It’s worth the short trip to Vancouver for a taste of A Little Pine Tree’s offerings. The owners are husband and wife—a retired US airman and a native of South Korea, respectively. Korea gets a nod with dishes such as bulgogi jungol, a hot pot for two with seasoned beef and vegetables that are cooked at the table.
Josun Korean Grill’s experienced chefs dazzle diners with a menu of Korean fusion cuisine served in a modern, elegant dining room. In the pork egg roll, tendrils of glass noodles snake around pork and vegetables within a deep-fried envelope, ready to ship to eager stomachs without assistance from a Forever stamp ($3.50). A lightly salted pollock fillet debates the merits of surf and turf with banchan and steamed rice on the grilled pollock platter ($10.50), and chefs prepare the seafood jun-gol hot pot in front of customers' awestruck peepers, uniting assorted seafood with noodles in a spicy stew ($12.95). A half-rack of special Josun barbecue pork ribs soak in Korean spices before upstaging banchan and provoking white rice to get really steamed ($11.95).
Frank Fong is something of a Portland legend for his hand-pulled noodles. Unlike his first residence, Du Kuh Bee, Frank’s Noodle House doesn’t let diners catch a glimpse of the master at work. But the noodles are as delicious as ever, especially when doused in black-bean sauce and tossed with pork, beef, or squid.
Tanuki is certainly a strange dive bar—but you can wash the occasional porn screenings down with craft sake and shochu. Along with Japanese “drinking food,” of course—the bar’s on this list for a reason! Try the quail eggs with cinnamon quail sauce, or the salt plum with jellyfish and pickled cartilage.
Dinner and a show are one in the same thanks to Du Kuh Bee’s hand-pulled noodles. Watch as the cooks stretch the long noodles by hand, boil them, and dry them with chili oil before mixing them in with spicy pork and squid. Then enjoy, preferably with dumplings stuffed with pork and chives, also made by hand.
Dubbed “the godfather of Beaverton’s Korean restaurants” by the Oregonian, Nakwon’s been serving up Korean food for more than 20 years. Helming the kitchen is the owner’s mother—her family recipes are responsible for the flavorful tofu soup and seafood pancakes. The bulgogi platter includes marinated beef served on a hot skillet with onions and rice cakes.