Favorite
Oswaldo Bibiano already has a reputation for Mexican brunch at his higher-end spots, Autentica and Mextiza. Now, at the new west-side satellite of his addictive Uno Mas taqueria, Bibiano is crafting the best breakfast tacos in the city. The chile capeadois hard to beat: shredded pork, cooked with chipotle and guajillo peppers, stuffed into an egg-battered jalapeño, deep-fried, and drizzled Read more...
Favorite
Radar’s glowing, raw-brick space, dominated by an open kitchen tucked behind a swooping bar counter, easily reels in neighbors, strolling couples, and restaurant industry vets off the street. The maritime-tinged spot, run by husband-and-wife team Jonathan Berube and Lily Tollefsen, keeps its catch by serving as a relaxed-but-classy hideaway on a street that’s become increasingly rambunctious. Berube runs the kitchen, mingling Read more...
Favorite
How do you top the downhome charm of Podnah’s Pit? Tuck the barbecue haunt’s signature brisket inside a Three Sisters Nixtamal tortilla and serve it alongside a Zanahorita, the zippy, sweet-and-sour offspring of a margarita and carrot-cumin salad. Indeed, Rodney Muirhead’s “Mex Tex” companion to his beloved BBQ spot hits all the right smoky, meaty, boozy notes. The tiny, candlelit cantina Read more...
Favorite
If Portland’s quirk mated with a 1920s speakeasy and a conspiracy theorist’s “smoke-filled room”—that fabled place where brandy-drinkers launched dark horses for president —the progeny might look a lot like the Multnomah Whiskey Library. At the top of a flight of stairs, just beyond an unmarked door, a host asks for your name—yes, your full name—and your phone number. (They’ll call you when Read more...
Favorite
What could be more Portland than a vegan strip club? In quintessentially Portland-weird style, this adult entertainment spot in the Northwest Industrial District offers a full range of vegan menu options for no-meat dining, such as yakisoba, veggie burgers, and a veritable feast of pub snacks like tots, chimichangas, eggrolls, chips and dip, and more – all sans meat. Read more...
Favorite
A shining star on the east end of the Morrison Bridge, Oso Market & Bar delivers a soulful menu of internationally-inspired small plates from chef Jason Buss, shelves stocked with a staggering selection of sustainable and biodynamic wines, craft beer and cider, and local artisan products from honey to cheese to fresh-baked baguettes—and pairing suggestions at the ready. We included Oso Market Read more...
Favorite
At the new Chinatown location of this guisado-fueled cantina, the stalwart stew is still unrivaled. Our favorite, borrego ahumado en mole negro (smoked lamb in black mole) features whole lamb shoulder, oak-smoked for 12 hours before getting soused in a sweet, nutty sauce of roasted chile, Mexican chocolate, and plantains. Bartender and co-owner Pablo Portilla dreamed up the perfect taco Read more...
Favorite
This beer hall from the folks behind North Portland’s Prost, lures bierstube enthusiasts deeper into the world of Germanic brews while raising the bar for the country’s comforting cuisine. Stammtisch’s airy space and sidewalk beer garden boasts an impressive, rotating 18-tap beer list that ranges from a rare, malty maibock to a smoked helles lager—the kind of craft beers one Read more...
Favorite
SE Division Street’s gleefully inauthentic banh mi joint always felt like something more than a plain old restaurant, with its spicy, in-your-face eats and snarky chalkboard menu. So when Double Dragon transformed into a bona fide bar last fall, complete with the requisite bitters and tinctures lining its poured-concrete bar and a list of classic and curious cocktails, it felt like Read more...
Favorite
Portland’s most unique lunch spot is an intimate little kingdom of French-Norwegian fervor, antique dishes, baking joy, chanteuse music, and seasonal excitement. It comes together in a daily à la carte menu from the talented Kristen Murray. Portland’s most finicky eaters come for quality seafood, a true French quiche with a custardy jiggle, or cloudlike polenta clafoutis capped with a Read more...