Portland Travel

Portland Travel Guide

F&W’s guide to Portland, Oregon features spectacular restaurants, craft cocktail bars, foodie hotels and an incredible sandwich shop. Plus: delicious recipes from local chefs.

Top Picks

Portland Restaurants

Insider Picks
Splurge
Classic
Best Value
Bakeries & Coffee
- Stumptown
- Voodoo Doughnut

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Hotel Pick

Ace Hotel

To help guests take advantage of Portland’s extensive bike paths, the trendy Ace Hotel established a free bicycle-lending program. acehotel.com

More Healthy Destinations

Portland Restaurants: Clyde Common — Clyde Common: Star mixologist Jeffrey Morgenthaler oversees the innovative cocktail program at this all-day gastropub in the Ace Hotel.

Editor’s Pick — Clyde Common: Star mixologist Jeffrey Morgenthaler oversees the innovative cocktail program at this all-day gastropub in the Ace Hotel.

Insider’s Guide

Chef Jenn Louis Downs Cappuccinos, BBQ Brunch

2012 Best New Chef Jenn Louis is a leader of Portland’s ingredient-obsessed food scene. Here she reveals her favorite coffee, where to stay and how to avoid acting like a tourist.

Party Dispatch

A 2,000-Degree Dinner

Glassblowing meets grass-fed beef when the artisans at Esque host a dinner party at their studio with star chef Naomi Pomeroy.

Recipes from Portland Chefs

Barley Risotto with Garlicky Mushrooms

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms.
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Oregon Tuna Melts

Tommy Habetz’s sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.
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Braised Rabbit with Mustard and Fennel

“Rabbit might be the perfect meat,” says chef Jenn Louis. “The animals are very easy to raise and the meat is lean but flavorful.”
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Ike’s Vietnamese Fish Sauce Wings

Andy Ricker first tried fish sauce wings at a roadside stand in Saigon years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened.
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Prune Upside-Down Cakes

Naomi Pomeroy poaches dried, local plums, then mixes them with a brown sugar caramel to make a topping for individual olive-oil cakes.
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