EaT: An Oyster Bar

"Portland is about as far from New Orleans as you can be in the lower 48, but the city has nurtured a surprisingly strong Cajun and Louisiana food scene. This eclectic Williams bar and restaurant prides itself on its oysters served with house-made hot sauces, best followed by shrimp etouffée, frog legs, and blackened catfish. Don’t be surprised to hear a brass band or DJ playing during your next visit." - Dianne de Guzman

"Fat Tuesday never ends at EAT, where Hoppin’ John, frog legs, and blackened catfish are served year-round amid green and purple beads strewn around the bar. Local oysters are available on the half shell, fried, baked, or in an array of oyster shooters. Wash down all the New Orleans fare with an impeccable Sazerac, a party-starting hurricane, or a $5 tap brew. The restaurant frequently hosts live music, DJs, and other special events." - Nathan Williams, Eater Staff

"Eat is the city’s only oyster bar truly focused on Southern-style seafood, with chile-infused bourbon oyster shooters and crawfish tail croquettes. Outside of shooters, oysters come on the half-shell or cornmeal fried; follow them up with an order of the Cajun barbecue shrimp, served with French bread to sop up that knockout sauce. Other noteworthy dishes include frog legs, blackened catfish, and Hoppin’ John." - Eater Staff

"Eat, an oyster bar along North Williams, has a menu that nods to New Orleans, and is a bonanza for everything bivalve: baked oysters, fried oysters (a la carte or stuffed into po boys), oyster shooters, and of course, oysters on the half shell, served with classic grated horseradish and mignonette. The fun, though, is livening up the seafood by trying out the handful of fermented hot sauces, made from locally grown chiles." - Krista Garcia

"Chef Tobias Hogan, who previously co-owned Eat: An Oyster Bar, now crafts the menu at Aimsir Distilling, featuring items like pork hand pies and macaroni and cheese." - Alex Frane