Higgins 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. A back room has decorative tins that promote local breweries. Higgins draws from the seasons, the surrounding waters, and Willamette Valley, to deliver a menu with dishes like smoked salmon and oyster chowder, and forest mushroom and leek risotto with chevre. Pastry chef Erin McBride produces complementary desserts like a Seville orange tart.