This waterfall is stunning! Another great spot to hike or jog (1 mile up the mountain to the top of the waterfall) in lieu of a gym workout. The sweat and the view is worth it...
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] En savoir plus .
The garden opened to the public in 1967 & is considered to be one of the most authentic Japanese gardens outside of Japan.
Awesome place for reading / writing / studying with an amazing selection of tea and snacks.
Attend Free Play night, that's when the place gets crazy and even more awesome, $5 cover, all machines set to free
Portland: It claims to be the largest independent bookstore in the world. With over 4 million used and new books, you're sure to find that Slash autobiography you've been looking for! -IFC Staff
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 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]
Fantastic espresso and pour over coffees. Pictured here is one of their beautiful espresso machines called The Slayer. The nearby Stumptown is excellent as well, but don't overlook Public Domain.
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]
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] En savoir plus .
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] En savoir plus .
Chef Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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]
It's no surprise that crowds are flocking to Kevin Gibson's new restaurant. Early menus reveal seared scallops with fennel, beet ravioli, and duck breast with Brussels sprouts and pomegranate.
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] En savoir plus .
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]
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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]
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
Chef Trent Pierce resurrects his creative approach to seafood at the back-room, reservation-only Roe, where the multi-course tasting menu offers inspired takes on fresh fish. [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]
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]
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] En savoir plus .
