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THIS RESTAURANT IS CLOSED Sel Gris Restaurant Review: This small and sophisticated spot offers one of Portland’s most intimate fine dining experiences. The open kitchen creates a warm glow that permeates throughout the elegant dining area. Chef Daniel Mondok prepares inventive dishes to please the eye and surprise the palate. A local favorite starter is Foie Gras Two Ways, perhaps prepared pan-roasted and in a Marcona almond butter Monte Cristo. The playful theme continues with such entrées as Pork and Beans, all-day braised pork cheeks, cannelloni beans and house-made pancetta. The unexpected flavors are delightful, made even more memorable by the liberal use of such rich ingredients as lardons, pork belly confit, and the ever-present foie gras. The wine list is well-balanced and affordable. Desserts rise to the same level, especially the Chocolate Overdose combining a coma-inducing array of soufflé, mousse, praline and glaze.