Restaurants in Portland, OR
For Sauvie Island–grown produce and bottles from Oregon’s Willamette Valley, try Wildwood Restaurant & Bar.
Jeana Edelman and David Yudkin started building their pizza-fueled empire in 1984 and now have five pizzerias throughout the city, including this glass-fronted Southeast Portland branch with giant lipstick kisses on the windows.
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 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.
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.
Before IHOP, there was Original. In downtown Portland, this is the original Original location of the national franchise now famous for its air-filled, oven-baked Dutch Baby pancake, which resembles a sugar-powdered volcanic crater slightly smaller than Mount St. Helens.
This glass-fronted restaurant—named for a coastal city in northwest Italy—resides in a single-level, brick building in Southeast Portland.
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).
Opened by Domenick “Nick” Carlacio, this hot dog emporium is now owned by Tyler Rogoway. The shop still sells its popular coney: an all-beef hot dog topped with seasoned ground beef sauce, onions, and American cheese.
Situated in the Kerns neighborhood, this small Mediterranean bistro contains a bar area with banquette seating, a dining room with art-lined walls, and six counter seats overlooking an exhibition kitchen.
A small-scale, pure-hearted restaurant that has no stove. What it’s got is a wood-burning oven inherited from the space’s last incarnation, a short-lived pizza joint.
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.