Ava Genes

"This stylish spot on Southeast Division has been a shining star of Portland’s Italian scene ever since its opening in 2012, even after a tumultuous few years at the start of the COVID pandemic that saw a three-year closure, change of ownership, and much behind-the-scenes intrigue. The dining room remains packed with patrons seeking its self-described Roman-inspired, Pacific Northwest–sourced fare. Kick things off as the Italians do with aperitivo hour, whetting the appetite with salumi and drinks, before transitioning to dinner. Housemade pastas like orecchiette and bucatini pair with fennel sausage or an octopus, razor clam, and halibut sauce, and there are hearty mains like venison and snapper as well. Wind things down with a glass of amaro or grappa." - Eater Staff

"Tasty n Daughters, the offshoot of Portland brunch golden child Tasty n Sons, opened last year serving a menu stacked with specialty bites from across the globe. Its take on cornbread probably isn’t what the cul de sac’s Southern grandmother fried up, unless that grandmother had a taste for chili pepper and a knack for rebuffing tradition. Tasty n Daughters offers something cornbread adjacent: a skillet corn cake with jalapeño butter, cutting the sweetness of the bread with the first taste of spice. The corn cake is included with the steak and cheddar eggs, but can also be ordered alone for those with enough self assurance to go bread-on-bread." - Scout Brobst

"Available at both Tasty restaurants, the shakshuka at Tasty N Daughters is a throwback to co-owner Ron Avni’s time growing up in Israel. Slowly roasted tomatoes and both green and red bell peppers cook with smoked paprika and sun-dried chili, which cradle the eggs as the dish arrives at the table. Grilled bread placed upright in the dish helps customers dig in." - Nick Woo

"Sure, a lot of Portland restaurants take advantage of the abundance of local producers putting out quality ingredients, but Chef Joshua McFadden really lets these amazing ingredients steer the ship. His ever-changing menu is filled with dishes composed of layers of flavors you've never experienced before. Their modern point of view on Italian food still pays homage to classic traditions in cheese, cured meats, and the pasta itself, but, the Garden dishes are where they really shine. This selection of vegetables is full of surprise with delightfully beautiful colors, textures, and new flavors. The staff is perfectly attentive throughout your entire visit and so helpful in guiding you through the unfamiliar vocabulary of the menu or picking the perfect wine from their extensive yet, thoughtful list." - Factory North

"This Division Street Italian restaurant will offer takeout meals for four or eight diners, as well as pick-and-choose a la carte options like apple and Italian sausage bread pudding, cranberry-kumquat compote, and brown butter glazed carrots. The full meal includes all of the above, as well as turkey (poached breast and confit leg and thigh), whipped potato puree, a salad with dill and shallot, parker house rolls, and a choice of dessert — options include a pink lady apple pie, winter squash pie with pepitas, and Ava Gene’s tiramisu. Order online here for pickup or delivery." - Janey Wong, Eater Staff