Best Farm to Table Restaurants in Portland

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, duk- ka, 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.

SE Wine Collective was created to be a unique multi-faceted urban winery designed to bring together like-minded wineries that are sustainably growing their businesses by establishing a venue for commercial custom crush wine production. The SE Wine Collective's Tasting Bar offers visitors a chance to enjoy tastes, glass pours and carafes of wines on tap from four resident artisanal wine producers. They have inspirational wines from all over the world, as well as amazing food to complement the wines. The food menu is created by Chef Althea Potter and she sources almost all of her ingredients from local farms including the Beginning Urban Farmers program. To see what kind of special events they offer each month be sure to check their online calendar. They offer dinners, brunches, and much more.

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 Bill is an absolute wiz with salads and vegetables. He takes all the best offerings of the season and turns them into exquisite plates like the radicchio, ancho cress, red wheat, pear, delicata squash, pecan, gouda Brussel sprouts, pickled carrot, kohlrabi, peanut, cherry bomb, and colatura. Even the appetizers highlight seasonal harvest with choices like Yellowtail, tangerine, fennel, pear, hazelnut, white shoyu Octopus, ceci bean, castelvetrano, jimmy nardello, picallili, and tonnato. The cocktails like the "Coming Alive" made with Del maguey vida mezcal, carpano antica, px sherry, ancho blend, bitters, and muscovado are inventive and vibrant, created by Camille Cavan. 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.