Portland Travel Guide 2011: Where to Eat, Drink, and Stay in the City of Roses

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    by Francoise Villeneuve, with Antoinette Bruno and Jeff Harding
    Antoinette Bruno, Francoise Villeneuve and Shannon Sturgis
    October 2011

    Portland is an exciting taste of what’s to come for America’s culinary scene. Despite the occasional Portlandia-ish scene, the City of Roses is definitely not stuck in the dream of the nineties. And despite its cast of quirky characters, Portland is actually an entrepreneur’s fantasy land. It’s got that pioneer spirit that sparked the city’s explosion with tiny restaurants, each with its own culinary stamp. It’s a place where comfort food, DIY culture, and upscale cuisine co-mingle happily, each secure in the knowledge that it has its place. And don’t get us started on the food cart scene. A visitor could happily feast exclusively in Portland’s little food cart camps (called pods).

    Portland’s initial isolation from America’s culinary community means that these chefs have an independent spirit. Stumptown is a city of micro-everything, from coffee roasters to distillers to breweries. Food carts and fine dining thrive side by side, packed full of bites, sips and shots not to be missed. Because while Keep Portland Weird might be a hackneyed catchphrase, it’s cool to be different here. And it certainly yields delicious results.

    EAT

    Andina

    1314 Northwest Glisan Street
    Portland, OR 97209
    (503) 228-9535
    www.andinarestaurant.com
    Hours: Mon-Thurs 11:30am-2:30pm, 4pm-9:30pm; Fri 11:30am-2:30pm, 5pm-10:30pm; Sat 11:30am-2:30pm, 5pm-10:30pm; Sun 11:30am-2:30pm, 4pm-9:30pm

    Owner Doris Pratt Rodriguez has been bringing Peruvian food to the Pearl District in impressive quantities for some years now—the place is jam-packed most nights. Bright colors and cacti set the tone for the warm welcome inside. Chef Hank Costello puts Peru on the plate, with a few modern tweaks, and Sommelier Ken Collura, who has mentored many a young wine industry pro in Portland, expertly pairs Costello’s dishes with South American, Oregonian, and Old World wines. Young Pastry Chef Megan Jeans sticks to the traditions of Peruvian pastry to round out the meal. Side note: this is one of the few places in town you can get a Sexy Woman for under $20 dollars—in this case Mixologist Greg Hoitsma’s bold Sacsayhuamán.

    Recommended:
  • Carapulcra con Puerco: Pan-roasted Carlton Farms Pork Loin Stuffed with Fontal Cheese, Red Wine-poached Pear, Wild Board Carapulcra, Aji Panca, Peanuts, and Moonstruck Fortunato No. 4 Peruvian Chocolate
  • Traditional Alfajor Cookies: Keylime-scented Shortbread Cookie filled with Peruvian Manjar Blanco Caramel, and Lucuma Ice Cream
  • Sacsayhuamán Cocktail: Habanero-infused Vodka, Passionfruit Purée, Cilantro, and Sugar Rim

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    Aquariva at River's Edge Hotel & Spa Portland

    0470 SW Hamilton Ct
    Lake Oswego
    Portland, OR 97239
    (503) 802-5850
    www.riversedgehotel.com/portland_restaurants
    Hours: Mon-Fri 11am-10:30pm; Sat-Sun 2:30pm-10:30pm

    This riverside restaurant charms with serene views of rowboats drifting past. And it’s hot again, thanks to Chef Andy Arndt. The hotel restaurant is adjacent to the River's Edge Hotel & Spa rather than contained within it—and it shows in the out-of-the-box, thoughtful cuisine inspired by Arndt’s time in California (with Nancy Oakes at Boulevard, with Chef Yoshi Kojima at Mc2, and later The French Laundry). Dishes like Duck Confit Brioche, Air Cured Duck, Pickled Eggs, Fiddlehead Ferns, and Sea Beans play to the comfort food Portland loves while balancing that love with sophisticated technique and playfulness.

    Recommended:
  • Gin and Tonic Springer Salmon: Pan-seared Juniper-Glazed Salmon, Gin and Tonic Gelée, Juniper Berry Syrup, Citrus Granita, Sorrel, and Nasturtiums
  • Duck Confit Brioche, Air Cured Duck, Pickled Eggs, Fiddlehead Ferns, and Sea Beans
  • Portland Coffee-smoked Short Rib, Bruschetta Tomato, and Polenta

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    Aviary

    1733 Northeast Alberta Street
    Portland, OR 97211
    (503) 287-2400
    www.aviarypdx.com
    Hours: Mon-Thurs 5pm-10pm; Fri-Sat 5pm-11pm

    At Aviary, cheery tulips, paintings and prints of birds, and low lighting manage to be sober but warm and welcoming at the same time. New York-trained chef trio and 2011 Portland Rising Stars Kat Whitehead, Jasper Shen, and Sarah Pliner join forces here with impressive lack of ego, and their resulting dishes and desserts—many of which have Asian-influenced flavor profiles—are incredibly creative. Dishes like Crispy Pig Ear, Coconut Rice, Chinese Sausage, and Avocado show a striking adeptness with texture. Whitehead’s Buttermilk Panna Cotta, with Mango Gelée, Passionfruit Sorbet, and Fennel Crisp—think mango haichu-meets-creamsicle—is as innovative it was mouth-watering. Sommelier and Ken Collura protégée Leah Moorhead is in love with whites, but has a great handle budget-friendly wines that complement the threesome’s cuisine.

    Recommended:
  • Cauliflower Soup with Candied Chestnuts, Shiso Purée, and American Caviar
  • Warm Snap Pea and Black Barley Salad, Hon Shimeji Mushrooms, Citrus, Lily Bulb, and Black Barley Crisp
  • Crispy Pig Ear, Coconut Rice, Chinese Sausage, and Avocado
  • Buttermilk Panna Cotta, Mango Gelée, Passionfruit Sorbet, and a Fennel Crisp

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    Bar Avignon

    2138 Southeast Division Street
    Hosford - Abernethy
    Portland, OR 97202
    (503) 517-0808
    www.baravignon.com
    Hours: Mon-Sun 5pm-close

    Mocha walls and soft light from naked light bulbs make for low-key elegance at this inviting spot, owned by Nancy Hunt and Randy Goodman. Chef Jeremy Eckel’s culinary inspiration may be Mediterranean, but the small plates and main courses are Portland all over. A would-be homey dish of baked egg and porcini mushrooms gets a lively green hit of Douglas fir tips.Goodman serves as the sommelier, pairing Oregon and European wines with Eckel’s sophisticated Spanish-inflected cuisine. His pairing style honors the regional inspiration behind each dish, hence a Basque wine, like the zippy and refreshing 2010 Txakoli from Getariako Txakolina, finds balance with anchovies that are imported from Spain’s north coast and then house-cured.

    Recommended:
  • Baked Egg, Porcini Mushrooms, Douglas Fir Tips, Leeks, and Cannellini Beans
  • Pork Chop, Saffron Risotto Galette, Asparagus, Walnuts, and Parmesan
  • Roast Chicken, Chickpeas, Tomato Aioli, and Olympia Spinach

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    Beaker and Flask

    727 Southeast Washington Street
    Portland, OR 97214
    (503) 235-8180
    www.beakerandflask.com

    After service and on rare nights off, chefs congregate in the dark leather booths and wooden tables of this upscale casual restaurant and bar. The name reflects what goes on behind the bar, namely, owner and mixologist Kevin Ludwig crafting complex cocktails (no chemistry set required). His New Vieux cocktail has a spirit-forward bent, but is carefully balanced. And Vermont native Chef Ben Bettinger has more than earned his Portland stripes with six years at Paley’s Place. His cabbage roll is full of umami kick and recalls hearty Eastern European dishes.

    Recommended:
  • Cabbage Roll, Mushrooms, Caramelized Onions, Lentil Salad, House-made Mustard
  • Sal's Minion Cocktail: Aged Rum, Pineapple Gomme, and Coconut Water Ice Cubes
  • New Vieux Cocktail: Wild Turkey Rye Whiskey, Rothman and Winter Apricot, Benedictine, Bitters

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    Beast

    5425 Northeast 30th Avenue
    Northeast Portland, Concordia
    Portland, OR 97211
    (503) 841-6968
    www.beastpdx.com
    Hours: Wed-Sat Seatings at 6pm or 8:45pm; Sun Seatings at 10am or noon

    “A gourmet who counts calories is like a trollop who looks at her watch.” Such are the food-related adages on the black walls of Beast. The tiny restaurant has two seatings a night, with a set menu only, so it almost feels as though you’re at a dinner party in someone’s home. But you could do worse than put your choice in the hands of the team here. The center of the restaurant is the open kitchen where Chef Naomi Pomeroy (yes, she’s that hot chef from Top Chef Masters) runs a predominantly female team, all equally coiffed and lipsticked. Dishes like Pork Belly with Rhubarb Compote are as warm, comforting and seductive as Pomeroy.


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    Biwa

    215 Southeast 9th Avenue
    Portland, OR 97214
    (503) 239-8830
    www.biwarestaurant.com
    Hours: Mon-Sun 5pm-midnight

    Izakaya restaurants are here to stay in Portland, and this concrete and warm wooden-walled spot is no exception. Chef Gabe Rosen incorporates Korean dishes, like a spicy, light-on-the-garlic kimchi, into his refreshingly pared down menu, but he stays true to the casual comes-as-it’s-ready snack spirit of Izakaya. Standouts like Gyoza with gossamer-thin house-made wrappers have enough simple appeal to draw customers who eschew the city’s fine dining scene. Plus they’re great with a beer.

    Recommended:
  • Gyoza: Ground Pork, Cabbage, and Ginger-filled Dumplings, Green Onions, Nira Flat-leaved Chinese Garlic Chive, and Sesame Oil-Soy Sauce-Rice Vinegar Dipping Sauce
  • Yukke: Tartare of Grassfed Piedmontese Beef from Montana, Raw Quail's Egg, Asian Pear, Celery Leaves, Romaine Lettuce, and Toasted Sesame Oil
  • Kimchi

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    Bluehour

    250 Northwest 13th Avenue
    Pearl District
    Portland, OR 97210
    (503) 226-3394
    www.bluehouronline.com
    Hours: Mon-Fri 11:30am-2:30pm, 5pm-10pm; Sat 5pm-10:30pm; Sun 10am-2pm, 5pm-10:30pm

    Talented LA-transplant, Spago alum (and husband of Good to the Grain author Kim Boyce), Thomas Boyce took over the helm just this year at the classic urban Bluehour. The sprawling black and white restaurant and chic bar have been around much longer than that though—over ten years, back before 30-seat restaurants were the Portland norm. Boyce honors the Pacific Northwest produce at his fingertips but still manages to spin his own innovative-meets-traditional cuisine, with a few Spago-esque touches here and there.


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    Bunk Bar

    1028 Southeast Water Avenue, Suite 130
    Portland, OR 97214
    (503) 894-9708
    www.bunkbar.com
    Hours: Mon-Sun 3pm-2am

    Mario Batali protégé Tommy Habetz is the chef and part-owner of this sandwich shop-cum-bar, just right for those for whom a beer won’t cut it. In between cocktails and sandwiches, you can play an arcade game in the corner and admire the plus-sized mural painted by Harry Dean Stanton and inspired by Paris, Texas. Of course, that’s only if you can tear yourself away from the sophisticated appetizers-turned-sandwiches, like the play on surf-n-turf, Calamari and Chorizo on Fleur de Lys Bakery Ciabatta Bread, Avocado, Frisée, and Poblano Vinaigrette.

    Recommended:
  • Spring Vegetable Sandwich: Asparagus, Spring Onions, Green Garlic, Arugula, Salsa Verde, Ricotta, and Mozzarella
  • Calamari and Chorizo on Fleur de Lys Bakery Ciabatta Bread, Avocado, Frisée, and Poblano Vinaigrette
  • Pork Shoulder Bahn Mi: Carlton Farms Pork Shoulder, An Xuyen Bakery Baguette, Garlic Aïoli, Sriracha Chili Sauce, Pickled Carrots and Daikon, Cilantro, and Jalapenos
  • Cubano Sandwich: Pit-smoked Country Ham, Slow-roasted Pork Belly, French's Mustard, Swiss Cheese, and Pickles

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    Castagna

    1752 Southeast Hawthorne Boulevard
    Hosford-Abernathy
    Portland, OR 97214
    (503) 231-7373
    www.castagnarestaurant.com
    Hours: Wed- Sat 5:30pm-close

    Pale wood and ash-colored walls create a serene backdrop for some of the most innovative food you’ll find in Portland. With Chef Matt Lightner headed to the Big Apple (and we’re excited to have him), Chef de Cuisine Justin Woodward will be taking up the mantle. And from what we’ve seen, locally foraged and Northwestern ingredients will feature heavily. In any case, it’s a far cry from comfort food-based Portland—ground anemone, anyone? A new addition to the team, Pastry Chef Eve Kütteman interprets the Northwest-elegant aesthetic with finesse in dishes like her spin on an ice cream sundae: Wild Ginger with Long Pepper, Ginger Shortbread, and Herbs. Castagna stalwart and sommelier Jack Hott’s pairings seem effortless, despite the complex dishes. He’s spent over ten years here, so he’s really in his element, adapting seamlessly.

    Recommended:
  • Seared Rockfish with Roasted Sunchokes, Seaweed, Capers, and Seaweed Infusion
  • Morels with Foraged Vegetables, Malt Crumble, Slow Cooked Duck Egg Yolk, Pine Nuts, and Chicken Skin
  • Bay Scallops with Fresh Almonds, Rhubarb Juice, Chicory, and Lovage
  • Ground Anemone with Pine Nut Gravy, Morels, Rabbit Sausage, and Spinach
  • Hen with Garden Peas, Thyme, and Hay
  • Wild Ginger with Long Pepper, Ginger Shortbread, and Herbs

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    Clyde Common

    1014 Southwest Stark Street
    Portland, OR 97205
    (503) 228-3333
    www.clydecommon.com
    Hours: Mon-Thurs 11:30am-midnight; Fri 11:30am-1am; Sat 5pm-1am; Sun 5pm-11pm

    The scene is hopping at this communal table restaurant, where Blue Hill alum Chef Chris DiMinno has culinary panache and versatily. Everything from ingredient-driven seasonal spring salads, made luxurious with Oregon truffles, to Spanish fideos (a type of noodle) with scallops, squid and beef tongue are well executed and perfectly seasoned. And one of the major figures in the Portland (and U.S.) craft cocktail scene is Mixologist Jeffrey Morganthaler, who crafts off-the-charts cocktail pairings for DiMinno’s Northwest Barber-esque cuisine. Barflies and cocktail nuts in equal numbers head to Clyde Common for his Barrel-aged Negroni, softened and rounded thanks to aging.

    Recommended:
  • Hudson Valley Foie Gras in Ash, Spring Onions, Apples, and Clyde Common Struan
  • First Vegetables of Spring, Ice Spinach, Oregon Truffles
  • Andalusian Buck
  • Barrel-aged Negroni

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    Departure Restaurant + Lounge

    525 Southwest Morrison Street
    Southwest Portland, Downtown
    Portland, OR 97204
    (503) 802-5370
    www.departureportland.com
    Hours: Tues-Thurs 4pm-midnight; Fri-Sat 4pm-2am

    The rooftop restaurant and lounge of the Nines Hotel boasts unparalleled views of the city. Miami-style décor, complete with neon purple lights and post-modern lines make for a cool, if very un-Portland-like vibe. Suitably hip, pompadour-ed Chef de Cuisine Gregory Gourdet is fearlessly adventurous when it comes to his flavor profiles. Go for his Asian Pear Salad, Hearts of Palm, and Macadamia Nuts for a refreshing crunch and welcome tang (thanks to a hit of crystallized tamarind).

    Recommended:
  • Tuna Poke, Chili, Sesame, White Ponzu, and Nori Chips
  • Asian Pear Salad, Hearts of Palm, Tamarind, and Macadamia Nuts
  • Crispy Pork Belly, Pickled Watermelon, Pumpkin Seeds, and Thai Basil
  • Crystal Shrimp Dumplings, Water Chestnuts, Chili, and Soy
  • Indonesian Spiced Chicken, Orange, Galangal, and Dates

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    DOC Restaurant

    5519 Northeast 30th Avenue
    Portland, OR 97211
    (503) 946-8592
    www.docpdx.com
    Hours: Tues-Sat 6pm-close

    This matchbox-sized restaurant is nestled comfortably in an idyllic white picket-fenced and rose-gardened Portland neighborhood. You can peek though red checkered curtains and spot the chefs in the pint-sized kitchen, whipping up small plates. You can also peer through the looking glass of mason jars stuffed with house-made pickles. Chef Tim Wastell has since moved on, but his rich and spicy Cavatelli, Pork Sugo, Peas, Pecorino, and Mint was hearty and comforting. Sommelier Austin Morris Bridges is on-hand with his delightfully off-beat wine selections, mostly from Italy, including orange wines. If you want an articulate account of the wine’s background, Bridges is your man.

    Recommended:
  • Yellow Cauliflower, Green Garlic Butter, Belper Knolle Cheese, and Crostini
  • Cavatelli, Pork Sugo, Peas, Pecorino, and Mint
  • Duck, Semolina and Herb Dumplings, Watercress, Verjus, Nasturtium Flowers, and Beurre Fondue
  • Almond Financier, Rhubarb, and Crème Fraîche Ice Cream

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    Genoa

    2832 Southeast Belmont Street
    Belmont
    Portland, OR 97214
    (503) 238-1464
    www.genoarestaurant.com
    Hours: Tues-Sun 5:30pm-9:30pm

    This old stalwart of the Portland dining scene has undergone a major facelift. Its elegant dining room is all gilded mirrors, roaring fireplace, and crisp linens. Chef David Anderson and his sous, Daniel Mondok, offer prix fixe menus only. Dishes like their Gnocco Frito with Lardo and Rabbit Liver Terrine speak to the Portland locavore when it comes to ingredients, but are elevated to fine-dining, special occasion-worthy status by the skill with which they are executed. Sommelier Michael Garofola rises to the challenge of the monthly changing menus with wine finds as dynamic as Anderson and Mondok’s cuisine.

    Recommended:
  • Antipasti di Salume Locale: "Gnocco Fritto" Savory Fried Bread from Emilia-Romagna topped with Olympic Provisions Lardo, House-made Terrine, and Pearl Onion Agrodolce
  • Tortellini di Ortica in Brodo: House-made Pasta Stuffed with Fresh Ricotta, Nettles, and Lemon Zest, in Green Garlic Broth
  • Insalata di Asparagi Bianchi: Composed Salad of Grilled Green and White Asparagus, Soft Poached Farm Egg, Oregon Black Truffles, and Hazelnuts

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    Gracie's

    194 Washington Street
    Providence, RI 02903
    (401) 272-7811
    www.graciesprov.com
    Hours: Tue-Sat: 5pm-12am

    At Gracie's in Providence, 2014 Coastal New England Rising Star Pastry Chef Melissa Denmark leaves no resource untapped in a constant search for flavor, product, and ideas. Ambitious and focused, she takes broad concepts like romance or common ingredients, like the bay leaf, and conceives singular composed dishes. Her desserts are the perfect exclamation point to Chef Matthew Vargas thoughtful and soul satisfying tasting menu (get the tasting menu). From fluke to foie and scallops to sweetbreads, Varga’s savory offerings are driven by technique and by the seasons. Gracie’s has white tablecloths but the atmosphere is comfortable—eclectic, modern American—with large banquettes, a long curved bar, and a bright, airy dining space.

    Recommended:
  • Grapefruit Pudding Cake, Candied Kumquat, Persimmon Frozen Yogurt, Shaved Persimmon, Cocoa Nib Meringue, and Honey Comb
  • White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel
  • Fluke Crudo: Bergamot Orange, Persimmon, Brassicas, Black Radish, and Sweet Herbs
  • Crispy Veal Sweetbreads: Parmesan Spinach, Quail Egg, Potato Fondue, Pickled Ramps, and Maitake Mushrooms

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    Grüner

    527 Southwest 12th Avenue
    Downtown
    Portland, OR 97205
    (503) 241-7163
    www.grunerpdx.com
    Hours: Mon-Thurs 11:30am-2pm, 5pm-9:30pm; Fri 11:30am-2pm, 5pm-10:30pm; Sat 5pm-10:30 pm

    Chef-owner Christopher Israel makes Alsatian and Alpine cuisine chic in this birch tree-decked space. He puts his own stamp on archetypal Germanic dishes, re-imagining them like the Vanity Fair art director that he was—with inventive daring. For Israel, adding French and Italian influences helps make the restaurant more accessible—diners tend to be more familiar with those cuisines than with Alpine food. His Spätzle with Braised Chicken, Morels, and Crispy Shallots, for example, was inspired by Coq au Riesling, a traditional French dish.

    Recommended:
  • Nettle and Ricotta Dumplings, Black Trumpet Mushrooms, Butter, and Parmesan
  • Spätzle with Riesling Braised Chicken, Morel Mushrooms, Crème Fraîche, Tarragon, and Crispy Shallots
  • House-made Pretzel Bread

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    H50 Bistro & Bar at Hotel Fifty

    50 Southwest Morrison Street
    Portland, OR 97204
    (503) 221-0711
    www.h5obistro.com
    Hours: Mon-Wed 6:30am-10pm; Thurs 6:30am-11pm; Fri-Sat 6:30am-midnight; Sun 6:30am-midnight

    Red gauze curtains, an open gravel-housed fire, and glossy head-shaped lounge tables make this colorful, funky hotel restaurant and bar a draw for a crowd of Portland’s carefully de-scruffed youth. Chef Nicholas Yanes, who once worked under Anthony Bombacci at Nana in Dallas, is just as youthful in his approach. Unexpected combos like crispy-skinned Chinook Salmon with white sweet potato ravioli and baby zucchini do double duty as both inventive and un-intimidating.

    Recommended:
  • Astoria Spring Chinook Salmon, Sweet Potato Ravioli, Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue
  • Duck Breast, Confit of Duck, House Gnocchi, Fennel Pollen, Tomatoes, and English Peas

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    Irving St Kitchen

    701 Northwest 13th Avenue
    Pearl District
    Portland, OR 97209
    (503) 343-9440
    www.irvingstreetkitchen.com
    Hours: Mon 5:30-10pm; Tues-Fri 5:30pm-11pm; Sat 10am-2:30pm, 5:30-11pm; Sun 10am-2:30pm, 5-9:30pm

    The Stock & Bones Company brings a little San Francisco to Portland, in the form of this Pearl District restaurant. Chef Sarah Schafer counts Ken Oringer and Daniel Patterson among her mentors, and her time with Oringer shows, if Oringer were cooking Southern food with Northwest ingredients. Schafer steps away from meat-happy Portland staples with fun and playful dishes, like her interpretation of the BLT (house-made tuna bacon with fried green tomatoes and arugula). Sommelier Nicole Burke’s on-tap wine program helps her showcase some fabulous wines without wasting bottles. It’s super-approachable and fun.

    Recommended:
  • Roasted White Corn Soup, Huitlacoche, and Herb Oil
  • Warm Sea Urchin in the Shell, Dungeness Crab, and Lemon Beurre Blanc
  • House-made Yellowfin Tuna Bacon, Fried Green Tomato, Arugula, and Aged Balsamic
  • Bourbon Glazed "Ducketta", Duck Sausage Stuffing, Maque Choux, and Pickled Cherry Reduction

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    Jory at The Allison Inn & Spa

    2525 Allison Lane
    Willamette Valley/Wine Country
    Newberg, OR 97132
    (503) 554-2526
    www.theallison.com/restaurant.php
    Hours: Mon-Sat 6:30am-10:30am, 11:30am-2pm, 5:30pm-9pm; Sun 9am-2pm, 5:30pm-9pm

    Park yourself at the bar seats looking into the open kitchen, or settle in the dining room for stunning views of the Willamette Valley. This is the domain of Chef Sunny Jin, who racked up experience at little places like The French Laundry, Tetsuya’s and El Bulli before coming to Jory. Little of the culinary pyrotechnics from those fine dining temples find there way onto the menu here—just solid technique, Northwest ingredients, and a stylistic tip of the hat to the gastronomic giants, who were his mentors.

    Recommended:
  • Chilled Cantaloupe Soup, Aged Speck, Verjus Gelée, and Mint
  • Beets and Blackberries: Endive, Walnuts, Fennel Pollen, and Goat Cheese
  • Wild Alaskan Halibut, Favetta, Corona Beans, Black-eyed Peas, Calabrian Chile, Saffron Salchichon, and Sherry Dressing
  • Muscovy Duck: Pan-seared Duck Breast, Duck Confit, Stewed Rainier Cherries in Banyuls Vinaigrette, Grilled and Marinated Onions, Romaine Leaves, Hazelnut Coulis, and Port Reduction

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    June

    2215 East Burnside Street
    Kerns
    Portland, OR 97214
    (503) 477-4655
    www.JunePDX.com
    Hours: Tues-Thurs 5:30pm-10:30pm; Fri-Sat 5:30pm-11pm

    When Chef Greg Perrault and his furniture-building business partner Matthew Peterson refurbished the space for June, they used mostly repurposed materials and a sustainable approach, to beautiful effect—the wooden furniture and bar lend a one-of-a-kind vintage feel to the restaurant. The cuisine is equally repurposed but just as inventive; dishes like Celery Root and Salt Cod Napoleon, Beech Mushrooms, and Pickled Egg Yolk combine leftovers from two other dishes. Roughly-hewn wooden low tables form a mini-lounge area, and the bar is set at the heart of the restaurant, signaling that when you order a cocktail to start your meal, you’re about to taste something singular. Kelley Swenson heads the bar program, with spirits-driven, quirkily named, and incredibly evocative cocktails. The C. Gainsbourg (named for the Franco-British actress and singer Charlotte Gainsbourg) brings to mind a picture-perfect Provencal town café with the town elders sipping on their summer pastis.

    Recommended:
  • Celery Root and Salt Cod Napoleon, Beech Mushrooms, and Pickled Egg Yolk
  • Wild Steelhead Belly, Fennel Seed Yogurt Sauce, Sweet and Sour Radishes, Green Garlic, and Cilantro
  • C. Gainsbourg: Pastis, Mint, Bianco Vermouth, Cointreau, and Orange Slice
  • A Saucerful of Secrets: Rum, Bourbon, Cherry Heering, Peychaud's Bitters, and Angostura Bitters

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    Ken’s Artisan Bakery

    338 NW 21st Avenue
    Portland, OR 97209
    (503) 248-2202
    www.kensartisan.com

    Ken Forkish’s Bakery and Pizzeria both have a loyal local following. The airy bakery secures tempting orange zest scented Morning Buns and Marionberry-studded Danishes behind glass (a preventive measure?). The smell of baking bread might tempt you in another direction, though. Still-warm loaves regularly emerge from the kitchen at regular intervals.

    Recommended:
  • Morning Bun
  • Marionberry Danish

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    Ken's Artisan Pizza

    304 Southeast 28th Avenue
    Kerns
    Portland, OR 97214
    (503) 517-9951
    www.kensartisan.com/pizza.html
    Hours: Tues-Sat 5pm-10pm

    Chef Alan Maniscalco and restaurateur Ken Forkish team up for this Neopolitan-style pizzeria with a touch of Americana (oregano and chili flakes welcome). The wood-burning oven is front and center and holds the secret behind dry and crisp crust. Calabrian chilies are optional on the menu, but not in our minds—they make the Sausage Fennel Pizza.

    Recommended:
  • White Pie, Nettles, Ricotta, Grana Padano Cheese, and Prosciutto
  • Pizza with Fennel Sausage, Onions, Tomato Sauce, Mozzarella, Roasted Onions, Basil, and Calabrian Chilies

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    Lardo

    4262 Southeast Belmont Street
    Portland, OR 97215
    (802) 734-8706
    www.lardopdx.com
    Hours: Tues-Thurs 12pm-3pm, 5:30pm-8pm; Fri-Sat 12pm-3pm, 5:30pm-9pm; Sun closed

    Chef-owner Rick Gencarelli racked up experience at fine dining restaurants Olives in New York, San Francisco restaurants Rubicon and One Market Restaurant, and The Inn at Shelburne Farms in Vermont before moving to Portland in 2009. Now he puts his farm-to-table sensibility to good use at his Italian-American influenced sandwich cart on Belmont Street. And he proves that a fine-dining chef can hook you up with the ultimate egg and cheese sandwich: his version comes with pork belly in place of the bacon for an extra-moist texture. Get the fries. Or you’ll be sorry.

    Recommended:
  • Pork Belly and Farm Egg Sandwich
  • Lardo Fries
  • Meatball Bahn Mi, Pickled Vegetables, and Sriracha Aïoli
  • Grilled Mortadella, Mama Lil's, Provolone, and Mustard Aïoli

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    Le Pigeon

    738 East Burnside Street
    Lower Burnside
    Portland, OR 97214
    (503) 546-8796
    www.lepigeon.com
    Hours: Sun 5–9pm; Mon-Sat 5–10pm

    Ex-Paley’s Place-er Chef Gabriel Rucker has raked in the awards this year (including a 2011 StarChefs.com Rising Star Chef Award). And with his soulful and sophisticated iteration of comfort food, we’re not surprised. An offal and foie wonderland, Le Pigeon boasts one dish in particular that we absolutely cannot stop talking about—his decadent Foie Gras Profiteroles with Caramel Sauce, a sinful (and beautiful) layering of foie if ever we saw one. The open kitchen invites the diner in, and the rustic-chic décor is appropriately Portland—and just as inviting.

    Recommended:
  • Foie Gras Profiteroles with Caramel Sauce and Sea Salt
  • Duck Breast with Duck Skin Creamed Chard, Chestnut-Duck Confit Crêpe, and Balsamic Candied Chestnuts
  • Chicken Terrine with Chicken Heart and Arugula Salad

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    Lincoln Restaurant

    3808 North Williams, No. 127
    Portland, OR 97227
    (503) 288-6200
    www.lincolnpdx.com
    Hours: Tues-Thurs 5:30pm-9pm; Fri-Sat 5:30pm-10pm; Sun 5:30pm-9pm

    This is the rooster-adorned domain of 2011 StarChefs.com Portland Rising Star Community Chef-owner Jenn Louis and co-owner, ex-NPR journalist and hubbie David Welch. Red walls, a modern kitchen, and an unassuming dining room invite you in to a sterling setting for dishes prepared with a comfort-food soul and flawless technique. Her Baked Hen Eggs, Castelvetrano Olives, and Herbed Bread Crumbs are a glorious meeting of the luxurious and creamy eggs and crunchy bread crumbs. Louis’ pasta is extensively researched, thoughtfully prepared, and reflects the vast array of pasta varieties that Italy has to offer (not just blah penne and spaghetti).

    Recommended:
  • Grilled Octopus, Fennel, Preserved Lemon, and Pimentón
  • Baked Hen Eggs with Cream, Castelvetrano Olives, and Herbed Bread Crumbs
  • Ricotta Cavatelli, Rabbit Ragu, Turnip Greens, and Parmigiano Reggiano
  • Halibut, Manilla Clams, Monterey Squid, and Sweet White Runner Beans

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    Little Bird Bistro

    219 Southwest 4th Avenue
    Downtown
    Portland, OR 97204
    (503) 688-5952
    www.littlebirdbistro.com
    Hours: Mon-Fri 11:30am-midnight; Sat-Sun 5pm-midnight

    Chef Gabriel Rucker took the city by storm with Le Pigeon before opening up this more casual bistro—its sister . The put-a-bird-on-it decor reminded us a little of “Portlandia.” And blackboard specials are a reminder that, well, Rucker loves foie. Under Rucker’s direction, Chef de Cuisine Erik Van Kley leads the kitchen, and brings home to us why we’re never sick of charcuterie (coarsely ground pistachio-truffle sausage has heft, texture, and dig-into-it quality when served over a garlicky potato salad). He re-imagines overdone roasted marrow bones as big, comforting plates of Flintstones-sized things, made unusually (and effectively) sweet and savory with citrus and olive tapenade. The bistro ballad continues with Pastry Chef Lauren Fortgang’s cheeky desserts, complete with a crunchy play on mint chocolate chip ice cream in the form of Spearmint Cocoa Nib, and adorable house-made graham crackers (aptly bird shaped) served with her honey pot de crème.

    Recommended:
  • Foie Gras Torchon, Smoked Foie Gras Vinaigrette, Pickled Bing Cherries and House-made Brioche
  • Pork Confit, Dijon Mustard Vinaigrette, and Crispy Poached Egg
  • Ice Cream and Sorbet Sampler: Lemon Verbena, Strawberry Vanilla, and Spearmint Cocoa Nib Ice Creams; Bing Cherry, and Strawberry Sorbet; Lime Graham Cracker Sherbet
  • Wildflower Honey Pot de Crème, Blueberries, and Graham Crackers

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    Little T American Baker

    2600 Southeast Division Street
    Hosford-Abernathy
    Portland, OR 97202
    (503) 238-3458
    www.littletbaker.com
    Hours: Mon-Sat 7am-5pm; Sun 8am-2pm

    Baker and Owner Tim Healea has a gift. At this unassuming little bakery café, he turns out the best baguette we’ve had outside of Paris. His dedication to sourcing is impressive, from selecting a special low-yield wheat for just the right crunch and chew in his baguettes, to just the right butter to make his danishes and croissants flaky, rich, and delectable.

    Recommended:
  • Strawberry-Basil-Cream Danish, and Rhubarb and Gina Marie Cream Cheese Danish
  • The Continental: Short Skinny Baguette, Organic Strawberry Freezer Jam, and Butter
  • Pretzel Bread

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    Meat Cheese Bread

    1406 Southeast Stark Street
    Southeast
    Portland, OR 97214
    (503) 234-1700
    www.meatcheesebread.com
    Hours: Mon-Sat 7am-7pm

    Neon, multicolored paintings and wall friezes like tattoo art spell casual at this sandwich joint. Chef-owner John Stewart’s sandwiches are spot-on. For the most part they’re nothing fancy—just well-executed sandwiches like BLB (bacon, lettuce, and beets). They are over the top thanks to house-made breads, like the chewy ciabattas, that hide their pillowy insides. House-made aioli made a huge difference as well. Amongst the best sandwiches in town.

    Recommended:
  • Asparagus, Bacon Relish, Soft-boiled Egg, Aïoli, and Parmesan on House-made Ciabatta
  • Razor Clam Po’ Boy, Apple-Cabbage Slaw on House-made Ciabatta
  • BLB: Nueske’s Bacon, Lettuce and Chioga Beets with Aïoli, on Housemade Sourdough Bread

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    Metrovino

    1139 Northwest 11th Avenue
    Pearl District
    Portland, OR 97209
    (503) 517-7778
    www.metrovinopdx.com
    Hours: Mon-Sun 5:30pm-close

    If you like big plates of brown comfort food, this restaurant is not for you. Chef Gregory Denton’s savvy handling of the produce of the Pacific Northwest translates into winningly inventive dishes that push you out of your comfort zone in this sleek, modern spot. Owner and Wine Director Todd Steele has one of the largest wine by the glass programs in the country, and drinks blogger Jacob Grier acts as the bartender here, with everything from beer cocktails to locally sourced spirits on the cocktail list.

    Recommended:
  • Amuse-Bouche: Oregon Bay Shrimp Ceviche, Popcorn, Avocado, and Tobiko
  • Viridian Farms Flower and Frozen Pea Salad: Frozen Peas, Fried Pot Roast and Truffle Terrine, Pea Blossoms, Violas, Pea Tendrils, Chive Blossoms, and Verjus Vinaigrette
  • French 75 Cocktail: Bubbles, Hennessy VSOP, and Lemon

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    Mother's Bistro & Bar

    212 Southwest Stark Street
    Downtown
    Portland, OR 97204
    (503) 464-1122
    www.mothersbistro.com
    Hours: Tues-Thurs 7am-2:30pm, 5:30pm-9pm; Fri 7am-2:30pm, 5pm-10pm; Sat-Sun 9am-2:30pm

    The last thing you would expect from a graduate of the Lespinasse school of thought, Mother’s is deliciously straightforward and a Portland staple. Cozy floral couches and gauze curtains are as welcoming as the comfort food Chef Lisa Shroeder produces. Crunchy French Toast, coated in cornflakes, is dusted with orange zest and makes for a great complement to a cup of single varietal French press.

    Recommended:
  • Crunchy French Toast: Challah Bread French Toast Coated in Cornflakes
  • Biscuits and Gravy: Biscuits Topped with Sausage Gravy
  • Local Wild Salmon Hash, Potatoes, Leeks, Cream, Chives, and a Poached Egg

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    Ned Ludd

    3925 Northeast Martin Luther King Junior Boulevard
    Northeast King
    Portland, OR 97212
    (503) 288-6900
    www.nedluddpdx.com
    Hours: Mon 5pm-close; Tue closed; Wed-Fri 5pm-close; Sat-Sun 10am-3pm, 5pm-close

    Barn wood paneling, chandeliers, and bowls of produce strewn around the restaurant add up to a homey ramshackle-chic feel that immediately puts you at ease at Ned Ludd. The wood-fired oven imparts everything from trout to vegetables with a pleasantly smoky aroma. This is also the restaurant where Chef-owner Jason French shows off his charcuterie prowess. Behind the bar, Mixologist Suzanne Allard concentrates on the spirits infused in-house, that sneak craftily into each cocktail.

    Recommended:
  • Charcuterie Plate: Pork Rillette, House-Made Bacon, Pork and Chicken Liver Terrine, Duck Prosciutto, Porchetta di Testa, and Pickled Apple, Celery, and Red Onion
  • Wood-fired Trout with Confit Leeks and Fennel
  • Fly a Red Kite: Beet and Thyme-infused Vodka and Fennel Salt Rim

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    Nong's Khao Man Gai

    1003 Southwest Alder Street
    Downtown
    Portland, OR 97205
    (971) 255-3480
    www.khaomangai.com
    Hours: Mon-Fri 10am-sold out; Sat 11 am-sold out; Sun closed

    This food cart is named for the owner’s nickname, Nong, and the dish that’s so popular in Bangkok, Khao Man Gai. Come for the chicken and rice, and stay for the chicken and rice. This cheery little yellow and orange cart—and Portland institution—is one of many in a Downtown pod of food carts at Southwest 10th and Alder. And like many Portland food carts, they only serve the one dish, but the Thai chili-ginger-garlic-spiced sauce and fresh herbs seduce, so you can’t wait to unwrap the butcher’s paper that it comes in and taste what’s inside.

    Recommended:
  • Khao Man Gai

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    Nostrana

    1401 Southeast Morrison Street
    Portland, OR 97214
    (503) 234-2427
    www.nostrana.com
    Hours: Mon-Thurs 11:30am-2pm, 5pm-10pm; Fri 11:30am-2pm, 5pm-11pm; Sat 5pm-11pm; Sun 5pm-10pm

    Chef Cathy Whims once owned white-tablecloth, fine-dining restaurant Genoa but here she gets back to the heart of Italian trattoria fare. Utterly gracious despite an armful of James Beard nominations and Hazan family training, she is, like her food, incredibly pleasant and warm. In a Tuscan-feeling setting, with Italian ceramics, terracotta pots of rosemary, and an open kitchen (and for some reason, stuffed chickens?) Whims takes mostly local and sustainable product, and puts the Oregon in Italian, with dishes like Oregon White Bean Salad, Local Olive Oil-poached Tuna, and Red Onion Salad, made colorful with house-made mixed pickled vegetables.


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    Olympic Provisions

    107 Southeast Washington Street
    Southeast Industrial
    Portland, OR 97214
    (503) 954-3663
    www.olympicprovisions.com
    Hours: Mon-Sat 11am-10pm

    As the flashing red sign indicates, this Nate Tilden restaurant is all about the meat. In this case, Salumist and 2011 StarChefs.com Portland Rising Star Elias Cairo’s craft charcuterie. Chef Alex Yoder collaborates with Cairo, transforming the chorizos, pork bellies, and other iterations of cured piginess into Mediterranean small plates. Steamed Manilla Clams are given the Spanish treatment with a paprika-forward Olympic Provisions Fresh Chorizo.

    Recommended:
  • Steamed Manilla Clams, Housemade Fresh Chorizo, Parsley, Chives, and Oregano
  • Cured and Roasted Pork Belly, Cabbage-Apple Salad, Arbequina California Olive Oil, Dijon Mustard, Wholegrain Mustard, and Champagne Vinegar

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    Paley's Place

    1204 Northwest 21st Avenue
    Portland, OR 97209
    (503) 243-2403
    www.paleysplace.net

    You’ll feel as though you’re visiting (culinary expert) relatives when you walk up the front steps into this converted dove grey townhouse. Portland food scene Founding Father (and Chef-owner) Vitaly Paley is the head of this household. It’s also home to one of the most well-respected pastry talents in town. 2011 StarChefs.com Portland Rising Star Pastry Chef Kristen D. Murray’s seasonal fruit desserts boast wild and wonderful flavor profiles, from black pepper, strawberry leather, and basil, to heirloom corn pudding with mascarpone, strawberries, and salted butter ice cream.

    Recommended:
  • Black Pepper Cheesecake, Green Strawberries, Strawberry Leather and Basil Sorbet, with a Base of Rhubarb and Strawberries
  • Heirloom Corn Pudding, Mascarpone Mousse, Viridian Farms Strawberries, Salted Butter Ice Cream, Strawberry Sorbet, and Strawberry Leather
  • Prune, Pork Tenderloin, and Bacon Terrine; Morcilla Blood Sausage with Romesco
  • Rabbit Ravioli with House Bacon, Local Mushrooms, and Spring Garlic

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    Park Kitchen

    422 Northwest 8th Avenue
    Pearl District
    Portland, OR 97209
    (503) 223-7275
    www.parkkitchen.com
    Hours: Mon-Sun 5pm-9pm

    Scott Dolich, the Portland mainstay who mentored Rising Star Will Preisch, opened Park Kitchen just off the park (hence the name) with the goal to create a tavern feel. Its unpretentious, laid back ingredient-driven comfort food is just what you’d expect to get from someone who’s as dedicated to celebrating Oregon’s bounty as Dolich—think cherry-cucumber-frikeh salad with goat’s milk feta and hazelnuts. It’s a very casual bar-café, the bar part of the equation being about half the restaurant, and the dark wood dining room being the other half. He has since added The Bent Brick to his empire, but Park Kitchen will remain his flagship.

    Recommended:
  • House-cured Anchovies, Heirloom Tomato, and Castelvetrano Olives
  • Cherry, Cucumber, Frikeh, Goat’s Milk Feta, and Hazelnuts

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    Ping

    102 Northwest 4th Avenue
    Old Town
    Portland, OR 97209
    (503) 229-7464
    www.pingpdx.com
    Hours: Tues-Sat 11am–10pm

    By now, Andy Ricker is a bit of a Portland legend. After taking his culinary knowledge built on numerous trips to Thailand, and building up Pok Pok from a shack that sold unbelievable Thai-style roasted chicken, he turned his attentions to Ping, where the cuisine has Thai, Chinese, Singaporean, and Vietnamese influences. His vibrant dishes are full of bold flavors—pretty apt then that they’re showcased in such a funky space, complete with overhead lights covered with strips of white canvas hung haphazardly.


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    Pix Patisserie - Southeast Location

    3402 Southeast Division Street
    Richmond
    Portland, OR 97202
    (503) 232-4407
    www.pixpatisserie.com
    Hours: Mon-Thurs 2pm-midnight; Fri 2pm-2am; Sat noon-2am; Sun noon-midnight

    With red brocade-patterned walls, diner-style seating, and quirky touches like monkey dolls (don’t ask), Pastry Chef Cheryl Wakerhauser’s bakery is a one-of-a-kind in a city of one-of-a-kind bakeries. Her macarons are flawlessly rendered, with an impeccable French accent, from the salty-sweet fleur de sel caramel, to the light, tropical and refreshing passion fruit. And glossy, jewel-like French pastries and cakes are beautifully rendered.

    Recommended:
  • Macarons: Cherry-Almond; 10-year Tawny Port; Espresso; Raspberry; Fleur de Sel Caramel; Passionfruit; and Woodford Reserve Bourbon
  • Amélie: Orange Vanilla Crème Brûlée with Chocolate Mousse, Caramelized Hazelnuts, Praline Crisp, and Contreau Genoise

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    Pok Pok

    3226 Southeast Division Street
    Hosford-Abernathy
    Portland, OR 97202
    (503) 232-1387
    www.pokpokpdx.com
    Hours: Mon-Sun 11:30am-10pm

    Corrugated metal roofs, colored strings of lights, and tables gather in a ramshackle fashion around the shack that pushes out some of the best food in town. Chef Andy Ricker began his restaurant empire—and opened Portlandians’ eyes in the process to the plethora of amazing Thai dishes that somehow never quite make it to the United States—with this first spot. Here Ricker lets the flavors of Chiang Mai sing without being tempted to do anything too radical to the food. He makes a few necessary substitutions, like game hens in place of small Thai chickens for his Pok Pok special, but for the most part, it’s all about leaving well enough alone. Ricker objects to the word “authentic” but…well…you'll taste it for yourself.

    Recommended:
  • Yam Samun Phrai: Northern Thai Herbal Salad, White Turmeric, Carrots, Parsnips, Betel Leaf, Basil, Lime Leaf, Lemongrass, Sawtooth, Fried Shallots, Cashews, Peanuts, Sesame Seeds, Dried Shrimp, Ground Pork, Thai Chilies, and Coconut Milk Dressing
  • Khanom Jiin Sao Naam: Southern Thai Thin Rice Vermicelli, Fresh Pineapple, Ginger, Green Mango, Dried Shrimp, Thai Chilies, Garlic, Sweet and Sour Dressing, and Coconut Cream
  • Sai Ua Samun Phrai: Chiang Mai Sausage with Herbs, Burmese Curry Powder and Aromatics, Naam Phrik Num (Spicy Green Chile Dip), Khaep Muu (Thai Pork Rinds), and Crudités

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    Restaurant Beck

    2345 South Highway 101
    Whale Cove
    Depoe Bay, OR 97341
    (541) 765-3220
    www.restaurantbeck.com
    Hours: Mon-Sun 5pm-close

    Oregon’s burgeoning coastal dining scene is well worth the schlep from Portland. Here, the views of the Oregon coast from the ceiling-to-floor windows are serene and stunning. Inside, one of the most innovative young chefs in the region, Chef-owner Justin Wills, takes oddball ingredients like oxalis and works his Oregonian brand of magic on them, uniting seemingly incongruous elements into each harmonious dish.

    Recommended:
  • King Salmon, Fennel Purée, Encapsulated Frond, Spring Onion, Candied Bacon, Parisienne-style Gnocchi
  • Red Banded Rock Fish, Pea Puree, Red Alea Hawaiian Sea Salt, Cucumber Froth, Raw Green Almonds, Oxalis, Plum Radish, and Tomato Water
  • Foie Gras, Sylvetta Arugula, Strawberries, Foie Gras Powder, and Cherry Wholegrain Mustard

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    Roost

    1403 Southeast Belmont Street
    Portland, OR 97214
    (971) 544-7136
    www.roostpdx.com
    Hours: Tues-Fri 5pm-10pm; Sat 5pm-11pm; Sun 5pm-9pm

    New York personal chef and Julia Child student Megan Henzel moved to Portland to open this small neighborhood restaurant. And she wisely plays to the city’s worship at the altar of the hearty dish, with small tweaks, like her riff on risotto balls: Deep Fried Polenta Balls with Salsa Verde. Tuck your napkin into your shirt and roll up your sleeves before you dive into her pork chop or hanger steak with baked potato. It is well-executed stick-to-your-ribs fare in a casual-modern setting (clean lines, Spartan black and white wood chairs, and a modern freize).

    Recommended:
  • Deep Fried Polenta Balls with Salsa Verde
  • Grilled Pork Chop, Celery Root Purée, Celery, Apple and Bacon Salad, and Pork Chop
  • Grilled Hanger Steak, Blue Cheese Butter, Twice Baked Potato, and Smoked Trout Salad

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    Salt & Straw (cart)

    Corner of Northeast 18th Avenue and Alberta Street
    Alberta Arts District
    Portland, OR 97211
    www.saltandstraw.com
    Hours: Mon-Sun 1pm-10pm

    Salt & Straw’s name is a nod to the historic method of hand churning ice cream, but head churner and Portland newcomer Tyler Malek’s approach to flavor development is anything but old-fashioned—sure he uses local beer, fruit, and salumi in the process. But Malek, who runs the cart with his cousin Kim, puts out some of the most inventive flavors we’ve come across—like a play on melon and prosciutto made with Oregon melons and Olympic Provisions’ coppa, or a sea salt ice cream with caramel ribbons topped with funky black garlic. The cart is appealingly retro-looking, but they have young blood behind the operation and a line around the block.  A storefront is in the works for later in 2011!

    Recommended:
  • Oregon Melon and Olympic Provisions Coppa Ice Cream
  • Olympic Provisions Candied Bacon with Laurelwood Hooligan Brown Ale Ice Cream
  • Sea Salt Ice Cream with Caramel Ribbons, Whipped Cream, and Black Garlic

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    Scratch Foods

    149 A Avenue
    Multnomah County
    Lake Oswego, OR 97034
    (503) 697-1330
    www.scratchfoodsllc.com
    Hours: Tues-Sat 11am-2pm, 5-10pm

    Chef Patrick Lee Warner’s neighborhood restaurant in Lake Oswego is a welcome addition to an area full of strip malls. That he’s able to do so much as turn around in a circle in a kitchen the size of a handkerchief with three induction burners and two mini toaster ovens to his name is amazing. The fact that he puts out composed plates makes it a miracle feat. It’s the Mary Poppins carpet bag of kitchens—amazingly, and inexplicably, he just keeps pulling stuff out of it.

    Recommended:
  • Red Pepper Soup, Onion, and Plantain
  • Chocolate Lava Cake, Ice Cream, Berry Compote, and Sugar

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    St. Jack

    2039 Southeast Clinton Street
    Hosford - Abernethy
    Portland, OR 97202
    (503) 360-1281
    www.stjackpdx.com
    Hours: Mon-Sat 7am-10pm; Sun 7am-4pm

    This amiable neighborhood French bistro has all markers you’d expect—red and white checked curtains, chalkboard wine list, and baguette-stuffed baskets. And some you wouldn’t—traditional French dishes re-imagined by 2011 StarChefs.com Portland Rising Star Chef Aaron Barnett. Sommelier Joel Gunderson pairs dishes like breaded, sweetbread-stuffed pork trotter with wallet-friendly regional French finds and Oregon direct-from-winemaker gems. Pastry Chef Alissa Rozos went from upscale and luxe at New York’s Daniel to rustic French plates here. And thanks to young Mixologist Tommy Klus, there are some expertly balanced cocktails here featuring lovingly (and smartly) sourced ingredients.

    Recommended:
  • Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
  • Tarte à la Rhubarbe, Honey Ice Cream, Honey, and Candied Hazelnuts
  • L'Blanche Cocktail: Kübler Absinthe, Pineau Charentes, Crémant de Jura, Lemon, and Mint

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    Sunshine Tavern

    3111 Southeast Division Street
    Clinton
    Portland, OR 97202
    (503) 688-1750
    www.sunshinepdx.com
    Hours: Mon-Sun 5-11pm

    Lincoln Chef-owner Jenn Louis and her husband, Co-owner and Bar Director David Welch, opened this more casual tavern in 2011. Think bar/tavern with shuffleboard, Pac Man, and Donky Kong all under one roof. Now add diner food like chicken and waffles, Monte Cristo sandwiches, and egg pizza, all with a chefly makeover, and you have Sunshine Tavern. That’s not to say that the food is basic though—acidic dressing makes a chopped salad with crispy hot French fries sing, and the Monte Cristo sandwich is served with a side of house-made marionberry jam. Ex-journalist and producer Welch heads the bar program intelligently at Sunshine and sister restaurant Lincoln—at Sunshine, where diners favor arcade games over philosophical debate, the drinks tend toward the sophisticated take on college student fare (much like the food).

    Recommended:
  • Lemon Beer Shandy: Lemon Juice, Upright Pilsner, and Simple Syrup
  • Rum Old Fashioned: 7-Year Flor de Cana Rum, Angostura Bitters, Orange and Lemon Zest, and Coffee Ice Cube
  • Chopped Salad: French Fries, Radicchio, Arugula, Iceberg Lettuce, Pepperoncini, Red Wine Vinaigrette, Salami, and Rustica Sheep's Milk Chili Cheese
  • Chicken and Waffles

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    Tabla Mediterranean Bistro

    200 Northeast 28th Avenue
    Kerns
    Portland, OR 97232
    (503) 238-3777
    www.tmbistro.com
    Hours: Tues-Sun 5pm-9:30pm

    Fresh from a culinary tour of Spain, Chef Anthony Cafiero heads up the menu at this Mediterranean bistro owned by Adam Berger, the mind behind the now shuttered Ten-01. Cafiero’s beautifully composed plates feature unusual greens (like agretti and shugiku), some of which were grown feet away from the dining room in the raised flowerbed outside the restaurant. The inspiration is all Mediterranean, like the caprese he had in mind when he created his Tomato and Lemon Verbena Salad—a fun interpretation of the classic dish, with Parmesan mousse and black pepper gel finding their way into this refreshing summer dish.

    Recommended:
  • Tomato and Lemon Verbena Salad, Buckwheat Crackers, Shiso Pesto, Pistachio, Ice Lettuce, and Agretti
  • Oregon Albacore Tuna, Zucchini Ribbons, Snow Peas, Fennel Broth, and Smoked Cream
  • Blue Fin Sashimi that's Smoked with Oregano, English Pea Puree, Chive Blossoms, Shugiku, Chickweed, Maldon Sea Salt, and Fennel Relish

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    The Bent Brick

    1639 Northwest Marshall Street
    Slabtown
    Portland, OR 97209
    (503) 688-1655
    www.thebentbrick.com
    Hours: Tues-Sat 5-10pm

    This ivy-clad brick spot is a bit like a chic garage—a door rolls up into the ceiling on mild days to let the Portland sun shine in. Park Kitchen’s Chef-owner Scott Dolich insists on only domestic products at Bent Brick, his second restaurant. Ohio native and StarChefs.com 2011 Portland Rising Star Chef Will Preisch takes pleasure in this mandate, expertly and inventively weaving a single ingredient throughout each dish, as in his ode to carrots: Pork, Carrots, Root Beer Glaze, Almond Yogurt, and Carrot Tops. And behind the curved metal bar, Mixologist Adam Robinson (denied Campari, Scotch, and other foreign hooch) steps up to the plate, with creative sourcing and thinking. The cocktails here are every bit as innovative as the dishes. Come for one and stick around for another.

    Recommended:
  • Beginning of the End: Jim Beam Rye Whiskey, Strawberry Shrub, Rainier Cherry Puree, and Pecan Liqueur
  • The Stranger: Old Forester Bourbon, Sarsaparilla Syrup, White Verjus, Angelica Root Liqueur, Cherries Cured in Wild Turkey, American Honey Liqueur, and Simple Syrup
  • Mussels on the Half Shall, Smoky Mussel Aioli, and Tabasco Mignonette
  • Crab, Louie Sauce, Cucumbers Three Ways, Gooseberries, and Sorrel

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    The Country Cat Dinnerhouse & Bar

    7937 Southeast Stark
    Montavilla
    Portland, OR 97215
    (503) 408-1414
    www.thecountrycat.net
    Hours: Mon-Sun 9am-2pm; 5pm-close

    Montavilla is not an area of town you associate with fancy restaurants. But Adam and Jackie Sappington, the dynamic duo behind this neighborhood joint, play to the community with solid country food like buttermilk biscuits and fried chicken. The vibe remains casual, with blackboard-covered walls of specials, and full of the warmth that the couple embodies. Pastry Chef Jackie Sappington’s desserts are spot-on comfort food done with care—her boozy, lick-your-spoon delicious butterscotch pudding is made from homespun butterscotch.

    Recommended:
  • House Capicola, Bing Cherries, Soft Goat's Milk Cheese, Grilled Corn, and Herb Salad
  • Home Fries
  • A Trio of Pudding: Butterscotch, Chocolate, and Creme Brulee with Baked-to-Order Cookies
  • Ovaltine Ice Cream and Brownie Sundae, Chocolate, Salted Almond Toffee, and Cherries

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    The Heathman Restaurant & Bar

    1001 Southwest Broadway
    Downtown
    Portland, OR 97205
    (503) 241-4100
    www.heathmanrestaurantandbar.com
    Hours: Mon-Sun 6am-9pm

    Chef Phillipe Boulot is one of the founding fathers of the Portland dining scene. His French-inflected style is elegant, while embracing the hearty food that Portland loves. Head here to try Pastry Chef John Gayer’s stellar tea, complete with house-made marshmallows, scones, sandwiches and warm banana bread. If you happen to be in the restaurant, his olive-oil based Tunisian Spice Cake is nuanced and fabulous, and reminded us why we love olive oil in desserts.

    Recommended:
  • Rabbit with Mushroom and Rabbit Stuffing, Pea Shoot Salad, and Flageolet Beans
  • Cedar-smoked Chinook Salmon Glazed with Pembleton Whiskey and Maple Syrup with Black Trumpet Mushrooms, Peas, Fava Beans, Walla Walla Onion, Pinot Noir Reduction, and Crème Fraîche
  • Tunisian Spice Cake, Panna Cotta, and Oregon Strawberry Soup, Lemon Syrup, and Oregon Olive Oil
  • Tea Service

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    The Sugar Cube

    4262 Southeast Belmont Street
    Belmont
    Portland, OR 97215
    (503) 890-2825
    www.thesugarcubepdx.com
    Hours: Wed-Sun 12:30pm-8pm

    Everything at this girly, pink dessert cart is plated on adorably little old lady dainty vintage chinaware and eaten with vintage silverware from engagements past. If you’re hungry after eating at adjacent cart Lardo, this Belmont Street pastry dessert cart has just about every conceivable sweet on offer. Chef-owner and 2011 StarChefs.com Portland Rising Star Kir Jensen knows the value of salty and savory elements and isn’t afraid to use ‘em. Her Fizzy Lifting Drink makes a great hangover cure/pick-me-up, and her Toasted Coconut Panna Cotta, Milk Chocolate Pot de Crème, Black and White Sesame Brittle Crunch, Ginger Snaps, and Caramelized Banana has been known to induce audible moans of pleasure (you have been warned).

    Recommended:
  • Toasted Coconut Panna Cotta, Milk Chocolate Pot de Crème, Black and White Sesame Brittle Crunch, Ginger Snaps and Caramelized Banana
  • The Fizzy Lifting Drink: Ume, Fresh Ginger, Salted Plum, and Ginger Ale
  • The Banana What What: Banana Malted Shake, Fresh Whipped Cream, and Salted Caramel

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    Toro Bravo

    120 Northeast Russell Street
    Portland, OR 97212
    (503) 281-4464
    www.torobravopdx.com
    Hours: Sun-Thurs 5pm-10pm; Fri-Sat 5 pm-11pm

    Spain’s tapas tradition is the inspiration here, from the jaunty red walls, packed in tables and low lighting, to Chef-owner John Gorham’s family-style plates. Charcuterie and flatbreads rub shoulders with regional dishes, like cow’s neck with olive oil potatoes. Don’t be fooled by words like Salbitxada—Gorham’s culinary style is nothing if not unintimidating. After dark the crowds start forming, sipping beer and wine and chatting about all things Portland. This is a great date spot, and Gorham has made a successful business out of creating a warm place to pull up a chair and share a plate and some beers with a friend (special or otherwise).

    Recommended:
  • Charcuterie Board: Chorizo with Sherry Gelée, Duck Liver Mousse with Morels and House-made Sidra Mustard, Sherry Chicken Liver Mousse, French Kiss (Prunes soaked in Armagnac and stuffed with Foie Gras), House-made Bread and Butter Zucchini Pickles, Crostini, and Como Bread from Grand Central Bakery
  • Grilled Flatbread: Truffle Cheese, Local Arugula Salad, Manchego Cheese, Lemon Juice, and Olive Oil

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    Two Tarts Bakery

    2309 Northwest Kearney Street
    Alphabet District
    Portland, OR 97210
    (503) 312-9522
    www.tartnation.wordpress.com/about
    Hours: Tues-Sat 10:30am-6pm; Sun noon-5pm

    There aren’t enough cookie bakeries in the world. The saucy Pastry Chef Elizabeth Beekley opened this “fire-truckin’ sweet” one, and heads a mostly-female team here (nicknamed Art Tart, Super Tart, you name it). The pumpkin-colored bakery is replete with flowers, embroidery, and warm wood. Settle in for cookies and lemonade, or opt for their out-of-the-box macaroon flavors.

    Recommended:
  • Sterling Roasters Coffee Ice Cream Sandwich
  • Macaroons: Chocolate Malt, Passion Fruit Creams, Little Mommas, and Cappuccino Creams
  • Lemonade

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    Typhoon Restaurant

    410 Southwest Broadway
    Portland, OR 97205
    (503) 224-8285
    www.typhoonrestaurants.com
    Hours: Mon-Thurs 4pm-9pm; Fri 4pm-10pm; Sat 11am-10pm; Sun 11am-9pm

    This clay bust-adorned joint makes a refreshing hotel restaurant choice. Before Portland was hip, Thai-born Chef Bo Kline and Co-owner Steven Kline built a chain of Thai restaurants in Portland. Today they’re still going strong. Chef Kline’s dessert mini coconut hotcakes are addictive. Acid, sweet, salt, and spice come together in her savory dishes—from her Thai salads with fragrant lemongrass and tart lime juice to her spinach leaf pockets of ingredients, finished with her house-made signature sauce.

    Recommended:
  • Larb: Classic Spicy Thai Salad with Minced Chicken, Lemongrass, Shallots, Roasted Rice Powder, Mint, Cilantro, and Chili Flakes, Tossed in Lime Juice and Fish Sauce Dressing
  • Miang Kum: Spinach Leaves, Toasted Coconut, Ginger, Shallot, Lime, Toasted Peanut, Dried Prawn, Thai Chili, and Bo's Signature Sauce
  • Kanom Krok: Mini Coconut Hotcakes

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    Urban Farmer

    525 Southwest Morrison Street
    Downtown
    Portland, OR 97204
    (503) 222-4900
    www.urbanfarmerrestaurant.com/blog/urban-farmer-a-modern-steakhouse-portland-or
    Hours: Sun-Thurs 6:30am–11pm; Fri-Sat 6:30pm–midnight

    Chef Matthew Christianson’s restaurant is in the lobby of luxe renovated hotel the Nines. This is where he comforts his diners with simple flavor profiles that pay homage to the beauty of basics. His salad of tomatoes and deliciously briny anchovies is a great precursor to a great steak, and any post-Food Inc. corn industry protestors will be appeased by the Oregon, grass-fed, bone in rib-eye.

    Recommended:
  • Tomato-Anchovy Salad

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    Voodoo Doughnut

    22 Southwest 3rd Avenue
    Portland, OR 97204
    (503) 241-4704
    www.voodoodoughnut.com

    Open until late, this takeaway-only doughnut shop is for tourists and locals alike. Walk away with your signature pink box in hand, filled with cake or yeast doughnuts. Flavors are funky and irreverent. Order the Cock n Balls (don’t ask) or Voodoo Doll with a pretzel needle through its jelly filled heart and you’ll see what we mean. “Magic is in the hole” novelty underwear is optional. The doughnuts are not.

    Recommended:
  • Voodoo Doll: Yeast Doughnut, Raspberry Jelly, Chocolate Frosting, and a Pretzel “Stake”
  • Bacon Maple Bar: Yeast Doughnut, Maple Frosting, and Bacon on Top
  • Old Dirty Bastard: Yeast Doughnut, Chocolate Frosting, Oreo’s, and Peanut Butter

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    Wildwood

    1221 Northwest 21st Avenue
    Northwest District
    Portland, OR 97210
    (503) 248-9663
    www.wildwoodrestaurant.com
    Hours: Mon-Thurs 11:30am-2:30pm, 5:30pm-9pm; Fri 11:30am-2:30pm, 5:30pm-10pm; Sat 11:30am-2:30pm, 5:30pm-10pm; Sun 5:30pm-9pm

    Cookbook Author and Chef Cory Schreiber was one of founding fathers of foodie Portland, and Wildwood his baby. The mantle has now been passed to Chef Dustin Clark, who has a similar yen for Pacific Northwest produce. Granted, a lot of Portland is farm-to-table, but this restaurant is particularly so, with many ingredients coming from Oregon. The palette of pale yellows, greens and greys has a calming effect, exactly what a diner needs to feel at ease.

    Recommended:
  • Potato-Ricotta Cheese Gnocchi with Lemon Brown Butter Sauce, Green Garlic Sauce, Sautéed Pea Vines, and Grana Padano
  • Ragout of Wild Mushrooms with Green Garlic Mashed Potatoes, Poached Sweet Briar Farms Duck Egg, and Black Truffle

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    Zeus Café at Crystal Hotel

    303 Southwest 12th Avenue
    Concordia
    Portland, OR 97205
    (503) 384-2500
    www.mcmenamins.com/1622-zeus-caf-at-crystal-hotel-home
    Hours: Mon-Thurs 7am-11pm; Fri-Sat 7am-1am; Sun 7am-10pm

    Chefs Dan Mancini, Evan Milstein, and Barry Rumsey head the kitchen at McMenamins’ quirky new Crystal Hotel. Great for everyday, the steak-and-potatoes straightforwardness can be a welcome antidote once you’ve OD-ed on all of Portland’s foie and charcuterie. The restaurant has a relaxed, almost hippie vibe, with church pews and psychedelic paintings that may have you longing for your flower child days.

    Recommended:
  • Flat Iron Steak, Potatoes au Gratin, Fried Onions, and Bok Choy
  • Panzanella Salad: Wood-fired Focaccia, Local Cherry Tomatoes, Basil, Mâche, Balsamic Vinaigrette, and Cucumbers

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    DRINK

    Beaker and Flask

    727 Southeast Washington Street
    Portland, OR 97214
    (503) 235-8180
    www.beakerandflask.com
    Hours:

    After service and on rare nights off, chefs congregate in the dark leather booths and wooden tables of this upscale casual restaurant and bar. The name reflects what goes on behind the bar, namely, owner and mixologist Kevin Ludwig crafting complex cocktails (no chemistry set required). His New Vieux cocktail has a spirit-forward bent, but is carefully balanced. And Vermont native Chef Ben Bettinger has more than earned his Portland stripes with six years at Paley’s Place. His cabbage roll is full of umami kick and recalls hearty Eastern European dishes.

    Recommended:
  • Cabbage Roll, Mushrooms, Caramelized Onions, Lentil Salad, House-made Mustard
  • Sal's Minion Cocktail: Aged Rum, Pineapple Gomme, and Coconut Water Ice Cubes
  • New Vieux Cocktail: Wild Turkey Rye Whiskey, Rothman and Winter Apricot, Benedictine, Bitters

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    Bull Run Distillery

    2259 Northwest Quimby Street
    Portland, OR 97210
    (503) 224-3483
    www.bullrundistillery.com
    Hours:

    Lee Medoff, the distiller behind House Spirits’ Aviation Gin, partnered with Patrick Bernards to open Bull Run—named after the water source used for their products. At the moment only their Russian-style vodka is available for purchase, but BRD rums and whiskeys are in the works. The distillery is open to the public for tastings and tours.

    Recommended:
  • Medeyoff Vodka

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    Clear Creek Distillery

    2389 Northwest Wilson Street
    Northwest District
    Portland, OR 97210
    (503) 248-9470
    www.clearcreekdistillery.com
    Hours: Mon-Sat 9am-5pm

    Owner Stephen McCarthy was traveling in Europe when he realized that the Williams pear used in Europe to make eau de vie was very closely related to a Pacific Northwest pear. His fruit brandies and eau de vies get their name from a creek running through the pear orchard where they source those very same Oregon pears, not far from Portland. His Alsatian stills are worth a visit, and the tasting room allows you to sample some of the less obvious products, like the Eau de Vie of Douglas Fir, which evokes green, verdant forests and lush Oregon earth.

    Recommended:
  • Eau de Vie of Pear
  • 8-Year Barrel-aged Eau de Vie de Pomme
  • Eau de Vie of Douglas Fir

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    Clyde Common

    1014 Southwest Stark Street
    Portland, OR 97205
    (503) 228-3333
    www.clydecommon.com
    Hours: Mon-Thurs 11:30am-midnight; Fri 11:30am-1am; Sat 5pm-1am; Sun 5pm-11pm

    The scene is hopping at this communal table restaurant, where Blue Hill alum Chef Chris DiMinno has culinary panache and versatily. Everything from ingredient-driven seasonal spring salads, made luxurious with Oregon truffles, to Spanish fideos (a type of noodle) with scallops, squid and beef tongue are well executed and perfectly seasoned. And one of the major figures in the Portland (and U.S.) craft cocktail scene is Mixologist Jeffrey Morganthaler, who crafts off-the-charts cocktail pairings for DiMinno’s Northwest Barber-esque cuisine. Barflies and cocktail nuts in equal numbers head to Clyde Common for his Barrel-aged Negroni, softened and rounded thanks to aging.

    Recommended:
  • Hudson Valley Foie Gras in Ash, Spring Onions, Apples, and Clyde Common Struan
  • First Vegetables of Spring, Ice Spinach, Oregon Truffles
  • Andalusian Buck
  • Barrel-aged Negroni

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    Coffeehouse NW

    1951 West Burnside Street
    Alphabet Portland
    Portland, OR 97214
    (503) 248-2133
    www.sterlingcoffeeroasters.com
    Hours: Mon-Fri 6:30am-7pm; Sat-Sun 7:30am-7pm

    Micro roaster Adam McGovern has turned a gritty Burnside corner into a quiet, comfortable, wood-walled coffee haven. A steady rotation of two basic coffee types—African and American—ensures a unique experience each time, whether you’re there for education or just a cup of joe. At the moment, Stumptown coffee is served, but soon Sterling Coffee, also co-owned by McGovern, will be available here, too. That is if you can resist the Michel Cluizel hot chocolate.

    Recommended:
  • Michel Cluizel Hot Chocolate
  • Colombian Cappuccino
  • African Espresso

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    Coava Coffee

    1300 Southeast Grand Avenue
    Portland, OR 97214
    (503) 894-8134
    www.coava.myshopify.com
    Hours: Mon-Fri 7am-5pm; Sat-Sun 8am-5pm

    Coava puts the micro in micro roaster, as one of the smaller roasters in a town where about half the coffee roasters are small businesses. This hipster-frequented roaster and café shares its space with a wood flooring company specializing in bamboo. Enjoy the five to 10 single varietal, single farm coffees prepared pour-over using a funnel designed by the owners, Matt Higgins and Keith Gehrke, or brewed as an espresso, cappuccino, or macchiato by Barista Sam Purvis. Just don’t mention the B-word (blend).

    Recommended:
  • Macchiato: Progresso, Colombian Coffee
  • Cappuccino: Helsar, Costa Rican Coffee
  • Espresso: La Escualita, Colombian Coffee

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    Hair of the Dog Brewing Company

    61 Southeast Yamhill Street
    Buckman
    Portland , OR 97214
    (503) 232-6585
    www.hairofthedog.com
    Hours: Wed-Sun 2pm-8pm

    Krausening, or beer fermentation in the bottle (similar to Champagne production), is just one of the unusual techniques employed at Hair of the Dog, producing brews that improve with age, rather than deteriorate. The brewers here were influenced by beer historian Fred Eckhardt, who acted as mentor to the brewers when the company was founded in the nineties. As of 2007, founder Alan Sprints switched to organic malts.


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    Heart Coffee Roasters

    2211 East Burnside Street
    Kerns
    Portland, OR 97214
    (503) 206-6602
    www.heartroasters.com
    Hours: Mon-Sun 7am-7pm

    When Wille Yli-Luoma’s home collection of roasters and coffee equipment got out of hand, he took a chance and opened this small production coffee roaster and coffee shop in one. Every brewing method known to man can be found here, whether you want an espresso or a siphon-brewed cup of Ethiopian Yirgacheffe. In warm weather, the full-length windows are thrown open so you can watch passers-by as you sip on your joe of choice. If you’re a coffee geek, you’ll want to stick around to watch the green coffee beens transform—they’re all roasted on the premises—on view in the middle of the store.

    Recommended:
  • New Kenya, Gichathaimi, Single Farm, SL28, SL34
  • Guatemala El Limonar, Blend, Bourbon, Caturra, and Catwau
  • Siphon-brewed Ethiopian Yirgacheffe from Kochere

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    Hopworks Urban Brewery

    2944 Southeast Powell Boulevard
    Creston-Kenilworth
    Portland, OR 97202
    (503) 232-4677
    www.hopworksbeer.com
    Hours: Mon-Thurs, Sun 11am-11pm; Fri-Sat 11am-midnight

    On the cutting edge for sustainable, renewably powered and organic products and production techniques, Hopworks Urban Brewers loves their bicycles. Owner and Brewmaster Christian Ettinger uses bourbon barrels, great organic malts and a lot of love to make great beers served in four dining areas. Hopworks Urban Brewery is also home to BikeBar, a great place for a break on one of Portland’s major cycling commuter routes, where you’ll find bike-frame lights above the bar, a two-keg and tap system built onto a working bike chassis, and plenty of room to sit back and enjoy the extensive menu of pizzas, burgers and of course, lots of great beer on tap!


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    House Spirits Distillery

    2025 Southeast 7th Avenue
    Portland, OR 97214
    (503) 235-3174
    www.housespirits.com
    Hours: Tues-Fri 12pm-6pm; Sat 11am-6pm; Sun-Mon closed

    Owner-distiller Christian Krogstad offers both commodity spirit brands (like Aviation Gin) used by mixologists from San Francisco and New York, and limited release works-in-progress. The limited release line has developed in response to feedback from mixologists and has spawned an easily mixed White Dog Whisky. We adored the aged caraway-heavy Gammal Krogstad Aquavit. And if you’re lucky he’ll demonstrate their versatility when mixing by fixing you one of cocktail consultant Ryan Magarian’s recipes.

    Recommended:
  • Aviation Gin
  • Gammal (Barrel-aged) Krogstad Aquavit

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    June

    2215 East Burnside Street
    Kerns
    Portland, OR 97214
    (503) 477-4655
    www.JunePDX.com
    Hours: Tues-Thurs 5:30pm-10:30pm; Fri-Sat 5:30pm-11pm

    When Chef Greg Perrault and his furniture-building business partner Matthew Peterson refurbished the space for June, they used mostly repurposed materials and a sustainable approach, to beautiful effect—the wooden furniture and bar lend a one-of-a-kind vintage feel to the restaurant. The cuisine is equally repurposed but just as inventive; dishes like Celery Root and Salt Cod Napoleon, Beech Mushrooms, and Pickled Egg Yolk combine leftovers from two other dishes. Roughly-hewn wooden low tables form a mini-lounge area, and the bar is set at the heart of the restaurant, signaling that when you order a cocktail to start your meal, you’re about to taste something singular. Kelley Swenson heads the bar program, with spirits-driven, quirkily named, and incredibly evocative cocktails. The C. Gainsbourg (named for the Franco-British actress and singer Charlotte Gainsbourg) brings to mind a picture-perfect Provencal town café with the town elders sipping on their summer pastis.

    Recommended:
  • Celery Root and Salt Cod Napoleon, Beech Mushrooms, and Pickled Egg Yolk
  • Wild Steelhead Belly, Fennel Seed Yogurt Sauce, Sweet and Sour Radishes, Green Garlic, and Cilantro
  • C. Gainsbourg: Pastis, Mint, Bianco Vermouth, Cointreau, and Orange Slice
  • A Saucerful of Secrets: Rum, Bourbon, Cherry Heering, Peychaud's Bitters, and Angostura Bitters

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    Metrovino

    1139 Northwest 11th Avenue
    Pearl District
    Portland, OR 97209
    (503) 517-7778
    www.metrovinopdx.com
    Hours: Mon-Sun 5:30pm-close

    If you like big plates of brown comfort food, this restaurant is not for you. Chef Gregory Denton’s savvy handling of the produce of the Pacific Northwest translates into winningly inventive dishes that push you out of your comfort zone in this sleek, modern spot. Owner and Wine Director Todd Steele has one of the largest wine by the glass programs in the country, and drinks blogger Jacob Grier acts as the bartender here, with everything from beer cocktails to locally sourced spirits on the cocktail list.

    Recommended:
  • Amuse-Bouche: Oregon Bay Shrimp Ceviche, Popcorn, Avocado, and Tobiko
  • Viridian Farms Flower and Frozen Pea Salad: Frozen Peas, Fried Pot Roast and Truffle Terrine, Pea Blossoms, Violas, Pea Tendrils, Chive Blossoms, and Verjus Vinaigrette
  • French 75 Cocktail: Bubbles, Hennessy VSOP, and Lemon

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    New Deal Distillery

    1311 Southeast 9th Avenue
    Southeast Industrial District
    Portland, OR 97214
    (503) 234-2513
    www.newdealdistillery.com
    Hours: Mon-Fri 9am-5pm; Sat 12:30pm-5pm; Sun 1pm-4pm

    Owner Tom Burkleaux might sell a lot of vodka, but it’s his herbaceous gins and nuanced coffee liqueurs that bowled us over. He works with local coffee roasters, like Water Avenue Coffee, to produce batches of coffee liqueur, each dedicated to the roaster whose beans created it. All of his products have the same local bent—it’s what makes this Portland distillery so cool.

    Recommended:
  • Water Avenue Coffee Liqueur
  • Gin #1
  • Gin #2

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    New Old Lompoc

    1616 Northwest 23rd Avenue
    Northwest District
    Portland, OR 97210
    (503) 225-1855
    www.newoldlompoc.com
    Hours: Mon-Thurs 11am-1am; Fri-Sat 11am-2am; Sun 11am-midnight

    Chef-turned brewer Bryan Keilty is making some of Portland's most creative beer. His experiments with barrel-aging have led to a vintage craft beer line and specialty beer bar. Seven year-round beers and ten current seasonal beers is an ambitious workload for his team, but adding seven holiday seasonal beers is, well, we think you better go see for yourself. Don’t miss the Sidebar tasting room, where you can sit amidst the beer barrels and sample the seasonal offerings.

    Recommended:
  • LSD (Lompoc Special Draft)

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    Ristretto Roasters - Williams Location

    3808 North Williams Avenue
    Boise
    Portland, OR 97227
    (503) 288-8667
    www.ristrettoroasters.com
    Hours: Mon-Sat 6:30am-6pm; Sun 7am-6pm

    Owner Din Johnson’s refurbished 60s coffee roaster allows him to really get his hands dirty and connect with the coffee. The resulting single varieties and blends range from customer-friendly coffees like dark chocolaty Colombia Huela Valencia to more unusual jalapeño and green pepper-forward ones like Sumatra Lingtong. Baked goods from Good to the Grain cookbook author and Pastry Chef Kim Boyce are complex and crave-worthy.

    Recommended:
  • El Salvador Santa Rita Iced Coffee
  • Buckwheat Fig Spirals
  • Maple Danish

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    R Stuart & Co.

    528 Northeast Third Street
    Downtown
    McMinnville, OR 97128
    (866) 472-8614
    www.rstuartandco.com
    Hours: Sun-Wed 12pm-6pm; Thurs-Sat 12pm-10pm

    Winemaker Rob Stuart and PR and Marketing Director Maria Stuart are the team behind R Stuart & Co. Winery. This Downtown McMinnville wine bar is cozy and elegant, with a chandelier and French bistro-style etched storefront. They offer snacks, and are minutes away from the site of the area’s annual International Pinot Noir Celebration. The wine bar doubles as a tasting room and storefront for their wines. If you’re more a beer than a wine person, they also serve local microbrews. And if you sample too much of their merchandise, sober up with some Portland Roasting Company organic espresso.

    Recommended:
  • R Stuart & Co. Rosé d’Or, Brut, Willamette Valley, Oregon NV
  • R Stuart & Co. Big Fire Pinot Gris, Willamette Valley, Oregon 2010
  • R Stuart & Co. Autograph Pinot Noir, Willamette Valley, Oregon 2008

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    Spella Caffe

    520 Southwest 5th Avenue
    Goose Hollow
    Portland, OR 97204
    (503) 752-0264
    www.spellacaffe.com
    Hours: Mon-Fri 8am-3pm

    Andrea Spella is proof of the cart-to-brick-and-mortar dream come true that Portland is for entrepreneurs. His espresso cart drew lovers of a smooth shot to the corner of 9th and Alder Street before he opened this storefront and wholesale operation, where he still roasts his own beans and pulls shots from his Rancilio espresso machine (that oddly looks like beer taps for draft beer). The café is (aptly) about the size of an espresso cup, but in Italia don’t folks stand and drink their morning cappuccino?


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    Sterling Coffee Roasters

    2120 Northwest Glisan Street
    Portland, OR 97209
    (503) 123-1234
    www.sterlingcoffeeroasters.com
    Hours: Mon-Fri 8am-5pm; Sat-Sun 8am-3pm

    Adam McGovern may be known for Coffee House NW but his Trader Joe’s adjacent stand is a regular stop for Portlanders on the way to work. With Sterling’s signature porcelain pheasant on top of the espresso machine and glossy striped walls, it has the feel of what it is—an affordable indulgence. The aroma of green beans roasted in a copper-colored portable roaster behind the counter comes gratis.

    Recommended:
  • Columbian Cappuccino
  • African Espresso

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    Stone Barn Brandyworks

    3315 Southeast 19th Avenue, Suite B
    Brooklyn
    Portland, OR 97202
    (503) 775-6747
    www.stonebarnbrandyworks.com
    Hours: Sat-Sun noon-6pm

    A handful of Portland’s distilleries have banded together to form a consortium known as Distillery Row. Owner Sebastian Degens’ minute production of fruit liqueurs, whiskies, and fruit brandies make up a niche market within that group, proving how inclusive Portland’s business world can be for small fish. Their tasting room is only open on weekends, but their fruit liqueurs are a welcome change from the saccharine industry norm, especially the crisp, tart cranberry liqueur.

    Recommended:
  • Star Crimson Pear Liqueur
  • Apple Brandy
  • Cranberry Liqueur

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    Stumptown Coffee - The Annex

    3352 Southeast Belmont Street
    Portland, OR 97214
    (503) 467-4123
    www.stumptowncoffee.com/locations/annex
    Hours: Mon-Sun 8am-7pm

    Yes, we have Stumptown Coffee in New York now, but this is Stumptown’s home turf and (of course) nothing is by the book. Chipper career-coffee professionals make frequenting their tasting room and custom order center, The Annex, a pleasure. If you’re super-specific about your joe (I’ll take a quarter pound of Colombian direct trade Helsar) or want to participate in a blind cupping, this is the Stumptown location you want. As a bonus, shelves on brick walls are filled with impressively weird-looking coffee paraphernalia.

    Recommended:
  • Kenya Gatomboya Drip Coffee
  • Cold-Brewed Iced Coffee (Made with House Blend)
  • Decaf Guatemala Bella Vista French Press

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    The Bent Brick

    1639 Northwest Marshall Street
    Slabtown
    Portland, OR 97209
    (503) 688-1655
    www.thebentbrick.com
    Hours: Tues-Sat 5-10pm

    This ivy-clad brick spot is a bit like a chic garage—a door rolls up into the ceiling on mild days to let the Portland sun shine in. Park Kitchen’s Chef-owner Scott Dolich insists on only domestic products at Bent Brick, his second restaurant. Ohio native and StarChefs.com 2011 Portland Rising Star Chef Will Preisch takes pleasure in this mandate, expertly and inventively weaving a single ingredient throughout each dish, as in his ode to carrots: Pork, Carrots, Root Beer Glaze, Almond Yogurt, and Carrot Tops. And behind the curved metal bar, Mixologist Adam Robinson (denied Campari, Scotch, and other foreign hooch) steps up to the plate, with creative sourcing and thinking. The cocktails here are every bit as innovative as the dishes. Come for one and stick around for another.

    Recommended:
  • Beginning of the End: Jim Beam Rye Whiskey, Strawberry Shrub, Rainier Cherry Puree, and Pecan Liqueur
  • The Stranger: Old Forester Bourbon, Sarsaparilla Syrup, White Verjus, Angelica Root Liqueur, Cherries Cured in Wild Turkey, American Honey Liqueur, and Simple Syrup
  • Mussels on the Half Shall, Smoky Mussel Aioli, and Tabasco Mignonette
  • Crab, Louie Sauce, Cucumbers Three Ways, Gooseberries, and Sorrel

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    Upright Brewing

    240 North Broadway, Suite 2
    Eliot
    Portland , OR 97227
    (503) 735-5337
    www.uprightbrewing.com
    Hours: Fri 4:30pm-9pm; Sat-Sun 1pm-6pm

    Inspired by the farmhouse ales of France and Belgium, Upright Brewing (named for the upright bass played by Charles Mingus) began making a name for themselves with eight seasonal beers released throughout the year, and some available year round. Owner and head brewer Alex Ganum opened Upright in 2009 after earning his stripes in previous breweries (Ommegang Brewing in Cooperstown, New York and BJ’s in Portland) and continually pleases Portland with engagingly-named fruit and sour beers, often using open fermentation and wine barrels. All roads lead to their basement tasting room, where you can check out local artwork, fill up a keg, or actually taste beer prior to home Blazers’ games.


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    Water Avenue Coffee Company

    1028 Southeast Water Avenue
    Portland, OR 97214
    (503) 808-7084
    www.wateravenuecoffee.com
    Hours: Mon-Fri 7am-5pm; Sat 8am-5pm; Sun 9am-3pm

    Former Stumptown coffee-heads Brandon Smith (the Owner-Roaster) and Matthew Sanders (the Wholesale Director) make for a wonderfully offbeat team. The coffee selection has a lot of range, from mainstream blends to stubbornly (and deliciously) distinct picks. You’ll swear you taste green bell peppers in their El Salvador Buena Vista, Bourbon, Direct Trade. And if you’re head over heels for the barrel-aging trend in Portland, ask about their barrel-aged coffee.

    Recommended:
  • El Salvador Buena Vista, Bourbon, Direct Trade, French Press
  • Ethiopia Yirgecheffe Washed Sidamo, Heirloom, French Press
  • Indonesia Aceh Gold, Ateng, Direct Trade, French Press

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    STAY

    River's Edge Hotel & Spa

    0455 SW Hamilton Ct
    South Waterfront District
    Portland, OR 97239
    (503) 802-5800
    www.riversedgehotel.com/
    Rooms start at $129

    Green meets luxurious at this Lake Oswego hotel—it was Oregon’s first hotel to receive a silver LEED certification. But little touches make you feel virtuous and pampered. An in-room kitchenette, a full-sized living room and dining tables in suites are a welcome respite from matchbox-sized hotel rooms. Complimentary breakfast on each floor means you don’t even need to take an elevator to get to your Portland Coffee Roasters joe and cinnamon scone. Just thrown on your robe and stagger down the hall. Or head to the expansive fitness center and spa for a workout and a sweat session in the sauna. Don’t miss the river-adjacent Aquariva restaurant steps away from the hotel, which thanks to Chef Andy Arndt is cool again.


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    Hotel deLuxe

    729 Southwest 15th Avenue
    Portland, OR 97205
    (866) 986-8085
    www.hoteldeluxeportland.com
    Rooms start at $129

    A throwback to the glamour of Hollywood circa Bogie and Bacall, Hepburn and Tracey, deLuxe is deliciously decadent. A “make it so” button on your room phone might have you scrambling for outlandish requests, or you might turn your attention to the pillow menu to custom-order your super-soft pillow. Barflies flock to the downstairs martini bar, and Portland winos head to Gracie’s for the monthly winemaker dinners.


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    Hotel Fifty

    50 Southwest Morrison Street
    Portland, OR 97204
    (503) 221-0711
    www.hotelfifty.com
    Rooms start at $134

    Hotel Fifty is conveniently located in downtown Portland. Guests can sit in funky orange leather chairs and enjoy riverside views or kick back on a memory foam bed and watch the game on the enormous 42-inch flat-screen TV. In-room desks with multiple outlets and coffee makers are made for travelers on the go. And when you’re ready for some well-deserved R&R, H50 Bistro & Bar has a hip lounge scene, and Chef Nicholas Yanes brings fresh perspective to hotel dining. Bally Total Fitness is a block away (free passes are available at the front desk), and a tree-dotted and serene running path passes along the river right in front of the hotel.


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    Hotel Lucia

    400 Southwest Broadway
    Portland, OR 97205
    (866) 986-8086
    www.hotellucia.com
    Rooms start at $159

    If you’re totally unimpressed with raw wood and checkered curtains, this might be your best bet. Cheeky nudes in the gym and thought-provoking modern art in the lobby and adjacent lounge make this a warm but distinctly modern hotel. Head next door to Typhoon for well-executed Thai, or relax in your room with one of the novels provided on the bookshelves.


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    Jupiter Hotel

    800 East Burnside Street
    East Burnside
    Portland, OR 97214
    (503) 230-9200
    www.jupiterhotel.com
    Rooms start at $169

    Portland’s full of funky little pint-sized boutique hotels, and the Jupiter Hotel on the east side is a great example. In its past life, it was a motor inn, but now its modern, corrugated façade looks like some artistically inclined person arranged modern walls around a tidy old log cabin. Lime green branch-decorated rooms are comfortable and refreshingly chic, there’s an outdoor courtyard to stretch your legs, and the fabulous bar is packed every night. They also offer PDX-themed packages like Keep Portland Weird, and Voodoo Doughnut Package—we recommend the latter, because…well…it comes with doughnuts.


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    McMenamins Crystal Hotel

    303 Southwest 12th Avenue
    Old Town
    Portland, OR 97205
    (503) 972-2670
    www.mcmenamins.com/CrystalHotel
    Rooms start at $89

    Just across the street from Portland’s Crystal Ballroom and inspired by its history, McMenamins’ new Crystal Hotel feels like a colorful romp through a new-age hippie love shack—in a good way. Rooms are decorated with boudoir touches and multi-hued headboards painted to depict performers or pieces of music from Crystal Ballroom. The building is in the old Club Portland space, and aptly, a spa is on-site, paying tribute whether intentionally or not to the building’s tradition of bathhouses.


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    The Governor Hotel

    614 Southwest 11th Avenue
    Portland, OR 97205
    (503) 224-3400
    www.governorhotel.com
    Rooms start at $159

    With its steakhouse, Jake’s Grill, and historical feel, this converted early 1920s hotel is just right for the traditional set. It boasts a lobby library worth lounging in, and miniature olive trees, fireplace, and free wi-fi invite you to stick around for a while. And if you’re lucky enough to be visiting Portland in June, you’ll be mere steps away from the Rose Festival’s parade. The fitness center is accessible by room key, so if you’re a night owl, you can fit in your after-hours workout.

    The Heathman Hotel

    1001 Southwest Broadway
    Portland, OR 97205
    (503) 241-4100
    http://portland.heathmanhotel.com/
    Rooms start at $199

    Doormen dressed as Beefeaters (a bit confusingly) flank the entrance to the hotel (but make this Englishwoman feel rather at home at any rate). You get the full Jeeves experience here—you are assigned one person to cater to your every whim when you check in. The rooms are full of rich, warm, and welcoming color. L’Occitane bath products and marble sinks carry the luxury through to the bathroom. And French press, in-room coffee is a welcome change from dehydrated packs of brownish (maybe coffee?) grounds that so often make their way into hotel rooms these days. Pastry Chef John Gayer’s tea is well worth a trip to the hotel even if you don’t happen to be staying here—he had us at the scones.


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    The Nines

    525 Southwest Morrison
    Downtown
    Portland, OR 97204
    (877) 229-9995
    www.thenines.com
    Rooms start at $192

    The Nines is a cool and classy riff on a 1920s luxury hotel. The rooftop restaurant-lounge Departure has the best view we’ve seen over the city. And if you’re feeling peckish, don’t forget to check out Chef Matthew Christianson’s steakhouse Urban Farmer. Come for the view, stick around for the impeccable service and amenities like the lemon-colored fitness center with cardiovascular equipment and free weights. Bored partners of gym bunnies can kill time in the sleek, sexy lobby, with splashes of red velvet, bold gold sculptures, and urban sophisticate furniture. Renovated rooms pop with bold turquoise couches.


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    BEYOND PORTLAND

    The Allison Inn & Spa

    2525 Allison Lane
    Newberg, OR 97132
    (503) 554-2525
    www.theallison.com

    This sustainable stunner is an hour from Portland, nestled in between the rolling hills of Oregon wine country. Admire the lush vineyards from the terrace over breakfast, or settle by the fireplace in your room on chilly days. Most rooms have a terrace, allowing you to admire the view over your morning cup of coffee. A sumptuous pool and spa are on-hand, should all this relaxing tire you out. Visit any of the area’s incredible vineyards, and end the day over a meal from Chef Sunny Jin’s contemporary American cuisine at Jory.


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    The Inn at Champoeg

    8899 Champoeg Road Northeast
    Aurora, OR 97137
    (503) 678-6088
    www.innatchampoeg.com

    Many of the area’s vineyards are accessible from this cozy countryside B&B, but you can escape the hustle and bustle of wine trail tourists here. Owners Paterese and West Livaudais cook breakfast at the inn, often weaving in herbs, flowers, and fruits from their garden. They craft their own house-made English muffins for their Eggs Benedict, and poach the eggs so that the yolk is obligingly velvety and runny. If you’re a closet knitter (there’s one in every family), the couple also double as alpaca farmers, both to sell the wool (much sought after by Armani-wearing types, it seems) and to show off these strange, fuzzy little creatures.


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    Whale Cove Inn

    2345 South Highway 101
    Depoe Bay, OR 97341
    (800) 628-3409
    www.whalecoveinn.com

    Stunning views of the craggy Oregon coast make this place your best bet for luxury lodging in the area. Watch the waves crash dramatically on the shore from the balcony or hotel lounge. Or if you’re more adventurous, have the hotel arrange a surfing lesson. The hotel’s Restaurant Beck alone is worth the trip to sample Chef Justin Wills’ distinctive brand of cutting-edge Oregon cuisine.


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    PLAY

    Eat Mobile Food Cart Festival

    Under the Morrison Bridge
    Portland, OR
    http://wweek.com/portland/flex-230-eat-mobile.html

    Every March or April Willamette Week throws a food cart fest in celebration of the city’s thriving cart scene. Apart from gathering a wealth of PDX food carts in one place for the tasting, it’s also a fierce competition—they’re all vying for the Eat Mobile Carty Award (given to the cart with the best overall food). Our Editor-in-Chief Antoinette Bruno even judged the competition for the 2010 festival! Head under the Morrison Bridge to see what all the fuss is about.


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    Rose Garden

    850 Southwest Rose Garden Way
    Portland, OR 97205
    (503) 227-7033
    www.rosegardenstore.org/thegardensoverview.cfm
    Hours: Mon-Sun 7:30am-9pm

    Yes, roses are traditional, but Portland is nothing if not alternative, and her International Rose Test Garden at the Portland Rose Gardens is home to hundreds of different rose varieties (no doubt some of them tattoed, pierced, and fedora-ed). Roses are a common sight in the gardens of Portland homes, thanks to the frequent rain, but the ones here are especially perky looking. The Rose Garden itself has been knocking around since the early 1900s. It ain’t called City of Roses for nothing.


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