One of the first farm-to-table restaurants to open in Portland in the early 1990s, Higgins has staying power. This can be attributed in part to its timeless cuisine: impressive house-cured charcuterie, seasonal risottos, and a walloping whole-pig plate, not to mention chef-owner Greg Higgins’s longtime loyalty to the local farmers who produce his ingredients, which translates to a surprisingly vegan-friendly menu. Regulars often skip the white-tablecloth dining room and settle in at the homey, wood-worn back bar, with its formidable beer list, uptown lunch menu, and some of the city’s best soups, changing daily.