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 .
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]
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]
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] 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 .
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]
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 .
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 .
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 .
