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] Read more.
The tapas combine similar levels of comforting familiarity and playfulness: beef & potato "bombas" in a suitably spicy sauce; an almost-savory sangria is the perfect drink. [Eater 38 Member] Read more.
It's a splurge, but each prix-fixe seating is like a dinner party gone carnivorously crazy. Get the charcuterie plates, and braised duck or beef cheeks if they're available. [Eater 38 Member] Read more.
Matt Lightner has caught the attention of everyone from Food & Wine to the NYT, and Castagna has quickly become the poster-child of an elegantly "au natural" culinary movement. [Eater 38 Member] Read more.
The Country Cat is all about American food, prepared by a chef, Adam Sappington, who understands the nuances of old world cuisine. The fried chicken here is out of control. [Eater 38 Member] Read more.
Just a couple varieties of savor-each-last-drop broth are available each day, but whether it's the crab flake or ground pork, these soups will have you slurping up every last bite. [Eater 38 Member] Read more.
This combination butchery counter, steakhouse, and sandwich stop ushered in an entire movement toward meat. The bar features Portland's most famous cocktail: The Smoke Signal. [Eater 38 Member] Read more.
One of the city's top leisurely lunch/dessert experiences, complete with artfully plated black pepper cheesecakes, hot Meyer lemon pudding cakes, & brioche tartes with sweetbreads. [Eater 38 Member] Read more.
It's best known for its meat, but venture past the charceuterie plate into an omnivore paradise, with rustic takes on Brussels sprouts, marinated anchovies and roasted cod. [Eater 38 Member] Read more.
This is the Balthazar of Portland: the place that everyone agrees on, and a restaurant that manages to be creative, yet so classic. [Eater 38 Member] Read more.
Podnah’s hits the lowest common denominator of what makes food satisfying: salt, sweetness, fat, and Rodney Muirhead’s sauce has the perfect acidity. The brisket is perfectly smoked. [Eater 38 Member] Read more.
St. Jack is cultivating a well-deserved reputation as an incubator for up-and-coming talent. Sit back and enjoy a few whiskey cocktails, rich escargot gratin and roasted bone marrow. [Eater 38 Member] Read more.
John Gorham's insanely popular second spot reinvents Portland's favorite meal — brunch — taking it to new heights worth the inevitable looooong wait. [Eater 38 Member] Read more.
The second outpost of Troy MacLarty's Indian street-food spot has debuted on SE Division, flaunting a major seating upgrade and small retail space selling Indian spice mixes and ingredients. Read more.
Intensely regional Italian food, wood-fired oven pizza, and a totally accessible menu make Cathy Whims (once of Genoa) the most renowned female chef in Portland. [Eater 38 Member] Read more.