Higgins Restaurant & Bar
In the heart of the downtown theater and museum district, this venue houses both a white-linen-clad restaurant and a happily raucous, pressed-tin-ceiling bar (reservations are required in the latter, except on Saturdays). Chef Greg Higgins opened his own restaurant in 1994, after a decade of helming the kitchen at the posh nearby Heathman Hotel. Here, he creates elegant Pacific Northwest cuisine with locally sourced flavors and ingredients; try his halibut tagine with almonds and harissa, or a magret (seared breast) and confit of duck with cheddar polenta and Pinot Noir-poached pears.
Tip: Although Higgins has a terrific wine list, the extensive selection of hard-to-find beers—from Oregon’s light and crisp Laurelwood Organic Free Range Red Ale to the hearty Black Boss Porter from Poland—is even more compelling.
As Featured In...
From Travel + Leisure, Aug 2007
“Greg Higgins can whip up a masterful seared Oregon albacore tuna...” MORE>>
Last updated August 2007 lastArticle = 8/2007 and lastAward =
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