Accolades

  • Rising Star Chef
    James Beard Foundation
  • Best Chef: Northwest
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Restaurant of the Year (Le Pigeon)
    The Oregonian
  • Chef of the Year
    Portland Monthly
  • Author
    Le Pigeon: Cooking at the Dirty Bird
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

Behind the Scenes

Chef Gabriel Rucker reviews  at post.venue.name
"Big congrats to my friend Karen brooks for bringing a James beard award home to portland. Hopefully more to come on the 2nd. Way to go Karen thanks for all your hard work, and keeping me honest all these years"
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Chef Gabriel Rucker reviews  at post.venue.name
"I'm a happy happy man"
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Chef Gabriel Rucker reviews  at post.venue.name
"Gonna break this bad boy in tonight with this beautiful @finexcookware cast iron"
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Chef Gabriel Rucker reviews  at post.venue.name
"Spaghetti with octopus chorizo, trout roe, green stuff and crispy stuff. Tonight only @lepigeonpdx"
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From My Menu

Chef Vitaly Paley reviews Honey bacon apricot cornbread w/ maple ice cream at Le Pigeon
$$$ | French/Belgian | Modern | American
Central Eastside
"This is such a clever take on a breakfast staple, served grown-up style for dessert. I love bacon with everything, and Gabe proves my point emphatically. And the brilliance of serving the iconic boeuf bourguignon with beef cheeks—the richness is lip-smacking!"
Chef Ken Forkish reviews Fried cod sandwich at Little Bird Bistro
$$$ | French/Belgian
Downtown, Southwest Portland
"It sounds simple on the menu, but when it's done right, simple is the best in my book. On a very slightly sweet brioche bun from SOMEBODY'S bakery (Ken’s Artisan Bakery), the fried cod with celeriac salad hits my sweet spot with perfect balance. If potted duck liver is on the menu, have it for dessert with a glass of bubbles and hum along to Maurice Chevalier."
Chef Naomi Pomeroy reviews Roasted marrow bones at Little Bird Bistro
$$$ | French/Belgian
Downtown, Southwest Portland
"This dish is awesome because of the way the marrow is cut. Lots of people in town do marrow cut in the traditional, “pipe” shape, but LB cuts theirs cross-ways, giving the dish supreme caramelization and easy-access!"
Chef Joshua McFadden reviews "Le Pigeon" burger at Little Bird Bistro
$$$ | French/Belgian
Downtown, Southwest Portland
"This is my favorite restaurant in Portland. I love the feeling of the space and I like that it's downtown. I love the "Le Pigeon" burger and fries. It's the perfect burger in the perfect space. When I'm there, I feel like I am in another city—it's the perfect escape."
Chef Michelle Mah reviews Chicken fried foie gras at Le Pigeon
$$$ | French/Belgian | Modern | American
Central Eastside
"Foie f-cking gras—YES! This is decadence upon decadence: fried foie gras, a biscuit, and cream sauce balanced with piquant pepper tomato. Everything at Le Pigeon is well-balanced and executed so well. The beef cheek bourguignon is so rich, but I still have to finish with a foie gras profiterole. Do I miss foie gras? Hell yes! Could you tell?"
Chef Matthew Accarrino reviews Charcuterie board at Little Bird Bistro
$$$ | French/Belgian
Downtown, Southwest Portland
"Little Bird serves a good assortment of housemade stuff that's heavy on the duck liver. It's something I miss from time to time in California."

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