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.
Creative Asian-inspired food and cocktails. Owner Joe Rogers found the name for his bar in Shakespeare's The Taming of the Shrew, where it refers to an unruly child.
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.
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.
A reliable greasy spoon.
For Sauvie Island–grown produce and bottles from Oregon’s Willamette Valley, try Wildwood Restaurant & Bar.
Chef Greg Higgins has helped to set the standard for local and sustainable cooking at his eponymous restaurant near Portland State University. The long, lean, glass-fronted restaurant has twin dining rooms, divided by a semi-open kitchen touting raw materials like whole hams.
Since 2003, Oregonians have lined up around the block to get into downtown Portland's funky Voodoo Doughnut, where toppings include Cap'n Crunch cereal, maple-glazed bacon, and Tang. The shop's weddings are equally unconventional.
Locals love the French-Italian dishes such as pesto-and-prawn pasta.
Chef Barry Powelson took over this red brick-fronted restaurant in north Portland in 2007. His menu consists of hearty comfort foods like Bear’s baby back ribs, grilled rib-eye steak, and an eponymous Gotham burger.
The restaurant serves sustainable seafood (and a kids’ menu) harborside.
A low-key lunch counter attached to a gourmet grocery called Pastaworks, on Southeast Hawthorne. There are jars of pickled vegetables, specials on the chalkboard, and soup-stained copies of The Art of Eating to read while you eat.
The restaurant is beloved for its rustic setting in a cabin in Camp Sherman, and for its distinctive Pacific Northwest dishes like buffalo short ribs with Gorgonzola mashed potatoes. closed December to May
A relatively new (2007) addition to Portland’s burgeoning East Side food scene, this smart and unpretentious tapas restaurant brightens an otherwise quiet street with its inviting ruby-red walls and polished dark wood tables.