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] Leia mais.
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]
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] Leia mais.
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] Leia mais.
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] Leia mais.
NE's arguably under-the-radar neighborhood spot Firehouse brings warmth literally and figuratively, with its wood-fired oven, comforting room, and plates of Italian comfort. [Eater 38 Member]
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] Leia mais.
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] Leia mais.
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]
The vibe's convivial and consistently high-energy thanks to flowing margaritas and a barrage of savory and sharable small plates. [Eater Member 38]
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] Leia mais.
Standouts on the always-changing menu include stuffed pastas and Adams' pillowy, crisp gnocchi; the arribata pizza... [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] Leia mais.
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]
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] Leia mais.
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]
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]
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] Leia mais.
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] Leia mais.
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] Leia mais.
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] Leia mais.
Chef Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
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]
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]
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]
