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9 expert recommendations
A light-filled, multi-level space inspired by classic Parisian bistros, chef Greg Higgins’ landmark restaurant is a shrine to seasonal, sustainable cuisine.
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. Full review →
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. Full review →
"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. Full review →
These days, Higgins feels more classically elegant than cutting edge, but it still features French-inspired dishes using seasonal Northwest ingredients. Full review →The beer list is the best in town; ask for pairing suggestions for any course.
Fine, expensive Northwest cuisine restaurant, whose menu rotates, but watch for the Alaskan halibut, salmon risotto and “whole pig” plate that features a festival of pork.
Chef Greg Higgins has helped to set the standard for local and sustainable cooking at his eponymous restaurant near Portland State University. Full review →
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. Full review →
"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". Full review →