King Tide Fish and Shell

"At this waterfront hotel restaurant, chef Alexander Diestra offers both American seafood restaurant standards and dishes that pull from his Peruvian background. Visitors start with everything from clam chowder to ono ceviche, followed by clam spaghetti with herb butter sauce, sturgeon with miso-cauliflower puree, or mussels in a spicy tomato broth." - Dianne de Guzman

"Chef Alexander Diestra — formerly of Peruvian stalwart Andina — now runs the kitchen at this riverside seafood spot, serving Willamette views alongside seafood towers and clam spaghetti. For the best scenery, reserve a table outside on a sunny day; diners can catch a glimpse at the Hawthorne Bridge between the trees. A stroll through the South Waterfront Park is a fine finish to a meal of oysters and risotto." - Zoe Baillargeon

"Chef Alexander Diestra — formerly of Peruvian stalwart Andina — now runs the kitchen at this riverside seafood spot, serving Willamette views alongside seafood towers and clam spaghetti. For the best scenery, reserve a table outside on a sunny day, where diners can catch a glimpse at the Hawthorne Bridge between the trees. A stroll through the South Waterfront Park is a fine finish to a meal of oysters and risotto." - Zoe Baillargeon

"Chef Alexander Diestra — formerly of Andina and his pop-up, Chicha — interprets classic seafood dishes for the menu at King Tide Fish and Shell, like ceviche with shrimp and ono, and Spanish octopus with Romesco. The seafood tower is a show-stopper with oysters, crab ceviche, sashimi, and prawns." - Rebecca Roland, Nathan Williams

"King Tide Fish and Shell, on Portland’s waterfront, has a robust raw bar menu, including oysters on the half shell, served with cocktail sauce, fresh horseradish, yuzu mignonette, and lemon. Enjoy them as part of a seafood tower or at happy hour, daily 2 p.m. to 5 p.m. at the bar, when a half-dozen goes for $12." - Krista Garcia