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Portland

342 expert recommended restaurants

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Le Pigeon

French 94 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

This is rich and skillful cooking, beautifully presented, and enhanced by wine...The menu changes with the seasons and is based on what is fresh and locally available. — Frommer's

Locals argue constantly about whether this is Portland’s – or the Northwest’s – best eatery. — Rough Guide

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

Young, old, hipsters, politicos, and business execs all flock to Le Pigeon (via bike, skateboard, or BMW) to tuck into the seriously satisfying, soul-reviving, lick-your-plate-clean food. — Concierge

Haute cuisine comes to East Burnside. No joke. — Not For Tourists

Higgins Restaurant and Bar

American 91 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

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

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

Be sure to leave room for dessert, and if you happen to be a beer lover, you'll be glad to know that Higgins has one of the most interesting beer selections in town. — Frommer's

Because the menu is seasonal, it changes all the time; however, diners can always count on at least one vegan dish on the menu in addition to the beef, duck, fish and other entrees. — Where

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 89 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

"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

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

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

Ava Gene's

Italian 89 The TripExpert score is determined by calculating the general consensus of expert reviewers. Learn more →

Renowned trattoria-inspired eatery owned by Duane Sorenson, who founded Stumptown Coffee. — Lonely Planet

Chef Joshua McFadden draws on regional, home-style recipes from throughout Italy, but focuses on local produce. — Fodor's

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

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

Sure, a lot of Portland restaurants take advantage of the abundance of local producers putting out quality ingredients, but Chef Joshua McFadden really lets these amazing ingredients steer the ship. — On the Grid

Olympia Provisions

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

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

Salumist Elias Cairo made a name for himself throughout the country with his artisanal charcuterie. — Fodor's

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

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

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

Castagna

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

The dining room, always exceedingly stark, got a warmer and cozier (yet still minimalist) remodel, and the menu now is like nothing else in town. — Frommer's

The thick strip of duck -- aged after its decease, not before -- is impressive, juicy, vividly flavored with a crisp skin and a Scrooge-like richness. — Oregonian

Woodward’s tasting menu, which typically highlights fresh vegetables and fish, is perfect for a special date night, as is the excellent wine list. — goop

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

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 87 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

Peruvian cuisine --- a sophisticated blend of Native American, Spanish, and even Asian cuisines --- is enjoying a deserved burst of popularity. — Gayot

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

This popular upscale Pearl District restaurant offers an interesting and inventive menu. — Fodor's

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

Toro Bravo

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

This smart and unpretentious tapas restaurant... uses local ingredients to create Spanish-inspired, sometimes revelatory dishes. — Travel + Leisure

This bustling spot with closely spaced tables and a lively vibe caters heavily to groups, as the small-plates format is perfect for sharing. — Fodor's

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

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

Sure, you could order the house bacon and manchego burger here and be happy, but it's the endless list of tapas that should guide your taste buds. — Lonely Planet

Beast

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

Bites of pâté, rillettes, and cured meat circle the plate: count on silky steak tartare, a delicate smear of chicken liver mousse on a cracker, and one insane foie gras "bon-bon." — Condé Nast Traveler

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

They choose. You eat. Brilliant. — Not For Tourists

Menus are set in advance; they consist of five or six courses (though some of the courses are amuse-bouche size), beginning with soup and ending with dessert, and wine pairings. — Where

Ned Ludd

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

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

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

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

"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

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

Paley's Place

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

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

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

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

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

With the "intimate" confines of a "charming" Victorian dwelling serving as his backdrop, "master chef" Vitaly Paley prepares "sophisticated", "always-surprising" Pacific NW fare. — Zagat

Laurelhurst Market

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

"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

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

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

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

Jake's Famous Crawfish

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

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

This "legendary Portland seafood palace" is "still delivering the goods" after 100-plus years in its "clubby" Downtown digs. — Zagat

Saunter into this classic joint, reservation in hand. You'll need it – some of Portland's best seafood can be found here within an elegant old-time atmosphere. — Lonely Planet

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

A landmark for more than a hundred years, with a staggering, expensive choice of fresh local seafood like sturgeon and Dungeness crab, and spicy crawfish cakes. — Rough Guide

Imperial

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

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

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

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

Because Imperial has a big wood-fired grill, grilled and rotisserie meats are a special feature. Try the bone-in pork chop with sage and black-pepper honey, the roasted half chicken. — Frommer's

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Pazzo Ristorante

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

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

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

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

Screen Door

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

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

The line that forms outside this Southern cooking restaurant at brunch and dinner is as epic as the food itself. — Fodor's

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

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

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

Nostrana

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

Award-winning chef Kathy Whims makes meals special at this gem of an Italian restaurant. — Lonely Planet

Food fanatics flock to Nostrana for Italian dishes made with obsessive attention to detail. — DK Eyewitness

Awkward, noisy room but still an Italian foodie mecca. — Not For Tourists

"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. Start with an empanada filled with spiced... — Frommer's

Specializing in "Argentine inspired Portland food," Ox is all about prime cuts of meat prepared well. — Fodor'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

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

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

Pok Pok Noi

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

Pok Pok is the most authentic Thai restaurant I've ever eaten at outside of Thailand. — Frommer's

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

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

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

Pambiche

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

Painted in bright purples, pinks, and greens, this hot spot offers traditional Cuban fare: slow-roasted meats, tropical root vegetables, hearty stews, rice, and beans. — Fodor's

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

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

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

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

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