"James Beard Award-winning chef Sam Hayward’s spacious restaurant, with its wide-open kitchen and wood-fired hearth, helped put Portland’s dining scene on the national map. Though farm-to-table has become the norm in the area, Hayward was the first in Portland to incorporate ingredients from local farmers, fishermen, and foragers. His rustic, seasonal menu changes daily." - Kate McCarty
Bill Addison/Eater