Khang Pong—deep fried green papaya fritters at Whiskey Soda Lounge
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Khang Pong—deep fried green papaya fritters at Whiskey Soda Lounge
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Chef Kevin Gibson at Evoe
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Chef Kevin Gibson at Evoe
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Raddicchio salad with apple walnuts and fricco at Evoe
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Raddicchio salad with apple walnuts and fricco at Evoe
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Erin’s Sweet Biscuits with Oregon blueberries at Tasty N Sons
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Erin’s Sweet Biscuits with Oregon blueberries at Tasty N Sons
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"The Fughettaboutit"—basil, stewed peppers and Italian sausage Omelette at Tasty N Sons
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"The Fughettaboutit"—basil, stewed peppers and Italian sausage Omelette at Tasty N Sons
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Jason Barwikowski and Eli Cairo from Olympic Provisions
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Jason Barwikowski and Eli Cairo from Olympic Provisions
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Pretzel bread at Grüner
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Pretzel bread at Grüner
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Green beans at Olympic Provisions
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Green beans at Olympic Provisions
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Beet salad at Olympic Provisions
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Beet salad at Olympic Provisions
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Happy diners at Ate-Oh-Ate
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Happy diners at Ate-Oh-Ate
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Tom Saep Muu—hot and sour soup—at Whiskey Soda Lounge
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Tom Saep Muu—hot and sour soup—at Whiskey Soda Lounge
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Gave Rucker working the kitchen at Le Pidgeon
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Gave Rucker working the kitchen at Le Pidgeon
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Monique Siu (owner) and Matt Lightner (chef) at Castagna
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Monique Siu (owner) and Matt Lightner (chef) at Castagna
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Cucumbers: green almonds, sour cucumbers, smoked tuna, fresh cream, dill at Castagna
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Cucumbers: green almonds, sour cucumbers, smoked tuna, fresh cream, dill at Castagna
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Black beet, fresh uni, black garlic, grapefruit, salicornia at Castagna
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Black beet, fresh uni, black garlic, grapefruit, salicornia at Castagna
About five years ago, Portland suddenly emerged as The Next Food Place: a handcrafted, farm-fresh, willfully eccentric island of pleasure, much of it enjoyable at grass-hut prices. As the rest of the country grew infatuated with rock-star chefs and outlandish theatrical dining, Portland cooks went their own way, conjuring food experiences other cities’ chefs could only dream of, courtesy of the world-class produce grown here, the cheap rents, and an artisan-loving audience eager to try almost anything—even when served on hand-me-down dishware.
What follows is our guide to the revolution. First, we show you eight venues that represent the latest evolution of Portland’s scene. Some of these barely feel like restaurants at all, offering instead an experience akin to a custom-crafted meal in a home (and something you’d never find in New York—and certainly not at these prices). Second, we offer a look at eight of the recent pioneers —what they achieved, and how they are innovating now. And finally, just for fun and adventure, we offer a look at some of the ever-more-worldly (and wallet-friendly) ethnic wonders to be found in the metro area.
