Gabriel Rucker's flagship remains one of the most exciting restaurants on the West Coast. The menu reads like a dare — foie gras profiteroles, beef cheek bourguignon, a burger that costs more than it should and is worth every cent. The room is tiny, the counter seats face the open kitchen, and every plate arrives looking like controlled chaos. This is Portland fine dining at its most unruly and brilliant.
Insider tip
Sit at the chef's counter. Order the tasting menu and let the kitchen run. The burger, if it's available, is non-negotiable.
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