Oregon

Restaurants in Oregon

Jars of homemade green tomato ketchup and pickled vegetables line the shelves at Community Plate, the latest farmer-driven restaurant in McMinnville.

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.

Opened in the city's northern St Johns neighborhood in 2006, this vegan establishment houses a market that showcases organic produce, plus a café with art-lined yellow walls.

This American brasserie and bar in Portland’s Pearl District has a green and glass front and limited seating on a railed-in former loading dock, whlie the interior has wood floors, art-lined walls, and an active bar.

Dine on seared albacore on the river-view deck.

Andy Ricker’s northern Thai restaurant in Southeast Portland started as a cart, before expanding and spawning nearby Whiskey Soda Lounge and Pok Pok Noi. The exterior has a corrugated metal roof and picnic table seating, while the interior has wood-panelled walls and brick-backed banquettes.

This stand-alone cafe in eastern Portland has practiced a farm-to-table philosophy from its 2003 inception. The former Victorian home with art-lined red walls and a spacious back patio generally shuns meat in favor of vegetables or seafood.

There’s usually a weekend line outside this low-key neighborhood spot; owner and pizza-maker extraordinaire Ken Forkish inspires a devoted following and doesn’t accept reservations.

The kitchen turns out ambitious cooking; the flatiron steak in guajillo-chili sauce is a standout.

This restaurant has closed.