Twin north-south corridors in north Portland where the cart pods, the new pizza rooms, and the dessert bars cluster. Brunch crowds on weekends.
The Earl Ninsom, Eric Nelson and Matt Vicedomini collaboration on N Williams in Portland, where Thai marinade meets Texas-style smoked beef brisket.
Signature: White curry with burnt brisket ends, Crispy chicken
Order: White curry with burnt brisket ends over jasmine rice
Tip: The cocktail list is the Eric Nelson programme that earned the room a James Beard semifinalist nod. Order the tamarind whisky sour.
The Smith family's whole-grain sourdough pizza and house-churned ice cream room on N Mississippi in Portland, all foraged toppings and seasonal flavours.
Signature: Wood-fired pizza, House-made ice cream
Order: The pie with chanterelles and fontina, in season
Tip: Walk-in only with a handful of booths. The ice cream rotates weekly with foraged flavours.
Eloise Augustyn's tiny all-day cafe in the Humboldt neighbourhood of Portland, open since 2012, with seasonal salads, honey pie and a counter of breakfast plates.
Signature drink: Drip coffee and honey-pie slice
Tip: Brunch is the move 09:00 to 15:00. Dinner runs Friday and Saturday from 17:00, no reservations.
Cheryl Wakerhauser's award-winning dessert bar and patisserie in Portland, with the world-rated Champagne list paired to macarons, chocolates and tarts.
Signature drink: Champagne flight and macarons
Tip: Open Sun-Thu until midnight, Fri-Sat until 02:00. The flagship moved to E Burnside in 2022.
Cheryl Wakerhauser's Pix Pâtisserie in Portland holds an award-winning Champagne and sparkling wine list, paired to macarons, chocolates and Bar Vivant tapas.
Signature pour: Grower Champagne flight
Wine focus: Champagne and dessert wines
Food: Pastries, charcuterie and tapas (Bar Vivant)
Tip: Open late Friday and Saturday until 02:00. Bar Vivant's sherry list is the second draw.
Bar Vivant sits inside Pix Pâtisserie on E Burnside in Portland, with a Spanish tapas menu, deep sherry list and an award-winning Champagne programme.
Signature drink: Grower Champagne flight
Food: Spanish tapas
Tip: Open until 02:00 Friday and Saturday. Order the tortilla espanola with a copita of fino.
Matt Vicedomini's pit-smoker on N Mississippi at Prost Marketplace in Portland, central Texas-style brisket sold from a cart since 2015.
Try: Central Texas brisket and ribs
Tip: Arrive by 11:30 or risk a sellout. Cash and card. Sides are sized smaller than the brisket.
The Prost! beer-garden food cart pod on N Mississippi in Portland, with a covered heated patio, Matt's BBQ, gluten-free Indian and Korean-style tacos.
Try: Pod: Matt's BBQ, Koi Fusion tacos, DesiPDX, Native Bowl
Tip: Order beer from the Prost! bar and food from the carts; the patio is shared. Heated tents stay open through winter.
Matt Vicedomini's smoker on N Mississippi at Prost Marketplace in Portland, a brisket sandwich on white bread with pickles for $14, eat at the heated patio.
Try: Brisket sandwich
Tip: Order the sandwich or by the half-pound. Sides cost extra; the brisket is the meal.
Eloise Augustyn's all-day brunch cafe in the Humboldt neighbourhood of Portland, with poached eggs, seasonal salads and honey pie by the slice since 2012.
Order: Honey pie and a poached egg salad
Tip: Walk-in only. Arrive by 10:30 on weekends or expect a 45-minute wait at the door.
Cheryl Wakerhauser's Pix Pâtisserie on E Burnside in Portland is open past midnight every night, with the bar pouring Champagne and tapas from Bar Vivant.
Try: Macarons, chocolate cake, Champagne flight
Tip: Friday and Saturday until 02:00. The window seat lets you watch the kitchen plate the desserts.