Constructed with wood milled from trees that once stood on the same soil, Riverview Restaurant’s sunlit space boasts high ceilings, exposed wood beams, and a stone-front fireplace, all which helped nab it a spot on OpenTable’s list of top 100 romantic restaurants in the country. Walls hung with original artwork surround linen-topped tables where diners savor plated steaks and seafood dishes tinged with miso, sesame, and other fusion flavors. An extensive wine list serves wine by the glass, bottle, or surreptitiously emptied flower vase, and bartenders swirl signature drinks such as pear martinis and pomegranate mojitos. Massive, floor-to-ceiling windows offer views onto manicured grounds, complete with a gazebo where patrons can reenact the scene in The Sound of Music where Rolf and Liesl cleverly disguise themselves as trees.
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 Neil Everett helms the kitchen. Neil's seasonal menu marries European tradition with gourmet local and organic ingredients—such as tom yum mussels, ricotta gnocchi, and hanger steak—that come from businesses and farms with sustainable practices whenever possible.
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.
Portland Prime's claim to fame is its steaks. Each highly marbled piece of USDA Prime beef is aged for 28 days before it’s cooked to achieve maximum flavorization. Wood-fired ovens sear the juices of diver scallops and ahi tuna steaks inside blackened crusts, and locally sourced ingredients enrich every dish, including seasonal desserts. The eatery’s expansive wine list boasts 140 bottles and 40 wines by the glass, which helped it to win Wine Spectator's 2011 Award of Excellence, which is only given to establishments at which it's truly enjoyable to watch other people drink wine.