New on Resy: Han Oak, Clyde Common, Gado Gado

Concealed behind a set of nondescript wide doors, lies Han Oak– a Portland darling cherished by locals and critics alike. And that’s thanks to Peter Cho, who brings his Korean roots and American upbringing into the kitchen, producing some of the most joy-inducing plates in the city, all within a setting that feels like a perpetual dinner party. A bustling front yard, communal tables, and Cho (who lives above with his family) contribute to the homey feeling, fueled by enticing banchan, superb dumplings, highly-slurpable noodles, and stellar cocktails.

As the entryway to the Ace Hotel, Clyde Common is rightfully a scene. A bustling open kitchen, crowded shared tables, soaring ceilings, and an energetic bar (courtesy of cocktail maestro Jeffrey Morganthaler), all serve as a backdrop for Clyde’s locally-driven, Euro-leaning menu. Small plates are the specialty here; order the fried cauliflower, lager-doused mussels, and carnivorous lamb steak and sausage, while sipping on a boozy concoction.

A hodgepodge of Indo-Chinese goodness, Gado Gado has seamlessly transitioned from revered pop-up to highly-anticipated brick-and-mortar. A combined force of chef Thomas Pisha-Duffly’s Asian heritage and New England kitchen work (under legend Barbara Lynch, no less), the food is as playful as the technicolor space. Tuck into pork-and-blood sausage corn dogs, coconut-braised beef rendang, Coca-Cola clams, and grilled quail satay.

At Coopers Hall, don’t expect your typical taproom—chef Keith Morris has something else in store for you. When it comes to this stylish space, sustainability and local sourcing aren’t just trends; they’re principles that are woven into the fabric of the kitchen. That means fresh sheep cheese madeleines, grilled trout sando, and maitake-laced orecchiette, which are best devoured with Coopers’ on-tap wines, beers, and ciders.

Locals who consider Xico a go-to for Mexican cuisine done with heart, can now count on the newly opened Cantina Xica, a more casual but just as appetizing concept. At this vibrant, laid-back space, chef Kelly Towner runs a made-from-scratch kitchen focused on everyday botanas (that’d be Mexican snacks). Cue the Dorilocos (a delicious sensory overload you have to try), house-made chicharrones, rotisserie chicken flautas, and confit turkey torta, alongside one of 65 mezcal varieties on offer, served neat.

Exquisite and sustainably-sourced and -raised, the bivalves at Olympia Oyster Bar proffer some of the best oyster slurping in town. To kick things up a notch, the Pacific shellfish are flecked with a dose of Mexican spice, courtesy of chef Maylin Chavez’s roots, and come still-attached (for peak freshness) with serrano pickles, fresh limes, and house chili sauce. Oysters are served three ways: perfectly raw, dressed with strawberry rhubarb or cucumber agua chile, and cooked with the likes of roasted poblano or baked fennel and leek.

A true labor of love, Bar Avignon is a husband-and-wife stalwart that keeps on giving. The well-honed bistro is as charming as it gets, whipping up farm-fresh produce with France in mind. Market-fresh oysters, house charcuterie, and locavore plates—from pea shoot risotto to pork loin chop ratatouille—delight in their simplicity. Pro-tip: the global wine list is well-attended to, with bottles hailing from France, Italy, and Oregon.

A culinary journey through South America by way of Texas, de Fuego stands as a purveyor of flame-licked meats and toothsome snacks. Case in point: fried brisket empanadas, chimichurri ribs, and chicken thighs stuffed with smoky linguica sausage are some of the highlights at this candle-lit locale, where warm woods and luxurious fabrics set the mood.

Marrying nonna’s best-kept secrets with the finest seasonal produce around, Tucci Restaurant is an Italian destination that celebrates its homeland’s love of cooking simply and eating abundantly. Pizza, pasta, and fresh seafood dishes pepper the menu, with an array of the usual suspects—think plump gnocchi, perfectly fried calamari, and crackly veal Parmigiana.