"Family-owned brewpub Kells first opened downtown in 1990, though the family began brewing beer at Kells’s Northwest Portland brewery in 2012. Kells’ Gerard McAleese and Lucy McAleese own 50-acre farm in Wilsonville, which provides ingredients used in the pub’s kitchen. The Irish Stew is not be missed, with its salty, tender McAleese farm lamb and potatoes tempered by the addition of the brewery’s own Irish stout. For dessert, bread pudding with whiskey-soaked raisins and Tullamore DEW butter sauce is a good move before heading to the cigar lounge." - Maya MacEvoy, Thom Hilton
