This downtown restaurant is known for its local cuisine; all the ingredients are harvested here in Oregon. The small, split-level setup is cozy, but ... More
This downtown restaurant is known for its local cuisine; all the ingredients are harvested here in Oregon. The small, split-level setup is cozy, but it can get noisy. Northwest seafood, local mushrooms and other veggies make up an array of uniquely Oregon dishes. Sustainability is at the core of the restaurant's food philosophy and it firmly believes in supporting and sourcing from local growers. The razor clams and salmon are specialties not to be missed. The pastrami sandwich is a good choice for lunch. The freshness of the ingredients and the diversity it brings to the palate is an obvious advantage of this practice. This restaurant also claims to have the largest wine and beer list in the city; don't expect a Budweiser though. An excellent choice for a local culinary experience.
Since we just moved here from San Francisco and was dubious that I would find restaurants that met our standards. Thankfully, Higgins achieves the acclaim that reviewers bestow in it. While the interior design is a little scant, rough around the edges, the food more than makes up for it. The service is knowledgable and passionate about their craft. They believe in what they are presenting, it is artistic creation that is meant to be consumed both with the eyes and the stomach. The strawberry champagne bombe was fantastic dessert complimenting a wonderful entree. The rhubarb tart, however, was a mistake. I prefer to NOT add so much sugar and to annihliate the taste buds by dropping the culinary equivalent of a atom bomb -- a large viscious heap of vanilla ice cream atop the tart. My thought--you've gone to the trouble of making a lovely tart, don't drown it out with a one-note of melting, drippy sugary cream. Aside from that faux pas, the meal was exceptional. I haven't had a better one in the city. Does it stand up to Elizabeth Daniel or Gary Denko's in San Francsico-- no. It is simply not at that level of execution and polish. However, Higgins has a lot of heart and you feel it when you walk in the door and that makes up for the failings in decor and space planning. All in all, a worthy meal and worth the investment.
Higgins has a neat story. The owner/chef tries to find everything he needs to prepare their meals from within a 50 mile radius, keeping the food locally grown. He rides his bike to and from work and has a staff so devoted, that many have been there for as long as he has, and they feel like a family. We've only lived here a short while and have only eaten the bar food, but can't wait to go back -- all rumors have is as one of the best places in town. Plus it's nice to hear about such devoted employees - it's good to support a business like that.
Higgins has the best service ever. My husband and decided to pop in for dinner w/o reservations after the Art Museum. They were crowded, so we thought we'd have to go somewhere else. But...they took our cell. # and told us they would try to set something up. In less than 15 minutes, we got a call back, and our table was ready! The food was delicious (I had Risotto and my husband had the flatiron steak) and the service was impeccable, as always.
Food becomes art on the palate when it is transformed by chefs at this absolutely top-notch restaurant 2 blocks from the Arlene Schnitzer concer Hall in Portland. Whether it's an anniversary or a special concert or event, we
welcome the drive from our outlying town to sample Higgins' latest variation on the art of taking flavor to new heights using fresh Northwest resources.Not to be missed, quite affordable at lunch, and your tastebuds will always be amazed, no matter the time of day.
....that's right. The food is superb, and made with a special ingredient not always found in dining establishments. Your mom might have had this in her kitchen, maybe that's where you tasted it before?? A little bit of love goes a long way in food and imparts a memorable flavor to be savored.