Brandon Wise mans the bar playfully, with soda fountain-inspired drinks like a Woodward Avenue Cooler (rye, ginger ale, bitters, and vanilla ice cream). Also: a late-night scene with Fernet on tap.
Scott Dolish likes to pair flavor combinations you wouldn’t expect to work. Fries are actually tempura beans and bacon, and small plates like duck confit crepe brighten up the décor. [Eater 38 Member] Read more.
Tommy Habetz and Nick Wood have turned this little storefront into a local legend. What you get here aren’t just sandwiches – these are entire meals served between slices of bread. [Eater 38 Member] Read more.
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.
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.
Rogue Brewing is one of the state's highest-profile breweries. The food menu, has bites like Kobe beef sliders and blue cheese balls, with Rogue brews as key ingredients. Bonus: The bar opens at 5am.
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.
These "small plates" are way bigger than you'd expect. The entire menu is delicious -- favorites include the beef cheeks, chicken, cabbage and baby octopus. Hit up brunch for zero line too.
Woodsman Tavern takes from big-city influences, Balthezar's seafood tower, Hog & Rocks' ham plates, chef Jason Barwikowski brings it all down to earth with his Mediterranean flow. [Eater 38 Member]
This is what every cliched European wine bar strives to be, complete with sprawling wine list, locally inspired (and constantly rotating) menu, and killer mussels. [Eater 38 Member] Read more.
The vibe's convivial and consistently high-energy thanks to flowing margaritas and a barrage of savory and sharable small plates. [Eater Member 38]
They make this drink called The Violet that we fell in love with. Orange rum and blueberry puree. I know, your teeth are hurting but TRUST US.
The detail-obsessed bartenders at this Pearl District destination make their own bitters, tonic water and specialty liqueurs. One night a month they feature drinks from a vintage cocktail book.
Bartender-about-town Dave Shenaut curates the classics-minded bar program at Raven & Rose, where ingredients are inspired by the Ladd Carriage House's 1883 build date.
At Imperial, you can get 16-ounce bottle fills of any beer on tap, in case you want to take fresh beer home but don't want to commit to a full growler.
Congratulations, you've found one of Esquire's Best Bars in America. Order the $5 punch of the day and a plate of the charcuterie - you won't leave disappointed.
The Multnomah Whiskey Library has nursed long lines and wait times since day one. The crowds are flocking for the gorgeously appointed room and the some-1,500 bottles of booze that line the walls.
Pairs expertly mixed cocktails with an Asian-inflicted take on drinking food. This may be the only place where crab rangoon can sit alongside James Beard's onion-and-butter sandwich. [Eater 38 Member]
St. Jack's is still serving Aaron Barnett's menu of updated Lyonnaise classics and lighter twists. Expect a much-expanded cheese selection, entrees like oxtail bourguignon, and lamb shoulder confit. Read more.
Booze makes everything better. Here's Exhibit A (as if you had any doubts): The fish & chips are cooked w/ a vodka batter that turns extra crisp when the booze evaporates during frying. 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.
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.
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.
