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The Heathman Restaurant & Bar Restaurant Review: The Heathman hasn't changed significantly since the early nineties, when then-chef Philippe Boulot was a pioneer marrying classic French techniques with the bounty of Pacific Northwest ingredients. Both the dining room and the "tea court" area exude a slightly stuffy and formal air, although this being Portland, jeans and sweatshirts are always welcome. Dining executive chef Michael Stanton has smoothly filled the large shoes left by Boulot. “French Northwest” dishes such as a charcuterie plate featuring rabbit pâté and duck confit, escargot ala bordelaise, house-smoked Astoria sardines, Dungeness crab cakes, and a Meyer lemon risotto exemplify the kitchen's innovative bent. A huge wine cellar (more than 6,600 bottles) is one of the city's best, with Pinot Noirs a specialty. The downtown location makes this a great spot for pre- or post-show dining, and there are frequent live jazz performances in the Tea Court. A traditional afternoon high tea is also served in the Tea Court with both sweet and savory treats. If you visit for brunch, be sure to order the signature smoked salmon hash.