Best Farm to Table Restaurants in Portland

Noble Rot is located on the top floor of one of the most environmentally friendly buildings in the US, the Leed-Platinum building. Wine flights are offered everyday and there are over 300 bottles of wine to choose from. If none of those choices catches your fancy, then there is a full bar to be explored as well. The entree menu is mostly Mediterranean and changes almost everyday due to the locally grown organic foods they use. Noble Rot also has 3,000 square feet of gardening space they use to supply their excellent chefs with. All water used in the restaurant is supplied by its 8,000 year old aquifer that the building sits atop, so everything used by Noble Rot is local.

Urban Farmer is a sophisticated steakhouse inside the Nines hotel in downtown Portland. They offer a variety of beef including grass-fed Oregon beef, pasture-raised, grain-finished beef, as well as corn-fed beef. They also serve non beef options, including salads, seafood, and soups. Sides like the grits are portioned large and perfect for splitting. Urban Farmer has a full bar with a cocktail list cocktail list that celebrates the American cocktail culture of the 1800's. They also happen to have one of the best Bloody Mary's in town. If the prices are a little too steep for head to their lounge serving small affordable plates from 3 PM to close. They are also open for breakfast and lunch everyday.

Polished woods and subtle colors enliven the dining rooms in this historic building. An open kitchen provides a glimpse of efficient, almost choreographed preparation, led by the chef, an expert in Northwest cuisine. Local, organic and seasonal meats and produce provide a base for intuitive flavor combinations, such as seared halibut with spring vegetable stew and cheddar-green onion spoonbread. A seafood stew features braised greens and red wine, and duck magret comes with rhubarb chutney. The menu changes frequently but always features well-considered, inventive entrees that are both beautiful and tasty. Business lunches are especially popular at Higgins, and the bar scene draws a bevy of patrons, who love the great beer selection. A bistro menu is available all day in the bar.

Piccone's Corner offers a delicious menu inspired by old Italian flavors, Italian American traditions, PNW seasonality, and a new school style. It all starts at their local farm, where pastured hogs are raised with the utmost respect for the animals and the land. The menu offerings showcase house butchered meats, signature pastas and flame cooked meat in an ever rotating menu. Sourcing and seasonality are the driving creative forces behind the kitchen. They visit the farmers market twice a week and incorporate their fresh finds into produce drive salads. They are a great place to get a delicious grab a sandwich if you are in a hurry or if you have more time order an entire multi-course dinner.

Tusk is a Middle Eastern Restaurant located in SE Portland. Tusk sources all of its vegetables locally as well as most of their grains and flours. If you visit their website you can see a long list of local producers they use. They are open for dinner during the week and brunch on weekends. During brunch patrons can enjoy options like the Grain Bowl made with sprouted barley, vegetables, avocado, dukka, egg, and argan oil. If you are dining with kids know that there is no kid menu available and unless your kids are adventurous eaters you should stick with the biscuits and gravy for them.

If you're looking for a casual eatery with an upscale ambiance, head to Clarklewis where they pride themselves on their exquisite farm to table ingredients. They offer tasty dishes in the way of American, Italian and European cuisine. A changing menu and the use of organic, local produce make each visit to this Eastside favorite a fresh experience. You can order a la carte or opt for the chef's menu. A cocktail, wine and beer list accompanies the fine menu, or you can choose to bring your own. An outdoor seating area is perfect during cooperative weather. Happy hour is from 4:30-6:30 PM Monday - Saturday.

One restaurant that appears on just about everybody's best-of Portland list is Andina. With the tagline, "A Taste of Peru in the Pearl," Andina has taken traditional South American cuisine to the level of fine art. Located in the heart of Portland's Pearl District, the neighborhood is comprised of boutique shops, art galleries and an old industrial building converted into high-end lofts. Andina has a formal dining room and a more casual bar featuring live, Latin-influenced music every night of the week. Though Andina is one of the more expensive restaurants in Portland, most diners agree that the food and attentive service is well worth the cost. The tapas menu, happy hour and lunch offerings make sampling Andina food affordable for almost anyone. Andina sources its food from local Oregon farms and direct trade with a community of organic farmers in Chincha, Peru.

Radar is a one of a kind neighborhood candlelit restaurant run by a husband and wife team. They've created a warm and inviting place to dine, especially enjoyable on a crisp fall day. The menu is ideal for sharing with a variety of small plate and larger plate options. Small plates offer selections like deviled eggs, three ways. Large plates like the chicken fried McFarland Springs trout with celeriac remoulade, lettuce, radish, shallots, tarragon aioli, and trout chicharrones are a heaping portion. Pair your dinner with a cocktail like the Night Owl made with bourbon, Coconib Ramazzotti, and toasted pecan bitters. Savor it, as it gets better with each sip. An indulgent brunch is available on weekends only.

Quaintrelle is a cozy restaurant with exquisite food perfect for any occasion. The menu changes seasonally and the ingredients are locally sourced as much as possible. Chef Ryley Eckersley is an absolute wiz with vegetables. He takes all the best offerings of the season and turns them into exquisite plates like Chicories, roasted onion dressing, apple, crunchy things, pickled egg, and gouda. Even the appetizers highlight seasonal harvest with choices like cucumber gazpacho made with smoked salmon, fresh cucumber, and other beautiful ingredients. Pair your meal with one of their delicious cocktails like the "Better Late Than Never" made with Mezcal, gran classico, vermouth, spiced pear, Campari, burnt orange Happy hour is available every day 5-6:30 PM in the bar.

G-Love is a self-proclaimed "reverse steakhouse" where the vegetables are the main attraction. No, it's not a vegetarian restaurant, but the meat is limited to the side dishes. Here you can get an avocado toast for your main course with a small side of hanger steak to complete it. G-Love works hand in hand with a local farm, Olde Moon Farm, to create fresh dishes year round. G-Love has a unique working relationship with the farm. All of their cooks spend time working at the farm, which means often times the dinner you enjoy there was freshly picked earlier that day.