This Nob Hill institution from restaurateur Bruce Carey (Saucebox, Bluehour, Clarklewis) has survived for over a decade of Portland food trend turbulence, with a few major chefs at the helm (at one point, it was Chris Israel, former chef-owner of Zefiro and Gruner). In its current iteration, you can find delightfully upscale, Pacific-Northwest driven cooking, Brussels and kale sprouts with a farm-fresh egg, to duck confit cassoulet with parmesan breadcrumbs.