Named after a fish found in the Pacific Ocean, this neighborhood bistro plates seafood like Totten Inlet mussels with borlotti beans and Spanish chorizo, pink grouper with buckwheat cavatelli, and trout caviar with chive blinis. Chef David Farrell packs delicacies like wild white shrimp, local fish, Manila clams, Dungeness crab, calamari, and blue mussels into the restaurant’s can’t-miss cioppino. Ending with luxurious whisky ice cream profiteroles is never a bad idea.

Husband-and-wife team Vinnie Coco Jr. and Chelsea Coco preserve Vinnie’s family’s third-generation pizza dough recipe at this restaurant tucked away off Sandy Boulevard. Sicilian-style pizzas come in thick slabs bearing rich Sunday sauce and meatballs, while hand-tossed pizzas with crisp crusts start with tomato sauce or olive oil bases before getting topped with ingredients like mortadella and pistachio pesto. Ordering an 18-inch, round pie unlocks the option to go halfsies on pizza selections.

The gently charred aroma of grilled chicken wafts from this beloved teriyaki shop even before customers set foot inside. Du’s is an undisputed neighborhood institution, though its reputation extends beyond Rose City Park: Taste called the restaurant’s teriyaki “America’s best,” and the rapper Aminé has named-dropped the restaurant in songs and music videos. The shop keeps it simple: proteins of choice — chicken (available spicy), pork, beef, or combinations thereof — piled next to scoops of steaming hot rice and crisp iceberg salad. Dishes like a tofu bowl and yakisoba round out the menu.

At Baerlic Brewing’s Barley Pod, this food cart fries tender and juicy chicken breasts before settling them into grilled potato buns or ciabatta buns. While the cart’s sandwiches are all billed as Southern fried chicken sandwiches, they take on different flavor profiles, from a Korean-ish sandwich with chile sauce and pickled daikon and carrot to a chicken parm with marinara and melty mozzarella. A Nashville hot chicken sandwich brings true Southern representation, while the cart’s Frick’n Chick’n with creamy coleslaw and bread and butter pickles makes for a good starting point.

Poblano Pepper, another Barley Pod resident, makes its own garlic flour, tomato flour, and corn tortillas, which swaddle meats like chipotle shredded chicken, pineapple-marinated pastor, and pork chile verde. Vegetarian options here go beyond the standard bean and cheese — mushrooms are flavored with epazote and white wine for a meaty alternative, while the poblano elote burrito is deceptively spicy, packed with rajas poblanas sauteed in vegan butter, corn, pico de gallo, and guacamole.

Longtime Portland pastry chef Rebecca “Bee” Powazek, who has supplied pastries for places like Multnomah Whiskey Library and Phat Cart, opened her own bakery space in 2021. The cutesy shop sells confections like samoa cake boxes, banana butterscotch cake slices, and brookies; however, mornings involve breakfast pastries like vanilla jam scones and vegan tropical rolls flavored with pineapple, mango, and coconut. Staying true to its beginnings as a virtual bakery, Bee’s still takes orders for custom cakes. 

Roseway residents have been starting their day with Annie’s fresh doughnuts since 1988. The range of doughnuts sold by this no-frills shop range from airy French crullers to chocolatey devil’s food cakes, plus powdered doughnuts topped with dollops of jam, old-fashioneds, cake doughnuts with a dense crumb, glazed twists, and fritters. Parents will dig the shop’s doughnut holes for kids.

Located inside the independently owned Fairley’s Pharmacy, which has been a Roseway landmark since 1913, Rosebridge is part-espresso bar, part-soda fountain counter. While pick-me-ups like cappuccinos and cold brews use beans from Heart Coffee Roasters, customers will also find old-school beverages like malts, phosphates, egg creams, and brown cows on the cafe’s not-so-secret “secret” menu.

This Korean American diner, parked next to a motel of the same name, serves gargantuan blueberry pancakes and thick ham steaks alongside dishes like bindaetteok (mung bean pancake) and bulgogi. The cutesy-funky dining room is often a fun stop ahead of a visit to the nearby Grotto; any meal should involve a side of owner Sue Gee Lehn’s house-made kimchi.