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] 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.
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.
Classically trained chef Andy Ricker is now a certified empire-builder, but it’s worth a trip here if you want to never look at Thai food the same way again. [Eater 38 Member] Read more.
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 pizza is delievered to me still seething with the oven's heat, the cheese fused into the slightly piquant tomato sauce, and the singed basil wafting its scent into the air.
Open and airy, this coffee shop has an array of reasonably-priced, flaky pastries. If you're working here, claim a spot early. It fills up.
Build your own breakfast sandwich is the way to go. Food ruts aren't fun to get into, just changing the sauce or bun type keeps it fresh for me.
WW's Restaurant Guide 2010: "Our favorite is the Three-Fingered Jack, topped with kalamata olives, mushrooms and red onion."
