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 .
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] 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 .
Chef Erik Van Kley serves expertly prepared takes on Parisian bistro favorites like crispy veal sweetbreads, chicken liver mousse, and cassoulet; pastry chef Nora Antene's desserts are tops.
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 .
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 .
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 .
Serving raw oysters, bocadillos, and boozy cocktails. The spot's sense of humor emerges in its drink menu, which re-imagines the shitty drinks of your youth—Grasshoppers, Long Island Iced Teas. En savoir plus .
Chef and owner, Andy Ricker, knows drinking vinegars are big in Japan. Try his tart but weirdly refreshing mixers, in cocktails or topped with seltzer. En savoir plus .
Duane Sorenson became a hero in Portland, Oregon, after he opened Stumptown in 1999, thanks to his meticulously sourced coffee and expert roasting skills.
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]
Look for the ingredients in all capital letters—mizuna, arugula, radishes, green tomatoes, herbs—on the menu at this wine bar; it means they were raised in the rooftop garden.
Voodoo pushes the limits with treats like the Voodoo Doll (with a pretzel stake to the heart), and less morbid options like cereal-topped fritters (Captain My Captain is covered with Cap’n Crunch).
Outdoor drinking at its finest: Watch the sun go down over an amazing view of Portland--knock back a cocktail.
