Portland

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

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

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

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

Chef Gabriel Rucker lends his creative stamp to every dish at Le Pigeon, a tiny storefront restaurant in a gentrifying area of busy East Burnside Avenue. — Gayot

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

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

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

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 that’s... — 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

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

"Local and seasonal" is now practically a cliché, but it was a revolutionary concept when chef-owner Greg Higgins set up shop in downtown Portland back in the 1980s. — Gayot

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

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

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

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

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

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

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

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

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

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

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

A Pacific Northwest gem, The Painted Lady Restaurant is located in the heart of Oregon pinot noir country, where chef Allen Routt revels in the bounty from local farmers and fisherman,... — Forbes Travel Guide

His prix-fixe menus --- both a standard four-course and a 15 to 20 course "tasting" extravaganza --- highlight the Willamette Valley's agricultural bounty. — Gayot

"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

[“]Painted Lady” is not a hostess, but the name given to brightly colored Victorian houses like the one that hosts this excellent restaurant in downtown Newberg. The menu makes creative... — Frommer's

Accomplished chefs Allen Routt and Jessica Bagley use their wide travel and culinary experiences at this renowned restaurant in a renovated 1890s Victorian house. The set menus are either... — Lonely Planet

Four-course prix-fixe brunch on Sunday (10am and noon seatings only). Reserve ahead. — Lonely Planet

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

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

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

Beast is gutsy, staking its reputation on a fixed-price French bistro menu boldly punctuated by meat. — Oregonian

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

The kitchen here is run by talented Executive Chef Justin Woodward, who previously had stints at Noma in Copenhagen, San Sebastian’s Mugaritz, and with pastry chef Alex Stupak at NYC’s... — goop

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

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

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

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

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

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

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

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

Set in a restored industrial building on the east side of the river, Olympic Provisions opened in 2009 as the first salumeria—salami specialty shop—in the city. Now it's the place... — Frommer's

Just a few items like biscuits with sausage gravy, keilbasa hash and three kinds of benedicts. Also at 107 SE Washington St. — Lonely Planet

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

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

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

Since 1892, a fresh fish sheet as long as your arm. — Not For Tourists

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

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

Head toward Mount Tabor in Southeast Portland to reach this family-friendly "craft eatery" that combines Northwest ingredients with soulful Southern comfort cooking — Frommer's

Pork lovers rejoice: you've found hog heaven. House-cured, slow-cooked country ham and bacon and samplers of pork shoulders, head, and belly await you at this craft eatery. — Fodor's

Located in the Montavilla neighborhood (about 4.5 miles east of downtown), which is starting to establish itself as a foodie destination with a few key eateries. — Lonely Planet

Farm-to-table country cooking. Mighty fine fried chicken. — Not For Tourists

Solid Southern-style cuisine that’s great for its molasses-and-hickory duck leg, bacon-wrapped trout and other nouveau, moderately priced spins on traditional cooking. — Rough Guide

There's almost always a long line at this family-friendly restaurant; see it through and you'll understand why. — Gayot

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

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

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

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

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

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

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

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

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

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

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

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

"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

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

Chef Christopher Israel creates Alpine comfort food—beet-pickled deviled eggs; mustard spaetzle with guinea-hen ragù—while cocktails at the adjacent bar, Kask, have a Pacific Northwest spin. — Travel + Leisure

Rated No. 1 for Decor among Portland nightspots, this “small, crowded” Downtown cocktail bar, cousin of adjacent “alpine” restaurant Grüner, maintains a “calm”, earthy atmosphere with a... — Zagat

A chef insistently devoted to well-executed dishes, he knows how to keep this inherently weighty, après-ski fare as delicate and buoyant as possible. — Oregonian

This sleek West End restaurant focuses strongly on seasonal Northwest produce and modern interpretations of recipes from Germany's Alps. — Fodor's

The Pacific Northwest's produce and climate are an ideal match for the hearty, earthy fare of Germany and its surrounding regions. — Concierge

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

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

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

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

Established by Vitaly and Kimberly Paley, this is one of Portland's premier restaurants, offering a creative blend of French and Pacific Northwest cuisines. — Lonely Planet

Head downstairs into this intimate izakaya (Japanese tavern) for a menu full of tasty, inexpensive dishes and a wealth of beer and sake choices to wash them down — Frommer's

Ramen and other Japanese treats to go with your sake. — Not For Tourists

Biwa sets itself apart from the usual Asian eatery by offering a unique take on typical dishes. — Gayot

Based on a Japanese Izakaya, this tiny basement spot makes its own noodles for rich udon and ramen, and grills meats to accompany pickles and rice. — Lonely Planet

A sleek, modern subterranean Japanese restaurant in industrial Southeast Portland, Biwa takes ramen and small plates to a delicious new level. — Fodor's

There are lines out the door when Tasty n Sons opens at 9 a.m., and if you come later than that, expect to wait. — Gayot

"Wildly inventive", "blissful" taste combinations star at this "hip", "friendly" Boise-Eliot New American. — Zagat

The Bloody Mary at Tasty n Sons is my go-to happy hour choice that will never, ever go out of season. — Afar Magazine

With an open kitchen and happily munching diners packing each table, the industrial, sky-lit dining room has a light and lively atmosphere. — Fodor's

Superb small plates in a high-ceilinged warehouse. Wait guaranteed. — Lonely Planet

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

Imperial is a fairly new kid on the block when it comes to Portland hotel restaurants, but it’s getting a royal buzz because its chef-owner is Vitaly Paley, the force behind the... — Frommer'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

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