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Bluehour brings exciting food and wine to the trendy Pearl District.
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Please note that owners, chefs, menu items, prices and other details can often change, and we recommend that you call ahead before you go.

All of these restaurants accept American Express, Visa and MasterCard unless otherwise noted.

For more restaurants worldwide that hold Wine Spectator awards for their wine lists, see our Restaurant Search database.

250 N.W. 13th Ave.
Portland, OR 97209
Telephone (503) 226-3394
Web site www.bluehouronline.com
Corkage $15
Open Lunch and dinner, daily (brunch, Sunday)
Cost Entrées $20–$39
This trendy Pearl District restaurant has a menu that lives up to its high-style atmosphere. Located in a former warehouse and starkly decorated in black and white, the high-energy dining room is packed with tables and a din of chatter fills the room. The cuisine is eclectic and focused on comfort, with strong Italian influences. The wine list too is eccentric, yet intriguing, with about 150 selections from around the globe, most priced at less than $75.

2832 S.E. Belmont St.
Portland, OR 97214
Telephone (503) 238-1464
Web site www.genoarestaurant.com
Corkage $20
Open Dinner, nightly
Cost Entrées $60–$75
Award of Excellence
This Italian restaurant has all the refinement and seriousness of Napa Valley's French Laundry, but cuisine based on the Italian trattoria model. The atmosphere is intimate—there are only 10 tables—and diners converse in hushed tones. Service is flawless, and the staff is well-versed in the prix fixe menu, which comes in four or seven courses. The wine list, which has about 200 selections of Italian and American wines, is moderately priced and wisely focused. The pace is unhurried, which is appropriate, because the food is painstakingly crafted and well worth lingering over.

Heathman Restaurant & Bar
The Heathman Hotel, 1001 S.W. Broadway at Salmon
Portland, OR 97205
Telephone (503) 790-7752
Corkage $15
Open Breakfast, lunch and dinner, daily
Cost Entrées $17–$29; prix fixe $21.95
Best of Award of Excellence
Situated in the lobby of the historic Heathman Hotel, this dining room has a comfortable, clublike feel and one of the more ample wine lists in Portland. There are more than 600 labels from which to choose, and it's a sterling selection both local and international. The menu by executive chef Philippe Boulot is a satisfying blend of French classics and Pacific Northwest specialties.

1239 S.W. Broadway
Portland, OR 97205
Telephone (503) 222-9070
Web site www.citysearch.higgins.com
Corkage $15
Open Lunch, Monday to Friday; dinner, nightly
Cost Entrées $15–$28
Award of Excellence
There's something quintessentially Portland about Higgins. The atmosphere is urban yet warm and unpretentious and there's plenty of comfort on the menu, which is passionately supportive of local and seasonal ingredients such as wild salmon, crab and the like. It shows that even after over 10 years, chef-owner Greg Higgins is still very hands-on in the kitchen. The wine list has over 200 selections—a sharply focused collection of Oregon reds and whites laced with top Washington and California bottlings.

Tabla Mediterranean Bistro
200 N.E. 28th Ave.
Portland, OR 97232
Telephone (503) 238-3777
Corkage $15
Open Dinner, Tuesday to Sunday
Cost Entrées $16–$20; prix fixe $20
One of the newest restaurants on the Portland scene, Tabla is fresh and vibrant, from the sleekly contemporary yet comfortable decor to the kitchen's invigorating selection of dishes. Food influences span the Mediterranean, with intensely flavored salads, pastas, roasted fish and meats. The wine list is respectable and offers around 100 selections. To watch the action behind the scenes, snare a stool at the kitchen bar.

1221 N.W. 21st Ave.
Portland, OR 97209
Web site www.wildwoodrestaurant.com
Corkage $20
Open Lunch, Monday to Saturday; dinner, nightly
Cost Entrées $19–$29
"Pacific Northwest cuisine" is an oft-used phrase, but like California cuisine, it isn't easily defined. At Wildwood, however, you'll know it when you taste it. For chef-owner Cory Schreiber, it's an ardent devotion to regional and seasonal ingredients. The connection is a natural one: Although Schreiber is classically trained and has worked in kitchens around the country, his family has been involved in the Pacific Northwest oyster industry since the mid-1800s. The wine list has about 150 labels and, as you might expect, concentrates on Oregon and Washington wines. Wildwood is also strong on atmosphere, located in a charming neighborhood of Victorian homes, many of which have been converted into shops; the dining room is casual yet richly furnished in wood and stone.

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