Portland, OR

restaurants

Sammich PDX

Chef Melissa McMillan, aka Chef Mel, has appeared twice on Guy’s Grocery Games. She opened Sammich because she missed the food she used to get in Chicago. Try the Chicago Italian Beef, served wet with classic giardiniera and roasted peppers and the Pastrami Zombie made with their house-brined, smoked and steamed pastrami. “This is like sandwich revolution,” Guy said.

Ashland, OR

restaurants

Agave

For fresh and simple Mexican fare in Ashland, Agave is the place to go. Guy loved the Winter Squash and Portobello Tamales with house made red tamale sauce and thought the Carnitas Torta was dynamite.

Ashland, OR

restaurants

Blue Toba

The folks of Ashland have Chef Birong Hutabarat and his wife Leslie Hutabarat transporting them to Indonesia in the heart of Oregon. They specialize in super flavorful curries that incorporate spices brought back from fresh markets in Indonesia

Portland, OR

restaurants

Swiss Hibiscus

Guy stopped here to sample authentic Swiss dishes without stepping foot outside of the United States. Co-owner Jennie Wyss is carrying on the culinary legacy of her Swiss-born father by serving true European cuisine. Standouts include the spaetzle and paprika schnitzel. “I can’t shovel this in my face fast enough,” said Guy of the buttery, crunchy egg noodles and the paprika-laced pork medallions. He also raved about the emince zurichoise, a thinly sliced pork sirloin that comes smothered in a mushroom-studded sauce.

Portland, OR

restaurants

Matt's BBQ

Matt Vicedomini turns out big flavors from inside his tiny food truck, where he’s smoking meats that made Guy’s mouth water. “Pull-apart tender,” Guy declared of the Texas-style spare ribs smothered in an onion-and-garlic-laced glaze. Another standout is the Whole Shabamwich, a hefty sandwich that’s stacked with pulled pork, sausages, brisket and a rib, along with coleslaw and pickles. “It’s dynamite, man,” Guy raved.

Portland, OR

restaurants

Tails & Trotters

Locals head to this shop that Guy describes as a “smorgasbord of pork” to load up on the signature meats made from hazelnut-finished pigs. Owner Aaron Silverman offers a plethora of pork products, as well as hefty sandwiches stacked with meat. “Luscious,” Guy said of the house-cured coppa that’s the star of the Grinder sandwich. The coppa is layered with ham, lonza and provolone on a slab of aioli-slicked ciabatta, then topped with lettuce, red onions and a squirt of red wine vinegar.

Portland, OR

restaurants

Ataula

Striking small plates take center stage at this Spanish restaurant, where Chef-Owner Jose Chesa turns out an artful array of tapas that are as delightful to look at as they are to eat. A real stunner is the pulpo carpaccio, made from delicate slices of tender octopus that come adorned with a dazzling array of toppings that include sun-dried tomatoes, Parmigiano Reggiano, toasted pine nuts and olive oil caviar. “It’s a whole symphony of flavors,” Guy declared after taking a bite.

Portland, OR

restaurants

P's & Q's Market

Co-owners Emily Anderson and Chef Paul Davis looked to their roots when creating the menu at this homey spot. While Anderson’s California sensibility translates as a preference for fresh produce, Midwesterner Davis favors comfort food classics. He steps up housemade buttermilk biscuits by smothering them in a tomato gravy made from his grandmother’s Appalachian recipe. Crushed tomatoes are brought together with evaporated milk, whole milk and flour to make a velvety gravy that Guy called “top-notch.”

Portland, OR

restaurants

Otto's Sausage Kitchen & Meat Market

At Otto's they're serving up 50 different kinds of sausages 7 days a week. The old-fashioned hot dogs are "tender and creamy," according to Guy. Besides assorted bratwursts, deli meats like corned beef and roast beef are also available. For his sandwich, Guy got the "killer" smoked pastrami.

Portland, OR

restaurants

Bunk Sandwiches

On The Best Thing I Ever Ate, pork fanatic Chris Cosentino speaks anything but "bunk" about Bunk's Pork Belly Cubano. Bunk's take on the iconic Cuban sandwich uses knock-out pork belly grilled with mustard, Swiss and ham. But the roast beef sandwich with sharp cheddar is utter, delicious nonsense. Guy Fieri became a fellow fan of the sandwich shop after sampling a pork-centric spin on a Reuben, as well as a between-the-bread creation stuffed with salt cod. “Get the funk at Bunk,” he declared.

Eugene, OR

restaurants

Fisherman's Market

Fish is rarely fresher than at this restaurant inside a fish market. Owner Ryan Rogers, a former fisherman, wanted to serve the freshest seafood in the Pacific Northwest. Most of his dishes come from Oregon-based fishing boats, including wild-caught-crawfish pie, along with Dungeness crab that Guy samples right off the boat.

Eugene, OR

restaurants

Papa's Soul Food Kitchen and BBQ

Papa’s Soul Food Kitchen and BBQ feels more like a party than a restaurant, with live music, good company and better-than-homemade soul food. The classic barbecue meats are exceptional for a restaurant west of the Mississippi, but the off-menu Soul Burger — a smoked pork patty with slaw and fried onions — is completely original.

Eugene, OR

cafe

Soup Nation

Around the world in 80 bowls: Soup Nation helps diners travel the globe with a rotating menu of more than 80 international soups. From the stocks and broths to the sourdough bread, everything is made from scratch for the rotating menu of nine daily choices, which include gluten-free, vegan and nut-free options.

Eugene, OR

restaurants

The Sandwich League

This funky food truck is known for its meaty sandwiches. Guy calls the Pork on Pork a “monster of a sandwich.” It’s packed with pork and topped with bacon, fries, cilantro slaw and onions. He also raves about the “rich piece of meat” that gives the Meaty Cheesy Goodness grilled cheese its name.

Eugene, OR

restaurants

Cornbread Cafe

In a first for his show, Guy visits a 100 percent vegan eatery. This cafe “veganizes” Southern-style comfort food with tasty results. Guy says even diners who dislike vegan food will dig the Eugenewich, which features fried Surata tofu and a smoky sauce. The frozen peanut butter pie is also a hit.

Junction City, OR

restaurants

Junkyard Extreme Burgers and Brats

Junkyard Extreme Burgers and Brats boasts the craziest menu, and it's also the only restaurant in town. The Big Block is their signature burger with 1 pound of meat, bacon, what Guy estimates to be about a cup of cheese, and more. There’s also the fried cheese pizza with four different cheeses.

Portland, OR

restaurants

Podnah's BBQ

This spot cranks out 30 tons of 'cue a year. Guy is won over by the lamb ribs, saying they “melt in your mouth.” The Pitboss Plate is also a popular pick, as shown on Best. Ever. It comes piled with Central Texas-style brisket, ribs and sausage. Cornbread and sides round out this mouthwatering meal.

Portland, OR

cafe

Tin Shed Garden Cafe

There's a little something for everyone at the Tin Shed Garden Cafe. Guy devoured their ooey-gooey (and vegetarian) heartless artichoke grilled cheese. For a heartier bite, try the juicy pulled-pork barbacoa sliders or the Baby Beluga black curry lentils, available vegan or gluten-free.

Portland, OR

restaurants

Frank's Noodle House

Guy tried hand-pulling noodles, but it was no match for Frank Fong's mastery. At Frank's Noodle House, noodles are the star of the plate, as they're hand-pulled and handmade every day. Frank offers the noodles with vegetables, beef and even squid. But Guy likes his with Frank's marinated chicken.

Portland, OR

restaurants

The Country Cat Dinner House and Bar

The Country Cat enticed Iron Chef winner Brad Farmerie with its home cooking and warm hospitality, but the cast-iron skillet fried chicken and red flannel hash keep him coming back. The shatteringly crisp fried chicken is served with an insane pecan-topped spoon bread that Chef Farmerie calls “layers and layers and layers of delight.” The red flannel hash, is a bright mixture of red beets and corned beef bound with sour cream and seasoned with freshly grated horseradish. The fuchsia mixture is pressed in a hot pan until it is an amalgamation of crispy, crunchy bits and then topped with a fried egg. Guy also spoke highly of the fried chicken. "It's everything you want fried chicken to be," he said.

Portland, OR

restaurants

Industrial Cafe & Saloon

Ironwork furnishings round out The Industrial Cafe and Saloon's menu of stick-to-your-ribs comfort food. Guy devoured the chipped beef and pastrami Reuben. As for the corned beef, it's built from the ground up with locally raised cattle, courtesy of Lucky Tough Land Cattle. How's that for fresh?

Portland, OR

restaurants

The Original Dinerant

Described by its culinary team as “rock 'n' roll and tattoos,” The Original Dinerant offers a modern take on '50s and '60s diners by way of amped-up American favorites featuring local and seasonal ingredients. Creative riffs on the classics include a cheese-smothered beef slider patty served between two piping-hot halves of a glazed housemade doughnut. Another standout is the chicken and waffles that Guy called a “contender for the title.” Jalapeno-and-cheddar-studded buttermilk waffles come heaped with crisp chicken confit and drenched in smoked maple syrup.

Portland, OR

restaurants

Pine State Biscuits | Schuyler

At this comfort food restaurant, everything is served up on biscuits. Guy could not get enough of the classic biscuits and gravy, noting that the biscuit had the "best texture ever." He also devoured The Reggie with fried chicken, bacon, cheddar and gravy all inside a "flaky and light" biscuit.

Portland, OR

cafe

Byways Cafe

At the Byways Café in Portland, Ore., co-owner Collin McFadden makes her top-selling Corned Beef Hash with a combo of mustard, brown sugar and melted cheddar cheese. Guy was amazed by Megan Brinkley's homemade desserts, such as German Chocolate Cake, Fruit-Filled Scones, and Key Lime Pie.

Portland, OR

cafe

Arleta Library Bakery Cafe

Look no further than this neighborhood cafe for comfort food with a culinary-school flair. Guy appreciated the complexity found in the savory Sicilian hash made with braciola. The sweet potato biscuits with pork and rosemary sausage were "dynamite." Diners also enjoy the Semolina Griddlecakes.

Portland, OR

restaurants

Pok Pok

The heavy Oregon rain doesn't keep Chef Andy Rickers from cooking up some of his favorite dishes he brought home from his travels across Asia. Guy was all smiles as he ate the grilled boar with chile-lime garlic sauce and the spicy Vietnamese chicken wings topped with fried garlic

Portland, OR

restaurants

Edelweiss Sausage & Delicatessen

Edelweiss Sausage & Delicatessen has more than 120 types of handmade German sausage, including bologna, braunschweiger, bierschinken and bier sausage. Make sure to try the roasted garlic and a fresh rosemary bologna. Guy says the bologna is “out of bounds" and one of the best he's ever eaten.

Troutdale, OR

restaurants

Shirley's Tippy Canoe

The firecracker behind Shirley's Tippy Canoe, Shirley Welton, has turned this former biker bar into a haven for what Guy calls "real food that's real deal." That includes homemade sloppy joes, polish sausage and The Captain's Plate — a seafood feast with prawns, salmon, oysters and more.