It's well-known that the "might gastropolis" of Portland is home to some of America's meatiest restaurants. As a famous carnivore, there is noplace I would rather visit. And when I do, here's where I go.
The Acropolis might not be Portland's best steakhouse, and it might not be its best strip club, but it's without a doubt the best steakhouse and strip club here -- or possibly anywhere.
An old-school meatery that boasts an exemplary version of its title dish, Clyde's actually had a lot more to offer than just prime rib.
One of the most intensely meat-centric new restaurants on the East Coast, the formula here is multiple sources, straight up cooking, and aggressive, smart seasoning. I love it.
Gabriel Rucker's meaty bistro may not produce the lightest food in the world but it's hard to think of anywhere that does this kind of rustic, robust food so artfully and seemingly effortlessly. The guy is just a superstar, and deserved his Beard award.
Adam and Jackie Sappington's brilliant restaurant looks like just another Americana / lardcore joint, but make no mistake: this is nose-to-tail cooking at its most sophisticated. That said, you can't, CAN'T, miss the fried chicken.
Naomi Pomeroy's intimate meatery is an original, a one-of-a-kind meattastic girl-powered rhapsody in meat. The Pride of Portland.
I know it's a wine bar, but the charcuterie program here is a heart stopper, and their burger could fairly be described as monumental. I think of it as a meat bar that happens to serve wine.
If there is a more sure-handed grilling restaurant anywhere, with a more masterful hand at both meat and vegetables, I'm sure I don't know about it. Bring your appetite, and don't miss out on the lamb. Chef Greg Denton is a true master.
One of the country's foremost charcuterie producers, Olympic has the added benefit of an awesome lunch counter where you can stop in for a glass of beer, some sausage, and a "meattata."
Bunk poses a serious question: are these the country's greatest sandwiches? In their power, portliness, richness, diversity, and the genius with which various hot meats are paired with different fresh breads, I honestly can't say. This or that po-boy or cheesesteak may compete; but Bunk beats them all for sheer virtuosity.