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Le Pigeon
Portland, OR
738 E. BURNSIDE ST.
503-546-8796
WWW.LEPIGEON.COM
All you need to know about Gabiel Rucker's cuisine is that his restaurant's motto is "In Foie Gras We Trust." Rucker is the kind of chef who's never met a slab of bacon he didn't like, and he finds countless ways to use it. Along with two assistants, Rucker offers dishes like foie gras bacon served with brioche and a farm egg or a smoked pork chop served atop a stew of fennel and white beans. "The most interesting and inventive food in Portland" manages to be "so well-balanced that even the richest dishes don't seem heavy." Rucker's reach extends to "over-the-top desserts" like profiteroles stuffed with foie gras or corn bread topped with maple ice cream that's been showered with cubes of maple syrup-soaked bacon. Rucker's partner, Andy Fortgang, previously the beverage director at Craft in NYC, has organized a wine list that has surprisingly good depth for a restaurants of this size. |
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