• Nominee for Best Chef: Northwest
    James Beard Foundation
  • Nominee for Best New Restaurant
    James Beard Foundation
  • Top 50 Best New Restaurants
    Bon Appétit
  • Best New Chef
    Food & Wine
  • Author
    Around the Fire (coming soon)
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

  • Ox
    2225 NE Martin Luther King Jr Blvd
    Portland, OR

Where I Eat

Behind the Scenes

Chef's tasting menu
"In an intimate dining area within Paadee, Chef Earl is putting out one of the best and most adventurous tasting menus I've ever enjoyed. Not only is every dish a revelation, but the cocktail pairings are spot on, as well."
scallop crudo
"This light, fresh seafood dish is bursting with flavor. The thinly sliced scallop sashimi is served with a a spicy ají amarillo sauce that's tempered with a garnish of sweet lychee and kaffir lime leaf."
Carne asada burrito
"I'm usually more of a taco girl, but this burrito has something special going on. The ingredients are pretty basic and no frills but then they do something amazing—when they cook the meat on the griddle, they melt the cheese right over it, then flip it over so that the cheese gets simultaneously melted and crispy. It's a game-changer. The salsas are good and spicy, too."
Tortilla soup
"This soup hits all the right notes on a cold, rainy night."
Chef Gabrielle Quiñónez Denton reviews  at
Ice cream sandwich
"Everything at Lovely's is lovely, from the salads to the wood oven-roasted vegetables to the pizzas. And all of their house-made ice creams rock, but if it's available, nothing beats their ice cream sandwich. It's got salted caramel ice cream sandwiched between two chocolate chip cookies and is half-dipped in dark chocolate, then rolled through toasted hazelnuts. Yes, please!"
Chef Gabrielle Quiñónez Denton reviews  at
Oven "griddled" apple muffin
"This is the only sweet thing I will ever crave before noon, and it's only served at Sunday brunch. It arrives to the table straight out of the wood-burning oven, hot and moist with crisp, lacy edges. Chef Jason French effectively gilds this winter lily with sea-salted butter and apple butter on the side. Editor's note: the flavor changes periodically."

From My Menu

Chef Aaron Barnett reviews Charcuterie board at Ox
$$$ | Modern, | American
Northeast Portland
1 Review
"Greg has managed to put every single thing in his kitchen on one piece of wood; the one I had contained nearly 10 individually composed mini dishes, ranging from tuna blood sausage to rillettes. The deal here is that not only was everything delicious, but it was such a f-cking spectacle! I mean, how does that plate get orchestrated in the kitchen?!"
Chef Gregory Gourdet reviews Wild Alaskan halibut at Ox
$$$ | Modern, | American
Northeast Portland
2 Reviews
"It’s a big beautiful piece of charred halibut with crispy skin, served Argentinian-style and cooked in a wood-fired oven. Everything here is great."