Some cities do restaurant weeks; Portland does Dining Month. That means, for only $33, diners can enjoy three-course meals at some of the city’s very best restaurants throughout the entire month of March. We’ve highlighted some can’t-miss spots, so go get after them.
Farmhouse Kitchen
A San Francisco-born, Michelin-recognized Thai restaurant cooking up non-traditional cuisine that favors adventurous, bold flavors.
Menu Highlights: Grilled Wagyu flank steak wrapped in mint, cilantro, cucumber, and cilantro lime vinaigrette; crispy crusted prawn on leafy greens with a zesty mixture of lime, ginger, sesame, roasted coconut, and peanuts in a tamarind reduction; red potato samosa with caramelized onions, carrots and a coconut curry sauce; Southern-style fried chicken with turmeric, herbs, fried shallots, pickles, and potato yellow curry served with roti; blue jasmine rice.
Book now at Farmhouse Kitchen.
Urdaneta
This regional tapas restaurant offers modern interpretations of big and bold Spanish flavors, with Spanish sherries and Basque sidra playing the perfect counterpart. Enjoy the whole experience, with optional wine and sherry pairings.
Menu Highlights: ‘Fish and chips’ – salt cod-and-potato fritters with sidra tempura, tomato conserva and piparra honey; filete de culotte with romesco, leek marmalade and valdeon foam; black cod bacalao with butter clams, piperrada vasca, uni béarnaise sauce and saffron broth; flan de cabra with apricot, escabeche, caramel and sherry cream.
Ned Ludd
An eclectic, seasonally-inspired, wood-fired (and wood-lined) restaurant in the historic King Neighborhood, helmed by chef Jason French.
Menu Highlights: Smoked trout filet with charred leeks, capered herb salsa verde, and early spring salad; raw and roasted vegetables with herbed hazelnut vinaigrette; Ned Ludd’s signature made-to-order chocolate chip cookie, served decadent with vanilla milk.
Xico
Modern Mexican is Xico’s forte — from the seasonal, local ingredients that take center stage, to the bar’s rare mezcal-based cocktails and tortillas made of house-ground corn.
Menu Highlights: Crispy house-rolled taquito, stuffed with chicken, rich consommé, shaved cabbage, queso, radish and chilies; grilled chorizo verde sausage served with sweet potato puree, pumpkin seeds, salsa cruda and corn tortillas; Xico banana split sundae– ice cream made with Mexican Fernet, woodblock chocolate, and mole spices, served with caramelized bananas and dulce de leche.
Hush puppies at The Waiting Room.
The Waiting Room
What’s not to love about a concept that revolves around oysters, fried chicken, and champagne? The bivalves are from the Northwest, the bird is crisped up Louisiana-style, and the bubbly speaks for itself.
Menu Highlights: Signature hush puppies with pimento cheese and pickled chili; oyster brochette with artichoke soup and crispy parsley; two-piece fried chicken with lemon whipped potatoes and braised collard greens; smoked pork with cornbread puree; butterscotch cremeux with caramel, Jacobson sea salt, and cashew streusel.
