Restaurants in Oregon

Exposed wood beams and shoji-screen-like latticework re-create the atmosphere of a traditional Japanese house inside Koto Buki's dining room. The cuisine also keeps it authentic—ramen noodles, curry rice, stir-fried veggies, and teriyaki sauce serve as the base for a choice of meats, and shy vegetables hide inside fried batter in tempura dinners. Like the butlers who prepare Richie Rich's Christmas gifts to his pet shark, chefs expertly slice and wrap dozens of sushi choices, from traditional slabs of sashimi on beds of rice to inventive specialty rolls with names such as Crazy Boy, Ninja, Vegas, and Kiss of Fire.

Like a camera obscura built around a dinner table, Home Slice Pizza stays forever focused on its cuisine. Within the brick-lined establishment’s kitchen, chefs toss and fire large and extra-large thin-crust pizzas topped with ingredients as classic as pepperoni and anchovies or as original as artichoke hearts, seasoned steak, and A1 sauce. Under this flavor ornamentation lies the pizzas’ true foundation: cheese. Blends of mozzarella, feta, ricotta, cheddar, parmesan, and romano provide a solid base for creative ingredient combinations and add a gooey warmth to every bite. Not content to be confined to pizzas alone, cheese also douses orders of pan-baked cheese bread and supports focaccia subs flecked with herbs and stuffed with hot ham, turkey, bacon, and veggies.

Kitchen manager and his staff sling classic breakfast and lunch fare that contains a hint of Mexican flavor as a nod to the diner’s sister restaurant, El Camino. Traditional Mexican ingredients, such as chorizo, stuffed peppers, and tender cutlets of piñata, fill omelets, sandwiches, and a rotating selection of more than 10 homemade soups. Adult beverages, such as bloody marys, are also available to quench thirsts. Dishes can be enjoyed under the sun on the restaurant's spacious patio.

Since its founding in 1983, Magic Wok’s open-style kitchens have entertained onlookers and delighted taste buds with meals cooked-to-order in the establishment’s namesake pan. Founder Sutas Pipatjarasgit’s guiding principle–that all dishes must be freshly made–empowers diners to customize each menu item to their personal tastes, dropping disliked vegetables from stir fries or adding extra meat to hearty bowls of noodles. Seven locations around Ohio and one in southeastern Michigan make acquisition of Magic Wok’s fast, fresh fare an easy task for mall-goers, students at the University of Toledo, or hungry octopi with very long arms.

Celebrating 10 years of service this year, Molly’s Diner serves up comfort-fare classics such as juicy burgers and country-fried steak in a sunlit dining room with a checkered floor. Breakfast, served all day, plates stacks of pancakes and griddles of eggs, hash browns, and bacon. Health-conscious diners can round out meals with fresh side salads or munch hearty chef’s salads topped with smoked ham, swiss cheese, and turkey.

Seasoned staffers wheel a small cart directly up to dining room tables, where they smash avocados into a palatable paste of fresh guacamole right before guests' eyes. This appetizer fuels treks through Cinco de Mayo Amigos Cantina's lengthy menu, which spotlights Mexican favorites infused with authentic ingredients such as pork carnitas, carne asada, and spicy mole sauce. The restaurant's exposed brick walls house weeknight karaoke, as well as other weekly events including Salsa Night on Saturday, Ladies' Night on Thursday, and Day Planner Appreciation Night on Tuesday. On the outdoor patio, guests can get their fill of fresh air and sunshine as they sample 20 varieties of margaritas.