"If you can’t say nyet to a convivial meal with all the trimmings, Kachka is the place to toast your fellow comrades. Surprisingly, Kachka isn’t Portland ’s only Russian restaurant, but this Slavic stunner is certainly one of the best—not just among the city’s Russian restaurants but all of its dining options. There are hearty classics like beef Stroganoff, though the main draw here is the zakuski , Russian tapas that are ideally paired with many, many shots of vodka. You’ll find pickled items as well as the showstopping Herring under a Fur Coat, a Russian seven-layer dip with herring, potatoes, onions, carrots, beets, mayo, and eggs. Reservations are essential."

"One of the many excellent coffee roasters in Portland, Coava occupies an industrial-chic space in the Central Eastside that’s more than a spot to duck in for an espresso. The airy 13,000-square-foot operation includes training facilities, an enormous coffee silo in which beans are stored, and, of course, a retail coffee bar from which visitors can watch much of the coffee-roasting process unfold. Though Coava’s beans are proudly served at some of Portland’s best coffee shops, many of the pour-overs at its “brew bar” are available in limited quantities and not served anywhere else."

"An unassuming little neighborhood restaurant in the shadow of Mount Tabor, Coquine offers one of the best dining experiences in the city. Chef Katy Millard cooks what tickles her fancy, usually something seasonal, vaguely Continental, definitely Northwestern, and always interesting. (One constant, though, is the whole chicken to share, a crowd favorite.) Unlike at many fine-dining establishments, you can stop in for breakfast or lunch, too. Try the chocolate chip cookies, which are so popular that you used to have to call ahead and order them in advance if you wanted them at dinner. Ksandek Podbielski, Millard’s husband, oversees the regionally focused yet still surprising wine list."

"Portland’s only southern Thai fried chicken restaurant also happens to be the city’s best fried chicken restaurant, full stop. It helps to have one of Portland’s ambassadors of Thai cuisine, Earl Ninsom—of impossible-to-reserve Langbaan and takeout staple PaaDee—behind the counter-service concept in the cheery, narrow space where diners rub elbows with the cooks. The unique style of preparing the birds, which are rubbed with cumin, white pepper, coriander, and fresh garlic before they’re breaded with rice flour, fried, and served with fresh shallots, results in a crispy, spicy, just-light-enough flavor profile. Pair with the housemade curry and roti, mixing and matching and dipping as you go, for maximum enjoyment."

"A leader in Portland’s vegetable-forward movement, Quaintrelle has quietly become one of the city’s best fine-dining choices. All this on a strip of Mississippi Street better known for bar crawls and brunch lines than for seasonal cuisine and killer cocktails. The eclectic American menu rotates based on what’s available and in season. Almost all of the food is local, from the tempura Meyer lemons to the carrot and raisin salad. Meals at Quaintrelle can easily double as a primer on what can be grown in Oregon, including wouldn’t-guess-this-is-local ingredients like quinoa and wasabi."

"From an unassuming strip mall on Portland’s far east side, Rose VL Deli dishes out two types of pho daily. The rich, complex, aromatic broth is transcendent whether it’s made for a simple bowl of bun bo Hue or a flavor-palooza like the Vietnamese turmeric noodles. (The shop’s smaller, original location, Ha VL, also serves banh mi sandwiches.) Fans include local Asian food ambassador Andy Ricker, of Pok Pok, and other chefs around town who fancy themselves connoisseurs of Vietnamese cuisine. Slurp loudly, enjoy the soap operas playing on the TV, and plan on a nap afterward."

"Doughnuts are to Portland what coffee is to David Lynch, both essential fuel and calling card. While there are many pretenders to the title of the city’s best doughnuts—Voodoo Doughnuts certainly sells the most Instagrammable food products—Blue Star, from ubiquitous local restaurateur Micah Camden, is the most consistent. Flavors range from powdered sugar to maple bacon to passion fruit cocoa nibs, sold fresh daily until no more remain. The downtown location gets crowded early on weekends, so plan ahead. In a pinch, grab them at Blue Star’s airport location—which makes asking a friend to pick you up at the airport a sweet request indeed."

"Wish that your one-stop shopping and dining location had high-concept ice cream, ramen, and New York–style pizza? Look no further than Pine Street Market, Portland’s first modern food hall. Home to some of the city’s best-loved restaurateurs, it counts among its popular food stands Wiz Bang Bar (featuring the nation’s only high-concept soft serve from the folks at Salt & Straw), Bless Your Heart Burger (done Carolina-style, from Toro Bravo’s John Gorham), and OP Wurst (from local wurst-meisters Olympia Provisions). The 10,000-square-foot space in the renovated 1886 Carriage & Baggage Building is listed on the National Register of Historic Places and was the site of the Old Spaghetti Factory until 1981."

"Chef Joshua McFadden is Portland’s “vegetable whisperer.” That’s no small accolade in a town where vegans roam free and farm-to-table is table stakes for most high-end restaurants. Tusk, his Middle Eastern–inflected restaurant on Burnside Street,turns out small plates under the watchful eye of his business partner, chef Sam Smith. Each dish is near reverent of its ingredients, with “Vegetables, Fruits, Grains” literally at the center of the printed dinner menu. Brunch at Tusk is a more eclectic affair, and also one of Portland’s hottest weekend seats. The bright space even makes the wait for a table a pleasant experience and one well worth the time it takes for the chance to taste the creations of one of Portland’s premier chefs."

"Joshua McFadden (Ava Gene’s, Tusk) is one of Portland’s highest profile chefs, so when he opens a new restaurant, the city can’t help but take notice. La Neta is his buzziest project yet: a restaurant inside the new Hoxton Hotel at the gates of Chinatown, one of downtown’s last remaining ungentrified areas. If anyone can help in the transformation, it’s McFadden and his magic touch. La Neta is McFadden’s first foray into Mexican—or as he calls it, “Mexican-inspired” dining, serving up everything from cochinita pibil to queso fundido . The bright space and green banquettes are perfect spots to post up on a dreary weekday, of which Portland has more than its fair share."

"Japanese cuisine (and culture) would not be as prevalent as it is today in Portland without the work of Gabe Rosen, who led the way in opening izakayas (Biwa), late-night ramen shops (Noraneko), and now Giraffe, his own version of a beloved Japanese convenience store. Giraffe is parked inside of Cargo, a 2,000-square-foot home furnishings store in Inner Southeast Portland, where, coincidentally, most of the city’s high-end furniture stores, and Rosen’s other projects, are located. Rosen curated the items in Giraffe with the stuff you’d expect to find at a Lawson’s in Shibuya. Guests who walk in are greeted by a deli case of sandwiches, including egg salad and tonkotsu; an impressive spread of chips and sweets; and yes, drinks like Pocari Sweat."

"A slip of a restaurant on Burnside, Canard is the least formal of Gabriel Rucker’s restaurants (Le Pigeon, Little Bird) yet is easily the most fun. The burger is justly celebrated by local critics, publications and even local food notables like former Simpsons writer Bill Oakley, all of whom praise Rucker’s take on the White Castle slider, steamed with onions, pickles, and cheese for $6 apiece. More decadent types opt for the “duck stack,” pancakes with duck gravy and foie gras, topped with a duck egg; or the foie gras dumplings. Canard is open all day until midnight. Because of the limited number of seats and lack of reservations, popping in at an off-hour is a smart move."