Takeout orders can be placed in-person, or by calling (971) 801-8888. What they’re doing: The restaurant is open for takeout orders and delivery through Postmates, DoorDash, and Grubhub. What we said: “ Since his 2016 arrival, San Diego chef Ivan Liu has played with heat and aromatics like a master, from delicate wontons with savory chili-oil-spiked broth to tingly dan dan noodles with borderline-bitter bite.” What to get: All of the dishes mentioned above are on that takeout menu, including those chili oil wontons, the Ichiza noodle soup, and the restaurant’s mapo tofu. What they’re doing: Ichiza is offering takeout and in-house delivery through its online ordering site. What we said: “Here, Cyrus Ichiza creates completely vegan, truly nuanced dishes representing various corners of Asia: shockingly meaty wontons in a beautifully balanced chili oil sauce, noodle soups with the complexity of a top-notch pho, and mapo tofu with astoundingly porky flavor to ground its mouth-tingling ma la.” What to get: The restaurant’s exceptional chicken liver mousse is available for takeout, as well as some of the laid-back-yet-wild stuff often spotted on the restaurant’s bar menu - its burger, poutine, and fried chicken sandwich, in particular. What they’re doing: Customers can order takeout online or by calling (503) 360-1281, with bottles of wine available for purchase as well. Jack can feel light and laid-back over a pile of oysters and simple steak frites, but it’s far more likely to be an event, with rich roasted bone marrow dressed in caramelized onions and gooey gruyere, collard green gratin with duck confit and foie gras butter, and a dauntingly large landscape of fried pork rind with warm maple syrup - it’s best used as a vehicle for the restaurant’s chicken liver mousse, as cool and sweet as ice cream.” For more takeout options, our larger dining guide for the age of coronavirus is the place to start. Something to note: This list is not ranked, but rather organized from west to east. Not all of Eater Portland’s 38 essential restaurants and food carts are open, but 25 are these are the places you can still order from today.
However, many others fought hard to stay open, selling groceries and wine and family meals through online ordering platforms or Instagram DMs. Some iconic Portland restaurants like Beast and Castagna temporarily closed, a choice by restaurant owners who felt it was impossible to stay profitable and safe. No restaurant owner or chef expected a coronavirus to freeze life in place, to force them into mass layoffs and furloughs, to close the kitchens and dining rooms they fought so hard for.
No one prepared for something like this, however. Normally, these are the restaurants we can count on for something special.
It’s a guide to the restaurants (and food carts) that define our city: the spots for fancy celebration meals, the go-to lunch counters, the standbys. When things are calmer - when restaurant dining rooms are open, that is - Eater Portland’s quintessential list of the city’s top restaurants is known as the Eater 38.
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