Restaurants in Portland, OR
From traditional cuisine to wildly creative menus, plus large quantities of the organic, farm-to-table fare that’s become synonymous with the city, Portland restaurants offer eclectic dining opportunities as well as modern twists on traditional dishes, sure to satisfy even the most discerning foodies. At Pok Pok, James Beard Award-winning chef Andy Ricker serves up a fusion menu inspired by classic Thai cuisine and served in a trendy, low-key environment. Locals’ favorites include Vietnamese chicken wings, boar collar, and Thai noodle soups. Castagna, on Hawthorne Boulevard, takes the farm-to-table ethos very seriously: Chef Justin Woodward forages greens and flowers from Portland’s surrounding woods himself, and serves them up in an molecular style that will blow the lid off your classic salad. Just try not to Instagram each course of Woodward’s inspired tasting menu.
For a dash of rustic-chic, visit Ned Ludd, a Portland restaurant where everything is cooked in a wood-fired oven, including the salads. Chef Jason French’s menu includes whole roasted trout, pork noodles made entirely from pork fat, and a variety of pizzas, all cooked in the wood oven, of course. Portland’s favorite meal – brunch – gets a makeover at Tasty ‘N Sons, with a massive family-style menu comprising dishes from around globe. Some of this Portland hotspot’s best dishes include shakshuka with merguez sausage, steak and eggs with corncakes, spaghetti carbornara, grilled lamb chops, and polenta and sausage ragu.
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 sweet, redheaded, and tattooed Kir Jensen serves cupcakes from her cart of desserts.The "Amy Winehouse" cupcake is soaked in brandy and comes topped with a straw and "bump" of powdered sugar.
This northeast Portland newcomer isn’t so much a restaurant as a regularly occurring, eccentric dinner party in chef and co-owner Naomi Pomeroy’s exhibition kitchen. Dining is at a pair of communal tables, and there are just two seatings per evening (plus brunch on Sundays).
Located in an art-lined basement with communal tables in a building east of the Willamette River, this restaurant sprouted from a charcuterie and butcher shop called Viande Meats and Sausage and focuses on comfort food crafted from local, seasonal ingredients.
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.
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.
Stumptown Coffee Roasters is so hopping that there are two locations within 10 blocks. Psst: free "cuppings" - coffee tastings - take place at 3 p.m. daily at the 12th Avenue store.
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.
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.
Lucy Brennan opened the Mint, a 40-seat Latin and Mediterranean-tinged bistro, in 2001 in the city's historic Frederick Torgler Building and derived its name from the Greek symbol for hospitality.
This establishment in north Portland has been operating in one form or another for over eight decades. Larry and Carla White have been in charge for more than 25 years, building on the prior owner’s commitment to tiki.
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.