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Oregon's Taste Trail

The city of Portland and its wine country draw serious gourmets, thanks to an abundance of superlative restaurants and vineyards.

By Ted Loos
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Goat cheese ravioli, porcini mushrooms and spring peas at Clarklewis.Naomi Hebberoy, owner of Clarklewis.An Oregon vineyard.The open kitchen at Clarklewis.Avocado with watercress, radishes, olives and grapefruit at Clarklewis.The stately Joel Palmer House.Almond and rhubarb <i>crostata</i> with ginger ice cream and rhubarb compote at Higgins.The Bluehour's soaring dining room.
Goat cheese ravioli, porcini mushrooms and spring peas at Clarklewis.
PHOTO: Rachel Weill Naomi Hebberoy, owner of Clarklewis.
PHOTO: Rachel Weill An Oregon vineyard.
PHOTO: Rachel Weill The open kitchen at Clarklewis.
PHOTO: Rachel Weill Avocado with watercress, radishes, olives and grapefruit at Clarklewis.
PHOTO: Rachel Weill The stately Joel Palmer House.
PHOTO: Rachel Weill PHOTO: Rachel Weill Almond and rhubarb crostata with ginger ice cream and rhubarb compote at Higgins.
PHOTO: Rachel Weill The Bluehour's soaring dining room.
PHOTO: Rachel Weill
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