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
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
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
One of the city's top leisurely lunch/dessert experiences, complete with artfully plated black pepper cheesecakes, hot Meyer lemon pudding cakes, & brioche tartes with sweetbreads. [Eater 38 Member] 続きを読む
Pearl District stalwart Andina delivers an upscale take on Peruvian cuisine, gussied up with fresh PNW ingredients and artfully presented. [Eater 38 Member]
The self-proclaimed “European-style tavern” is also a great place for food to accompany those JBFA-nominated cocktails. 続きを読む
Chef Erik Van Kley serves expertly prepared takes on Parisian bistro favorites like crispy veal sweetbreads, chicken liver mousse, and cassoulet; Nora Antene's desserts are tops. [Eater 38 Member]
Brandon Wise's affordable drink menu includes a classic Vieux Carre, the "New Money" (featuring bourbon, Nardidi amaro, hickory vermouth, and bitters), and the Radish cocktail featuring radish sorbet.
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] 続きを読む
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]
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
Chef Justin Woodward deftly continues Castagna's reputation as the pioneer of the local "au natural" culinary movement: Greens and flowers are foraged by the chef himself. [Eater 38 Member]
Chef Trent Pierce resurrects his creative approach to seafood at the back-room, where the multi-course tasting menu offers inspired takes on fresh fish and foraged greens. [Eater 38 Member]
