Where is the Best American Food in Portland, Oregon?
Chef Chris Thompson has done an incredible job of presenting excellent Italian Food that compares with the East Coast Italian Dining Experience. We were asked when making our reservation, if anyone in our party had a food allergy the chef should be aware of. A huge bonus before we even arrived. When arriving, we were greeted by a delightful hostess who seated us right away even though our dining companions were running a little late. Erin, (our charming, beautiful, intelligent, and personable waitress was marvelous) assured us not to worry and we had wine and some of the best calamari ever while waiting. When our friends arrived, they were seated immediately and had wine and salad, after which our orders were taken for entrees. Two lasagnas, one catch of the day, and one pasta specialty of the house with Italian sausage. All four, perfectly prepared, served eye appealingly, and delish beyond words.I was invited to come back to the kitchen to meet the chef after offering our co
No more tableside cooking: Used to be five stars now four stars. New chef and no tableside cooking is a big change for us. The food is still very good and John Louie is the best waiter in Portland. I hope they bring back the tableside service. That is a big problem for us.Stu CookPros + best waiter in portland is John LouieCons – no more tableside cooking
Atomic pizza.The prices are cheaper than my spot down the street…sorry normal spot but i need the whole pie tonight.The crust was amazing, a bit more mealy than the wannabes and more crisp than the wannabes and more taste than the wannabes. The toppings are fresh tasting, even the peperoni tasted halfway between normal and uncured. The cheese, I know this taste…it’s called good… If your planning on opening a pizza place or saying other local favs are good, try here first for a slice or a pie, then look me in the eye and tell me it didn’t put the others to shame; that’s right, you can’t! The fact there isn’t a line out the door is shocking, but they are still “new.” I also ordered a pizza beyond the regular peperoni. The garlic sauce with chicken was insane!Thank you atomic, thank you for making me not continue to suffer through the established local chains, and letting me enjoy what i treat myself with once a week, and that is a delicious pizza. Pros + Easy loca
We have been going to the Oyster Bar now for quite some time, and were devastated when they were temporarily closed. We often come in for happy hour at the bar, and enjoy some oysters, and other specialties off the bar menu. New items are the tuna tatare (amazing), and the mussel salad, also really good. We still preferred the old sausage/mussel dish from the past incarnation, the new absinthe dish it is a little bit too bitter, but it is nice to see the menu change and try new flavors. The drinks here are also superbly done, bring back the mango mohito! The service here has always been very good, and it is a treat to talk about the oysters with the chefs who wander through.Pros + Food, drinks, oystersCons – None
My husband and I decided at the last minute to dine here for our wedding anniversary. I logged onto city search to locate a romantic spot and stumbled upon Filbert’s. Based upon the excellent reviews, we thought we’d give it a try. We were wowed by the wonderful service, apppealing decor and fabulous food. Crystal and Deidre make an excellent team and took superb care of us. We started out with a bottle of bubbly and the crabcake appetizer. Though the crabcakes are not traditional New England style, they are truly delicious. The presentation is unique and somewhat Asian inspired. Don’t let the size of them fool you as they are more filling than they appear. We then moved onto the simple and elegant field greens salad. The never-empty bread basket is full of delicious bread from Grand Central Bakery. This bread is particularly yummy with a chewy texture and served with their special Filbert butter. Next–the entree’s. My husband ordered the pork chop which he says is the best chop that
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