"Funky spot in the Bywater serving up southern classics out of a really cool old house. These fried green tomatoes with boiled shrimp and remoulade say it all. Sound technique and proper seasoning make this home cooking some of the best you'll have."
Seafood, Full Bar, Traditional, American, Takes Reservations
Warehouse District, Central Business District
"Please do yourself a favor and save room for dessert because this salted peanut pie was one of the best end of meal treats I've ever had. It's even topped with a peanut ice cream. It's like a snickers ice cream bar reinvented by your grandmother!"
Seafood, Full Bar, Traditional, American, Takes Reservations
Warehouse District, Central Business District
"Obvi all of the seafood here is on point. So was the service. If you have a red meat hankering to diversify the table offerings, get the steak tartare toast. Exquisite steaky chew on charred bread (pugliese?) w/ great balance of richness and acidity."
"Awesome spot for a hangover breakfast. Great bloody's (bacon fat washed vodka is an option). They have an Eggs Benny menu, all served on buttery biscuits! They offer a combo option if you can't decide. The fried chicken and pulled pork were chronic."
"Amazing smoky flavor from the wood fired oven. Oysters were plump and juicy and tender and fucking incredible! The best I have while in New Orleans, including raw. Chili garlic butter was perfectly spicy / tangy / decadent. Get a few orders of these!"
"Really funky locals spot with tchotchkes galore! Reminds me a lot of Crook's Corner in Chapel Hill, NC. We had a lot of tasty soul food here but this was a table fave. Fried Chx seasoned well w/ a crunchy breading that stuck on through every bite."
Discover Portland’s Delicious Monsters with Chefs Erick Harcey and Gregory Gourdet | Sponsored
In Portland, no square inch is wasted. Chefs pair up to create meals greater than the sum of their parts. Chocolatiers rub elbows with coffee-roasters. Soft-serve servers tap into the best of the Oregon flavor universe, and hidden farms pop up in neighborhoods: In the midst of this creative renaissance is a city where anything becomes possible.
Dive in with part two of our new series with Travel Portland, and watch the city dazzle both newcomers—like Chef Erick Harcey of Minnesota’s Upton 43—and tried-and-true locals like Departure’s Chef Gregory Gourdet.
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