clock menu more-arrow no yes mobile
Jetty Fishery
Trip Advisor/Sunjammerz2

15 Oregon Restaurants Worth the Drive

These are Oregon’s culinary destinations

View as Map
Jetty Fishery
| Trip Advisor/Sunjammerz2

The Portland food scene is constantly buzzing, but flavorful ingredients know no bounds in Oregon. Thanks to the creativity of their chefs, thoughtful sourcing, or status as Oregon icons, these dining rooms, cafes, and road trip pitstops all deserve the spotlight as some of the best restaurants in the state. The next time you’re looking to expand your horizons, drop in on these important Oregon dining destinations.

Have a favorite spot that deserves some love? Share it in the comments or over the Eater tip line. (Note the restaurants on this map are not ranked; rather, they are organized geographically.)

Read More
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Celilo Restaurant & Bar

Copy Link

The Columbia River Gorge is famous for top-notch berries, pears, apples, and salmon, and its most refined restaurant, Celilo, offers these local ingredients through a Mediterranean lens, with pastas, paellas, and more. Chef Ben Stenn works with local farmers and ranchers no matter the season. A recent risotto featured foraged mushrooms, mirepoix vegetables, and fennel, topped with fennel-chive oil, micro sprouts, and grana padano cheese.

The Cascade Dining Room at Timberline Lodge

Copy Link

Located at 6,000-feet elevation, the Timberline’s finest restaurant has overhauled its sourcing philosophy, and the kitchen now does whole-cow butchery through a partnership with ranchers whose herds munch on grass just a 45-minute drive away. Find unique cuts and roasts of beef alongside chef Jason Stoller Smith’s other offerings, which often take inspiration from Alpine cooking and always use local ingredients, from oysters to morels.

Tad's Chicken 'n Dumplins

Copy Link

Is it the best chicken and dumplings in Oregon? Definitely not. Is it as Oregon as The Goonies? Yes. Step into the state’s long history of countryside drives with this summertime road trip classic on the Sandy River, just outside Troutdale.

The Painted Lady

Copy Link

Dine in a turn-of-the-century Victorian home in wine country. In this intimate setting, chef Allen Routt melds the time-tested fine-dining traditions of the East Coast and Europe with rural Oregon living. Steaming cups of miso custard come topped with Dungeness crab and foraged mushrooms and seared halibut is paired up with fiddlehead ferns, morels, ramps, and mushroom nage. Thanks to astute wine pairings, the tasting menu is always the way to go. This is also a top spot for local truffles during Oregon truffle season.

Silver Grille

Copy Link

Revealing the lesser-known East Willamette Valley’s ingredients, like huckleberries from the Cascade foothills, chef Jeff Nizlek approaches seasonal cooking with pin-point precision, as well as an appreciation for classic cooking techniques and global cuisines, so don’t be surprised to find a nod toward Indian flavors mingling among Oregon “classics,” like a sturgeon filet. Make sure to stay for dessert.

Sybaris

Copy Link

Working with fertile farmlands, chef Matt Bennett, a James Beard Award semifinalist for Best Chef Northwest, holds it down in the mid Willamette Valley, with a beautiful restaurant — including a fireplace that roars in the winter — in a historic building in quiet Albany. Come to see traditional Oregon ingredients transformed in surprising ways, like a queso fundido featuring Oregon shrimp and made with local Ochoa cheese and Jacob's Pasilla de Oaxaca salsa seca. Don’t miss the charcuterie. This is also a top spot for Oregon truffles during the winter season.

Party Downtown

Copy Link

This soulful restaurant with a hip vibe captures grassroots Eugene culture, working with local foragers, farmers, ranchers, wineries, breweries, and more. Get a snapshot of Eugene’s best ingredients — served with an eye toward the comforting and playful: “Gnocchi Tots” feature deep-fried potato dumplings with apple ketchup and white barbecue sauce, and sprouting broccoli comes with dates, pecans, spring onion, and whey cheese, with a light sherry vinegar. Eugene is at the heart of Oregon’s white and black truffle culture, so head here late December through early March for a good chance to try the prized tubers.

King Estate Winery

Copy Link

A shining example of onsite winery dining, the King Estate Restaurant serves lunch and dinner daily, featuring produce and products from the winery’s garden, bee hives, flower gardens, and orchards, all located on the 30-acre estate. Chef Sean Winder makes food designed to draw out the flavors of wines, with recent dishes including crab and leek tart, pan-roasted pork chop with cinnamon and apple compote, and family-style bowls of seafood gumbo.

Zydeco Kitchen & Cocktails

Copy Link

Particularly beloved for its Louisiana-style barbecue shrimp, Zydeco is probably the most poppin’ spot in Bend for lunch and dinner. Chef Steve Helt cooks with an eye toward dietary preferences and restrictions, with an entire gluten-free menu available, and keeps to a Southern-inspired repertoire.

A casual dining room plays host to the most exciting South American- and Southeast Asian-inspired menus in Central Oregon. Having transitioned from a 1960s-era Airstream into a brick and mortar in 2013, chef-owner Jeff Hunt serves deeply satisfying plates like Korean barbecue short ribs slathered in gochujang and refreshing Thai steak salads with a tamarind dressing. The best part? Prices hover around $10 for the most part.

In-N-Out Burger

Copy Link

Thanks to its cult following, secret menu, and damn delicious special sauce, Oregon’s only In-N-Out Burger location (another is opening in Grants Pass) needs to be included on this map (even if one of Portland’s biggest chefs and burger experts says he prefers Five Guys, which has locations throughout the state).

Restaurant Beck

Copy Link

Since 2009, Restaurant Beck has delivered the ocean views and food of two-time James Beard Award semifinalist for Best Chef Northwest Justin Wills. Wills employs wild, coastal edibles like spring onions, miners lettuce, and oxalis to serve an upscale menu where pork belly, foie gras, halibut, hamachi, and duck confit also make common appearances.

The Bay House

Copy Link

On Siletz Bay, The Bay House takes fine dining seriously, including an exceptional wine list with over 2000 bottles. Chef Kevin Ryan has served plates like crab cakes with burned-tomato-corn salsa and salmon bolstered by sea beans, with well-priced five-course tasting menus, since 2012. The building itself harks back to 1937.

Jetty Fishery Marina

Copy Link

As Portland-native James Beard showed the world, food doesn’t have to be fancy to be good, and some of Oregon’s best bites can actually be plucked right from the countryside — or bay. Don’t be turned off by the RV park: This dockside spot is one of several old-school options for a traditional crab boil or eating fresh oysters along the Oregon coast. Pull up, choose your seafood, and have the staff clean and cook (or simply shuck) some of the freshest Oregon seafood you’ll ever have, replete with terrific views.

Drina Daisy

Copy Link

How many opportunities do you have to try traditional Bosnian food? Head here for house-stuffed sausage and smoked meats, beef-filled cabbage rolls, ajvar (a roasted red bell pepper and eggplant sauce that rivals ketchup), and seared beef in phyllo dough. Chef-owner Fordinka Kanlic is a third generation chef who moved to the U.S. after owning a restaurant near Sarajevo for 20 years. Find some pretty cool Balkan beers, too.

Celilo Restaurant & Bar

The Columbia River Gorge is famous for top-notch berries, pears, apples, and salmon, and its most refined restaurant, Celilo, offers these local ingredients through a Mediterranean lens, with pastas, paellas, and more. Chef Ben Stenn works with local farmers and ranchers no matter the season. A recent risotto featured foraged mushrooms, mirepoix vegetables, and fennel, topped with fennel-chive oil, micro sprouts, and grana padano cheese.

The Cascade Dining Room at Timberline Lodge

Located at 6,000-feet elevation, the Timberline’s finest restaurant has overhauled its sourcing philosophy, and the kitchen now does whole-cow butchery through a partnership with ranchers whose herds munch on grass just a 45-minute drive away. Find unique cuts and roasts of beef alongside chef Jason Stoller Smith’s other offerings, which often take inspiration from Alpine cooking and always use local ingredients, from oysters to morels.

Tad's Chicken 'n Dumplins

Is it the best chicken and dumplings in Oregon? Definitely not. Is it as Oregon as The Goonies? Yes. Step into the state’s long history of countryside drives with this summertime road trip classic on the Sandy River, just outside Troutdale.

The Painted Lady

Dine in a turn-of-the-century Victorian home in wine country. In this intimate setting, chef Allen Routt melds the time-tested fine-dining traditions of the East Coast and Europe with rural Oregon living. Steaming cups of miso custard come topped with Dungeness crab and foraged mushrooms and seared halibut is paired up with fiddlehead ferns, morels, ramps, and mushroom nage. Thanks to astute wine pairings, the tasting menu is always the way to go. This is also a top spot for local truffles during Oregon truffle season.

Silver Grille

Revealing the lesser-known East Willamette Valley’s ingredients, like huckleberries from the Cascade foothills, chef Jeff Nizlek approaches seasonal cooking with pin-point precision, as well as an appreciation for classic cooking techniques and global cuisines, so don’t be surprised to find a nod toward Indian flavors mingling among Oregon “classics,” like a sturgeon filet. Make sure to stay for dessert.

Sybaris

Working with fertile farmlands, chef Matt Bennett, a James Beard Award semifinalist for Best Chef Northwest, holds it down in the mid Willamette Valley, with a beautiful restaurant — including a fireplace that roars in the winter — in a historic building in quiet Albany. Come to see traditional Oregon ingredients transformed in surprising ways, like a queso fundido featuring Oregon shrimp and made with local Ochoa cheese and Jacob's Pasilla de Oaxaca salsa seca. Don’t miss the charcuterie. This is also a top spot for Oregon truffles during the winter season.

Party Downtown

This soulful restaurant with a hip vibe captures grassroots Eugene culture, working with local foragers, farmers, ranchers, wineries, breweries, and more. Get a snapshot of Eugene’s best ingredients — served with an eye toward the comforting and playful: “Gnocchi Tots” feature deep-fried potato dumplings with apple ketchup and white barbecue sauce, and sprouting broccoli comes with dates, pecans, spring onion, and whey cheese, with a light sherry vinegar. Eugene is at the heart of Oregon’s white and black truffle culture, so head here late December through early March for a good chance to try the prized tubers.

King Estate Winery

A shining example of onsite winery dining, the King Estate Restaurant serves lunch and dinner daily, featuring produce and products from the winery’s garden, bee hives, flower gardens, and orchards, all located on the 30-acre estate. Chef Sean Winder makes food designed to draw out the flavors of wines, with recent dishes including crab and leek tart, pan-roasted pork chop with cinnamon and apple compote, and family-style bowls of seafood gumbo.

Zydeco Kitchen & Cocktails

Particularly beloved for its Louisiana-style barbecue shrimp, Zydeco is probably the most poppin’ spot in Bend for lunch and dinner. Chef Steve Helt cooks with an eye toward dietary preferences and restrictions, with an entire gluten-free menu available, and keeps to a Southern-inspired repertoire.

Spork

A casual dining room plays host to the most exciting South American- and Southeast Asian-inspired menus in Central Oregon. Having transitioned from a 1960s-era Airstream into a brick and mortar in 2013, chef-owner Jeff Hunt serves deeply satisfying plates like Korean barbecue short ribs slathered in gochujang and refreshing Thai steak salads with a tamarind dressing. The best part? Prices hover around $10 for the most part.

In-N-Out Burger

Thanks to its cult following, secret menu, and damn delicious special sauce, Oregon’s only In-N-Out Burger location (another is opening in Grants Pass) needs to be included on this map (even if one of Portland’s biggest chefs and burger experts says he prefers Five Guys, which has locations throughout the state).

Restaurant Beck

Since 2009, Restaurant Beck has delivered the ocean views and food of two-time James Beard Award semifinalist for Best Chef Northwest Justin Wills. Wills employs wild, coastal edibles like spring onions, miners lettuce, and oxalis to serve an upscale menu where pork belly, foie gras, halibut, hamachi, and duck confit also make common appearances.

The Bay House

On Siletz Bay, The Bay House takes fine dining seriously, including an exceptional wine list with over 2000 bottles. Chef Kevin Ryan has served plates like crab cakes with burned-tomato-corn salsa and salmon bolstered by sea beans, with well-priced five-course tasting menus, since 2012. The building itself harks back to 1937.

Jetty Fishery Marina

As Portland-native James Beard showed the world, food doesn’t have to be fancy to be good, and some of Oregon’s best bites can actually be plucked right from the countryside — or bay. Don’t be turned off by the RV park: This dockside spot is one of several old-school options for a traditional crab boil or eating fresh oysters along the Oregon coast. Pull up, choose your seafood, and have the staff clean and cook (or simply shuck) some of the freshest Oregon seafood you’ll ever have, replete with terrific views.

Drina Daisy

How many opportunities do you have to try traditional Bosnian food? Head here for house-stuffed sausage and smoked meats, beef-filled cabbage rolls, ajvar (a roasted red bell pepper and eggplant sauce that rivals ketchup), and seared beef in phyllo dough. Chef-owner Fordinka Kanlic is a third generation chef who moved to the U.S. after owning a restaurant near Sarajevo for 20 years. Find some pretty cool Balkan beers, too.

Related Maps