Standouts on the always-changing menu include stuffed pastas and Adams' pillowy, crisp gnocchi; the arribata pizza... [Eater 38 Member]
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 .
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 .
The vibe's convivial and consistently high-energy thanks to flowing margaritas and a barrage of savory and sharable small plates. [Eater Member 38]
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 .
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 .
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]
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] En savoir plus .
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] 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 .
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 .
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]
Pearl District stalwart Andina delivers an upscale take on Peruvian cuisine, gussied up with fresh PNW ingredients and artfully presented. [Eater 38 Member]
At this little counter tucked to the side of specialty grocery Pastaworks, Kevin Gibson is, more so than any chef in town, about the ingredients. [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 .
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]
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] En savoir plus .
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 .
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 .
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]
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]
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 .
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 .
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]
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 .
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 .
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] En savoir plus .
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]
In a city where "seasonal" is a menu must-have, DOC's truly highlights the Pacific Northwest's best. [Eater 38 Member] En savoir plus .
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 .
G&G serves honest pub grub that works in perfect harmony with the carefully curated beer list. Note the daily Twofer, where a shared entree, side & two pints sets you back just $20. [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 .
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]
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 .
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 .
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 .
"Not only is the name unique (PDX is Portland's airport code and 671 is Guam's area code), but the food itself is unique, exotic, and so delicious." - Marie Sablan En savoir plus .
Have your pick from 70 unique varieties of doughnuts! As seen on Travel Channel’s Man v. Food Nation.
Can you handle the “mancakes?” Adam tried this epic stack of 13-inch pancakes. As seen on Travel Channel’s Man v. Food Nation.
Adam tried the blazing hot habanero fritters in the famous Great Balls of Fire challenge. As seen on Travel Channel’s Man v. Food Nation.
Serving up some serious scratch cooking, Guy Fieri made the trip to this bakery to try specialty dishes like Buttermilk Biscuits with Sweet Potatoes. En savoir plus .
Food Network stars Guy Fieri and Chris Cosentino stopped by this local joint where they re-invent classic sandwiches like the Pork Belly Cubano. En savoir plus .
Guy Fieri, uncovered some retro cuisine at this neighborhood destination for locals and tourists alike. En savoir plus .
