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.
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] Mehr erfahren.
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]
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] Mehr erfahren.
Chef Erik Van Kley serves expertly prepared takes on Parisian bistro favorites like crispy veal sweetbreads, chicken liver mousse, and cassoulet; Nora Antene's desserts are tops. [Eater 38 Member]
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] Mehr erfahren.
Chef Joshua McFadden's dishes — especially toothsome pastas and vegetables — prove this book should be judged beyond its cover. [Eater 38 Member]
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] Mehr erfahren.
Everything is cooked in a wood-fired oven, get the meat pies (with an exclamation point on the menu), roasted seasonal vegetables, and S’Mores for dessert. [Eater 38 Member] Mehr erfahren.
Rodney Muirhead's expertise with meats shines through in dishes like brisket enchiladas, carne asada tacos, and rib tips in broth; bartender Kevin Ludwig shakes up his signature carrot margarita.
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]
Peter Bro's Scandinavian brunch spot expands with a comparatively expansive second location. Those used to waiting in line for aebleskiver and Broder's breakfast boards will find the menu familiar.
This bakery by Stumptown mastermind Duane Sorenson launched its long-awaited pizza bianca menu last month, offering massive squares of pizza that don't follow the traditional "bianca" mold.
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.
Jose Chesa emphasizes a convivial vibe at Ataula, which considers itself a Spanish gastropub. The tapas themselves combine similar levels of comforting familiarity and playfulness.
The daytime menu at Kristen D. Murray's "pastry luncheonette" straddles breakfast/brunch with lefse gravlax, tartines, and a stocked pastry case; evenings see focus shift to plated desserts.
