Accolades

  • Best Chef: Northwest
    James Beard Foundation
  • Fine Dining Hall of Fame
    Nation's Restaurant News
  • Founding head
    Portland Chefs Collaborative
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

From My Menu

Chef Scott Dolich reviews Housemade charcuterie plate at Higgins Restaurant & Bar
$$$ | French/Belgian | Modern | American
Downtown
"Greg is a master charcutier. This impressive platter usually contains five to eight different types of cured and fresh sausages from as many different animals. Add in his pickles and a few funky mustards and bread. Greg could have made himself famous on this platter alone."
Chef Vitaly Paley reviews Open-faced sandwich of house-made pastrami at Higgins Restaurant & Bar
$$$ | French/Belgian | Modern | American
Downtown
"I’ve been eating the pastrami sandwich at Higgins for years; I love everything about it and crave it regularly. They also have Portland’s largest selection of single malt scotches and Belgian beers, so my ritual is to begin with a Springbank single malt scotch and then drink a Duval or Chimay with the sandwich. Some days, when the meal is through, I end with another scotch."