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THIS RESTAURANT IS CLOSED Portage Restaurant Review: Owners Vuong and Tricia Loc bring in the crowds by offering a regularly changing selection of French-inspired dishes. Butter-yellow walls and low lighting give the Queen Anne restaurant its charming yet casual feel. Starters might include pork belly and mushroom fricassée, pan-seared foie gras or beet gratin. Entrée options have ranged from parsnip gnocchi with hazelnut brown butter sauce to pan-roasted diver scallops with potato risotto. Sides could feature honey-roasted Brussels sprouts and shallot rösti potato. For a sweet ending, choose the flourless chocolate cake or, when in season, a caramelized peach tarte Tatin. The short and somewhat pricey wine list proposes mostly regional French selections with a few Northwest options.