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.
The Saturday Farmers Market at nearby Portland State University runs from mid-March to mid-December and showcases the philosophy and ingredients that Chef Higgins demonstrates on his plates.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Bar Dining
- Full Bar
- Good for Groups
- Handicapped Accessible
- Notable Chef
Cuisine Type:: American Nouveau