The Best Dishes Eater Portland Ate in March 2025 | Eater Portland
"A charred carrot salad emerged as the standout: its visibly blackened state undersold its sheer flavor, where "herby and savory played alongside sweet and acidic." Shallots — which the reviewer suspects "were dressed in some kind of fish sauce" — sat atop a dairy-free coconut cream and fresh mint that dressed the carrot wedges, with a cashew-based romesco below. The reviewer kept returning to the carrot plate, "wiping up the mixture of left-behind sauces with my fork again and again," even as other staples (barbecue fried rice, fried chicken, white curry) arrived. —Erin DeJesus, executive editor" - Paolo Bicchieri
