The new issue of GQ Magazine features Portland restaurants in their City Guides section.
How did Portland, a soggy city on the West Coast, come to be the scrappiest, most original gastronomic destination in America, a town where you can eat everything from food-truck feasts to four-star spreads that rival fancier (and way more expensive) places? Alan Richman explores the food world’s new promised land—and explains why you should go now, while the good times last.
Their choices for best Portland restaurants:
Beast, Bunk, Evoe, Higgins, Le Pigeon, Nostrana, Paley’s Place, Park Kitchen, Pok Pok, Ping, Simpatica, and Toro Bravo.
Their drinking section is a little surprising, not for what they include, but for what they skip:
Clyde Common (but not for food), Doug Fir, 820, Noble Rot, Ron Toms, and Secret Society. I find it interesting what they left out, but Ten 01 has a new chef, and Teardrop is dealing with some negative backlash.
GQ also talks about the Portland Farmers’ Market and Clear Creek Distillery.
The article is called “Cloudy with a Chance of Stinging-Nettle Flan and Tomato Coulis”. You can read it here.