This glass-fronted restaurant—named for a coastal city in northwest Italy—resides in a single-level, brick building in Southeast Portland. The space includes wood flooring, high-backed banquette seating, and chandeliers crafted from rectangular tiles that refract yellow lighting across the ceiling and dining room. Chef David Anderson presides over a menu that changes every four weeks and may include suckling pig served three ways or branzino fillet served with braised endive, Satsuma mandarins, and black olive mascarpone. Genoa’s wine list centers on Italy, but also incorporates bottles from France and Pinot Noirs from Oregon.
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