Tabla Pasta e Vino
This popular eastside eatery quietly twirls some of Portland’s best pasta in a setting of neighborhood bistro chic. Chef/owner Adam Berger weaves in a taste of Spain, a heavy focus on egg-based northern Italian–style pastas, and a serious devotion to local produce. Snag a windowside table in the bistro-chic dining room, or get up close and personal at the chef’s counter; dead center at the far end of the room, positioned like a front-row seat at the opera. The tempting three-course prix fixe goes for $30, but the real show is the pasta menu. Don’t miss the tajarin, cut into tender gossamer ribbons and tossed with a powerful dose of truffle butter, or the signature raviolo—one giant, paper-thin pasta pillow holding creamy chard, a runny egg yolk and the scent of poppy-seed butter.