirable study in simplicity. From Louis' signature baked eggs appetizer to layered salads and pastas, the fresh and subtle restaurant lays on the charm. [Eater 38 Member Read more.
Tabla’s three-course prix fixe meal, put together by Anthony Cafiero, is one of the best deals in town, and his northern Italian menu one of Portland's most underrated. [Eater 38 Member] Read more.
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.
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] Read more.
Portland's "green" ethos is no more obvious than at Bamboo, the world's first certified-sustainable sushi restaurant. The Alaskan black cod is one of the top fish dishes in town. [Eater 38 Member] Read more.
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] Read more.
Last summer, when Scott Davison, 38, took over this downtown lunch cart from John Eads (now of Pyro Pizza—see p. 48), he set about perfecting his crust with an artist’s devotion. Read more.
