• Nominee for Best Chef: Northwest
    James Beard Foundation
  • Restaurant of the Year (Toro Bravo, Tasty n Sons)
    Willamette Week
  • Chef of the Year
    Portland Monthly
  • Author
    Toro Bravo: Stories. Recipes. No Bull.
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

From My Menu

Chef Kristen Murray reviews Radicchio w/ Parmesan Reggiano vinaigrette at Tasty 'N Sons
$$ | Breakfast/Brunch | Modern | American
Mississippi, Boise
"I love this big bowl of well-dressed chicory and its briny green olives, Parmesan cheese, and delicious crunchy croutons."
Chef Chris Israel reviews Squid ink fideo with Dungeness crab and wild boar sausage at Toro Bravo
$$ | Spanish/Portuguese
Northeast Portland
"Smoky and salty with just the right chew, this Spanish-style pasta dish has the unusual but delicious combination of wild boar sausage and Dungeness crab. Note this dish is only available during the Dungeness crab season."
Chef Gregory Gourdet reviews Shakshuka at Tasty 'N Sons
$$ | Breakfast/Brunch | Modern | American
Mississippi, Boise
"This deeply flavorful stew of red peppers, tomatoes, garlic and spices is topped with baked with eggs and arrives to your table bubbling hot from the oven. Sop it up with the olive oil-slicked, crusty grilled bread that's served on the side. It will have you feeling so cozy, you’ll wish you didn’t have to go to work after an early weekday brunch. (Skip this place on the weekends; the wait is ridiculous.) Big cups of coffee and the all-day brunch menu rock in every aspect."