The chefs at Lucky Bistro cull fresh ingredients to form an extensive menu of Chinese meat, seafood, and vegetarian favorites, including 38 varieties of dim sum. Diners sink into cushy booths or circle around group tables as tabletop hot pots simmer meat and noodles in curries and other flavorful broths. They also sauté fried rice with chicken and salted fish, heat savory porridges to just-right temperatures, and gussy up tofu and eggplant with sampan and other regional spices.
Seeking a home for her one-of-a-kind mixed drinks—including lollipop-rimmed martinis—nationally recognized mixologist Lucy opened Mint restaurant in the spring of 2001. Her acclaimed cocktails’ popularity grew so quickly that in 2003, she opened an adjacent lounge where patrons could focus on drinks such as avocado daiquiris and jalapeño-and-pineapple margaritas. Along with its selection of 40 signature cocktails, the bistro has been luring patrons in with chef Brian McElmeel’s Pan-American-style dishes, which are composed predominantly of local and organic ingredients and influences from the Pacific Northwest, Mediterranean, and Latin America.
Four nights a week, the notes from live local jazz artists resonate off the high copper ceilings and bronze chandeliers of Wilfs Restaurant & Bar, which has served upscale cuisine within Portland's restored Union Station building since 1975. Head chef Deb Serkoian complements the serenade by crafting seasonal dishes with organic ingredients culled from local and regional farmers, including fresh seafood and meat from sources such as Double 'R' Ranch, Draper Valley, and Carlton Farms. At the bar, mixologists pour classic cocktails and new signature concoctions inspired by the seasons, recalling the annual beauty of a violet bud as it blooms into a glass of cabernet.
The chefs at Branch make everything from scratch?including butchering their own steak, curing their own bacon, and smoking their own poultry?to put their distinctive stamp on traditional dishes. Classic comfort foods take on inventive transformations to result in such unusual plates as Maine lobster dumplings and macaroni 'n' cheese gratin with Oregon black-truffle oil. On their side of the establishment, the bartenders take the same artisanal approach by infusing their bourbon with fresh local fruit and concocting their own whiskey liqueurs. The full bar features an extensive whiskey list with more than 150 whiskeys from around the world available in single glasses or tasting flights.
For rookie puffers, the hookah is a glass water pipe originally from India that is popular for smoking syrup-soaked tobacco. Filtering the smoke through cool water results in a smooth, mellow experience that is on par with the Sultan Hookah Lounge's relaxed atmosphere. While sipping the house Turkish coffee with friends, enjoy more than 100 different flavors of tobacco, including double apple, orange crush, mango, strawberry daiquiri, vanilla, honeydew melon, lemon, mint, rose, apricot, and cappuccino. Tobaccos can be mixed to create custom candy-flavored goodness, such as orange crush daiquiri, vanilla cappuccino, or immortality-bestowing ambrosial nectar. Sultan's also offers outdoor seating for mixing the flavors of hookah with the scent of the open air.
Sam Malone isn’t the bartender here, but Scandals has still amassed a Cheers-style crew of regulars since it opened in 1979. The bar also honors Sam’s sports background by showing Ducks, Blazers, and Timbers games on the projection screen. Other activities: Monday trivia, Tuesday karaoke, and a Sunday bloody-mary bar.