St. Jack's is still serving Aaron Barnett's menu of updated Lyonnaise classics and lighter twists. Expect a much-expanded cheese selection, entrees like oxtail bourguignon, and lamb shoulder confit. 続きを読む
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] 続きを読む
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] 続きを読む
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] 続きを読む
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] 続きを読む
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] 続きを読む
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] 続きを読む