Dark woods dominate the Woodsman Tavern, the first food project from Stumptown Coffee Roasters owner Duane Sorenson. Nothing screams Oregon more than the Woodsman’s seafood bar—a showcase of the freshest West Coast oysters and crabs around. Meats undergo a similarly rigorous screening process: the carefully assembled “Country Ham Plate,” for example, is an exquisite trio of porcine delights. The restaurant’s Tuesday special, a highbrow paper bucket of otherworldly, buttermilk sopped fried chicken—fried hard in lard, aggressively herb-salted, and drizzled with honey—is clucking ecstasy.