Andina
Peruvian restaurant · Pearl
1314 NW Glisan St, Portland, OR 97209
Highlights
Upscale Peruvian tapas & cocktails in a warm, bustling room
Upscale Peruvian tapas & cocktails in a warm, bustling room
"After 22 years on NW Gilsan Street, the multi‑generational family affair has brought on a new head chef: Peter and Victor, the owners and brothers, tapped chef Robert Newton—formerly of New York City’s Seersucker and Nightingale 9. Newton has already overseen new menus and a forthcoming new brunch service; the Platt brothers will take the Southern‑raised chef to Lima this June for culinary inspiration. An April 24 correction notes the story was updated to reflect 22 years in service, the restaurant’s offerings, and its current ownership." - Paolo Bicchieri
"A high-end Peruvian restaurant in Portland that has adapted operations in response to climate-driven supply shocks: it removed salmon from the menu because of scarcity and poor-quality supply, maintains traditional ceviche despite volatile key-lime prices by absorbing margins, and sources ají chiles through a mix of vacuum-sealed Peruvian paste, imported frozen product, and a local farm partnership. Management uses bulk purchasing (50 cases of limes monthly), precontracting for shrimp, and diversified domestic sourcing to stabilize costs, and has expanded vegetarian offerings (including quinoa-based dishes and an upcoming quinoa risotto) as both a cost and climate-forward strategy." - Hannah Wallace
"Andina emerged in 2003 as a darling of the Portland food scene, and has defied all restaurant longevity odds to remain a top spot in the Pearl. Andina was serving lime-scented quinoa salad before quinoa exploded in the health food market, a nod to the native ingredients and rich food culture of founder Doris Rodriguez de Platt’s hometown in Peru. The restaurant’s longstanding hits, like its citrusy ceviches or the umami-packed hongos saltados, remain stalwarts, but no order should omit the restaurant’s anticuchos — the impossibly tender beef heart is a highlight." - Thom Hilton
"Andina emerged in 2003 as a darling of the Portland food scene, and has defied all restaurant longevity odds to remain a top spot in the Pearl. Andina was serving lime-scented quinoa salad before quinoa exploded in the health food market, a nod to the native ingredients and rich food culture of founder Doris Rodriguez de Platt’s hometown in Peru. The restaurant’s longstanding hits, like the citrusy ceviche cinco elementos or the hearty braised beef seco a la nortena, remain stalwarts, but no order should omit the restaurant’s anticuchos — the impossibly tender beef heart is a highlight." - Maya MacEvoy, Thom Hilton
"Peruvian favorite Andina has not one, not two, but four different private event spaces to choose from, and its family-style menus are a natural fit for festive celebrations of all kinds. Tupai is the biggest and seats 72. The stone-lined dining space known as La Bodega is the smallest, with dinner seating for 14. Runa Wasi and Kumbe mayo land in the middle, seating between 20 and 36 people. Learn more about options online." - Rebecca Roland
