It's not that the chefs at Portland Seafood Company dislike forks?they just see them as unnecessary. The teams at the Washington Square and Mall 205 restaurants designs many of their fresh seafood dishes to be eaten by hand, encouraging patrons to dig into platters of fresh-shucked oysters and buckets of Alaskan snow crab, crispy potatoes, and corn on the cob. They also fix up Baja-style fish tacos, oven-roasted crab melts, and fish and chips platters featuring cod, prawns, or halibut dipped into their signature Widmer Hefeweizen beer batter.
Each restaurant's decor takes inspiration from the nearby dockside fish warehouses, which also happen to be where the chefs source many of their ingredients. The staff also procures fresh bread from nearby bakeries, seasonal produce from local growers, and margarita mix from in-house. Bartenders serve these from-scratch margaritas alongside beer, wine, and other signature cocktails.
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.
The cooks at China Town Restaurant carefully pick fresh ingredients to use in their traditional Chinese entrees, striving to create healthy yet flavorful cuisine. Hot pots of stewed meats emerge from the kitchen alongside steamed spareribs and entrees with incendiary doses of sichuan sauce. Throughout each meal, servers also ply guests with small dim sum plates?including barbecue pork pies, deep-fried lobster balls, and stuffed jalape?os?from carts that navigate the dining room's red vinyl booths and warp tunnels dug all the way to China.
What began as a tradition of backyard seafood boils for the formerly Texan Nguyen Family has grown into My Brother’s Crawfish, a restaurant that serves up classic Southern seafood seven days a week. According to Douglas Perry at The Oregonian, two brothers oversee the kitchen, where crawfish, crab, shrimp, clam, and mussels swirl around in oversize pots of boiling water and homemade seasonings. They also craft classics such as jambalaya and gumbo and serve blackened and fried chicken and shrimp solo or stuffed inside a po' boy or standard-size envelope. The Louisiana theme extends to the dining room’s decor, where paintings of jazz musicians and colorful Mardi Gras masks line the long, burgundy walls.
Dan & Louis Oyster Bar, a 104-year-old Portland landmark handed down from fish-loving father to sea-faring son for five generations, boasts extensive menus of locally sourced seafood, a full bar, and an inviting, authentic atmosphere adorned with historical artifacts. Ancient ship wheels, old-timey nautical articles, fading photos, and sexy fishing photos from Davy Jones's high school locker surround diners as they munch on myriad undersea selections.