* Click here for rating key
Higgins Restaurant Review: In the rapidly changing restaurant world, chef/owner Greg Higgins stands strong as a steady and committed talent. When he set up shop in downtown Portland back in the early nineties, "local and seasonal" was a revolutionary concept, not today's buzzwords. His warm and classy establishment hasn't lost its edge over the years. The menu still showcases the freshest seasonal and regional ingredients, including herbs and produce from his personal garden. You might encounter Oregon albacore in a Niçoise salad, and seared albacore with roasted eggplant, couscous and lemon vinaigrette. A “whole pig plate” featuring braised loin, sausage, ribs and belly is a favorite dish. Vegetarians will find many options such as Cretan-style zucchini fritters with carrot tofu tzatziki, marinated tomatoes and basmati pilaf, or the "ELT," where eggplant and feta cheese or tofu substitute for bacon. Seafood is always a good choice; try the shrimp and crab cakes or mussels in plum ginger sauce. Desserts could include an almond custard tart with plum sorbet. The adjoining bar has a more casual atmosphere, and is an apt place to nosh on house-made charcuterie. The wine list is first-rate and so is the beer list; there's even a beer steward on staff.