Restaurants in Tualatin

Soho Asian Fusion Bistro & Lounge's chefs draw upon a vast history of culinary traditions to curate a menu focused on sushi, as well as Japanese and Korean cuisine. This diversity earned the eatery a spot on Fox 12's “Restaurant of the Week”, which showcased the Echo roll, an epic heap of tempura-fried rice topped with tuna, avocado, and caviar. Other signature rolls include the Soho roll, lined with shrimp tempura, crab meat, and cucumber, crowned with Hawaiian ahi poke, and drizzled with sweet chili and unagi sauces. Bento boxes are assembled with rolls, tempura, while sizzling Korean bulgogi beef makes its journey to tables with crisp asparagus and a miniature suitcase.

Beneath a basil-green awning, Cellar Door Market fills with the universal clatter of a happy kitchen as chef Paul LaLone brings 26 years in the culinary industry to bear on heaps of regional ingredients. Guest chefs lead hands-on classes in specific cuisines and techniques, which may introduce pupils to the art of baking bread, preparing healthy food, rolling sushi, and remembering that sushi is the one food that should not be roasted on a campfire. Each session is rated according to the knife skills required to complete the meal, and pupils bustle past the kitchen, laden with completed dishes for their friends and families.

Beyond the kitchen doors at Cellar Door Market, chefs create meals from scratch, quick-cooling them to preserve integrity. Whenever possible, meals are made with local products including meats and produce from nearby sustainable farms. The rotating menu has included dishes such as red beans and rice with Zenner’s sausage, smoked pork loin with a peach and bourbon sauce, and zucchini manicotti, and each item comes with instructions for easily reheating it or taking it to a dragon’s surprise party.

Equinox Restaurant and Bar’s chefs craft a constantly rotating roster of seafood, steak, and pasta dishes using fresh and seasonal ingredients harvested from the Pacific Northwest. A rainbow of signature cocktails blooms on candlelit tables inside an industrial-looking space, and the dining room’s laid-back vibe spills out onto a landscaped courtyard that welcomes up to 45 diners. The eatery was built from recycled components, and further appeases Mother Earth by employing renewable energy sources to cook dishes instead of forcing diners to do it themselves.

The Gilt Club Restaurant caught the attention of national foodies when it hosted a James Beard Foundation event, and won over the public with its cameo on the first episode of Portlandia. Described as "part lab, party swanky James Bond hideaway," by Portland Monthly, Gilt Club's décor swaddles guests in crimson curtains and high-backed booths illuminated by organically shaped chandeliers. Owner and manager Jamie Dunn is often spotted prowling the house in shiny gold shoes while executive chef Chris Carriker helms the kitchen. Jamie's seasonal menu marries European tradition with gourmet local and organic ingredients—such as bone marrow, quail, and truffles—that come from businesses and farms with sustainable practices whenever possible. For groups of six or more, Chris will craft a custom feast around a specific cut of meat or fish using the same culinary prowess he demonstrated on Food Network's Meat and Potatoes.

Behind Gilt's gilded bar, a pair of bartenders whips up signature cocktails from an impressive list of 125 spirits, including house-infused liquors spiced with ingredients such as beet, habanero, and blood orange. Even in the vintage cocktails, house-made bitters surprise jaded taste buds like a soufflé stuffed with joy buzzers.