You’ll find pickled onions on your burger and foie gras in your profiterole, but also some killer fried green tomatoes on your pork belly and a really good chicken-under-a-brick. [Eater 38 Member] Read more.
John Gorham's insanely popular second spot reinvents Portland's favorite meal — brunch — taking it to new heights worth the inevitable looooong wait. [Eater 38 Member] Read more.
Classically trained chef Andy Ricker is now a certified empire-builder, but it’s worth a trip here if you want to never look at Thai food the same way again. [Eater 38 Member] Read more.
Casual, with counter service, Hat Yai serves Thai fried chicken and other traditional dishes, like curries, from the Southern Thai city of Hat Yai. Read more.
Go for a half-dozen tacos of the lengua, al pastor, and chorizo; they're addictive and will cost you under $10. [Eater 38 Member]
Ben Bettinger, chef of Imperial, eats here on his nights off. He loves the Wood fired iron skillet mussels. Read more.
This Vietnamese joint is a secret spot hidden among the strip malls. All the foodies and restaurateurs breakfast there. The pho is the best. They open at 8 a.m., and run out around noon. Read more.
The appropriately named spicy miso broth is dotted with Parmesan and chili flake for extra richness; drinkers of the shockingly cheap $4, 22-ounce Sapporos will appreciate the okonomiyaki tater tots.
At lunchtime, the sunlight-filled room is the ideal setting for a quick bowl of ramen. At dinner, the buzz from the giant open kitchen fills the space with big city energy. Read more.
The tapas combine similar levels of comforting familiarity and playfulness: beef & potato "bombas" in a suitably spicy sauce; an almost-savory sangria is the perfect drink. [Eater 38 Member] Read more.
Tell them you want membership in the Ava Genius Club. It's 20% off for tourists. #protip
Gabriel Rucker, chef of Le Pigeon, eats here on his nights off. He loves the Cauliflower soup. Read more.
Kristen Murray, chef of Maurice, eats here on her nights off. She loves the Lasagna Bolognese. Read more.
