Chef Bupar acquired her culinary prowess alongside her mother, who operated a street-side café in Bangkok for more than 20 years. Today, she draws on recipes she learned from her mother to conjure up the bustling, spice-tinged air of the city of her youth. The traditional Thai flavors of ginger, lemongrass, and garlic flood dishes and thick coconut milk helps lower the potency of red chilies in a range of curries to a pleasant warmth. Beneath the eatery’s saffron-hued walls and decorative greenery, bouquets of basil, cilantro, and fresh sprouts bestow portions of noodles and rice with textural variety.
Diners can sit outdoors if the weather and 80-foot sentient dragon statue permits, or enjoy after-dinner entertainment at the nearby Matthew Knight Arena. Downstairs in The Underground Lounge, diners can feast on the main restaurant’s full menu in a more casual atmosphere adorned with pool tables, HDTVs, and dartboards.
Barkeeps dispense seven rotating drafts and pour out more than 800 microbrews and imported beers at Birra Deli, which derives its name from the Italian word for beer. Soups, salads, and hot and cold sandwiches concocted from local ingredients complement each hop- or malt-heavy libation. Amid a colorful interior of neon beer signs, arcade games, and a flat-screen television, the deli hosts regular beer tastings where customers can win unique prizes, such as cryogenic freezing chambers that keep beers chilled for up to 100 years. In addition to brews in the eatery, visitors can bring home sudsy treats in bottles, cases, or kegs in a variety of brands and sizes.
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.
The hills above Milwaukie bear many secrets, including a turn-of-the-century estate called Amadeus Manor with sloping roofs, heavy wood doors, and stunning views of the Willamette River and Portland skyline. This hidden gem—a three-story stone manor built in 1921—emerges from the bowed limbs of enormous trees and shrubbery, welcoming people inside for a romantic dinner of continental cuisine.
Its menu is culled from European classics, with a focus on the owner's home country, Austria. For the schnitzel Amadeus, the chefs trim pork tenderloin by hand, and for the steak au poivre Madagascar, they paint a grilled new york strip steak in a peppercorn cognac demi glace and pair it with mango chutney. Dinners sweetly conclude with a rotating menu of desserts made in house and a cup of house coffee served with luscious clotted cream.
Guests linger over the meals at tables set with fresh flowers while nearby, a fire roars in a stone hearth. Dusk is particularly enchanting when the setting sun illuminates iron-framed windows and the manor's glittering chandeliers twinkle in the soft pink light.
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.
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.