Restaurants in Beaverton

Thoreau might have lasted longer than two years in the woods if he’d been within walking distance of Lapellah, a restaurant that draws strongly on the deep-woods vibe of the Pacific Northwest, with dark wood furnishings, comfy booths, warm brick walls, and plenty of roaring fire—Lapellah features a wood-oven stove and a flaming grill. The elemental atmosphere of wood and flames is reflected in the name: Lapellah comes from the trading language used by natives of the region and means “roast.” And like any good citizen of the woods, Lapellah endeavors to minimize its footprints in the soil. The restaurant works with area farmers to obtain sustainable, local ingredients and recycles or composts 80% of its waste. This locally owned, do-gooder restaurant also gives back to the community, donating turkey dinners over the holidays.

Now that the Saints have finally won the Super Bowl, EaT has ended its 40-year hiatus and opened its door to the simmering aroma of fresh oysters on the boil. The oyster joint's cozy and inviting home-style atmosphere offers more than 40 bourbons for the sipping, and a plethora of sea fare is meta-delicious for both active and retired seafarers. The bar serves up oysters baked Rockefeller-style with fresh spinach, parmesan, and watercress ($7 for three) as well as Kentucky oyster shooters accentuated by chili-infused bourbon and lemon ($2.50). The sandwich-minded will have trouble wrapping their bready hemispheres around EaT's signature po' boy with oysters, shrimp, or catfish on a cabbage, pickle, and tomato-lined French roll ($10). Those looking for a rich, hearty bite can try the seafood gumbo ($12), breaded frog legs ($12), or spicy jambalaya with Andouille sausage and chicken ($10).

Hash is named for its signature side of potato hash, which serves as the pedestal for several of its breakfast dishes, tucked away in their own corner of the menu. Once past the Hash nameplate, which dangles from a wrought-iron post over the doorway, hungry diners may seek out a waitress and beg to taste the pork cheek ($10), braised for five hours and served over an egg (any style) and potato hash. Fellow breakfasters can settle down to a sun-dappled table and thematically link their meals and hearts with an equally hash-and-egg-based dish topped with lemon and rosemary-roasted sunchokes ($9.50). Hash uses fresh and sustainable ingredients, including locally grown vegetables, and meat and dairy from non-hormone treated, non-Hulkified animals. Sate nagging sweet teeth with the house specialty aebleskiver ($8.50), Danish pancakes full of seasonal fruit filling and vanilla sabayon.

Every year, chef Pat Jeung travels the world, bringing back exotic recipes and culinary alchemies from the farthest reaches. He also selects from the nearest reaches—he grows his own free-range vegetables, grass-fed fruits, and humanely picked herbs on a 30-acre farm in the Columbia Gorge.

Wayne's Chicago Red Hots administers the matrimony between high-quality beef franks and bold fixings daily, offering a dog menu of signature bunned creations. The classic Chicago Red Hot comes with yellow mustard, relish, chopped onions, a crisp garlic dill pickle, spicy sport pepper, tomato slices, and a dash of celery salt within the arms of a poppyseed bun ($3.50), while the Pulaski Polish unites a beef sausage with a marinade of beer and onions below brown mustard, sauerkraut, and a dill spear ($6). Vegan options extend to the Tree Hugger, a classic red hot with a tofu dog ($4.50), and the Italian Tofu with wheat, tofu, basil, and spices ($6).

Executive chef Faith Fiske tops The Atrium Lounge's more than 10 specialty pizzas with both ingredients from classic pepperoni to more unorthodox sunflower seeds. A create-your-own option, nicknamed The Einstein, lets guests craft their own pie from the same 25 sauces, cheeses, meats, and veggies Albert used to write out the theory of relativity on the back of a calzone. Barkeeps complement each slice by mixing signature cocktails from liquors such as Stoli Vanil, blue curacao, and Bombay Sapphire gin. Until 2 a.m. every Monday–Saturday, the lounge keeps the party going with open mic nights, karaoke, live music, and DJs spinning tunes.