Perched on the 30th floor of the U.S. Bankcorp Tower, Portland City Grill has become a must-try dining destination for visitors and locals alike. That's because the restaurant offers some of the best views around: its windows peer out over the city, and the Cascade Mountains rise toward the sky in the distance. With these incredible sights as backdrop, diners dig into Portland City Grill's spread of seafood and premium aged steaks. Northwest, island, and Asian influences pop up throughout the menu, as in the kung pao calamari featuring bell peppers, peanuts, and a spicy hoisin ginger sauce.?Portland City Grill also boasts an award-winning wine list and a raw bar for sushi enthusiasts.
At Quartet, food, hospitality, atmosphere, and music harmonize under the orchestration of restaurateur Frank Taylor. Creative takes on American standbys fill the plateware, crafted by experienced head chef and Oregon native Adam Kekahuna out of sustainable, local ingredients. Those dishes rest on elegant linen tablecloths while diners rest on plush armchair seating. Through the two-story windows, guests can watch the sparkling Willamette flow by, or on a clear day, spot the dragons circling Mount Hood. Meanwhile, the paired grand pianos beside the bar tempt a stream of local musicians such as Tony Pacini and Mel Brown—live tunes start playing at 5:30 p.m. on the dot.
Legend has it that James Beard himself once called the onion rings at Ringside Steakhouse “the best I’ve ever had.” The restaurant has garnered acclaim from publications across the nation since opening in 1944, and not just for the appetizers—USDA Prime and Angus beef have a large role to play as well.
When the chefs at El Gaucho get to work, they aren’t just cooking—they’re also putting on a show. Their stage is the dining room's open charcoal grill, where they flame-broil Niman Ranch Angus beef that's been aged 28 days. After dinner, savor another kind of smoke with a selection of imported stogies in the cigar lounge.
Urban Farmer partners with Oregon farmers and ranchers to bring patrons local, sustainably raised meat, poultry, and seafood. The menu divulges every detail about each steak, from the farm of origin to the type of feed, and categorizes it by cut. Complement the eco-friendly entrees with artisanal cocktails that include ingredients like rose-petal water and pear brandy.
From animal to entree, steaks never leave Laurelhurst Market. The restaurant doubles as a butcher shop, so its hormone- and antibiotic-free steaks, sausages, pâtés, and bacon come straight from the butcher’s block. Check the chalkboard beef chart for the cuts of the day, which are paired with farm-style sides like caramelized radicchio and pickled butternut squash.