Clarklewis

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. Stacks of oak by the entrance hint at rustic cooking that lies within. Executive chef Dolan Lane oversees a seasonal Northwest-inflected Italian menu that changes daily; lunch touts casual options like salads and sandwiches, while dinner may include Sudan lamb ragu, Pecorino Toscano, and rosemary. The drink menu emphasizes neat spirits, craft beer, and specialty cocktails like the Zubrowska (Cava, bison grass vodka, St. Germain, and lemon).