In many readers' imaginary progressive meals through Portland, a stop at Gabriel Rucker's Le Pigeon was a must-visit. Commenters promised to eat everything from "the whole menu" to "whatever Gabe recommended" to "Beef cheeks, or lamb, and some offal. Burgundy." Says one: "My last meal would also be what happened to be one of my first meals in Portland as well, Le Pigeon. Without a doubt the best and most consistent restaurant in Portland, in my opinion."

Also a must-eat for readers leaving town: a pasta course (at the very least) at Duane Sorenson's Ava Gene's. Several commenters pledged a stop for "any of the pastas," with specific shoutouts for chef Joshua McFadden's pork ragu and razor clam fettuccine. Also on readers' last-meal tasting menus: osso busco, ribeye, carrot and pistachio salad, and gelato.

Several commenters pledged their last meals to SE izakaya Tanuki, particularly chef Janis Martin's omakase. Says one, "I'd drop $100+ for omakase at Tanuki and just let Janis feed me until I die, or my liver explodes." Writes another, "If the last meal was today it would be Tanuki, hands down. The ladies would bid a fine farewell and the delicious food always lingers in my heart and soul."

More than one reader would make a pit stop at SE Division dive Reel M Inn for a final bite of its famous fried chicken. Writes one, "[The answer] obviously depends on where I was moving (why go to Biwa before I move to Tokyo?) but if I was staying in this country, I would probably go with Reel M Inn. I have a lot of good memories of being there, the chicken is fantastic (and somewhat secretly organic) and there's no bullshit and/or hype." [Photo]

One reader praises brunch at this neighborhood spot, which has locations on NE Alberta, SE Division, and in Lake Oswego. "The salmon benedict from Petit Provence. We'd slowly eat it and reminisce about all the amazing meals we've had in this city. This one is like coming home to an old friend because we've eaten it more than any other meal in Portland." [Photo]

The Woodsman Tavern gathered several "last meal" votes, and they were nearly unanimous for one menu item that'd provide a spectacle of a first course: the seafood tower. One commenter, though, would expand his experience into the next course at the Woodsman: "I'd be happy if my last meal was the trout in 'crazy water' at the Woodsman Tavern."

One reader writes a love letter to an imaginary last meal at chef Justin Woodward's Castagna: "I would want my last meal to include the best ingredients possible: Perigord black truffles, white truffles from Alba, foie gras, sea urchin, caviar, matsutake mushrooms. Fish from Japan, Dover sole, and the best foraged product from our area. Then I would ask Chef Woodward to prepare in between 30 to 40 courses. After that meal, I would leave PDX a very happy and fat diner."

NW pizzeria Dove Vivi gets a vote for its uniquely corn-crusted pizza. Says one reader of his last meal: "A whole Dove Vivi pizza — smoked mozzarella, corn, chives, and balsalmic onions. All for me."

Ox made multiple appearances on readers' lists, mostly as a meaty "main course" stop during the progressive meal. Says one: "[I'd] immerse myself in the primitive smoke-stroked pleasures of OX: the linguica and chanterelles, the grits and pork belly, the steak, the scallops, bring it on."

One reader makes a strong case for a first course at SE's Ken's Artisan Pizza. His itinerary, as follows: "I'd get a caesar and a sopresatta pizza at Ken's at five o'clock, get just barely drunk at the Slammer for a few hours and then eat the whole menu at Le Pigeon with a couple friends around nine." [Photo]

The eastside's Beaker & Flask showed up on a few readers' last cocktail stops, though one commenter would do dinner there, too: "Venison salad and then black tea fried chicken at Beaker & Flask. Did that recently and it was sublime."