Portland, Oregon

Specializing in adventurous meat dishes of extraordinary quality, this cozy French restaurant is one of the best in Portland. — Fodor's

This Division Street Italian restaurant, which is owned by the same team as Tusk, mills their own flour on-site for their five daily pastas, each of which are great and worth trying. — The Infatuation

This stylishly renovated warehouse in the Pearl District is a star in the Portland restaurant scene — Where

Chef Greg Higgins has helped to set the standard for local and sustainable cooking at his eponymous restaurant near Portland State University. — Travel + Leisure

The set menus are either seven or nine courses and include choices of appetizer, main dish and dessert (vegetarian choices available), with the option of a wine pairing. — Lonely Planet

Fans of these "cool" but "cozy" European-style salumerias in the Northwest District and Buckman like that they have a "big-city deli and butcher-shop feel". — Zagat

Patrons begin lining up before 5pm for this intimate tapas spot with big flavors. — Michelin Guide

"Brilliant" chef Justin Woodward tinkers with one of the city's most "intriguing menus", an "amazing modernist take on Northwest ingredients and flavors". — Zagat

Salvage-style décor and pre-industrial (wood-fired) dining. — Not For Tourists

Hugely popular and vegetarian-unfriendly is this hip and meaty spot, where grass-fed steaks, pork chops and mussels frites (French fries) dominate the menu. — Lonely Planet

Located near the Alberta District, a top showcase for all things beef, and anything from pork- trotters osso bucco to chicken-liver mousse and quail-egg toast. — Rough Guide

"Bluehour" evokes a moment, the time when the afternoon darkens and the evening comes on, and feelings shift into a more sensual mood. — Oregonian

The cheese selection, on display under a glass case just inside the front door, is extensive and exquisite. — Fodor's

The chicken wings are justly famous, but broaden your palate and sample some of the menu's under-the-radar dishes, like Chiang Mai sausage. — Condé Nast Traveler

This hotly anticipated eatery in Downtown's Hotel Lucia from chef Vitaly Paley seems a world away from his more demure Paley's Place. — Zagat

Chophouse fare with international flair — Zagat

Pastry chef Danille Pruett contributes whoopee pies with peanut butter filling and baked Alaska with bourbon ice cream, shrouded in marshmallow meringue and topped with walnuts. — Travel + Leisure

"Fantastic" "down-home" cooking "with a NW twist" supported by "good ol' Southern hospitality". — Zagat

No, the servers don't wear Red Army uniforms, and the menu isn't peppered with Soviet puns, but there's still a theme of nostalgia at this Russian throwback restaurant. — Lonely Planet

The custom-made, wood-fired grill stars at this pricey Boise-Eliot Argentinean that pulls in crowds for its sizzling mash-up of South American and Pacific NW cuisines. — Zagat