Co-owner Matt Vicedomini is the master of barbecue, while the third co-owner, Eric Nelson, is the powerhouse behind the drinks.
Earl Ninsom, Eem co-owner, is the genius behind the Thai flavors. The team behind it has a long list of credentials, accolades and successful restaurants under their belts. It’s no wonder that this highly creative dish is a hit. The fatty brisket in this dish is served on a white curry made with white vinegar and sugar and topped with burnt ends, scallion and roasted cauliflower. This specialty from North Portland restaurant Eem is a mash-up of Thai-inspired Texas BBQ and tropical cocktail flavors. Read more White Curry Brisket With Burnt Ends The shop now has two locations: the original in Old Town and a newer one in Northeast Portland.
As the ultimate sinful indulgence, it earned a big nod from the late Anthony Bourdain and inspired an eponymous ale from Oregon brewery Rogue. But the doughnut that launched a thousand bacon-themed spinoffs - the Bacon Maple Bar - celebrates the same happy marriage of pork and syrup found on the breakfast plate. Bacon Maple BarĪ staple in the Portland dining scene, Voodoo Doughnut has been serving outrageous creations 24 hours a day for nearly a decade: Toppings have ranged from Cap’n Crunch cereal to a NyQuil glaze (an option quickly quashed by health officials). Owner Nong Poonsukwattana has since expanded to brick and mortar locations in Southeast and Southwest Portland and has added even more Thai food specialties to her menus. At the eponymous Nong’s Khao Man Gai, succulent poached chicken and rice come wrapped in butcher paper, along with a soybean sauce infused with concentrated garlic, ginger and Thai chili heat, and simple, brothy soup. One of Portland’s favorites started out selling just one signature dish: khao man gai, a Thai street-food staple that’s as simple as it is delicious. There are even more great suggestions on our Food guide. For restaurants with a view, use this guide, and you can find a list of the top African restaurants here. If you’re looking to brunch, check out this list of places that take reservations (brunch is big in Portland, so unless you want to wait in line, a reservation is key). This Taster’s Guide to Portland lists some of the greatest bites around town. It’s best to start your search for the top spots with certain criteria in mind. That’s a tough one! Portland is a food city with a ton of great dining options. Also available at Portland Farmers Market at PSU on Saturdays. Dubbed a “hangover cure” by Esquire, this one’s worth the sometimes lengthy wait at the original Alberta location, Lloyd, Southeast Division or NW 23rd. The pièce de résistance: a towering sandwich stacked high with buttermilk-fried chicken, a fried egg, cheddar, bacon and sausage gravy. The Reggie Deluxeįrom its humble farmers’ market beginnings to a full-blown biscuit empire, Pine State Biscuits has garnered a serious reputation for hefty North Carolina-style butter biscuits and creative fillings. (He’s since relented and no longer enforces a limit.) The coveted ground round comes pierced with a knife and oozes with aged white cheddar, iceberg slaw and pickled onions on a sturdy Ken’s Artisan Bakery roll. Portland’s Favorite Dishes Le Pigeon Burgerįor years, James Beard Award-winning chef Gabriel Rucker made only five of these a night at his eastside Le Pigeon, to avoid turning the bistro into a burger shack. Searching for the best ways to savor Portland’s most iconic dishes? Locals suggest taking it one bite at a time - especially when it’s at one of these favorite eateries. Benjamin Tepler is Portland Monthly magazine's associate editor.
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