These are some of my favorite restaurants and bars which were created and dreamt up by only hand full of talented chefs. Here in Portland, do something well and we will support you to the very last venture. Lucky for us, the second children are just as brilliant as the first. How well do you know your Portland chefs and their offspring?
Even movie stars have had to wait for Spanish inspired tapas by John Gorham. Bring 7 or more and get a reservation, or come before 6pm for small plates like Grilled Moorish Lamb Chops or Chicken & Clams Cataplana.
People line up before the restaurant even opens. When you're back for the 4th time, try the Chocolate Potato Doughnuts.
Why fried chicken and sushi? The men behind this place wanted both, and you will too. Grab a spot by a fish tank for an entertaining view.
My obsession with sliders is getting out of hand. They use local ingredients and cascade natural beef. Oh, and the burgers are sliders!
Andy Ricker left off a few staples like Pad Thai, giving us a chance to try North/Northeast Thai food. Accessible dishes, & so flavorful.
The corrugated metal & ply-wood patio remind me of being in Asia & then I pray for rain, so I can sip a vodka/soda under its protection.
Chef Paley brings us swanky yet assessable dishes morning and night. The between-lunch-and-dinner menu is light, but satisfying.
First choose the meat for your balls and then the sauce. Eat 'em on a sandwich or straight up. This airy addition to The Ocean restaurant complex serves Kool-Aid and all-you-can-eat spaghetti, in addition to salads and sandwiches.
Bunk has given food writers something to work with, "These are anything but bunk!" Smart guys, and even smarter sandwiches.
Light and airy, they melt away in your mouth. In classic Portland flavors like real maple and bacon and new irresistible flavors like the passion fruit poppy seed.
A slimmed down dinner menu at John Gorham's steakhouse may make it easier to decide (especially when eating with a group), but it's still impossible to let the ordering subside.