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EXPLORE PORTLAND | | | | | | | 132 SW 3rd Ave
Portland,
OR
97204
503-222-3187 | | | | | Description: Bijou Cafe, the eatery of choice for Portland's power brokers, serves creative American cuisine that's whipped up using fresh, local ingredients. During breakfast, corn-flour pancakes are served with a side of oyster or snapper hash, and the super health-conscious can even get a bowl of steamed brown rice. Lunchtime offers up a roster of soups, salads and special entrees.Organic products are frequently incorporated, and you can also find tofu dishes. As is typical with popular eateries, Bijou can get crowded at times and could demand a wait.
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| Heathman Restaurant & Bar1001 SW Broadway Blvd
Portland,
OR
97205-3096
503-241-4100 | | | | | Description: The Heathman Hotel's restaurant, a study in oak, glass and brass, surrounds diners with comfort and elegance. The menu fuses French technique with Northwestern ingredients, fashioning a delectable cuisine from the mix. Selections change seasonally, depending on what's best and most available, but you're likely to run into Maine or Australian lobster, veal breast with wild mushrooms, braised rabbit and a range of fresh game and seafood. The chef dovetails the foods of Normandy with the foods of the Pacific Northwest to great effect. The extensive wine list offers French and domestic vintages to complement any meal. Breakfast at the Heathman is a special event, featuring French toast, eggs Benedict, smoked salmon hash and even homemade granola. You'll find even more selections on the a la carte menu, all meant to be savored with coffee and juice in the lovely setting. Great for a leisurely repast.
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| Higgins Restaurant and Bar1239 SW Broadway
Portland,
OR
97205
503-222-9070 | | | | | Description: DOWNTOWN. Polished woods and subtle colors enliven the dining rooms in this historic building. An open kitchen provides a glimpse of efficient, almost choreographed preparation, led by the chef, an expert in Northwest cuisine. Local, organic and seasonal meats and produce provide a base for intuitive flavor combinations, such as seared halibut with spring vegetable stew and cheddar-green onion spoonbread. A seafood stew features braised greens and red wine, and duck magret comes with rhubarb chutney. The menu changes frequently but always features well-considered, inventive entrees that are both beautiful and tasty. Business lunches are especially popular at Higgins, and the bar scene draws a bevy of patrons, who love the great beer selection. A bistro menu is available all day in the bar.
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| 600 Ferry St
Dayton,
OR
97114
503-864-2995 | | | | | Description: DAYTON. Set in a gracious, two-story mansion, this restaurant is located in Oregon's wine country about an hour's drive south of Portland. The menu revels in wild mushrooms and regional wines, incorporating them (and a mix of culinary influences) into such fare as Willamette Valley coq au vin, Carlton filet mignon with pinot-noir sauce, and Oregon salmon with curried couscous and porcini duxelles. Mushroom soup, three-mushroom tart, and rack of lamb are all house specialties that will give you a new appreciation for humble fungi. A prix fixe option is available, along with an array of great regional wines. A perfect stop after a day in the countryside.
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| 706 NW 21st Ave
Portland,
OR
97209
503-226-6126 | | | | | Description: Named for the owner's Italian grandmother, Lucy's Table honors her with an Old World culinary sensibility and fantastic food. The enveloping space, done in metallic tones and lush fabrics, invites diners to sink back and enjoy the evening ahead. Both large and small plates are offered, and may include meat and game, seafood or pasta. The menu changes often to take advantage of seasonal produce signature dishes include Goat Cheese Ravioli with Crispy Shallots & Pancetta, and Pomegranate Glazed Baby Back Ribs. Desserts are a worthy extension of the meal, with such indulgences as Boca Negra, a warm flourless chocolate cake with whipped cream and nut florentine. Service, of course, is impeccable. Valet Parking Wed-Sat.
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| 409 SW 2nd Ave
Portland,
OR
97204
503-464-1122 | | | | | Description: DOWNTOWN. Chef Lisa Schroeder is not only CIA-trained (as in Culinary Institute of America), but she's also the mom behind the restaurant's name. Given such a combination, it should come as little surprise that expertly crafted comfort food figures prominently on the menu. Meatloaf, daily variations on mac-and-cheese, and roasted chicken are just some of the familiar items on the menu. Every month, a special menu features a "Mom of the Month" and some of her recipes, so in addition to the staple menu, you can always find an assortment of other regional dishes, such as Austrian beef goulash or Italian Pasta y Fagioli. Desserts are just as good and homemade as you knew they'd be, from chocolate cake to ice cream and fruit pies.
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| 1204 NW 21st Ave
Portland,
OR
97209
503-243-2403 | | | | | Description: NOB HILL. Artistic ability doesn't always transcend disciplines, but lucky for Portland diners it did with husband-wife team Vitaly and Kimberly Paley. He, a pianist, and she, a dancer, pooled their lives, their art, and their restaurant experience. The result? Exquisite, creative cuisine at a top-notch restaurant. Local ingredients are transformed under their expertise into great regional fare, such as roast lamb with white beans, veal sweetbreads with truffle sauce, and duck confit with figs. You'll also find fresh seafood and a host of incredible local vegetables. Desserts are crafted by an in-house pastry chef, and service is absolutely first-rate. Wines are French and Oregonian. One of the city's best.
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| Red Star Tavern and Roast House503 SW Alder St
Portland,
OR
97204-1502
503-222-0005 | | | | | Description: Amber tones and polished woodwork characterize this restaurant, which also features expressive murals and a warm ambience. Located at the corner of SW Fifth Avenue, the upscale tavern is known for its skill with meats. Thanks to a grill, rotisserie, and wood-burning oven, many of the entrees boast a rustic, smoky flavor that seems appropriate to the area. Local ingredients boost the quality of the cuisine, which includes everything from cedar-planked salmon to prime rib, roast game, spit-roasted pork loin, and wood-fired goat cheese ravioli. The restaurant also sports a terrific lounge, where you can find specialty bourbons, local microbrews, and a great list of regional wines.
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| 760 Hwy 99 W
Dundee,
OR
97115-9739
503-538-8880 | | | | | Description: Set in the wine country outside of Portland, this intimate restaurant makes for a perfect diversion from sightseeing and is also ideal for special occasions. A cozy fireplace and a little bar only hint at the restaurant's charms. Husband-wife team David and Tina Bergen offer creative menu choices that capitalize on native ingredients. You may find duck breast, braised rabbit, or impeccably fresh Pacific tuna. Just make sure to try the salmon spring rolls, which have cultivated quite a following. With the preponderance of local vineyards, it's an added bonus that wines are paired with the great cuisine. You'll marvel at the complement they provide.
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| 1221 NW 21st Ave
Portland,
OR
97209-1608
503-248-9663 | | | | | Description: After achieving fame and favor in San Francisco, chef/owner Cory Schreiber returned to work a bit of magic in his hometown. Dedicated to "cooking from the source," Schreiber uses local ingredients simply but to great effect. His regional spin looks to seafood, but you'll also find pork, lamb, poultry and beef. Herbed and "berried" sauces are a favorite, and a wood-fired oven adds flavor to certain dishes. Recent offerings included roast lamb with walnut-ricotta dumplings, Muscovy duck with wild mushrooms and roasted parsnips, and braised short ribs with balsamic butter. The great bar offers a limited menu along with good regional wines.
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