Restaurants in Gresham

Uchu Sushi and Fried Chicken’s chefs deftly assemble sustainably sourced seafood into creative sushi rolls, served alongside Japanese-style katsu fried chicken and vegetarian-friendly fusion fare. The expert blade-wielders transform meals from raw fish to raw fish on a plate as patrons watch from behind a lengthy bar, just feet away from two gargantuan water tanks filled with saltwater and fresh-water sea life. Cocktails from Uchu’s drink menu are meticulously blended, complementing other libations such as Oregon-brewed and artisan Japanese sake, as well as shochu, a Japanese spirit often made from sweet potato, rice, or barley.

Mack and Dub’s pork-free, southern-influenced fare was created as an homage to the flavors of their childhood spent in the neighborhood where their two restaurants now stand. Mack & Dub’s Breakfast Club tends to morning and midday cravings with specialties such as fish and grits, pancakes, and Angus beef burgers. Just a few blocks up the road, Mack & Dub’s Excellent Chicken & Waffles serves a hearty menu of southern fried chicken, smoky kebabs, and chicken and waffles. Several dishes feature a barbecue sauce originated by Mack’s grandfather, whose grill prowess garnered him local fame and a restraining order from multiple cows.

Chef Thu Ha draws on her 23 years in the restaurant business as she crafts dishes that merge Thai, Japanese, Korean, and Vietnamese components into piquant flavors accented with French influences. Whether she's helming a cooking class or whipping up morsels from the menu, Chef Thu Ha uses handpicked natural ingredients, creating dishes that ooze earth-culled goodness and each write polite thank-you notes to the ozone layer. Sushi chef Randy and assistant chefs Russ and Tim round out the team of culinary artisans and whip up well-crafted meals for diners or for catered events.

For more than 15 years, from within the same walls, the Karam family has owned and operated three restaurants, each evolving from the last. Dissatisfied with early permutations, the family remade and refined their eatery until both the menu and character better reflected their Lebanese heritage, transforming from a pizzeria to an international café to their current iteration, Karam Lebanese Cuisine. Inside Karam's walls, which are decorated with lively frescoes, the scent of fresh-baked pita bread wafts through the dining room. The kitchen's emanating warmth hints at chefs' from-scratch Middle Eastern creations, such as the shawarma plate, whose tender cuts of lamb rest atop a fluffy bed of basmati rice. To create vegetarian-friendly fattee, chefs layer bread with strips of roasted eggplant, garbanzo beans, yogurt, and pine nuts never tested on animals or pines. Diners can accent meals with glasses of tea freshly made from herbs grown in-house.

Upon wandering into Spints Alehouse and seeing the plates of schnitzel and Bavarian-style pretzels, visitors might assume they’ve been magically transported to a German pub. But after scrambling to produce their passports, they realize that a slice of Germany has come to them, not the other way around. In true European tradition, diners feast on selections from a seasonal menu chock-full of spaetzle, a german pasta, and pork schnitzel before washing them down with carefully crafted mead cocktails that attracted the attention of the New York Times. As in kitchens across the Rhineland, desserts revolve around rich flavors such as those found in the likes of chocolate-almond layer cake and butterscotch pudding, and just like in the Rhineland, they must be eaten from a knight’s helmet.

The Highcliffe pub and eatery operates under one straightforward motto—"eat, drink, and be merry"—and its welcoming, causal setting, menu of upscale pub fare, and expansive selection of beer, wine, and cocktails enables diners to do just that. The restaurant is housed in a historic building that was constructed in 1922. Dining rooms, function rooms, and a massive grand ballroom stretch across the facility, each characterized by high ceilings, hardwood floors, and a sophisticated absence of plastic lawn flamingos. Hanging lanterns illuminate a lengthy wooden bar, and balls clatter across two antique pool tables in a private billiards room.

When not greeting guests as they enter the kid-friendly pub, Glenn Louie––who owns the pub––captains the kitchen, directing the line cooks and wait staff. At his side is chef Brian Moore, who executes a unique, yet unpretentious menu of English and American pub fare, infusing gourmet ingredients into classic recipes for burgers, fish 'n' chips, and their signature mac 'n' cheese. In addition to its daily offerings, the kitchen also draws up custom menus for weddings and special events, which it hosts frequently throughout the year.