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This list is in alphabetical order.
French country cooking. Mussels were excellent. Pleasant environment. Chef/Owners have European and New York restaurant experience.
Classic French cooking. Chef/Owner previously had Winterbourne in Portland.
Have had several lunches here. Pasta dishes were good. Portions not huge. Next door to Ponzi Wine tasting room.
We had a lovely Valentine's Day dinner here. Reviews have been critical of s-l-o-w service.
" Mushroom Madness" is not just a prix fixe item but a way of life at this Dayton restaurant. More Pinot Noirs than you can imagine. High end prices but worth it.
Definitely high end prices, but we asked the chef to set up a tasting menu for us with wine pairings, and we were blown away! Our experience was wonderful, but I understand some folks have not had the same reaction. It is a gorgeous facility.
Spanish tapas and wine abound. Most were good with a few so-so preparations.
Sophisticated seasonal food served in a 1912 Craftsman home. Connoisseur's wine list.
The Oregonian named Chef Eric Bechard a "Rising Star" in 2006 when he cooked at Alberta Street Oyster Bar & Grill. Menu is small but choice and changes daily. Prices are on the high end for modest portions, but creativity reigns. There is usually a tasty rabbit dish as one of the four nightly entres, and the housemade gnocchi are great. Desserts are limited to one choice. Chef Bechard received "notoriety" earlier this year for getting in a fist-fight over another cooking-event entrant using a non-local pig in Portland. [Restaurant ad proclaimed "Food worth fighting for."] Place is small with eclectic dcor (tables are from reclaimed bowling alleys, etc.).
Chefs came from highly regarded Portland restaurants L'Auberge & 2601 Vaughn years ago. Food is excellent; these folks know their stuff. Outstanding wine list.