festivore CHOICEHiggins
Courtesy of http://higgins.ypguides.net/
...one of America's pioneers of sustainable fine dining
Neighborhood: Central Portland
Cuisine: Pacific Northwest
(modern)
Cost: $$$$
Chef: Greg Higgins
1239 SW Broadway
Portland, Oregon, United States
(Map)
higgins.ypguides.net
+1 (503) 222-9070
Category Awards
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Our Comments
pending review
- member of the Portland Chefs Collaborative
- there is a nice selection of smaller plates on the bistro menu, around $7-14
| Restaurant Features | ||
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| Food | awesome salads, gourmet cooking, organic / real food, pairing food & beverages, pastured animals, seasonal menu, vegetarian friendly, working garden | |
| Place | gravity, natural materials, nice artwork, nice design | |
| Service | farm connection, full bar | |
| Scene | great bar | very busy (possible wait) |
| Values | community leader, eco-warrior, innovative food, local sourcing, natural ingredients, respect for the land / oceans, seafood sustainbly sourced | |
From the Restaurant Site...
There exists today a growing need for commitment to sustainable food practices. This broad and complex area relates to a responsibility we all share in the stewardship of our soil, water and air.
We believe strongly in supporting farming techniques that are sustainable, organic and regenerative. It is imperative that we re-establish the balance between nature and man in all of our food- producing endeavors. Current large farming methods relyon a system of agriculture dependent upon the use of herbicides, pesticides, petrochemicals and intensive irrigation. This system is non-renewable, non-sustainable and generally non-local.
The cuisine here at Higgins is truly rooted in our Northwest soil. We hope that our commitment to these principles and to the use of ingredients that are local, seasonal, organic and sustainable will nourish your mind and body. Please help by supporting our local organic farmers when you shop for your kitchen. Their fruits and vegetables represent so much more than just good flavor—they are the seeds of our future.
...[Chef Greg] Higgins turns out fine cuisine in support of his premise that food is community – an idea that creates respect, commitment and responsibility from farmer to chef to diner. “We’re interested in nourishing and sustaining not only our customer’s appetites but also the land and the quality of life we all enjoy,” says Higgins. With an agricultural region that provides unparalleled abundance and diversity – from wild salmon, mushrooms, and huckleberries to some of the finest wines in the country, Higgins is defining a cuisine that is truly rooted in the northwest.