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.
Jenn Louis' restaurant is an admirable study in simplicity. From Louis' signature baked eggs appetizer to layered salads and pastas, the fresh and subtle restaurant lays on the charm. [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.
This casual lunch counter successfully borrows from several savory Asian influences, then about-faces and tantalizes the sweet tooth with a bakery case full of French macaroons. [Eater 38 Member] Leia mais.
Little Big Burger delivers consistently tasty burgers with the speed (but not the cost) of a NYC lunch counter, finally bringing a quick and cheap option to the heart of the Pearl. [Eater 38 Member] Leia mais.
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.
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.
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] Leia mais.
In a city where "seasonal" is a menu must-have, DOC's truly highlights the Pacific Northwest's best. [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]
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 Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
