Adventurous dining meets good eatin’ at this stunner in North Capitol Hill, brought to you by the culinary genius and Herbfarm alum Jerry Traunfeld. Baca selengkapnya.
Here you can drop in for breakfast, lunch or dinner wearing whatever, order ham and eggs at any hour and chase them with a cocktail. The menu is both comfortingly familiar and a mite adventurous. Baca selengkapnya.
More than 80 wines are available by the glass many organized into four 2.5-ounce tastes. Has an eclectic menu that encourages sampling as well. Try something from the "Tasting Bar," available after 3. Baca selengkapnya.
Restaurateur Tom Douglas' take on Mediterranean and North African fare. Kebabs delivered to your table in a sizzling skillet. Even Lola's cocktails follow the same cuisine theme. Happy hour 4-6 M-F Baca selengkapnya.
Clyde Common’s uber-hip, dimly lit common room offers a snapshot of Portland, Oregon in all its skinny jeans-wearing, pork belly-eating, pig-loving, slow food glory. Negroni anyone? [Eater 38 Member] Baca selengkapnya.
The closest thing Portland has to a New York-style Jewish deli. No "artisan" sandwiches here, just simple, unpretentious towers of pastrami, chopped brisket and pickled tongue. [Eater 38 Member] Baca selengkapnya.
Organic beer, locally sourced food, and a bar bedecked with bike frames: could there be a more Portland brewpub? We think not. Baca selengkapnya.
If Alvar aalto and Betty Crocker had a love child, it would be this Southeast Clinton Scandinavian place. Broder’s brunch is the most inventive in Portland. [Eater 38 Member] Baca selengkapnya.
Portland's "green" ethos is no more obvious than at Bamboo, the world's first certified-sustainable sushi restaurant. The Alaskan black cod is one of the top fish dishes in town. [Eater 38 Member] Baca selengkapnya.
Grandly scaled, candle-bedecked locations on both sides of Lake Washington have a touch of corporate chill, but the tequila-focused bar program is on par with the best in town. Baca selengkapnya.
Thin-crust East Coast/New Haven-style pizza, this southeast joint closes when they out of dough, which they stick in a 650-900-degree oven and char the daylights out of. [Eater 38 Member] Baca selengkapnya.
Chef Matt Fortner puts his own stamp on the menu of this unfussy Italian-via-Northwest style restaurant. [Eater 38 Member] Baca selengkapnya.
Don't judge Tavolata by its appearance — instead, wait for its fine rustic food, like this veal carpaccio, of bubble-gum pink meat with olive oil, parsley, Parmigiano-Reggiano and anchovies. Baca selengkapnya.