Cuisines:
Pacific Northwest, French
One of the first farm-to-table restaurants to open in Portland in the early 1990s, Higgins has staying power. This can be attributed in part to its timeless cuisine: house-cured charcuterie, seasonal risottos, beautifully seared seafood, and a walloping whole-pig plate, not to mention chef-owner Greg Higgins’s longtime loyalty to the local farmers who produce his ingredients, which translates to a surprisingly vegan-friendly menu. Regulars often skip the white-tablecloth dining room and settle in at the homey, wood-worn back bar, with its formidable beer list, uptown lunch menu, and some of the city’s best soups, changing daily. The welcoming, multitiered dining room has never lost its cozy professionalism—and sharp service is a reminder of the way we were before the industrial-chic revolution.
Updated 04/19/2013
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