Of course, Nong's addictive signature dish, a Thai take on Hainan chicken, takes center stage, here and at Nong's two food cart locations, at SW Alder and at the PSU cart pod. [Eater 38 Member]
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] 자세히 보기
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] 자세히 보기
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] 자세히 보기
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] 자세히 보기
Toro Bravo is about as Spanish as the French revolution, but this is damn good food. Get there right when it opens — at five — and be ready to fight for your spot. [Eater 38 Member] 자세히 보기
The first certified-sustainable sushi restaurant, the NW location ups the kitchen offerings to include seafood "charcuterie," featuring bites like uni custard and tuna prosciutto. [Eater 38 Member]
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] 자세히 보기
A Portland staple. You haven't truly visited or lived in Portland until you've had a VooDoo doughnut. Personal favorite is the dirty old bastard.
Try the beer sampler tray. A bit of everything to whet your whistle and be decidedly more educated about which pints you'd prefer! P.S. The food is very yummy!
Excellent beer! Get the sampler to start - you can choose any 6 beers from the current menu. 자세히 보기
The garden opened to the public in 1967 & is considered to be one of the most authentic Japanese gardens outside of Japan.
