Peter Luu makes every broth and ingredient fresh each day.
The execution is both elevated and restrained.
The greatest innovation on Shizuku’s new menu is the six-course kaiseki menu.
The trio of salsas served with warm housemade tortillas had layers of brightness and heat we’d forgotten existed
This little Alberta Street sushiya is a tiny juggernaut punching well above its weight.
It's home to the beefiest beef in Portland.
Naomi Pomeroy gets you where she wants you—stunned by the richness of a foie gras bon bon.
Nostrana succeeds by giving its audience what they want.
Their hummus takes up about a quarter of the menu and includes eight distinct versions from Hatch Chile to zhoug.
This little Prescott Street bar is a dream of farm-to-table come to humble life.
Davenport is a tale of two restaurants. Both restaurants are very good.
Jose Chesa’s Ataula is a transportive take on Portland Spanish.
The Broder Bord remains a perfect breakfast
Give up on any idea that food carts are more casual: This is true farm-to-picnic-table food.
Those Pine Street pizzas are marvels of consistency
The exterior didn't change with the new owners, but what's inside did.
The orchestrator behind Maurice is pastry chef Kristen Murray, who honed her craft in Paris.
T9’s super-smooth and lime-heavy guacamole is the best in town.
Our favorite is the double cheeseburger with American cheese, but the specialty is a Carolina-style diner burger.
This dumpling house has rounded into fine form.
Lee cooks every dish herself with the individual attentiveness usually reserved for home cooks.
Olympia Provisions' meat wizardry makes for a nonstop holiday celebration for your taste buds,
The mood is looser since Peter Cho merged his justly famous noodle and dumpling menu into the everyday experience
But there's romance enough on the plate.
Enat’s platters are gorgeous and overflowing with colorful piles of stewy vegetables and meat.
In this colonial drinking den, it feels as if all the detritus of human culture has washed ashore and been made elegant.
But at a French Bistro from Rucker, you get the foie gras.
Veggie sides are accented in just the right ways and lightly salted whole trout impresses with directness.
Mae is a world we wish existed, clean and generous and warmed by a bottle of brown-bag whiskey.
The Giardini section of Ava Gene’s menu reads like the ingredients from a particularly challenging episode of “Chopped”
After a year, Jacqueline has evolved into Portland’s best home for seafood.
But steak is only a player in a meal whose gargantuan flavors present with admirable balance
For a restaurant steeped in Continental tradition, there’s a playfulness here that borders on the giddy.
If you’re paying $15.50 for wings, why not enjoy temperature control?
No matter how good the sushi, Nodoguro isn’t about sushi.
For years I was a skeptic about Apizza Scholls. I was wrong.
There’s really only one barbecue spot we’re excited about. That’s this cart, in the parking lot of H&B Jewelry and Loan between the two Popeyes on Martin Luther King Boulevard.
Our 2012 Restaurant of the Year continues to innovate and impress.
This cavernous inner-eastside restaurant manages to feel raucous but intimate at the same time.
Renata was a throwback before it even opened its doors.
Don't hate on them for serving a trendy (and maybe ecologically unsustainable!) foodstuff and having an encyclopedic collection of canned La Croix.
There are so many little treasures at St. Jack, from the cocktails to Oregon river trout other restaurants can't get.
In a tiny, wood-slatted hall of a space with plastic, blue-checked tablecloths, Hat Yai shames full-service restaurants with three times the staff.
The biggest difference between Tusk now and a year ago isn’t any of the tweaks, it’s the city around it.
Holdfast succeeds by masking their geeky impulses with fresh seafood and local produce.
An ode to her own nostalgia for her parents’ Soviet memories, chef Bonnie Morales’ Southeast Grand Avenue Russian spot, nestled in the central east side’s bar district, combines classic Continental food training with Russian vigor to create a dining experience unlike any other in the United States.
“This town does mid-level dining great, but there’s no high end.”
French-trained Katy Millard and her partner, Ksandek Podbielski, have created the most nourishing dining experience in Portland, so far removed from the troubles in the city below as to be transportive.
In the three years since chef Rassamee Ruaysuntia left Bangkok to join Ninsom at Langbaan, that dim, reclaimed-wood room has evolved from a disarmingly casual ode to Bangkok’s legendary Nahm restaurant to a spot that stakes its own claim as one of the greatest Thai restaurants in the world.
Gabe Rucker’s punky decade-old nook on East Burnside Street is experimental and loose in mood but exacting in every detail, animated by a tossed-off majesty that’s hard not to call genius.
All the food that's fit for print.