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The Heathman Restaurant & Bar Restaurant Review: The Heathman was one of Portland's premier restaurants in the nineties when then-chef Philippe Boulot pioneered marrying classic French techniques with the bounty of Pacific Northwest ingredients. Now a member of the Landry Group, it has grown more sedate and corporate over the years. 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 à la bordelaise, house-smoked Astoria sardines, Dungeness crab cakes, and a Meyer lemon risotto exemplify the kitchen's Northwest 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. If you visit for brunch, be sure to order the signature smoked salmon hash.