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Portland

340 expert recommended restaurants

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Le Pigeon

French 93 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

"Impeccable" French cuisine that blends "whimsy, precision and inventiveness" attracts an "eclectic crowd" to this "snug joint" in Buckman. — Zagat

Squeeze into this cozy, low-lit space for some of Portland's best and most-loved cooking. — Lonely Planet

Le Pigeon inhabits a small space on busy East Burnside Street, a space that is dominated by the open kitchen, a counter around the kitchen for diners, and a number of farmhouse tables — Where

The small and celebrated Lower Burnside space is half civilized bistro and half culinary crack den, where your darkest desires (foie gras torchon with buttermilk pancakes? — Travel + Leisure

Higgins Restaurant and Bar

American 90 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

These days, Higgins feels more classically elegant than cutting edge, but it still features French-inspired dishes using seasonal Northwest ingredients. — Lonely Planet

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

A light-filled, multi-level space inspired by classic Parisian bistros, chef Greg Higgins’ landmark restaurant is a shrine to seasonal, sustainable cuisine. — DK Eyewitness

"Uniformly superb" NW dishes comprising the "freshest local ingredients" have kept "godfather of sustainability" Greg Higgins and his Downtown bistro near the "top of the Portland food chain". — Zagat

One of Portland's original farm-to-table restaurants, this classic eatery, opened in 1994, built its menu—and its reputation—on its use of local, seasonal, organic ingredients. — Fodor's

Painted Lady

French 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The five- and seven-course prix fixe menus spotlight simple, local ingredients and plates are planned around the seasons. The vast wine selection complements the ingredient-driven cuisine. — Forbes Travel Guide

The menu makes creative use of local and seasonal Willamette Valley meat, vegetables, and fruits, and Pacific Ocean seafood. — Frommer's

The Painted Lady Restaurant has become even more of a destination with the opening of an adjacent two-bedroom cottage. — 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

"You're in for a remarkable" evening... the "minute you step inside the picket fence" at this wine-country "jewel" set in a "romantic" Newberg Victorian. — Zagat

Ava Gene's

Italian 88 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Ava Gene's has maintained its foodie reputation and remains one of the few Portland establishments requiring an advance reservation. — Gayot

With its warmly-lit ambiance, intimate seating, and extensive list of regional Italian wine, amari, and grappa, Ava Gene’s makes an ideal date spot. — goop

Chef Joshua McFadden elevates the humble vegetable at his obsessively seasonal trattoria with standout dishes like a celery and sunchoke salad with Parmesan cheese, lemon, and almonds. — Condé Nast Traveler

This resident of Richmond’s ‘restaurant row’ provides “a unique experience for foodies” with its pricey but “mind-blowing” presentations of seasonal, old-world Italian cuisine. — Zagat

Large groups can order from a family-style menu, which starts with fritti misti and features fusilli or cavatelli with sausage, misticanza, and burrata. For dessert? Gelato, panna cotta,... — Travel + Leisure

Olympia Provisions

International 87 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

How much charcuterie can you eat? (Answer: A lot). — Bon Appétit

Not every dish here includes the signature charcuterie, but most of the menu, clear through to the desserts, bursts with the vividness and intensity of chorizo. — Oregonian

Now it's the place to go for the best pancetta, chorizo, and fennel-pocked finocchiona in town. — Frommer's

Olympic Provisions is a leader in Portland's charcuterie renaissance. — Gayot

A dinner that changes seasonally may include pan-roasted octopus or choucroute, a dish comprised of sauerkraut, pork, and potatoes. — Travel + Leisure

Castagna

American 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

Chef Justin Woodward maintains Castagna'€™s enthusiasm for playing with food conventions. — Gayot

Enjoy artful new Northwest cuisine—like sturgeon with brown butter, lemon, and parsley, or aged lamb with black carrots and lemon thyme—at this at this tranquil Hawthorne restaurant. — Fodor's

The comfort-food restaurant's been around for a while, but it has a young new chef who trained at Mugaritz, a Michelin-starred restaurant in Spain. — Travel + Leisure

Castagna is a sophisticated and spare restaurant on the western end of Hawthorne, with a minimalist ambiance that allows the food to take center stage — Where

Andina Restaurant

South American 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Peruvian haute cuisine and real Pisco Sours. — Not For Tourists

An array of "lovely flavors" "tickle your taste buds" at this Pearl District "destination", where "adventurous" eaters tuck into "delicious, modern" Peruvian fare. — Zagat

A modern take on traditional Peruvian food produces delicious entrees like quinoa-crusted scallops on a bed of wilted spinach, or slow-cooked lamb shank in cilantro-black beer sauce. — Lonely Planet

If you've never tried Peruvian food before, don't miss an opportunity to eat at Andina. — Frommer's

The small-plate selection is awfully tempting, with choices like grilled octopus kebabs with a caper-chimichurri sauce, or prawn-mango-passion-fruit ceviche. — Travel + Leisure

Toro Bravo

International 86 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

I don't usually applaud for a meal, but the first time I ate at this neighborhood restaurant, my dinner companions and I just couldn't help ourselves. — Frommer's

Even though Toro Bravo has been around several years, it remains a hot draw. — Gayot

Best tapas in Portland, hands down; it's ALL delicious. — Not For Tourists

This "bustling" Boise-Eliot tapas bar "extraordinaire" transports diners "to Seville" with "fantastically prepared" Spanish fare. — Zagat

It truly is a tapas “bar,” and the best approach to take there is to order just a few dishes, hang onto the menu and then order some more. — Where

Beast

American 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This teensy restaurant in Concordia is so cozy that it feels more than a friend’s dining room than an award-winning restaurant—though there’s no question once your food arrives. — goop

There might be chicken and duck-liver mousse, wine- and truffle-braised beef, foie-gras bon bons, or steak tartare with quail-egg toast. — Fodor's

Dine at Beast to immerse yourself in chef Naomi Pomeroy's view of cuisine; there’s a poster hanging in her kitchen saying "Praise the Lard". — Gayot

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

Pomeroy and her talented staff prepare exquisite meals using sustainable, farm-fresh ingredients: recent choices included lamb loin chop with nectarine salsa. — Travel + Leisure

Ned Ludd

American 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

With a weekly changing seasonal menu using local and Pacific Northwest ingredients, chef Jason French provides an honest approach to American cooking. — Gayot

Too quintessentially Portland, this offbeat, upscale joint exudes thick artisan vibes, from its rustic-peasant decor to the prominent brick wood-fired oven where all dishes are cooked. — Lonely Planet

Four-month-old Ned Ludd pulls together all the elements that are right for Portland right now. — Oregonian

"Gorgeous wood-fired" dishes are the crux of this "rustic"-meets-"luxurious" King "go-to date-night spectacular" dedicated to "inventive", "strictly seasonal", midpriced New American cuisine. — Zagat

This Northwest-inspired craft kitchen prepares its food the most low-tech way possible: in a wood-burning brick oven, over an open flame. — Fodor's

Paley's Place

French 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

The dinner menu varies daily and has included rabbit ravioli, escargot à la Bordelaise, American wagyu beef tartare, and Mediterranean blue mussels, as well as a cheese list. — Travel + Leisure

Here, the simplest ingredients are turned into Northwest-nuanced, French-inspired dishes prepared by a masterful chef. — Where

Be treated like a cherished guest in this intimate dining room. — Not For Tourists

Even for simple preparations, every element is carefully chosen and all is well executed and handsomely presented. — Gayot

Chef Vitaly Paley is one of Portland’s star chefs, and his intimate eatery, located in a Victorian house in a historic neighborhood, is a shrine of Northwest cuisine. — DK Eyewitness

Laurelhurst Market

Sandwiches 84 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Yes, it' a restaurant, with a little butcher counter up front. — Not For Tourists

With an artisanal butcher shop anchoring the right side of the building, Laurelhurst Market offers some of the best meat in Portland. — Fodor's

Laurelhurst Market is a haven for meat lovers who don't feel their steak has to come with flaming Caesar salads and exorbitant prices. — Gayot

The magazine applauds the part steakhouse, part butcher shop, noting it has "all the good steakhouse cliches (fun, raucous) without all the bad ones (super-expensive, boys' club)". — Oregonian

"It's all about the meat" at this "lively" Kerns steakhouse/butcher shop, a "carnivore's delight" proffering "unusual" cuts "aged to perfection (and cooked even better)". — Zagat

Jake's Famous Crawfish

Seafood 85 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Jake's has been a Portland institution since 1909 and boasts a back bar that came all the way around Cape Horn in 1880. — Frommer's

Established in 1892, Jake'€™s has a patina of burnished woods and deep colors, as well as a polished panache. — Gayot

A Portland institution and tourist destination, this 1892 fish house boasts nearly three dozen kinds of fresh fish and seafood daily. — DK Eyewitness

The namesake seafood — crawfish — is available from April to October and comes from central Oregon. — Travel + Leisure

Diners have been enjoying fresh Pacific Northwest seafood in Jake's warren of wood-paneled dining rooms for more than a century. — Fodor's

Imperial

American 84 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

Order from the wood-fired grill and rotisserie (fed by native hard and fruit woods) section, which boasts daily sausages with sauerkraut and bacon chops with mustard pork jus — Travel + Leisure

Opened by long-adored Portland chef Vitaly Paley (of Paley's Place), the Imperial – attached to Hotel Lucia – is huge in scale but fastidious and detail-oriented in approach. — Lonely Planet

Paley draws inspiration—and ingredients—from the surrounding area. — Fodor's

You can assemble a fine, intriguing meal at Imperial, and nobody would say that Vitaly Paley shouldn't have his name in lights. — Oregonian

Pazzo Ristorante

Italian 83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Set in Downtown's Hotel Vintage Plaza, this "reliable" Italian serves "elegantly prepared" plates to a crowd that's "mainly couples on dates and business travelers". — Zagat

Pazzo was one of the first restaurants in Portland to serve authentic Northern Italian food. — Gayot

The food at Pazzo is contemporary Italian, and it’s not trend-setting cuisine, but it is always good, making use of local and seasonal ingredients to boost the flavor palette. — Frommer's

Top-notch Italian and Northwest cuisine with a solid selection of fresh seafood and inventive pasta, on the expensive side for most items. — Rough Guide

The aromas of roasted garlic and wood smoke greet patrons of the bustling, street-level dining room of the Hotel Vintage Plaza. — Fodor's

Screen Door

American 83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

While they're open for dinner during the week, they're best known for brunch. — Travel + Leisure

Soul food that doubles as cuisine, but leaves out the attitude. — Not For Tourists

This casual restaurant just a few blocks from the restaurant-heavy crossroads of East Burnside Street. — Frommer's

Heavenly fried chicken and exceptional French toast. Wait guaranteed. — Lonely Planet

Nostrana

Italian 82 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Nostrana has behind it one of Portland’s favorite chefs, Cathy Whims — Where

Chef Cathy Whims (formerly of trend-setting Genoa) has cultivated a collaborative relationship with local farmers, even working with them to grow Italian specialty crops. — Gayot

Rustic Italian home cooking gets the Portland treatment at this east-side restaurant that's somehow both spacious and cozy, equally welcoming to foodies with and without kids. — Frommer's

"Wonderful" thin-crust pizza "baked to blistered perfection" in a wood-fired oven attracts acolytes to Cathy Whims' "unpretentious" (some say "pricey") Buckman Italian. — Zagat

This glass, steel, and wood-framed restaurant leaves little doubt about its intentions: the logo is a pizza peel, and they feature a wood-fired oven. — Travel + Leisure

Ox Restaurant

South American 83 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Portlanders travel to Buenos Aires at this Northwest version of an Argentine asadero, complete with a flaming hand-cranked grill behind the bar — Frommer's

There are days when my "no meat" thing is easy to manage and embrace. My trip to Ox wasn't one of them... — Afar Magazine

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

Currently Portland's most popular restaurant is this upscale, Argentine-inspired steakhouse. Start with the bone-marrow clam chowder, then go for the gusto: the grass-fed beef ribeye. — Lonely Planet

Describing Ox as a steakhouse does inadequate justice to the Argentine-inspired menu of brawny steaks and chops, ushered to meat nirvana via a custom grill with more trappings than a luxury sports car. — Condé Nast Traveler

Pok Pok Noi

Thai 82 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Andy Ricker’s northern Thai restaurant in Southeast Portland started as a cart, before expanding and spawning nearby Whiskey Soda Lounge and Pok Pok Noi. — Travel + Leisure

One of the city’s best spots for Thai food – scrumptious curry noodles, green papaya salad and pad thai – though portions can be small. — Rough Guide

Spicy Thai street food with a twist draws crowds of flavor seekers to this famous eatery; don't miss the renowned chicken wings. — Lonely Planet

This is Thai food like most of us have never experienced. — Concierge

It's a foodie mecca: you might as well get in line. — Not For Tourists

Pambiche

International 82 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

A "little piece of Havana", this "vibrant", "well-priced" destination at the end of Kerns' Restaurant Row vends "some of the best Cuban north of Miami". — Zagat

A spicy and satisfying weekend brunch is headlined by a head-spinning array of '€œTortilla Cubana,'€ huge Cuban omelets that easily feed two persons. — Gayot

Driving past this tiny hole-in-the-wall neighborhood eatery, you'd never guess that it's one of Portland's most popular restaurants. — Frommer's

When the gray times come -- and they will come -- a morning at Cuban restaurant Pambiche in Northeast Portland will bring radiance, splendor and gladness to your day. — Oregonian

Cuban oasis. Try the Ropa Vieja or Vaca Frita. — Not For Tourists

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