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18 of Portland's Iconic Meat Dishes, Mapped

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If restaurants have the ability to achieve something like cult status, it's often as a result of one iconic dish that's influenced the local culinary scene; the dish that ravenous diners return to time after time. When it comes to meat, Portland's most beloved icons run the gamut from decades-old classics to newfound favorites: house-aged steaks at the 70-year-old RingSide Steakhouse and "Old-Fashion Wieners" at the nearly 80-year-old Otto's represent the old-school; a beautiful plate of bite-sized charcuterie (Beast) and a platter piled with Argentine-style grilled meat (Ox) the new.

Here now, the 18 beefy, porky dishes that would cause a citywide revolt if ever removed from the menu. Is your favorite missing from the list? Do add it to the comments.

· All Five Days of Meat Coverage [Eater PDX]

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Note: Restaurants on this map are listed geographically.

1. Charcuterie plate @ Beast

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5425 NE 30th Ave
Portland, OR 97211
(503) 841-6968
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For a restaurant named Beast, it's no surprise that a rustically prepared cut — rack of lamb, braised goat, etc. — acts as each tasting menu's central focus. But the one constant on chef Naomi Pomeroy's constantly changing menu is her infamous charcuterie plate, featuring bite-sized preps like a quail-egg topped steak tartare, head cheese with parsley and lemon, and most exquisitely, the foie gras bon-bon topped with a Sauternes gelee.

2. Pork Belly Cubano @ Bunk

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621 SE Morrison St
Portland, OR 97214
(503) 477-9515
Visit Website
No sandwich in Bunk's impressive, meaty line-up has a following quite like its pork belly Cubano, which swaps a caramelized version of fattier cut for the traditional roast pork. The thick belly fat plays well alongside the more thinly cut ham, and the double-shot of pork is topped with pickles and Swiss cheese. [Photo

3. Whole Hog Plate @ The Country Cat

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7937 SE Stark St
Portland, OR 97215
(503) 408-1414
Visit Website
Chef Adam Sappington's homespun restaurant is probably best known for its fried chicken, but Sappington's passion for in-house butchery shows up best on his "Whole Hog" plate. The plate arrives with four pork preparations — a brined and grilled loin, a braised shoulder, roasted pork belly, and a crispy fritter of head cheese. [Photo]

4. Prime Rib @ Clyde's Prime Rib

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5474 NE Sandy Blvd
Portland, OR 97213
(503) 281-9200
Visit Website
The hilariously old-school Clyde's still carves its namesake cuts table side, rolling its prime rib station around a dark dining room appointed with suits of armor and photographs of Sammy Davis Jr. (the former comes thanks to Clyde's vague castle theme). This is a steak dinner like your grandfather enjoyed: Prime rib cuts are priced by the ounce, come with a side of potato and jus, and a seasonal veggie. It's also available as part of other dishes like prime rib soup, steak bites, and country-fried steak. [Photo]

5. Charcuterie @ Higgins

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1239 SW Broadway
Portland, OR 97205
(503) 222-9070
Visit Website
Long before house-made charcuterie and whole-animal butchery became synonymous with Portland dining, chef Greg Higgins has been breaking down pigs, stuffing sausage, and dry-curing salamis. Higgins' own "Whole Pig Plate" (featuring pork loin, ribs, Longaniza sausage, and braised belly) would be an equally worthy entry on this list, the charcuterie plate gets the nod here for spearheading the trend. [Photo]

6. Pastrami @ Kenny & Zuke's Delicatessen

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1038 SW Stark St
Portland, OR 97205
(503) 222-3354
Visit Website
If you're headed to downtown's Kenny & Zuke's, chances are the deli's week-cured, 10-hour-smoked pastrami will show up somehow on your table. In addition to the traditional pastrami on rye sandwich, the brisket pastrami appears on a slew of combination sandwiches, atop burgers and hot dogs, alongside eggs, and serving as the second layer on a decadent platter of pastrami cheese fries. [Photo]

7. Ribeye @ Laurelhurst Market

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3155 E Burnside St
Portland, OR 97214
(503) 206-3097
Visit Website
During the day, meat-eaters flock to Portland's Laurelhurst Market to grab housemade sausages, charcuterie, and sandwiches from its butcher shop. But at night, the space is Portland's bustling steakhouse destination, where marrow bones are served with soft pretzels, mussels frites are considered a starter, and a half-dozen steaks are available a la carte. Many of them near iconic status (a close runner-up is its Wagyu brisket), but the cold-smoked rib eye emerges as the icon thanks to its blue cheese butter and crisp onion rings on top. [Photo]

8. Beef Cheek Bourguignon @ Le Pigeon

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738 E Burnside St
Portland, OR 97214
(503) 546-8796
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With all due respect to the iconic Le Pigeon burger and its dessert-menu foie gras profiteroles, the meatiest of chef Gabriel Rucker's icons — the beef cheek bourguignon — has evolved during its lengthy stay on the menu. It's arguably the least inventive of Rucker's famously unexpected menu, but the dish's comforting richness makes it a go-to during Portland's rainy winter months. [Photo]

9. The Coney Island Dog @ Nick's Famous

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3746 SE Hawthorne Blvd
Portland, OR 97214
(505) 235-3008
Nick's Famous Coney Island, in business on SE Hawthorne since 1935, keeps things simple: The namesake dish features a griddled hot dog topped with melted cheese and a "sauce" made of ground beef and onions. Once upon a time, Nick's menu sold the original Coney Island dog for 10 cents (15 cents with fries) alongside dishes like "veal loaf" sandwiches and something called "Heinz soup." [Photo]

10. Bistecca alla Fiorentina @ Nostrana

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1401 SE Morrison St
Portland, OR 97214
(503) 234-2427
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Cathy Whims's Italian restaurant boasts a couple iconic dishes — a namesake salad and honey-drizzled pizza chief among them — but a sleeper icon is the bistecca alla Fiorentina, weighing in at two pounds and meant to be eaten by two. [Photo]

11. Old-Fashion Wieners @ Otto's Sausage Kitchen

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4138 SE Woodstock Blvd
Portland, OR 97202
Since 1936, the family-owned Otto's Sausage Kitchen has been hand-tying sausages on SE Woodstock. Now, crowds line up on sunny afternoons to grab an "Old-Fashion Wiener" [sic] or other sausage cooked on the outdoor grill. [Photo]

12. Charcuterie @ Olympic Provisions

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107 SE Washington St
Portland, OR 97214
(503) 954-3663
Visit Website
House-made charcuterie is practically ubiquitous on Portland menus, thanks in part to the astronomic rise of Olympic Provisions and its USDA-certified curing facility, which is now distributing its sopressatas, chorizos, and saucissons nationwide. At its flagship SE restaurant, the charcuterie board could feature a wide range of products, from mortadella to salami to head cheese terrine, depending on the chef's whims of the day. [Photo]

13. Asado Argentino @ Ox

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2225 NE Martin Luther King Jr Blvd
Portland, OR 97212
(503) 284-3366
Visit Website
Because the clam chowder with a marrow bone "garnish" is technically a seafood dish, and because it would otherwise be near-impossible to identify one signature cut of grilled meat, Greg and Gabrielle Denton's Argentine steakhouse Ox is possibly best represented by its Asado Argentino, a meat-filled platter piled high with short ribs, chorizo, blood sausage, skirt steak, and sweetbreads. Obviously, it's meant "for two." [Photo]

14. Bone Marrow @ Paley's Place

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1204 NW 21st Ave
Portland, OR 97209
(503) 243-2403
Visit Website
Like any French-leaning chef, Vitaly Paley offers his fare share of offal on the menu at Paley's Place: sweetbreads, beef tongue, and foie-gras-infused beef jus. But it's his traditional preparation of roasted bone marrow (accompanied by escargot and Bordelaise sauce) that emerges as the icon. [Photo]

15. Brisket @ Podnah's Pit BBQ

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1625 NE Killingsworth St
Portland, OR 97211
(503) 281-3700
At Podnah's Pit, undisputedly Portland's best barbecue joint, the brisket is king. Smoked for 10 hours with oak hardwood, it arrives to the table as part of a sliced (or chopped) sandwich, or preferably, as the main event on a platter. Underneath the exterior bark, there's a beautiful bright smoke ring and achingly tender meat. [Photo]

16. Grilled Boar Collar @ Pok Pok

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3226 SE Division St
Portland, OR 97202
(503) 232-1387
Visit Website
Chicken has been deemed not-quite meaty enough for the Five Days of Meat, knocking Pok Pok's inarguably iconic Vietnamese chicken wings out of contention. Luckily, chef Andy Ricker's second-most-iconic dish rubs boar collar with garlic, coriander, and pepper before flaming it over coals. Photo]

17. Any Steak @ RingSide Steakhouse

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2165 W Burnside St
Portland, OR 97210
(503) 223-1513
Visit Website
This iconic steakhouse celebrates its 70th anniversary this year, and if you were to ask a guest to identify one representative cut, the choice would vary widely depending on who's doing the eating. For the budget-conscious, it'd be the cheap-but-meaty "steak bites" served during happy hour; for high rollers, maybe the bone-in New York strip or a cut of prime rib. Either way, RingSide is inarguably Portland's most iconic steakhouse, a temple of meat done well (ie, not well-done). [Photo]

18. Burmese Red Pork Stew @ Tasty 'N Sons

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3808 N Williams Ave
Portland, OR 97227
(503) 621-1400
Visit Website
Much of John Gorham's meaty menu could've taken a spot here — the polenta topped with sausage ragu, the dates wrapped in bacon — but when Tasty N Sons debuted in 2009, no dish was used to describe its unique take on brunch more than the Burmese red pork stew. It combines a trio of protein (pork belly, shoulder, and egg), the pork long-braised after first achieving a sweet caramelization. [Photo]

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1. Charcuterie plate @ Beast

5425 NE 30th Ave, Portland, OR 97211
For a restaurant named Beast, it's no surprise that a rustically prepared cut — rack of lamb, braised goat, etc. — acts as each tasting menu's central focus. But the one constant on chef Naomi Pomeroy's constantly changing menu is her infamous charcuterie plate, featuring bite-sized preps like a quail-egg topped steak tartare, head cheese with parsley and lemon, and most exquisitely, the foie gras bon-bon topped with a Sauternes gelee.
5425 NE 30th Ave
Portland, OR 97211

2. Pork Belly Cubano @ Bunk

621 SE Morrison St, Portland, OR 97214
No sandwich in Bunk's impressive, meaty line-up has a following quite like its pork belly Cubano, which swaps a caramelized version of fattier cut for the traditional roast pork. The thick belly fat plays well alongside the more thinly cut ham, and the double-shot of pork is topped with pickles and Swiss cheese. [Photo
621 SE Morrison St
Portland, OR 97214

3. Whole Hog Plate @ The Country Cat

7937 SE Stark St, Portland, OR 97215
Chef Adam Sappington's homespun restaurant is probably best known for its fried chicken, but Sappington's passion for in-house butchery shows up best on his "Whole Hog" plate. The plate arrives with four pork preparations — a brined and grilled loin, a braised shoulder, roasted pork belly, and a crispy fritter of head cheese. [Photo]
7937 SE Stark St
Portland, OR 97215

4. Prime Rib @ Clyde's Prime Rib

5474 NE Sandy Blvd, Portland, OR 97213
The hilariously old-school Clyde's still carves its namesake cuts table side, rolling its prime rib station around a dark dining room appointed with suits of armor and photographs of Sammy Davis Jr. (the former comes thanks to Clyde's vague castle theme). This is a steak dinner like your grandfather enjoyed: Prime rib cuts are priced by the ounce, come with a side of potato and jus, and a seasonal veggie. It's also available as part of other dishes like prime rib soup, steak bites, and country-fried steak. [Photo]
5474 NE Sandy Blvd
Portland, OR 97213

5. Charcuterie @ Higgins

1239 SW Broadway, Portland, OR 97205
Long before house-made charcuterie and whole-animal butchery became synonymous with Portland dining, chef Greg Higgins has been breaking down pigs, stuffing sausage, and dry-curing salamis. Higgins' own "Whole Pig Plate" (featuring pork loin, ribs, Longaniza sausage, and braised belly) would be an equally worthy entry on this list, the charcuterie plate gets the nod here for spearheading the trend. [Photo]
1239 SW Broadway
Portland, OR 97205

6. Pastrami @ Kenny & Zuke's Delicatessen

1038 SW Stark St, Portland, OR 97205
If you're headed to downtown's Kenny & Zuke's, chances are the deli's week-cured, 10-hour-smoked pastrami will show up somehow on your table. In addition to the traditional pastrami on rye sandwich, the brisket pastrami appears on a slew of combination sandwiches, atop burgers and hot dogs, alongside eggs, and serving as the second layer on a decadent platter of pastrami cheese fries. [Photo]
1038 SW Stark St
Portland, OR 97205

7. Ribeye @ Laurelhurst Market

3155 E Burnside St, Portland, OR 97214
During the day, meat-eaters flock to Portland's Laurelhurst Market to grab housemade sausages, charcuterie, and sandwiches from its butcher shop. But at night, the space is Portland's bustling steakhouse destination, where marrow bones are served with soft pretzels, mussels frites are considered a starter, and a half-dozen steaks are available a la carte. Many of them near iconic status (a close runner-up is its Wagyu brisket), but the cold-smoked rib eye emerges as the icon thanks to its blue cheese butter and crisp onion rings on top. [Photo]
3155 E Burnside St
Portland, OR 97214

8. Beef Cheek Bourguignon @ Le Pigeon

738 E Burnside St, Portland, OR 97214
With all due respect to the iconic Le Pigeon burger and its dessert-menu foie gras profiteroles, the meatiest of chef Gabriel Rucker's icons — the beef cheek bourguignon — has evolved during its lengthy stay on the menu. It's arguably the least inventive of Rucker's famously unexpected menu, but the dish's comforting richness makes it a go-to during Portland's rainy winter months. [Photo]
738 E Burnside St
Portland, OR 97214

9. The Coney Island Dog @ Nick's Famous

3746 SE Hawthorne Blvd, Portland, OR 97214
Nick's Famous Coney Island, in business on SE Hawthorne since 1935, keeps things simple: The namesake dish features a griddled hot dog topped with melted cheese and a "sauce" made of ground beef and onions. Once upon a time, Nick's menu sold the original Coney Island dog for 10 cents (15 cents with fries) alongside dishes like "veal loaf" sandwiches and something called "Heinz soup." [Photo]
3746 SE Hawthorne Blvd
Portland, OR 97214

10. Bistecca alla Fiorentina @ Nostrana

1401 SE Morrison St, Portland, OR 97214
Cathy Whims's Italian restaurant boasts a couple iconic dishes — a namesake salad and honey-drizzled pizza chief among them — but a sleeper icon is the bistecca alla Fiorentina, weighing in at two pounds and meant to be eaten by two. [Photo]
1401 SE Morrison St
Portland, OR 97214

11. Old-Fashion Wieners @ Otto's Sausage Kitchen

4138 SE Woodstock Blvd, Portland, OR 97202
Since 1936, the family-owned Otto's Sausage Kitchen has been hand-tying sausages on SE Woodstock. Now, crowds line up on sunny afternoons to grab an "Old-Fashion Wiener" [sic] or other sausage cooked on the outdoor grill. [Photo]
4138 SE Woodstock Blvd
Portland, OR 97202

12. Charcuterie @ Olympic Provisions

107 SE Washington St, Portland, OR 97214
House-made charcuterie is practically ubiquitous on Portland menus, thanks in part to the astronomic rise of Olympic Provisions and its USDA-certified curing facility, which is now distributing its sopressatas, chorizos, and saucissons nationwide. At its flagship SE restaurant, the charcuterie board could feature a wide range of products, from mortadella to salami to head cheese terrine, depending on the chef's whims of the day. [Photo]
107 SE Washington St
Portland, OR 97214

13. Asado Argentino @ Ox

2225 NE Martin Luther King Jr Blvd, Portland, OR 97212
Because the clam chowder with a marrow bone "garnish" is technically a seafood dish, and because it would otherwise be near-impossible to identify one signature cut of grilled meat, Greg and Gabrielle Denton's Argentine steakhouse Ox is possibly best represented by its Asado Argentino, a meat-filled platter piled high with short ribs, chorizo, blood sausage, skirt steak, and sweetbreads. Obviously, it's meant "for two." [Photo]
2225 NE Martin Luther King Jr Blvd
Portland, OR 97212

14. Bone Marrow @ Paley's Place

1204 NW 21st Ave, Portland, OR 97209
Like any French-leaning chef, Vitaly Paley offers his fare share of offal on the menu at Paley's Place: sweetbreads, beef tongue, and foie-gras-infused beef jus. But it's his traditional preparation of roasted bone marrow (accompanied by escargot and Bordelaise sauce) that emerges as the icon. [Photo]
1204 NW 21st Ave
Portland, OR 97209

15. Brisket @ Podnah's Pit BBQ

1625 NE Killingsworth St, Portland, OR 97211
At Podnah's Pit, undisputedly Portland's best barbecue joint, the brisket is king. Smoked for 10 hours with oak hardwood, it arrives to the table as part of a sliced (or chopped) sandwich, or preferably, as the main event on a platter. Underneath the exterior bark, there's a beautiful bright smoke ring and achingly tender meat. [Photo]
1625 NE Killingsworth St
Portland, OR 97211

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16. Grilled Boar Collar @ Pok Pok

3226 SE Division St, Portland, OR 97202
Chicken has been deemed not-quite meaty enough for the Five Days of Meat, knocking Pok Pok's inarguably iconic Vietnamese chicken wings out of contention. Luckily, chef Andy Ricker's second-most-iconic dish rubs boar collar with garlic, coriander, and pepper before flaming it over coals. Photo]
3226 SE Division St
Portland, OR 97202

17. Any Steak @ RingSide Steakhouse

2165 W Burnside St, Portland, OR 97210
This iconic steakhouse celebrates its 70th anniversary this year, and if you were to ask a guest to identify one representative cut, the choice would vary widely depending on who's doing the eating. For the budget-conscious, it'd be the cheap-but-meaty "steak bites" served during happy hour; for high rollers, maybe the bone-in New York strip or a cut of prime rib. Either way, RingSide is inarguably Portland's most iconic steakhouse, a temple of meat done well (ie, not well-done). [Photo]
2165 W Burnside St
Portland, OR 97210

18. Burmese Red Pork Stew @ Tasty 'N Sons

3808 N Williams Ave, Portland, OR 97227
Much of John Gorham's meaty menu could've taken a spot here — the polenta topped with sausage ragu, the dates wrapped in bacon — but when Tasty N Sons debuted in 2009, no dish was used to describe its unique take on brunch more than the Burmese red pork stew. It combines a trio of protein (pork belly, shoulder, and egg), the pork long-braised after first achieving a sweet caramelization. [Photo]
3808 N Williams Ave
Portland, OR 97227

Related Maps