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32 of Portland Dining Month's Best Deals, Mapped

2017 delivers another year of discounts

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Headwaters
| Dina Avila/EPDX

More than 120 restaurants are vying for your attention for March's Portland Dining Month 2017. But with every restaurant delivering the same special—three courses for $29—which will you eat at? Use the curated map below to help you find the best Portland Dining Month deals to fit your style.

Firstly, the map gives preference to high-end restaurants in which the $29 price tag is an extreme bargain. Secondly, it gives preference to new and noteworthy spots worth taking for a test drive. Lastly, it features those restaurants that have proven to supply good deals in the past, which is to say they do not simply cut down on portion sizes but develop smart, tasty, and plentiful plates just for you.

Without further ado, here is where to eat for Portland Dining Month 2017. And as with all Eater maps, note the map points are not ranked: They're organized geographically.

All photos are by Dina Avila unless otherwise noted.

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Note: Restaurants on this map are listed geographically.
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Salty's on the Columbia

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[Photo: Facebook/Salty's]

Old Salt Marketplace

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With an in-house whole-animal butchery program, Old Salt knows its meats. Find grilled Pacific Northwest oysters with fermented chili butter to start, followed by Oregon albacore tonnato. The final course is Upright Brewing beer-braised hen leg and smoked breast with confit potatoes and carrots.

Urdaneta

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This still fresh-faced restaurant serves modern Basque and Northern Spanish dishes. The first and second courses each come with a duo of options, like tigres de bilbao (stuffed mussels served with fennel béchamel, bread crumbs, and pimentón hot sauce) and tapaella de conejo, a dish of braised rabbit paella. Finish with goxua (rum soaked magdalena, goat milk custard, whipped cream, and bruléed sugar).

Chef Sarah Pliner serves creative Asian-inspired plates with finesse, and though her menus are always a good value, they're even more so during PDM. Choose from two options for each course, such as steamed manila clams with sherry, guanciale, surga snap peas, and coriander, and lamb two ways (one involves hoisin glaze).

Ned Ludd

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Wood-fired Ned Ludd delivers a three-course menu that dispenses of dessert: cabbage salad, with cashews, carrot, and a turmeric dressing; toasted rice panna cotta with ginger caramel and crispy rice; and mirin-braised beef short rib.

Lincoln Restaurant

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According to its social media feeds, change is afoot at Lincoln, but chef-owner Jenn Louis promises to serve skirt steak for PDM—along with a tahini caesar appetizer and honey soft serve ice cream for dessert.

Olympia Oyster Bar

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The oyster obsessed need look no further. The night begins with six raw oysters, with house accompaniments, followed by a "sea board," with components including sardine rillettes, mussels in escabeche, beurre de barratte, and more. Then oysters reappear in three of Olympia Oyster Bar's signature preparations, including the popular kataifi: cooked oysters within a shell of shredded phyllo with pickled serrano jam and smoked avocado.

Olympia Provisions NW

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Both Olympia Provisions locations are participating in PDM, and both offer platters of their iconic cured meats in addition to the solid three-course deal for just $5.

Paley's Place

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Make your reservation as soon as possible, if you'd like to get inside of one Portland's most revered restaurants, recognized as one of the pillars of Pacific Northwest dining.

Ringside

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[Photo: Facebook/Ringside]

Park Kitchen

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The menu at this friendly restaurant starts with the popular chickpea fries, and then you get five more options to finish off the night. They included wild steelhead with red lentils, kale, and celeriac and Lonesome Whistle barley with squash, oyster mushrooms, and amaranth.

Little Bird Bistro

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Le Pigeon may not be participating in PDM, but chef Gabriel Rucker's sister restaurant, Little Bird Bistro, is. Its three courses come with two dish options each, ranging from cedar plank cod to potato gnocchi.

Clyde Common

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[Photo: Yelp]

Superbite

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The follow-up to Ox is all about "super bites," or extra-small plates with extra-big flavors. Find four such options for the first course, followed by either entree-sized barbecue beef short ribs or chicken-fried quail. For dessert, pony up to pineapple orange sorbet with a prosecco float.

Red Star Tavern

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Red Star Tavern sweetens the pot this PDM by featuring $5 glasses of high-value wines and a $5 cocktail special.

Departure

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[Photo: Facebook/Departure]

Headwaters

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Vitaly Paley's fourth restaurant has true metropolitan swagger, so take this opportunity to take it for a whirl, if you haven't already. The set menu features hearth-fired flatbread with spinach, radicchio, lemon and pecorino; seared, herb crusted albacore with potato salad and spring vegetables; and butterscotch pudding with vanilla Chantilly, peanut butter "butterfinger," and sea salt. Wine pairings available.

Fogo de Chão

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The steak will not stop at this Brazilian-inspired restaurant. Part of a global franchise, it's always one of the best PDM deals.

Higgins Restaurant & Bar

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[Photo: Yelp]

Jose Chesa's follow-up to Ataula just turned one, so if you needed an excuse to get inside, PDM provides it. Instead of dessert, the third course is a very special butifarra sausage dish: The centerpiece is a sausage made by Greg Higgins (Higgins Restaurant) using Chesa's father's recipe. And the second course may be one of the hardest PDM decisions around: Choose between bravas (fried potatoes with milk aioli and brava sauce) and nuestra croqueta (porcini croquettes with a porcini aioli), two of Chesa's most popular dishes.

Laurelhurst Market

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Portland's beloved steakhouse with a robust in-house butchery program is serving caesar salad, Shepherd's pie with twelve-hour braised beef, and honey-vanilla panna cotta with roasted pineapple and coconut shortbread cookies for dessert.

[Photo: Tusk]

Davenport

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Davenport delivers an upscale atmosphere, so PDM lets you slip inside for a discount. Veteran chef Kevin Gibson serves globally inspired plates with Pacific Northwest ingredients as a backbone.

Get your vegetable-forward feast on at this still-new modern bistro. Choose between chickpea panisse with roasted garlic and vadouvan or roasted baby carrots with green garlic vinaigrette, for the first course, and for the second, roasted pork loin with cauliflower and sauce ravigote or Desert Springs trout with sunchoke, brown butter, and dill. No need to ponder the last course: It's milk chocolate mousse with toasted marshmallow ice cream.

The reborn Biwa has a more intimate dining room and a more precise focus on Japanese omakase. Though Biwa will stick to the three-course program, each course includes multiple dishes. The second course alone features daikon salad with umeboshi and ikura, Nagasaki-style braised pork belly (buta no kakuni), and kimchi hot pot, with seafood and rice cakes. Witness the restaurant's recent transformation.

Taylor Railworks

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Helmed by former long-time Little Bird Bistro executive chef Erik Van Kley, Taylor Railworks takes the American culinary melting pot into new territory, often refusing fusion dishes. With two options per course, Van Kley maintains a light touch with plates like citrus salad with whipped goat cheese, Marcona almonds, aleppo pepper, shiso, and mint. The second course delivers two pasta selections: goat cheese gnocchi with sesame, gochujang, and fermented radish, or ricotta tortellini with spicy chicken broth, butter, and parmesan

Renata has prepped a modern Italian feast, including three entree options: canestri bolognese with broccoli rabe and garlic bread crumbs; margherita pizza with tomato, mozzarella, basil, and olive oil; or porchetta-spiced chicken breast with cannellini beans, arugula, and salsa verde.

This very special chef's counter-style restaurant is designed to feel like a dinner party at a friend's apartment—and it has the couches to prove it. The PDM menu doesn't include options, just the equally ambitious and delicious Cascadian cooking of chefs John Pickett and Doug Weiler. The first course is "#2 Combo," with smoked oil, tomato-shallot mignonette, and cheddar cheese; the second is cassoulet with duck confit, squash custard, and root vegetables; and the third is daily ice cream and cookies.

Accanto

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Accanto has risen to new heights beneath executive chef Chris Frazier, who took over summer 2016, and for PDM, each course comes with two options, including two of those exceptional house-made pastas.

3 Doors Down Cafe

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This unassuming restaurant just of SE Hawthorne has been serving homemade pastas for over a decade, and the Dining Month portions have traditionally been plentiful. Find a selection of several dishes for each course, with the secondo options including baked eggplant polpette, Painted Hills short rib ragu with potato gnocchi, and espelette-dusted baked sole.

For PDM this year, the beloved pork posole is the centerpiece at Xico, the restaurant adeptly walking the line between old-school and modern Mexican-inspired cooking. The other from-scratch dishes are jicama salad for an appetizer and, for dessert, lime trifle cake layered with coconut custard, whipped cream, and toasted coconut.

Jacqueline

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[Photo: Katie Acheff/EPDX]

Salty's on the Columbia

[Photo: Facebook/Salty's]

Old Salt Marketplace

With an in-house whole-animal butchery program, Old Salt knows its meats. Find grilled Pacific Northwest oysters with fermented chili butter to start, followed by Oregon albacore tonnato. The final course is Upright Brewing beer-braised hen leg and smoked breast with confit potatoes and carrots.

Urdaneta

This still fresh-faced restaurant serves modern Basque and Northern Spanish dishes. The first and second courses each come with a duo of options, like tigres de bilbao (stuffed mussels served with fennel béchamel, bread crumbs, and pimentón hot sauce) and tapaella de conejo, a dish of braised rabbit paella. Finish with goxua (rum soaked magdalena, goat milk custard, whipped cream, and bruléed sugar).

Aviary

Chef Sarah Pliner serves creative Asian-inspired plates with finesse, and though her menus are always a good value, they're even more so during PDM. Choose from two options for each course, such as steamed manila clams with sherry, guanciale, surga snap peas, and coriander, and lamb two ways (one involves hoisin glaze).

Ned Ludd

Wood-fired Ned Ludd delivers a three-course menu that dispenses of dessert: cabbage salad, with cashews, carrot, and a turmeric dressing; toasted rice panna cotta with ginger caramel and crispy rice; and mirin-braised beef short rib.

Lincoln Restaurant

According to its social media feeds, change is afoot at Lincoln, but chef-owner Jenn Louis promises to serve skirt steak for PDM—along with a tahini caesar appetizer and honey soft serve ice cream for dessert.

Olympia Oyster Bar

The oyster obsessed need look no further. The night begins with six raw oysters, with house accompaniments, followed by a "sea board," with components including sardine rillettes, mussels in escabeche, beurre de barratte, and more. Then oysters reappear in three of Olympia Oyster Bar's signature preparations, including the popular kataifi: cooked oysters within a shell of shredded phyllo with pickled serrano jam and smoked avocado.

Olympia Provisions NW

Both Olympia Provisions locations are participating in PDM, and both offer platters of their iconic cured meats in addition to the solid three-course deal for just $5.

Paley's Place

Make your reservation as soon as possible, if you'd like to get inside of one Portland's most revered restaurants, recognized as one of the pillars of Pacific Northwest dining.

Ringside

[Photo: Facebook/Ringside]

Park Kitchen

The menu at this friendly restaurant starts with the popular chickpea fries, and then you get five more options to finish off the night. They included wild steelhead with red lentils, kale, and celeriac and Lonesome Whistle barley with squash, oyster mushrooms, and amaranth.

Little Bird Bistro

Le Pigeon may not be participating in PDM, but chef Gabriel Rucker's sister restaurant, Little Bird Bistro, is. Its three courses come with two dish options each, ranging from cedar plank cod to potato gnocchi.

Clyde Common

[Photo: Yelp]

Superbite

The follow-up to Ox is all about "super bites," or extra-small plates with extra-big flavors. Find four such options for the first course, followed by either entree-sized barbecue beef short ribs or chicken-fried quail. For dessert, pony up to pineapple orange sorbet with a prosecco float.

Red Star Tavern

Red Star Tavern sweetens the pot this PDM by featuring $5 glasses of high-value wines and a $5 cocktail special.

Related Maps

Departure

[Photo: Facebook/Departure]

Headwaters

Vitaly Paley's fourth restaurant has true metropolitan swagger, so take this opportunity to take it for a whirl, if you haven't already. The set menu features hearth-fired flatbread with spinach, radicchio, lemon and pecorino; seared, herb crusted albacore with potato salad and spring vegetables; and butterscotch pudding with vanilla Chantilly, peanut butter "butterfinger," and sea salt. Wine pairings available.

Fogo de Chão

The steak will not stop at this Brazilian-inspired restaurant. Part of a global franchise, it's always one of the best PDM deals.

Higgins Restaurant & Bar

[Photo: Yelp]

Chesa

Jose Chesa's follow-up to Ataula just turned one, so if you needed an excuse to get inside, PDM provides it. Instead of dessert, the third course is a very special butifarra sausage dish: The centerpiece is a sausage made by Greg Higgins (Higgins Restaurant) using Chesa's father's recipe. And the second course may be one of the hardest PDM decisions around: Choose between bravas (fried potatoes with milk aioli and brava sauce) and nuestra croqueta (porcini croquettes with a porcini aioli), two of Chesa's most popular dishes.

Laurelhurst Market

Portland's beloved steakhouse with a robust in-house butchery program is serving caesar salad, Shepherd's pie with twelve-hour braised beef, and honey-vanilla panna cotta with roasted pineapple and coconut shortbread cookies for dessert.

Tusk

[Photo: Tusk]

Davenport

Davenport delivers an upscale atmosphere, so PDM lets you slip inside for a discount. Veteran chef Kevin Gibson serves globally inspired plates with Pacific Northwest ingredients as a backbone.

Rue

Get your vegetable-forward feast on at this still-new modern bistro. Choose between chickpea panisse with roasted garlic and vadouvan or roasted baby carrots with green garlic vinaigrette, for the first course, and for the second, roasted pork loin with cauliflower and sauce ravigote or Desert Springs trout with sunchoke, brown butter, and dill. No need to ponder the last course: It's milk chocolate mousse with toasted marshmallow ice cream.

Biwa

The reborn Biwa has a more intimate dining room and a more precise focus on Japanese omakase. Though Biwa will stick to the three-course program, each course includes multiple dishes. The second course alone features daikon salad with umeboshi and ikura, Nagasaki-style braised pork belly (buta no kakuni), and kimchi hot pot, with seafood and rice cakes. Witness the restaurant's recent transformation.

Taylor Railworks

Helmed by former long-time Little Bird Bistro executive chef Erik Van Kley, Taylor Railworks takes the American culinary melting pot into new territory, often refusing fusion dishes. With two options per course, Van Kley maintains a light touch with plates like citrus salad with whipped goat cheese, Marcona almonds, aleppo pepper, shiso, and mint. The second course delivers two pasta selections: goat cheese gnocchi with sesame, gochujang, and fermented radish, or ricotta tortellini with spicy chicken broth, butter, and parmesan

Renata

Renata has prepped a modern Italian feast, including three entree options: canestri bolognese with broccoli rabe and garlic bread crumbs; margherita pizza with tomato, mozzarella, basil, and olive oil; or porchetta-spiced chicken breast with cannellini beans, arugula, and salsa verde.

Willow

This very special chef's counter-style restaurant is designed to feel like a dinner party at a friend's apartment—and it has the couches to prove it. The PDM menu doesn't include options, just the equally ambitious and delicious Cascadian cooking of chefs John Pickett and Doug Weiler. The first course is "#2 Combo," with smoked oil, tomato-shallot mignonette, and cheddar cheese; the second is cassoulet with duck confit, squash custard, and root vegetables; and the third is daily ice cream and cookies.

Accanto

Accanto has risen to new heights beneath executive chef Chris Frazier, who took over summer 2016, and for PDM, each course comes with two options, including two of those exceptional house-made pastas.

3 Doors Down Cafe

This unassuming restaurant just of SE Hawthorne has been serving homemade pastas for over a decade, and the Dining Month portions have traditionally been plentiful. Find a selection of several dishes for each course, with the secondo options including baked eggplant polpette, Painted Hills short rib ragu with potato gnocchi, and espelette-dusted baked sole.

Xico

For PDM this year, the beloved pork posole is the centerpiece at Xico, the restaurant adeptly walking the line between old-school and modern Mexican-inspired cooking. The other from-scratch dishes are jicama salad for an appetizer and, for dessert, lime trifle cake layered with coconut custard, whipped cream, and toasted coconut.

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