Higgins
Pacific Northwest restaurant (US) · Downtown ·
Local & sustainable NW fare with lively bar, beers & wines
Local & sustainable NW fare with lively bar, beers & wines
"Higgins was doing nose-to-tail cooking, housemade charcuterie, and obsessive local sourcing back when everyone else was still adding sun-dried tomatoes to everything in the ’90s. This downtown institution (and its more casual bar) is still a pre-theater go-to, serving things like radiatore with Oregon razor clams and artichokes and nightly specials featuring whatever local beef or seafood they scored that day. But you could just roll in with a few friends, order the grand charcuterie platter—a glorious spread of terrines, rillettes, cured meats, cheeses, and enough pickled things to fill a pantry—and call it a night." - Krista Garcia
"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
"Higgins is one of this town’s classic refined dining restaurants, known for its Northwestern fare. Menus regularly shift with the seasons, from winter cioppino filled with Pacific seafood to summer Oregon bay shrimp salads with salsa verde. The restaurant’s in-house charcuterie remains a constant year-round, best ordered as a part of its grand platter." - Eater Staff
"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
"For a classic winter take, Higgins's cassoulet uses traditional Tarbais beans with duck confit plus a rich combination of pork and Toulouse sausage, delivering straight-up winter comfort food." - Brooke Jackson-Glidden