23Hoyt steps up to the plate with Executive Chef Chris Carriker. Chris brings a gutsy, farm fresh sensibility to the 23Hoyt menu and a light hand with hearty and satisfying dishes such as Pork Cassoulet and handmade pasta dishes. The crave-able menu includes the best burger in town and still fits within the realm of "gastro-pub" with familiar offerings that exceed expectations on your first bite.
Since 2003, Clarklewis has been the standard-bearer for the farm-to-table food movement in Portland. The philosophy has been rigorously maintained by Bruce Carey and Chef Dolan Lane since they took over the operation in 2007. Clarklewis creates delicious hand-crafted Northwest cuisine with Italian and French influences, and proudly supports local, organic farms.
Dove Vivi serves hand-crafted cornmeal crust pizza with all the appropriate, locally-sourced accompaniments. The crust is prepared by hand using organic cornmeal sourced from Southeast Oregon and Northeast California, which is then stone-ground at Bob's Red Mill in Portland. Dove Vivi also uses sustainably grown Shepherd's Grain flour, a progressive alliance of family farms local to the Northwest, and 100 percent pure olive oil. All toppings are prepared in-house daily using fresh, locally sourced produce whenever possible. Dressings, marinades, and brines are made from scratch to celebrate the loot of their locale.
Fortunate to be situated in one of the world's most fertile, productive and diverse agricultural regions, the Willamette Valley, Higgins Restaurant embraces the valley's rich farming heritage and celebrates its remarkable seasonal bounty. The moderate climate supplies the restaurant with stunning ingredients year-round that crafts the menu of classic country dishes. The restaurant is committed to supporting and sourcing from local, sustainable and organic farmers.
Opened in 2004, Meriwether's Restaurant is located in the historic 2601 NW Vaughn building, on the site of the famous 1905 World's Fair. With its unique garden dining, warm hospitality and remarkable food, Meriwether's is a renewal of the classic country inn. Chef Peter Kuhlman's food reflects a farm-to-table approach with a Pacific Northwest emphasis. The menu includes fresh produce from their very own Meriwether's Skyline Farm.
This restaurant pays homage to their European roots through their unique, fresh selections of food and drink. For Ned Ludd, each dish is an explosion of flavor created by the hand chosen seasonal ingredients. The have a brick faced, wood fired oven that stands as the center of their endeavor.
The old world makes a grand reappearance at Olympia Provisions. From a first generation Greek-American, Chef Elias Cairo has perfected the art and science of salami; his restaurant becoming Oregon's first USDA-approved salumeria. Chef Cairo understands the importance of fresh ingredients that allow their food to embody a "vibrant yet gentle flavor."So if you're looking for dinner or for your next unique gift, Olympia Provisions is the place for you.
The New American cuisine has become a local favorite in Portland's growing culinary scene. For lunch they serve fresh soups, salads, and sandwiches while dinner brings unmatched sophistication. Their seasonal picks shine through in their veggie-forward share plates everyone can enjoy
At The Country Cat Dinner House & Bar, American craft cooking is truly at its prime. The unique interpretation of the country's ever-evolving culinary heritage yields a conversation-starting, made from scratch farm-to-table menu. This cozy and soulful restaurant is nestled in southeast Portland's rather unexpected Montavilla area, allowing a restaurant environment that serves the community first. The seasonally-focused menu represents the best local offerings from surrounding markets; in fact, 65 percent of their produce is hand-picked from the farmer's market.
At the Tin Shed Garden Cafe they believe that energy travels through food: not just caloric, but spiritual energy. Their goal is to give the food a good ride from farm, to grocer, to the Shed and then to diners. Tin Shed takes pride in providing only the freshest, most wholesome products. The beef, chicken and eggs are all free-range. Coffee is organic, shade-grown and blended to our specifications right here in Portland. Their dairy products are packed locally using no growth-hormones, and the salmon is wild. The restaurant also composts 100 percent of left-overs.
