Invest in the chef's omakase (seafood's the focus here) and watch as a pile of inventive plates arrive to the table. [Eater 38 Member]
Order a "Daddy's Rootbeer," which combines rum, Root liqueur, absinthe, and egg white in a surprisingly light drink; the same deft hand applies to food items like tart with yam, polenta, and arugula.
Clay Pigeon Winery opens a hybrid tasting room and wine bar, offering several guest wines (by glass and to-go bottle) and beers on tap. Cheesemonger Sasha Davies curates the cheese pairings.
Trigger is perhaps best known for its over-the-top Sidepipe (aka a frozen margarita with an upside-down bottle of Corona stuck in the glass), but they also serve tequila negronis and spiked coffees.
You’ll find pickled onions on your burger and foie gras in your profiterole, but also some killer fried green tomatoes on your pork belly and a really good chicken-under-a-brick. [Eater 38 Member] Read more.
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] Read more.
Of course, Nong's addictive signature dish, a Thai take on Hainan chicken, takes center stage, here and at Nong's two food cart locations, at SW Alder and at the PSU cart pod. [Eater 38 Member]
The eclectic menu is described as "New West drinking food. Expect blood orange and miso with your Brussels sprouts, foie gras on your poutine, and wasabi leaves and corn nuts atop salmon carpaccio. Read more.
Guests can navigate to the nook of their choice, whether the bar, lunch counter, or pastry case/coffee bar. Tilt sticks to the basics: cultishly beloved burgers, comforting biscuits, and pie.
