"Portland families have been celebrating with platters of Higgins’ house-made charcuterie since the 1990s, when the restaurant opened as a farm-to-table trailblazer. These days, couples grabbing dinner before shows at the Schnitz will pick tender, pinot gris-steamed mussels from their shells, knock back oysters, and graze on various terrines and salamis ahead of risottos and Oregon beef steaks. The wine list is well-stocked, but the bottled beer list is also full of hard-to-find treasures. Reservations are available online." - Michelle Lopez, Brooke Jackson-Glidden
