Best Restaurants 2016: Night Out

Portland’s Best New Spots for a Night Out

From a stronghold of natural wine to a bitters-fueled Bali Ha’i, here are four places to eat, drink, and be merry well after dark.

By Benjamin Tepler, Kelly Clarke, and Ramona DeNies October 10, 2016 Published in the November 2016 issue of Portland Monthly

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Dame’s sommelier Dana Frank (right) and co-owner Jane Smith



At NE Killingsworth’s recently opened boîte, au naturel is the only way to go. Rising-star sommelier Dana Frank and co-owner Jane Smith built their dark, soigné restaurant as a stronghold of natural wine: vintages pressed and bottled from unadulterated, imperfect, organically grown grapes, Oregon to Bosnia, with a light, seafood-and vegetable-focused menu that plays nicely with the curated list. 2930 NE Killingsworth St, —BT

The Solo Club

The sister bar of recently relocated Besaw’s is a dreamy, bitters-fueled Bali Ha’i, where a wicker motorcycle looms over a bar specializing in low-alcohol coolers and little Southeast Asian–tinged plates. The pink-and-gray-hued spot’s tall tables and hidden mezzanine are perfect for fun happy hours or low-pressure dates. Grab a plate of shatter-crisp fried green beans (or anything with the fernet-and-Coke-braised pork), sip a bubbly cava and amari spritzer, and get tropical. 2110 NW Raleigh St, —KC

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Mussels and fries at La Moule

La Moule

La Moule is Francophile chef Aaron Barnett’s (St. Jack) take on a classic mussels-and-fries bistro, with rotating bivalve bowls, long, salty fries, and the option to have it topped with shaved foie gras. Whoa. Wash it all down with a draft from the local and international Belgian-style beer list, or the serious craft cocktail menu. 2500 SE Clinton St, —BT

Deadshot at Holdfast

Mustard and yolk. Nori and gin. Hibiscus and rice. At Deadshot—the Mondays-only casual bar night at haute-modern Holdfast—cocktails rule with Machiavellian swagger. Barman Adam Robinson, back from a stint at Taipei’s Ounce, makes his reentry alongside Holdfast’s Joel Stocks and Will Preisch and their short list of throwback snacks like pig ear nachos, togarashi prawn heads, and a blood pudding mac “borrowed” from the defunct Beaker & Flask. 537 SE Ash St, #102, —RD

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