Kells Irish Restaurant & Pub

"Family-owned brewpub Kells first opened downtown in 1990, though the family began brewing beer at Kells’s Northwest Portland brewery in 2012. Kells’ Gerard McAleese and Lucy McAleese own 50-acre farm in Wilsonville, which provides ingredients used in the pub’s kitchen. The Irish Stew is not be missed, with its salty, tender McAleese farm lamb and potatoes tempered by the addition of the brewery’s own Irish stout. For dessert, bread pudding with whiskey-soaked raisins and Tullamore DEW butter sauce is a good move before heading to the cigar lounge." - Maya MacEvoy, Thom Hilton

"Both Portland locations of this Irish brewpub and restaurant offer roaring fireplaces where regulars cozy up with a pint of Guinness or a double of Jameson. With a menu of corned beef and cabbage, lamb stew, and shepherd’s pie, Kells uses a diversity of tactics to warm up its visitors on chilly evenings." - Eater Staff

"Kells sources produce, hops, lamb, and eggs from its own 50-acre farm and is donating 300 family farm eggs per week to the Oregon Food Bank." - Brooke Jackson-Glidden

"So has Kells Irish Pub, which usually hosts a weeklong series of dances, boxing matches, beer tents, and parties." - Brenna Houck

"The upscale English and Irish restaurant has suspended its family-style takeout menu for the time being, but an Instagram post says the restaurant plans to come back with takeout service down the line." - Brooke Jackson-Glidden