Restaurants in Oregon
Oregon’s eco-friendly reputation spills over into local cuisine. The state is a haven for the farm-to-table movement, and many Oregon restaurants stock their pantries exclusively with organic ingredients sourced from the region. With beef, salmon, crab, berries, hazelnuts, potatoes and wine all within arm’s reach, the practice leads to some delicious results.
Portland is a mecca for foodies, and many of the best restaurants in Oregon are found in its urban center.
Northeast’s buzzy Beast restaurant offers nightly seatings at communal tables to show off the culinary artistry of its James Beard award-winning chef, Naomi Pomeroy, and all of the ingredients in its five and six-course prix-fixe meals are sustainably sourced. For more exotic flavors, check out restaurants in Oregon like Portland’s Andina, which specializes in Peruvian small plates. Other Portland must-sees include Huber’s, the oldest restaurant in the city that’s been open since 1879. Here, bartenders turn Spanish coffees into a tableside show, and cocktails come with complimentary sandwiches.
What’s more, Portland boasts the highest concentration of microbreweries in the country. Plenty of standout Oregon restaurants can be found in more rural locations. Stop in at a bakery in a small coastal town or taste award-winning fare at vineyard-adjacent eateries for fare that’s dashed with a little extra local flavor.
If you need some picnic fare, head to Red Hills Market in Dundee for hazelnut-topped salads and sandwiches like roast beef with blue cheese and caramelized onions. Or come for the weekday happy hour (3–6 p.m.), when Margarita pizzas are $7 and wine by the glass is $2 off.
Chef Michelle Bursey has a loyal following, thanks to sublime dishes like rare Oregon albacore tuna wrapped in alder-smoked bacon; Dover sole over Dungeness crab with heirloom rice; and the “three meatloaf,” made with grass-fed beef, lamb, and pork, all sourced from local ranches and farms.
The Painted Lady Restaurant has become even more of a destination with the opening of an adjacent two-bedroom cottage. After dinner, husband-and-wife owners Allen Routt and Jessica Bagley-Routt will send you to bed with a box of fresh scones.
Jars of homemade green tomato ketchup and pickled vegetables line the shelves at Community Plate, the latest farmer-driven restaurant in McMinnville.
The high-quality take-out fare includes made-from-scratch pastries, egg dishes, pizza by the slice, and, of course, panini sandwiches.
Tommy Habetz and Nick Wood debuted their humble, market-driven sandwich shop in Southeast Portland in late 2008 and spawned a downtown location in mid-2011. The co-chefs change their blackboard menu daily, but there are some standbys like the Italian cured meat sandwich.
This key cog in Portland’s movement of market-driven, farm-to-table restaurants opened in 2004 near the Willamette River's eastern banks, honoring the two American pioneers. The industrial space includes roll-up garage doors and exposed ductwork.
This glass, steel, and wood-framed restaurant leaves little doubt about its intentions: the logo is a pizza peel, and they feature a wood-fired oven. The interior contains exposed wood rafters, communal and intimate seating, and black-and-white photos of the old country.
The restaurant offers exceptional views of the river and bridge, a tasting room for the Oregon Coast's Flying Dutchman Winery, and a small-plates menu featuring watermelon-and-feta salad and a savory cheesecake with Dungeness crab.
Andy Ricker specializes in fiery northern Thai cuisine, and he created this whiskey-centric bar across the street from his increasingly popular Pok Pok restaurant to support spillover crowds. The glass-fronted lounge with an aqua back bar showcases whiskey in flights and cocktails.
Sangria and tapas rendezvous
For Sauvie Island–grown produce and bottles from Oregon’s Willamette Valley, try Wildwood Restaurant & Bar.