The Belmont outpost of Earl Ninsom's Southern Thai chicken concept in Portland, with rice-flour fried chicken, khao soi and walk-in counter seating.
Signature dishes: Fried chicken, Khao soi
Must order: Khao soi with the half chicken
Tip: Counter ordering, table service. Open daily 11:30 to 21:00. No reservations.
Address: 605 SE Belmont St, Portland, OR 97214
The Belmont biscuit counter that put Portland on the breakfast map in 2008, with fried chicken, gravy and the Reggie sandwich Diners Drive-Ins made famous.
Signature: The Reggie sandwich, Country breakfast
Order: The Reggie: fried chicken, bacon, cheese and gravy on a biscuit
Tip: Open daily 07:00 to 14:00. Cash and card. Order at the counter; expect a 15-minute wait on weekends.
Brian and Kim Spangler's 18-inch sourdough pies on SE Hawthorne in Portland, in business since 2004 and still the canonical Portland Neapolitan pizza.
Signature: Pizza margherita, Calzone
Order: The classic Margherita with house mozzarella
Tip: Phone orders open at 16:00. Dough sells out on weekends; arrive by 17:30 or risk no pie.
Ken Forkish's wood-fired pizza room on SE 28th in Portland, the pizza arm of his bakery empire with naturally leavened dough and seasonal toppings.
Signature: Wood-fired margherita, Monday-night meatballs
Order: The margherita with house-cured pepperoni
Tip: Reservations on Tock for the dining room. Monday-night meatballs sell out by 19:00.
The world's first certified sustainable sushi room, born in Portland in 2008. The SE 28th flagship runs nigiri, rolls and the wagyu burger.
Signature: Nigiri sustainable platter, Wagyu burger
Order: The chef's choice nigiri platter
Tip: Four Portland locations. The SE 28th room is the original, with the longest sake list.
The Belmont biscuit counter that put Portland on the breakfast map in 2008, with fried chicken, gravy and the Reggie sandwich Diners Drive-Ins made famous.
Signature: The Reggie sandwich, Country breakfast
Order: The Reggie: fried chicken, bacon, cheese and gravy on a biscuit
Tip: Open daily 07:00 to 14:00. Cash and card. Order at the counter; expect a 15-minute wait on weekends.
The LGBTQ-, women- and veteran-owned brunch garden on NE Alberta in Portland, with topping-layered potato cakes, vegan tofu bowls and pineapple mimosas.
Signature: Biscuits and bacon gravy, Vegan tofu bowl
Order: The biscuits and bacon gravy with potato cakes
Tip: Dog-friendly with a doggie menu. The covered patio is the seat to ask for in summer.
Brian and Kim Spangler's 18-inch sourdough pies on SE Hawthorne in Portland, in business since 2004 and still the canonical Portland Neapolitan pizza.
Signature: Pizza margherita, Calzone
Order: The classic Margherita with house mozzarella
Tip: Phone orders open at 16:00. Dough sells out on weekends; arrive by 17:30 or risk no pie.
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.
Ken Forkish's wood-fired pizza room on SE 28th in Portland, the pizza arm of his bakery empire with naturally leavened dough and seasonal toppings.
Signature: Wood-fired margherita, Monday-night meatballs
Order: The margherita with house-cured pepperoni
Tip: Reservations on Tock for the dining room. Monday-night meatballs sell out by 19:00.
The world's first certified sustainable sushi room, born in Portland in 2008. The SE 28th flagship runs nigiri, rolls and the wagyu burger.
Signature: Nigiri sustainable platter, Wagyu burger
Order: The chef's choice nigiri platter
Tip: Four Portland locations. The SE 28th room is the original, with the longest sake list.
