DINE AND TRAVEL

Screen Door presents a revival of regional American cuisine- from South Carolina Low country cuisine to soul food and Cajun one-pot cookery, to the refined Creole and French preparations found in New Orleans. They celebrate Southern cuisine from the quintessential hearty fare to the everyday foods gathered fresh from the garden. Screen Door serves natural, local and organic produce and meats everyday, weaving the rich bounty of local fresh produce into their menu.

Pine State Biscuits began as a brainchild centered around…what else? The quest for the perfect, buttery, flaky, homemade biscuit. Kevin Atchley, Walt Alexander, and Brian Snyder knew biscuits all too well from growing up in North Carolina, but having relocated to Portland, Oregon, they craved the down­ home­ cooking they knew from childhood. So they banded together and decided to bring the Southeast to the Northwest.

Mother’s Bistro & Bar features authentic cooking from mothers around the world, signature dishes include pot roast, chicken and dumplings, meat loaf and crab cakes, as well as featured dishes from a different mother each month. Mother's Bar and Bistro is a destination spot for anyone who comes to downtown Portland.

Toro Bravo is a Spanish restaurant in NE Portland, Oregon created by restaurateur chef John Gorham. The menu of pintxos, tapas, charcuteria, and raciones changes daily based on seasonal variations, local farmers' produce, and the kitchen crew's inspiration, incorporating elements of modern technique and unexpected flavors into classic Spanish cuisine. The beverage program focuses on both the Pacific Northwest and Spain with wine, beer, imaginative cocktails and a large selection of sherry. Hand-crafted cocktails and entrees are served fresh daily, mindfully sourced from local farms and purveyors.

Andina Restaurant has emerged as one of the Portland's leading Peruvian restaurants and continues to generate wide appeal within the food communities in and around Portland, as well as further afield. Andina draws inspiration from the native culinary traditions of Peru, as well as from the contemporary cooking of Peru’s leading chefs. Owner Doris Rodriguez de Platt collaborates with Andina’s kitchen team to develop a menu that celebrates her family’s Andean roots, interweaving the ideas and techniques of both Criollo and Novo-Andean cuisines.