Stanford's Restaurant & Bar stays close to home, even as it explores and combines the diverse flavors of the U.S.. Its chefs purchase as many ingredients as possible from local Washington and Oregon sources such as Inaba Farms, Ralph's Greenhouse, and Dungeness Farms. The results: buttermilk fried chicken with country sausage gravy and honey mustard glaze, and walnut crusted brie with house-made seasonal preserves. As for their combinations, the chefs don't believe land and sea need to remain separate?just look at their prime rib and grilled salmon with parmesan garlic mashed potatoes, seasonal vegetables, and Dave's horseradish sauce. Both surf and turf tend to 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.
From buttermilk fried chicken to herb-crusted prime rib, the chefs at Stanford's find a way to add pleasant surprises to just abut every dish they make. The barbecue chicken pizza, for one, boasts a unique buttermilk garlic sauce and each of the wood fire-grilled steaks sails to tables with parmesan potato wedges and a choice of six savory sauces. But little details like these aren't the only surprises on the menu. There's also a selection of sushi rolls, such as the tempura prawn rolls, and walnut-crusted brie with seasonal housemade preserves. The signature cocktails also have their share of surprises: the lavender cosmo comes with an aromatic lavender-sugar rim and the basil gimlet's balanced mix of basil and sour lime trips across the tongue in an unexpected show of herb-fruit harmony.
Perched on the 30th floor of the U.S. Bankcorp Tower, Portland City Grill has become a must-try dining destination for visitors and locals alike. That's because the restaurant offers some of the best views around: its windows peer out over the city, and the Cascade Mountains rise toward the sky in the distance. With these incredible sights as backdrop, diners dig into Portland City Grill's spread of seafood and premium aged steaks. Northwest, island, and Asian influences pop up throughout the menu, as in the kung pao calamari featuring bell peppers, peanuts, and a spicy hoisin ginger sauce.?Portland City Grill also boasts an award-winning wine list and a raw bar for sushi enthusiasts.
At Quartet, food, hospitality, atmosphere, and music harmonize under the orchestration of restaurateur Frank Taylor. Creative takes on American standbys fill the plateware, crafted by experienced head chef and Oregon native Adam Kekahuna out of sustainable, local ingredients. Those dishes rest on elegant linen tablecloths while diners rest on plush armchair seating. Through the two-story windows, guests can watch the sparkling Willamette flow by, or on a clear day, spot the dragons circling Mount Hood. Meanwhile, the paired grand pianos beside the bar tempt a stream of local musicians such as Tony Pacini and Mel Brown—live tunes start playing at 5:30 p.m. on the dot.
Prime Rib and Chocolate Cake has two specialities, and it's pretty easy to guess what they are. Located blocks from Lloyd Center Mall, this upscale eatery serves herb-roasted prime rib in countless forms, including a shaved prime rib dipped sandwich with housemade au jus, prime rib pot pie, and prime rib cobb salad. To finish off meals, guests indulge in opulent desserts, such as five-layer chocolate cake accompanied by vanilla ice cream or warm molten-chocolate cake topped with caramel and chocolate sauces and whipped cream. Diners can complement these classic dishes with a housemade cocktail or glass of Oregon-made wine.
Legend has it that James Beard himself once called the onion rings at Ringside Steakhouse “the best I’ve ever had.” The restaurant has garnered acclaim from publications across the nation since opening in 1944, and not just for the appetizers—USDA Prime and Angus beef have a large role to play as well.