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A photo illustration of Nong’s Khao Man Gai.
Nong’s Khao Man Gai.
Lille Allen/Eater

Iconic Portland Dishes That Are Actually Worth Eating

Whether you’re visiting or just looking for the hits, find the city's most famous plates

by Brooke Jackson-Glidden Updated
View as Map
Nong’s Khao Man Gai.
| Lille Allen/Eater
by Brooke Jackson-Glidden Updated

If restaurants have the ability to achieve something like cult status, it’s often as a result of one iconic dish that’s influenced the local culinary scene. However, those dishes are not always winners — ask any Portlander the last time they went out and bought themselves a bacon maple bar, for instance.

Over the years, iconic plates have come and gone, but many are permanent fixtures. This map honors these stalwarts of Portland dining that are actually worth tracking down — those dishes that, were they to be removed from menus, would cause a citywide revolt. For this map, our icons are not only dishes that are famous; they’re dishes that are delicious, and emblematic of Portland dining. Many of the dishes that define Portland’s food scene celebrate some of the best parts of living here — local produce, artistic honesty, and plain-old playfulness. They tell stories of the people who live here: The cultural capital of a relatively young state, Portland is a city of immigrants and expats, bringing culinary traditions from Vietnam, Guyana, and everywhere in between. Below, find the dishes that define us.

Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Fried chicken combo at Hat Yai

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Chef Akkapong Earl Ninsom is by all accounts crushing Thai food in Portland, and that includes fried chicken. Hat Yai's star dish, the fried chicken leg quarter, Malayu-style curry, and roti combo, provides the best of all worlds: crispy chicken and pan-fried bread with rich and spicy curry for dipping. And note: dipping should be mandatory.

1605 NE Killingsworth St., Portland, OR 97211
(503) 764-9701
(503) 764-9701

Also featured in:

Expatriate nachos at Expatriate

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It would be hard to name a more distinctive plate of Portland nachos than the version at Expatriate: Wonton chips arrive in a gooey Thai chile cheese sauce, with lemongrass-scented beef and makrut lime-tomato salsa. They have that nice balance of smart twists with all the messy, unfussy charm of bar nachos — Portland bar food in a nutshell.

5424 NE 30th Ave, Portland, OR 97211
(503) 867-5309
(503) 867-5309

Also featured in:

White curry with brisket burnt ends at Eem

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When this hardcore collaboration between Akkapong Earl Ninsom (Hat Yai, Langbaan), Matt Vicedomini (Matt’s BBQ), and Eric Nelson (Shipwreck) opened on North Williams, the brisket burnt end curry became the fan favorite quickly, an encapsulation of the restaurant’s schtick: Chunks of smoked fatty brisket bathe in Golden Mountain, white vinegar, and sugar before landing in a subtly spiced white curry. The combination makes for a sweet, aromatic-heavy dish ideally paired with any of the restaurant’s maximalist cocktails (or mocktails).

3808 North Williams Avenue st, 127, Portland, OR 97227
(971) 295-1645
(971) 295-1645

Also featured in:

Doughnuts and chai at Pip's Original Doughnuts & Chai

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Yes, tourists love to talk about Voodoo Doughnut and its outlandish fried creations, but Pip’s is a local favorite for piping hot, freshly fried doughnuts, simply adorned with a drizzle of honey or a coating of cinnamon sugar. Paired with a cup of house chai, it’s extremely hard to beat — especially on your birthday, when a dozen mini-doughnuts are free.

4759 NE Fremont St, Portland, OR 97213
(503) 206-8692
(503) 206-8692

Also featured in:

Teriyaki chicken at Du's Grill

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Name-dropped by the rapper Aminé and once called the “best Korean teriyaki in the known universe,” a plate of char-blistered, juicy chicken drenched in sweet teriyaki, served with a scoop of rice and a poppyseed-dressed salad, is a rite of passage for those who grew up in Portland. The menu has a few other options — yakisoba, a tofu bowl — but when you’re at Du’s, you’re in it for the chicken.

5365 NE Sandy Blvd, Portland, OR 97213
(503) 284-1773
(503) 284-1773

Also featured in:

Smoked bone marrow clam chowder at Ox

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It’s perhaps a little odd that the most famous dish from this Northeast Portland Latin American steakhouse is neither Latin American nor a steak, but the clam chowder with a smoked, jalapeño-dotted marrow bone at Ox remains not only a bucket list order at the restaurant, but in the city. Now that Portland’s bone marrow luge fever and Paley’s Place escargot with marrow bones are things of the past, Ox is one of the last bastions of bone marrow love in town, and the restaurant’s chowder remains shockingly delicate considering the sum of its parts. Note: Ox has been closed for repairs following a fire earlier this year; it should reopen on May 27.

2225 Northeast Martin Luther King Junior Boulevard, OR 97212
(503) 284-3366
(503) 284-3366

Also featured in:

Oregon croissant at Ken's Artisan Bakery

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Ken’s Artisan Bakery is a pastry destination for a reason, but when it comes to the dish that is characteristic of the state, the Oregon Croissant fits the bill. A melange of marionberry and hazelnut cream — two Oregon icons in their own right — the croissant uses a flavorful Pacific Northwestern flour for an added nuttiness. It’s a combination of Portland tropes: local fruit and exceptional baked goods.

338 NW 21st Ave, Portland, OR 97209
(503) 248-2202
(503) 248-2202

Also featured in:

Onion rings at Ringside Steakhouse

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Ringside Steakhouse’s onion rings are the things of local legend. Renowned local gourmand James Beard called the onion rings the finest he had ever eaten in the United States: wide, lightly battered rings served with a gravy boat of thousand island. For a luxe upgrade, the rings are particularly tasty when dunked in a side of house bearnaise.

2165 W Burnside St, Portland, OR 97210
(503) 223-1513
(503) 223-1513

Also featured in:

Foie gras profiteroles at Le Pigeon

Copy Link

The savory-leaning dessert at Gabriel Rucker's Burnside bistro has been on the menu from the very beginning, a nice representation of the what has made the restaurant famous: it’s playful, experimental, rich, and mind-blowing. There’s a reason these foie gras ice cream sandwiches, finished with drizzle of caramel and salt, have never left the menu.

738 E Burnside St, Portland, OR 97214

KJG Hot Dog at Kim Jong Grillin’

Copy Link

It was a tough choice between the hot dog and the Munchwrap at this longstanding Portland cart (pro tip: order both), but Korean cart Kim Jong Grillin’s hot dog has been a Portland tradition for years, topping a Portland-made Zenner’s sausage with spicy daikon, kimchi mayo, and pickled mango. The pickled elements mimic what a sauerkraut or relish offers a frank, with the added benefit of mild heat and sweetness.

770 West Burnside Street, Portland, Oregon 97209
(503) 929-0522
(503) 929-0522

Also featured in:

Soft serve with a cowboy hat at Cheese & Crack

Copy Link

Ten years ago, Salt & Straw was likely the most commonly spotted Portland ice cream on Instagram, but now, as Salt & Straw shops open all over the country, Portlanders are far more inclined to share shots of this cheese shop’s lanky towers of soft serve, dusted in various flavor powders and topped with a picture-perfect chocolate cowboy hat. They’re not just pretty, either: The ice cream itself is supremely rich and silky, and the dollop of chocolate ganache at the bottom of the cone is a thoughtful touch.

22 SE 28th Ave (E Burnside St.), Portland, OR 97214
(503) 206-7315
(503) 206-7315

Also featured in:

Nong's Khao Man Gai

Copy Link

From a food cart, an obsession is born. Nong Poonsukwattana started out making one thing meticulously, and in the process she turned a Thai comfort food staple into Portland’s comfort food staple. Since then, her famous khao man gai has spawned two permanent restaurants, a bottled sauce, and deep, visceral craving among everyone who tries it.

609 SE Ankeny St C, Portland, OR 97214
(503) 740-2907
(503) 740-2907

Also featured in:

Spanish Coffee at Huber’s

Copy Link

Portland’s oldest restaurant is likely most famous for popularizing the Spanish Coffee, a rum-and-coffee drink bolstered by pyrotechnics. Servers donning vests will prepare the drink tableside, shaking nutmeg like glitter and letting the flame caramelize the sugar against the rim of the glass. The drink often precedes plates of turkey or ham, the most common food orders at this old-school stalwart.

411 Southwest 3rd Avenue, OR 97204
(503) 228-5686
(503) 228-5686
John Pierce pours a Spanish Coffee at Huber’s in Portland, Oregon.
John Pierce at Huber’s.
Dina Avila

Also featured in:

Charcuterie plate at Olympia Provisions

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House-made charcuterie appears on menus across Portland, thanks in part to the astronomic rise of Olympia Provisions and its USDA-certified curing facility, which is now distributing its sopressatas, chorizos, and saucissons nationwide. At its flagship Southeast Portland restaurant, the charcuterie board could feature a wide range of products, from mortadella to salami to head cheese terrine, depending on the chef's whims of the day.

107 SE Washington St, Portland, OR 97214
View this post on Instagram

feed me charcuterie boards all day, every day

A post shared by Jenny Hong (@jennyhongg) on

Insalata Nostrana at Nostrana

Copy Link

Before chicory Caesars were ubiquitous at Italian restaurants, chef Cathy Whims’s simple radicchio salad became one of the city’s most famous, replicated by food bloggers and recipe developers around the country. The bitterness of the chicory is balanced by a satisfyingly Parmigiano-cheesy dressing, with savory herbs like rosemary and sage balancing the acidity of the vinegar in the dressing. It’s best paired with the gnocchi in Marcella Hazan’s tomato-butter sauce, if available.

1401 SE Morrison St (SE 14th Ave), Portland, OR 97214
(503) 234-2427
(503) 234-2427

Also featured in:

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Herring Under a Fur Coat at Kachka

Copy Link

Pretty much out of the gate, Kachka became an icon for kicking off the Portland Russian food revolution. And this terrine, sort of Ruskie-style seven-layer-dip, is responsible for turning a city onto pickled herring. Its gorgeous gradient and triumphant plating make it a commonly photographed dish, with an elegant flavor on the palate.

720 SE Grand Ave, Portland, OR 97214
(503) 235-0059
(503) 235-0059

Chicken and jojos at Reel M Inn

Copy Link

Eating fried chicken and thick-cut potato jojos is a sacred ritual in Portland, whether you’re getting them at Sadie Mae’s, Jojo, or Alberta Market (aka Jack’s). But often, when Portlanders talk about chicken and jojos, one name comes to mind: Reel M Inn, also known as the Reel, is a true Portland institution, standing in one form or another for 50 years. Sure, big-deal chefs and writers have praised the colorful dive for ages, but it’s also treasured by locals, who happily spend an evening playing pool, knocking back shots of whiskey, and dunking crispy hunks of potato and chicken into ranch and Frank’s hot sauce.

2430 SE Division St, Portland, OR 97202
(503) 231-3880
(503) 231-3880

Also featured in:

Mom’s Crab Fat Noodles at Magna

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One of the OG dishes on the menu of this Southeast Clinton Filipino restaurant, Magna’s crab fat noodles strike that balance of nostalgic cooking and Portland realness. For this dish, a nod to a pasta made by chef Carlo Lamagna’s mother, house-made squid ink noodles arrive tossed in a rich, luscious crab sauce, which gets its brightness from a combination of corn, peppers, and pickled vegetables. What’s more Oregonian than Dungeness crab and seasonal pickles?

2525 Southeast Clinton Street, Portland, OR
A spoon served with a tangle of crab fat noodles, a squid ink spaghetti dish with a crab fat sauce, at Magna in Portland, Oregon.
Crab fat noodles at Magna.
Brooke Jackson-Glidden/Eater Portland

Cao lau at Rose VL Deli

Copy Link

The soups change daily at this cheery Vietnamese spot, but on Saturdays, the deli crafts a somewhat dry noodle dish that’s almost impossible to find in American restaurants. Thick noodles sit in a bath of aromatic, sweet broth — they should sit for another two minutes once they arrive at the table — before they’re tossed with peanuts, pork, crackers, and an assortment of herbs and greens; the side of core-warming stock is for you to sip separately. Its intricate, careful construction and depth has made it a Saturday tradition throughout Portland.

6424 SE Powell Blvd, Portland, OR 97206
(503) 206-4344
(503) 206-4344

Also featured in:

Smoked steelhead lefse at Viking Soul Food

Copy Link

Smoked salmon and steelhead are everywhere in Portland, whether they’re served on their own, in a tater tot, or topping a Benedict. For this map, we went with the classic smoked steelhead lefse at Viking Soul Food, filled with house-cured and smoked steelhead, pickled shallots, dill, and sour cream. Originally sold from a cart, the lefse wrap appeals to the city’s love of smoked fish, pickles, and handheld street foods.

4422 Southeast Woodstock Boulevard, OR 97206
(971) 430-0171
(971) 430-0171
Smoked salmon lefse and lingonberry iced tea at Viking Soul Food.
The lefse at Viking Soul Food.
Nick Woo/Eater Portland

Also featured in:

Totchos at Oaks Bottom Public House

Copy Link

In 1953, F. Nephi Grigg of potato brand Ore-Ida invented the tater tot as a way reduce waste from fry production. The “Ore” in “Ore-Ida” is, of course, Oregon, where the company was founded; the totcho, then, is a particularly Oregonian invention, a tater tot nacho first developed at this Sellwood-Moreland pub. A cross-section of two quintessential bar snacks, the totcho has solidified its spot as Portland drinking food royalty.

1621 SE Bybee Blvd (at SE Milwaukie Ave), Portland, OR 97202
(503) 232-1728
(503) 232-1728

Also featured in:

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Fried chicken combo at Hat Yai

1605 NE Killingsworth St., Portland, OR 97211

Chef Akkapong Earl Ninsom is by all accounts crushing Thai food in Portland, and that includes fried chicken. Hat Yai's star dish, the fried chicken leg quarter, Malayu-style curry, and roti combo, provides the best of all worlds: crispy chicken and pan-fried bread with rich and spicy curry for dipping. And note: dipping should be mandatory.

1605 NE Killingsworth St., Portland, OR 97211
(503) 764-9701
(503) 764-9701

Expatriate nachos at Expatriate

5424 NE 30th Ave, Portland, OR 97211

It would be hard to name a more distinctive plate of Portland nachos than the version at Expatriate: Wonton chips arrive in a gooey Thai chile cheese sauce, with lemongrass-scented beef and makrut lime-tomato salsa. They have that nice balance of smart twists with all the messy, unfussy charm of bar nachos — Portland bar food in a nutshell.

5424 NE 30th Ave, Portland, OR 97211
(503) 867-5309
(503) 867-5309

White curry with brisket burnt ends at Eem

3808 North Williams Avenue st, 127, Portland, OR 97227

When this hardcore collaboration between Akkapong Earl Ninsom (Hat Yai, Langbaan), Matt Vicedomini (Matt’s BBQ), and Eric Nelson (Shipwreck) opened on North Williams, the brisket burnt end curry became the fan favorite quickly, an encapsulation of the restaurant’s schtick: Chunks of smoked fatty brisket bathe in Golden Mountain, white vinegar, and sugar before landing in a subtly spiced white curry. The combination makes for a sweet, aromatic-heavy dish ideally paired with any of the restaurant’s maximalist cocktails (or mocktails).

3808 North Williams Avenue st, 127, Portland, OR 97227
(971) 295-1645
(971) 295-1645

Doughnuts and chai at Pip's Original Doughnuts & Chai

4759 NE Fremont St, Portland, OR 97213

Yes, tourists love to talk about Voodoo Doughnut and its outlandish fried creations, but Pip’s is a local favorite for piping hot, freshly fried doughnuts, simply adorned with a drizzle of honey or a coating of cinnamon sugar. Paired with a cup of house chai, it’s extremely hard to beat — especially on your birthday, when a dozen mini-doughnuts are free.

4759 NE Fremont St, Portland, OR 97213
(503) 206-8692
(503) 206-8692

Teriyaki chicken at Du's Grill

5365 NE Sandy Blvd, Portland, OR 97213

Name-dropped by the rapper Aminé and once called the “best Korean teriyaki in the known universe,” a plate of char-blistered, juicy chicken drenched in sweet teriyaki, served with a scoop of rice and a poppyseed-dressed salad, is a rite of passage for those who grew up in Portland. The menu has a few other options — yakisoba, a tofu bowl — but when you’re at Du’s, you’re in it for the chicken.

5365 NE Sandy Blvd, Portland, OR 97213
(503) 284-1773
(503) 284-1773

Smoked bone marrow clam chowder at Ox

2225 Northeast Martin Luther King Junior Boulevard, OR 97212

It’s perhaps a little odd that the most famous dish from this Northeast Portland Latin American steakhouse is neither Latin American nor a steak, but the clam chowder with a smoked, jalapeño-dotted marrow bone at Ox remains not only a bucket list order at the restaurant, but in the city. Now that Portland’s bone marrow luge fever and Paley’s Place escargot with marrow bones are things of the past, Ox is one of the last bastions of bone marrow love in town, and the restaurant’s chowder remains shockingly delicate considering the sum of its parts. Note: Ox has been closed for repairs following a fire earlier this year; it should reopen on May 27.

2225 Northeast Martin Luther King Junior Boulevard, OR 97212
(503) 284-3366
(503) 284-3366

Oregon croissant at Ken's Artisan Bakery

338 NW 21st Ave, Portland, OR 97209

Ken’s Artisan Bakery is a pastry destination for a reason, but when it comes to the dish that is characteristic of the state, the Oregon Croissant fits the bill. A melange of marionberry and hazelnut cream — two Oregon icons in their own right — the croissant uses a flavorful Pacific Northwestern flour for an added nuttiness. It’s a combination of Portland tropes: local fruit and exceptional baked goods.

338 NW 21st Ave, Portland, OR 97209
(503) 248-2202
(503) 248-2202

Onion rings at Ringside Steakhouse

2165 W Burnside St, Portland, OR 97210

Ringside Steakhouse’s onion rings are the things of local legend. Renowned local gourmand James Beard called the onion rings the finest he had ever eaten in the United States: wide, lightly battered rings served with a gravy boat of thousand island. For a luxe upgrade, the rings are particularly tasty when dunked in a side of house bearnaise.

2165 W Burnside St, Portland, OR 97210
(503) 223-1513
(503) 223-1513

Foie gras profiteroles at Le Pigeon

738 E Burnside St, Portland, OR 97214

The savory-leaning dessert at Gabriel Rucker's Burnside bistro has been on the menu from the very beginning, a nice representation of the what has made the restaurant famous: it’s playful, experimental, rich, and mind-blowing. There’s a reason these foie gras ice cream sandwiches, finished with drizzle of caramel and salt, have never left the menu.

738 E Burnside St, Portland, OR 97214

KJG Hot Dog at Kim Jong Grillin’

770 West Burnside Street, Portland, Oregon 97209

It was a tough choice between the hot dog and the Munchwrap at this longstanding Portland cart (pro tip: order both), but Korean cart Kim Jong Grillin’s hot dog has been a Portland tradition for years, topping a Portland-made Zenner’s sausage with spicy daikon, kimchi mayo, and pickled mango. The pickled elements mimic what a sauerkraut or relish offers a frank, with the added benefit of mild heat and sweetness.

770 West Burnside Street, Portland, Oregon 97209
(503) 929-0522
(503) 929-0522

Soft serve with a cowboy hat at Cheese & Crack

22 SE 28th Ave (E Burnside St.), Portland, OR 97214

Ten years ago, Salt & Straw was likely the most commonly spotted Portland ice cream on Instagram, but now, as Salt & Straw shops open all over the country, Portlanders are far more inclined to share shots of this cheese shop’s lanky towers of soft serve, dusted in various flavor powders and topped with a picture-perfect chocolate cowboy hat. They’re not just pretty, either: The ice cream itself is supremely rich and silky, and the dollop of chocolate ganache at the bottom of the cone is a thoughtful touch.

22 SE 28th Ave (E Burnside St.), Portland, OR 97214
(503) 206-7315
(503) 206-7315

Nong's Khao Man Gai

609 SE Ankeny St C, Portland, OR 97214

From a food cart, an obsession is born. Nong Poonsukwattana started out making one thing meticulously, and in the process she turned a Thai comfort food staple into Portland’s comfort food staple. Since then, her famous khao man gai has spawned two permanent restaurants, a bottled sauce, and deep, visceral craving among everyone who tries it.

609 SE Ankeny St C, Portland, OR 97214
(503) 740-2907
(503) 740-2907

Spanish Coffee at Huber’s

411 Southwest 3rd Avenue, OR 97204

Portland’s oldest restaurant is likely most famous for popularizing the Spanish Coffee, a rum-and-coffee drink bolstered by pyrotechnics. Servers donning vests will prepare the drink tableside, shaking nutmeg like glitter and letting the flame caramelize the sugar against the rim of the glass. The drink often precedes plates of turkey or ham, the most common food orders at this old-school stalwart.

411 Southwest 3rd Avenue, OR 97204
(503) 228-5686
(503) 228-5686
John Pierce pours a Spanish Coffee at Huber’s in Portland, Oregon.
John Pierce at Huber’s.
Dina Avila

Charcuterie plate at Olympia Provisions

107 SE Washington St, Portland, OR 97214

House-made charcuterie appears on menus across Portland, thanks in part to the astronomic rise of Olympia Provisions and its USDA-certified curing facility, which is now distributing its sopressatas, chorizos, and saucissons nationwide. At its flagship Southeast Portland restaurant, the charcuterie board could feature a wide range of products, from mortadella to salami to head cheese terrine, depending on the chef's whims of the day.

107 SE Washington St, Portland, OR 97214
View this post on Instagram

feed me charcuterie boards all day, every day

A post shared by Jenny Hong (@jennyhongg) on

Insalata Nostrana at Nostrana

1401 SE Morrison St (SE 14th Ave), Portland, OR 97214

Before chicory Caesars were ubiquitous at Italian restaurants, chef Cathy Whims’s simple radicchio salad became one of the city’s most famous, replicated by food bloggers and recipe developers around the country. The bitterness of the chicory is balanced by a satisfyingly Parmigiano-cheesy dressing, with savory herbs like rosemary and sage balancing the acidity of the vinegar in the dressing. It’s best paired with the gnocchi in Marcella Hazan’s tomato-butter sauce, if available.

1401 SE Morrison St (SE 14th Ave), Portland, OR 97214
(503) 234-2427
(503) 234-2427

Related Maps

Herring Under a Fur Coat at Kachka

720 SE Grand Ave, Portland, OR 97214

Pretty much out of the gate, Kachka became an icon for kicking off the Portland Russian food revolution. And this terrine, sort of Ruskie-style seven-layer-dip, is responsible for turning a city onto pickled herring. Its gorgeous gradient and triumphant plating make it a commonly photographed dish, with an elegant flavor on the palate.

720 SE Grand Ave, Portland, OR 97214
(503) 235-0059
(503) 235-0059

Chicken and jojos at Reel M Inn

2430 SE Division St, Portland, OR 97202

Eating fried chicken and thick-cut potato jojos is a sacred ritual in Portland, whether you’re getting them at Sadie Mae’s, Jojo, or Alberta Market (aka Jack’s). But often, when Portlanders talk about chicken and jojos, one name comes to mind: Reel M Inn, also known as the Reel, is a true Portland institution, standing in one form or another for 50 years. Sure, big-deal chefs and writers have praised the colorful dive for ages, but it’s also treasured by locals, who happily spend an evening playing pool, knocking back shots of whiskey, and dunking crispy hunks of potato and chicken into ranch and Frank’s hot sauce.

2430 SE Division St, Portland, OR 97202
(503) 231-3880
(503) 231-3880

Mom’s Crab Fat Noodles at Magna

2525 Southeast Clinton Street, Portland, OR

One of the OG dishes on the menu of this Southeast Clinton Filipino restaurant, Magna’s crab fat noodles strike that balance of nostalgic cooking and Portland realness. For this dish, a nod to a pasta made by chef Carlo Lamagna’s mother, house-made squid ink noodles arrive tossed in a rich, luscious crab sauce, which gets its brightness from a combination of corn, peppers, and pickled vegetables. What’s more Oregonian than Dungeness crab and seasonal pickles?

2525 Southeast Clinton Street, Portland, OR
A spoon served with a tangle of crab fat noodles, a squid ink spaghetti dish with a crab fat sauce, at Magna in Portland, Oregon.
Crab fat noodles at Magna.
Brooke Jackson-Glidden/Eater Portland

Cao lau at Rose VL Deli

6424 SE Powell Blvd, Portland, OR 97206

The soups change daily at this cheery Vietnamese spot, but on Saturdays, the deli crafts a somewhat dry noodle dish that’s almost impossible to find in American restaurants. Thick noodles sit in a bath of aromatic, sweet broth — they should sit for another two minutes once they arrive at the table — before they’re tossed with peanuts, pork, crackers, and an assortment of herbs and greens; the side of core-warming stock is for you to sip separately. Its intricate, careful construction and depth has made it a Saturday tradition throughout Portland.

6424 SE Powell Blvd, Portland, OR 97206
(503) 206-4344
(503) 206-4344

Smoked steelhead lefse at Viking Soul Food

4422 Southeast Woodstock Boulevard, OR 97206

Smoked salmon and steelhead are everywhere in Portland, whether they’re served on their own, in a tater tot, or topping a Benedict. For this map, we went with the classic smoked steelhead lefse at Viking Soul Food, filled with house-cured and smoked steelhead, pickled shallots, dill, and sour cream. Originally sold from a cart, the lefse wrap appeals to the city’s love of smoked fish, pickles, and handheld street foods.

4422 Southeast Woodstock Boulevard, OR 97206
(971) 430-0171
(971) 430-0171
Smoked salmon lefse and lingonberry iced tea at Viking Soul Food.
The lefse at Viking Soul Food.
Nick Woo/Eater Portland

Totchos at Oaks Bottom Public House

1621 SE Bybee Blvd (at SE Milwaukie Ave), Portland, OR 97202

In 1953, F. Nephi Grigg of potato brand Ore-Ida invented the tater tot as a way reduce waste from fry production. The “Ore” in “Ore-Ida” is, of course, Oregon, where the company was founded; the totcho, then, is a particularly Oregonian invention, a tater tot nacho first developed at this Sellwood-Moreland pub. A cross-section of two quintessential bar snacks, the totcho has solidified its spot as Portland drinking food royalty.

1621 SE Bybee Blvd (at SE Milwaukie Ave), Portland, OR 97202
(503) 232-1728
(503) 232-1728

Related Maps