Higgins

"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." - Rebecca Roland, 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

"A Southwest Broadway stalwart, Higgins has long been known as a pre-Keller show mainstay for house charcuterie, seasonal risotto, and bowls of mussels; when not eating at the white-tableclothed four-tops in the main dining room, however, a seat at the bar is ideal, all warm woods and an extensive European beer list. It’s ideal spot on one of the city’s rare snowy days." - Carrie Uffindell, Eater Staff

"Downtown’s Higgins has been serving dinners spotlighting local produce to art museum visitors, business travelers, and concert-goers for nearly 30 years. While the farm-to-table model is no longer rare in Portland, the commitment to regional, in-season ingredients never goes out of style. This summer, Higgins is pairing tomato gazpacho with Albacore tuna confit, salpicon of summer vegetables and garlic croutons, making it one of the heartier gazpachos in town — a potential entrée on its own, or supplement to another lighter dish. It has also been used as an accompaniment to dishes like seared albacore." - Nathan Williams

"Higgins will reopen its dining room after a summer of its food cart, Piggins." - Brooke Jackson-Glidden