Stanford's Restaurant & Bar stays close to home, even as it explores and combines the diverse flavors of the US. In addition to buying fish from the Columbia River, its chefs obtain as many ingredients as possible from Washington and Oregon producers such as Inaba Farms, Ralph?s Greenhouse, and Dungeness Farm. The results: fresh grilled salmon with lemon-chive cream and a rib-eye steak that spends 48 hours marinating in pineapple and soy. As for their combinations, the chefs don't believe land and sea need to remain separate?just look at their Surf & Turf Kobe burger with dungeness crab, b?arnaise sauce, and roasted mushrooms. And both surf and turf tend spend a lot of time together atop the kitchen's wood-fired grill, too, soaking up the smokey flavor of the smoldering logs while coming to realize there aren't so many differences between them after all.
Constructed with wood milled from trees that once stood on the same soil, Riverview Restaurant’s sunlit space boasts high ceilings, exposed wood beams, and a stone-front fireplace, all which helped nab it a spot on OpenTable’s list of top 100 romantic restaurants in the country. Walls hung with original artwork surround linen-topped tables where diners savor plated steaks and seafood dishes tinged with miso, sesame, and other fusion flavors. An extensive wine list serves wine by the glass, bottle, or surreptitiously emptied flower vase, and bartenders swirl signature drinks such as pear martinis and pomegranate mojitos. Massive, floor-to-ceiling windows offer views onto manicured grounds, complete with a gazebo where patrons can reenact the scene in The Sound of Music where Rolf and Liesl cleverly disguise themselves as trees.
Sweeping views of Foster Lake mix with friendly conversations amid the diners at The Point Restaurant. The eatery specializes in fresh fare, with highlights including seafood, hand-cut Angus steaks, and house-made meatloaf for second dinner. The chefs tackle dishes from inception to finish, including making bread and pies from scratch.
Named one of Portland's top-10 most romantic restaurants by Gayot, the Joel Palmer House fills fine china with globally inspired dishes, which fuse locally produced herbs and vegetables with wild Oregon mushrooms. Amorous eaters take breaks from sweetheart staring contests to thaw benumbed tongues with warm bowls of Joe's wild-mushroom soup, a 75-year-old family recipe that combines the rich essence of pureed suillus mushrooms with creamy crème fraiche ($9). The beef stroganoff, prepared with succulent meat, wild mushrooms, and seasoned rice ($30), pleases palates, and the sautéed sea scallops, served with lotus root, wild mushroom duxelles, and a Creole pinot gris sauce ($32), fill abdominal abysses. Fortify fungus fare with a bottle of locally fermented pinot noir from a sprawling list of Oregon wines and achieve a culinary harmony unseen since the California Raisins dominated the airwaves.
Sculpted into the one-time family farm of former Oregon Governor and U.S. Senator Charles McNary, McNary Golf Club encompasses diverse trees and rippling waterways into an 18-hole layout that spans 150 acres of rolling meadows. A mixed assemblage of oaks, firs, pines, and redwood trees mingle on the course's emerald sidelines, watching over each towering drive and bickering about squirrel housing arrangements. Claggett Creek comes into play on four holes, including the signature 18th, where its rippling waters snake in front of the enormous green, shaking its hydraulic fists at well-struck balls as they somersault onto the putting surface. A staff of resident aces roam the pristine grounds, showering guests and unsuspecting flagsticks with nuggets of golf wisdom.
Course at a Glance: