From Eater Portland: "James Beard Rising Chef winner Gabe Rucker rocks his East Burnside hole-in-the-wall with an open kitchen, an always changing menu, and a firm handle on how to make inventive but mostly accessible food. This is where you'll find unexpected treats like fennel in your tater tots and foie gras in your profiterole, balanced by impossibly comforting beef cheek bourguignon and twists on classic seared foie gras. If you're looking for a "special occasion" meal, invest in the chef's tasting menu."

From Eater Portland: "James Beard Rising Chef winner Gabe Rucker rocks his East Burnside hole-in-the-wall with an open kitchen, an always changing menu, and a firm handle on how to make inventive but mostly accessible food. This is where you'll find unexpected treats like fennel in your tater tots and foie gras in your profiterole, balanced by impossibly comforting beef cheek bourguignon and twists on classic seared foie gras. If you're looking for a "special occasion" meal, invest in the chef's tasting menu."

From Eater Portland: "James Beard Rising Chef winner Gabe Rucker rocks his East Burnside hole-in-the-wall with an open kitchen, an always changing menu, and a firm handle on how to make inventive but mostly accessible food. This is where you'll find unexpected treats like fennel in your tater tots and foie gras in your profiterole, balanced by impossibly comforting beef cheek bourguignon and twists on classic seared foie gras. If you're looking for a "special occasion" meal, invest in the chef's tasting menu."

From Eater Portland: "The very-long-awaited Pepe Le Moko, a not-so-secret speakeasy from the Clyde Common team of Nate Tilden and Jeffrey Morgenthaler, is finally and actually open as of this week. A Spanish-inflected menu of bocadillos and bar snacks is best paired with inventive cocktails like a Grasshopper milkshake and espresso-laden martini."

From Eater Portland: "The very-long-awaited Pepe Le Moko, a not-so-secret speakeasy from the Clyde Common team of Nate Tilden and Jeffrey Morgenthaler, is finally and actually open as of this week. A Spanish-inflected menu of bocadillos and bar snacks is best paired with inventive cocktails like a Grasshopper milkshake and espresso-laden martini."

The "Third Wave Coffee" revolution can be traced back to Duane Sorrenson's hip Portland cafe. Stumptown raised the bar for coffee in America, and according to the brew snobs, the original location is still the best.

Now in its 64th year of operation, Canlis is Seattle's most acclaimed restaurant. Third generation owners Mark and Brian Canlis are on a quest to make this one of the country's destination restaurants, and the regulars — and new guests — couldn't be happier with the results.

Now in its 64th year of operation, Canlis is Seattle's most acclaimed restaurant. Third generation owners Mark and Brian Canlis are on a quest to make this one of the country's destination restaurants, and the regulars — and new guests — couldn't be happier with the results.

The king of French-American fine dining, Thomas Keller, goes casual with this airy Yountville bistro. Bouchon serves wholly French cuisine, made with the best ingredients Napa Valley has to offer — many of them come from Keller's farm across the road.

The king of French-American fine dining, Thomas Keller, goes casual with this airy Yountville bistro. Bouchon serves wholly French cuisine, made with the best ingredients Napa Valley has to offer — many of them come from Keller's farm across the road.

A fine French wine to complement fine French food. Although Bouchon is smack dab in the center of California's fabled wine country, the restaurant's list pays homage to the great regional vintners of France.

"After 30 years and two changes of ownership, the restaurant is still Mendo’s answer to Chez Panisse: the Dungeness crab cakes are winners." —Food & Wine

"After 30 years and two changes of ownership, the restaurant is still Mendo’s answer to Chez Panisse: the Dungeness crab cakes are winners." —Food & Wine

From Eater Portland: "James Beard Rising Chef winner Gabe Rucker rocks his East Burnside hole-in-the-wall with an open kitchen, an always changing menu, and a firm handle on how to make inventive but mostly accessible food. This is where you'll find unexpected treats like fennel in your tater tots and foie gras in your profiterole, balanced by impossibly comforting beef cheek bourguignon and twists on classic seared foie gras. If you're looking for a "special occasion" meal, invest in the chef's tasting menu."

From Eater Portland: "John Gorham's insanely popular second spot reinvents Portland's favorite meal — brunch — taking it to new heights worth the inevitable wait. The sprawling, family-style menu flaunts influences from North Africa to Asia to the American South, with a strong "put an egg on it ethos": Think shakshuka with merguez sausage, steak and eggs with corncakes, and a soul-soothingly simple polenta and sausage ragu. (For dinner, order up the radicchio salad, one of Portland's best, along with spaghetti carbonara and grilled lamb chops."

From Eater Portland: "John Gorham's insanely popular second spot reinvents Portland's favorite meal — brunch — taking it to new heights worth the inevitable wait. The sprawling, family-style menu flaunts influences from North Africa to Asia to the American South, with a strong "put an egg on it ethos": Think shakshuka with merguez sausage, steak and eggs with corncakes, and a soul-soothingly simple polenta and sausage ragu. (For dinner, order up the radicchio salad, one of Portland's best, along with spaghetti carbonara and grilled lamb chops."

From Eater Seattle: "Bakery, flower counter, grocer, and cafe, Matt Dillon and Katherine Anderson's London Plane opened in March across from their “Little London Plane.” Grab lunch during the workweek, or go for weekend brunch featuring biscuits, croissants with fruit preserves, and savories made with bread baked on-site."

From Eater Seattle: "Bakery, flower counter, grocer, and cafe, Matt Dillon and Katherine Anderson's London Plane opened in March across from their “Little London Plane.” Grab lunch during the workweek, or go for weekend brunch featuring biscuits, croissants with fruit preserves, and savories made with bread baked on-site."

Now in its 64th year of operation, Canlis is Seattle's most acclaimed restaurant. Third generation owners Mark and Brian Canlis are on a quest to make this one of the country's destination restaurants, and the regulars — and new guests — couldn't be happier with the results.