Baker & Spice Like Add to a List
Baker Julie Richardson's small-batch neighborhood bakery is a favorite for its impeccable cookies, pastries, breads, cakes, and other treats.
Hillsdale
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Bakeshop Like Add to a List
This bakery from revered pastry chef Kim Boyce uses heirloom, whole-grain flours to achieve its irresistible baked goods. 
Rose City Park
Pickup, delivery

Bang Bang
Co-owned by Kate Wood, this late-night Thai hangout serves drinking snacks and comfort food like chicken wings, curries, and curried fry bowls, plus cocktails like passionfruit daiquiris and old fashioneds.
Cully
Pickup, delivery, dine-in

Bar Norman Like Add to a List
Acclaimed sommelier Dana Frank's chic bar pours quaffable natural wine and snacks from Olympia Provisions, Cowbell, Fulamingo, and Little T.
Hosford-Abernethy
Pickup, dine-in

Bete-Lukas
This warm, enduring Ethiopian standby, owned by Gelila Tesfu and her husband Peter and tucked away on the second floor of a building on SE Division Street, is beloved for its veggie and meat combos, spongy injera (Ethiopian flatbread), and other staples.
Richmond
Pickup, delivery, dine-in

Cafe Olli Like Add to a List
This all-day cafe officially opened in the former Ned Ludd Like Add to a List space in December, with scratch-made baked goods from co-owner and pastry chef Siobhan Speirits, who you may know from her project Saint Frances. The cafe also serves wood-fired pizzas, salads, handmade pasta, sandwiches on house-baked bread, charcuterie, and other wood oven-baked dishes.
King
Pickup, dine-in

Chelo Like Add to a List
The Mexican pop-up Chelo, run by former Nightingale Like Add to a List  co-owner and chef Luna Contreras and bartender Michelle Ruocco, began its residency at Magna Kusina Like Add to a List last fall. Chelo focuses on seasonally driven street snacks, pastries, and drinks, made with local ingredients and deriving inspiration from Contreras's grandmother's restaurant in Guadalajara, Jalisco.
Hosford-Abernethy
Pickup, dine-in

Coquine
Chef Katy Millard’s charming, seasonal, locally sourced restaurant currently offers lunch and dinner for takeout, as well as produce and goods straight from local farms like Black Locust Farm and Wobbly-Cart Farm. And don't forget about their famous chocolate chip cookies, which the Portland Mercury's Suzette Smith has raved about and which have even spawned their own "I Just Want Cookies!" takeout window.
Mt. Tabor
Pickup, dine-in

Doe Donuts Like Add to a List
Portland's first dedicated vegan donut shop, owned by Carly Sitner and Crystal Wegener, fries up plant-based creations in whimsical flavors like salted vanilla bean, French toast, and the signature "Doe" donut (house-made pink strawberry milk and sprinkles).
Hollywood District
Pickup, delivery

Drink Mamey Like Add to a List
This BIPOC-owned spot serves items like juices, smoothies, and fruit bowls. Founder Cydnie Smith-McCarthy has a mission to make wellness more accessible to Black people after her father died suddenly from an undiagnosed heart condition in 2018.
Vernon
Pickup, delivery, dine-in

Erica's Soul Food
Erica Montgomery's soul food cart has gained a loyal following for its Southern menu of dishes like "soul bowls" (stuffed with delights like cornbread, greens, mac and cheese, and gravy) and Atlanta-style hot lemon pepper wings.
Eliot
Pickup, delivery, dine-in

Güero Like Add to a List
Portland Mercury contributor Heather Arndt Anderson writes of Megan Sanchez's restaurant, "There are so many beautiful components to Güero's tortas: creaminess provided by the beans, avocado, and crema; crispness brought by the bread's toasted interior and bed of shaved cabbage; the tangy hot sauce and pickled onions with cooling crema and cotija. It's a balancing act of textural contrasts, flawlessly performed by one sandwich. The omnivorous options are no slouches, either; pollo pibil is tender hunks of Draper Valley chicken cooked in a citrus-achiote slurry with banana leaf for herbal backdrop, and the carnitas is similarly well sourced and well-executed."
Kerns
Pickup, delivery, dine-in

Harlow Like Add to a List
Brian Yaeger writes of this primarily plant-based restaurant co-owned by Jackie Sappington, "Take it from a carnivore: Harlow serves straight-up amazing food. This mostly vegan, gluten-free café serves jalapeño cashew cheese instead of pepper jack. Kale is listed on the menu as often as pork belly appears on most others. In this non-satirical Harloworld, tempeh and quinoa are fungible counterparts to eggs and tots. The Outlaw Scramble (which can include eggs if you deign) is a bountiful heap of chipotle black bean chili, dark greens, and wilted spinach topped with the aforementioned cashew matter along with a scoop of guac and a mound of brown rice (or quinoa) on the side. Collectively, the faintly smoky, tangy/savory concoction impresses across the spectrum of texture, flavor, and heartiness. And lest ye think there’s no room for decadence, hidden among the spirulina and echinacea juices and smoothies is the Stumblebee, a hedonistic mélange of chocolate, peanut butter, and banana. Then again, cacao nibs are a superfood."
Hawthorne
Pickup, delivery, dine-in

Ja'Da's Soulful Eatz
This cart from Jamie Turner regularly draws long lines for its comforting soul food, including po' boys, wings, cornmeal-fried fish, mac and cheese, collard greens, and candied yams.
Piedmont
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Kachka Like Add to a List
No one does Eastern European comfort food quite like chef Bonnie Morales's acclaimed Kachka. The restaurant has plenty of options to warm your soul from within, including mushroom stroganoff, rabbit in a clay pot, and pelmeni.
Buckman
Pickup, dine-in

Lauretta Jean's Like Add to a List
Few days couldn't be improved with a slice of flaky pie or cake from this charming bakery named for owner Kate McMillen's grandmother. 
Richmond
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Lovely's Fifty-Fifty Like Add to a List
Sarah Minnick's acclaimed pizzeria serves exquisite artisan pies with seasonally inspired toppings like squash and ricotta or chanterelle mushrooms.
Boise
Pickup, dine-in

Malka
Chef and co-owner Jessie Aron's ambitious, lovably eccentric restaurant Malka features imaginative dishes like the "Important Helmet for Outer Space" (a rice bowl with slow-roasted pork shoulder in apricot curry barbecue sauce) and the "Rhododendron Garden" (Umi Organic ramen noodles with curry bolognese, stir-fried Brussels sprouts, kale, gailan, cabbages, leeks, red bell peppers, coconut cream, crispy shallots, basil, and mild-toasted chili). 
Richmond
Pickup, dine-in

Mama Đút Like Add to a List
While unable to continue her usual job as a hairdresser at the beginning of the pandemic, Thuy Pham started a wildly popular pop-up specializing in vegan Vietnamese food, with remarkably realistic plant-based versions of crispy pork belly, chicken wings, and other meats. She has received widespread acclaim since opening her brick-and-mortar restaurant in November 2020 and is now a semi-finalist for a James Beard Award Like Add to a List .
Buckman
Pickup, dine-in

Mirisata Like Add to a List
The hit Sri Lankan pop-up Mirisata launched a permanent brick-and-mortar location in October. The restaurant is entirely BIPOC worker-owned and serves vegan variations of dishes like rice and curry plates and kottu roti (a famous Sri Lankan street food typically made with godhamba roti and vegetables, eggs and/or meat, and spice).
Buckman
Pickup, delivery, dine-in

Nong's Khao Man Gai
Former Portland Mercury food critic Andrea Damewood writes of James Beard-nominated chef and owner Nong Poonsukwattana's iconic restaurant, "Anyone who cares about food in this town has likely eaten Nong's Khao Man Gai dozens of times: an $8 bundle of joy wrapped in butcher paper with chicken (white or dark meat, or a blend), rice, a few cucumbers, and soup. Extras include the mandatory chicken skins or the less-required chicken-fat poached livers, each $1. Nong has clearly mastered the art of specialization. She set out to make top-notch chicken and rice, and that's been done."
Downtown, Buckman
Pickup, delivery, dine-in

Normandie Like Add to a List
Andrea Damewood praises this coastal-inspired bistro, co-owned by Amanda Cannon Winquist and Heather Kintler, for its "addictive blend of textures and flavor."
Buckman
Pickup, delivery, dine-in

Nostrana Like Add to a List
Veteran chef and six-time James Beard Award finalist Cathy Whims takes inspiration from her Italian travels at this beloved restaurant.
Buckman
Pickup, dine-in

Petunia's Pies and Pastries Like Add to a List
Owner Lisa Clark's vegan and gluten-free bakery has been featured in publications like Food & Wine and the New York Times and serves cupcakes, pastries, doughnuts, bars, cookies, cakes, and more.
Downtown
Pickup, delivery

Pix Patisserie Like Add to a List
Executive chef and wine director Cheryl Wakerhauser serves French-inspired treats at her "dessert oasis." She's also opened a 24-hour contactless Pix-O-Matic vending machine that dispenses everything from cheese and macarons to sparklers and toilet paper.
Kerns
Pickup, delivery, dine-in

República Like Add to a List
Baker Olivia Bartruff opened this Mexican coffee shop along with chef Lauro Romero and Reforma Roasters founder Angel Medina in November 2020, and it's now a James Beard Award semifinalist Like Add to a List . Suzette Smith writes, "Like the name suggests, there's not one single voice to Republica PDX. I'm a fan of their food, but you might just as easily come to love the cafe for its curation of Mexican wines, or for Bartruff's ever-changing selection of pastries. The cafe opened in November, and it's already one of my favorite places to eat in the Pearl District. On nicer days, they're able to open the cafe doors to an outdoor patio and take advantage of the overgrown beauty of the Ecotrust Building's courtyard."
Pearl District
Pickup, delivery, dine-in

Ripe Cooperative Like Add to a List
After permanently closing her pioneering restaurant Beast Like Add to a List , legendary chef Naomi Pomeroy opened this specialty market and cafe in its place. The online marketplace showcases a mixture of hearty pre-made dishes, like "wedding chicken" (the dish Naomi served at her own wedding, with chicken, lemon, ginger, fish sauce, and chiles), lasagna bolognese, and lentil soup with sausage and greens, and ingredients for home cooks, like house-made pickles, salad dressings and greens, and handmade fresh pasta. There's also some baked goods and house-made frozen custards in intriguing flavors like cinnamon caramel blondie and grasshopper pie.
Concordia
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St. Beatrix Like Add to a List
Offerings at chef and co-owner Jessie Smith's whimsical Northeast Portland bakery (formerly Bushel and Peck Bakeshop Like Add to a List ) include pastries like scones, croissants, biscuits, muffins, cookies, macarons, galettes, and brioche rolls, as well as bread, breakfast sandwiches, breakfast burritos, avocado toast, espresso, and specialty drinks like salted caramel chai, lavender matcha, and "pink moon" (a steamed drink with beet, rose, oat milk, and rose bitters). Specialty cakes, pies, and tarts are also available for private orders.
King
Pickup, delivery, dine-in

Sunshine Noodles Like Add to a List
Chef Diane Lam opened a brick-and-mortar version of her pop-up Sunshine Noodles in the former Slabtown XLB Like Add to a List space in December. The Cambodian noodle bar recreates the ambiance of a city alleyway with neon accents and features menu items like Phnom Penh noodles, lort cha (a Cambodian rice noodle dish), lime pepper wings, catfish spring rolls, and sundaes, such as the "Ground Chocula" (black sesame ice cream, chocolate ganache, mochi, shaved halva, and whipped cream).
Slabtown
Pickup, delivery, dine-in

Yonder
Pacific Northwest cuisine meets classic Southern cooking at this restaurant from chef Maya Lovelace, serving fried chicken, hushpuppies, pimento mac and cheese, "angel biscuits," chicken and dumplings, pork cheeks and grits, and other homey fare.
Cully
Pickup, delivery, dine-in