Scallops with Parmigiano-Reggiano fondue, saffron gel, olive oil powder, and shallot relish at Mucca | Brooke Jackson-Glidden
With its tangle of rivers, bevy of urban farms, and surplus of talented chefs, Portland is a dining city to its core. At food carts, subterranean bars, and white-tablecloth restaurants, chefs gather some of the region’s finest ingredients to transform into immaculate sushi, handmade pastas, and imaginative pintxos. For a city its size, Portland’s restaurant scene is impressively multifaceted — traditional and offbeat, casual and stylish, covering hundreds of cuisines from various countries and regions around the world. The through-line comes from a shared collaborative nature, a desire to
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