What’s Hot In: Portland, Ore.

Bay 13

701 N.W. 13th Ave. (503) 227-1133. www.bay13restaurant.com .Seats: 250.Cuisine: seafood.Specialties: escabèche of charred octopus with hearts of celery, cornichons and caraway seed; slow-baked Scottish salmon with fingerling potatoes, dill, saffron, crème fraîche and smoked-mushroom foam; slate-roasted ahi tuna with parsnip purée, grilled pear and shrimp flakes; wild striped bass with golden chanterelles, cipollini onions, bacon, sherry vinegar and basil.Main courses: $15-$30.Chef: Ned Elliott.Owner: Moana Hotel & Restaurant Group.


5425 N.E. 30th Ave. (503) 841-6968. www.beastpdx.com .Seats: 24.Cuisine: French-influenced seasonal.Specialties: house charcuterie plate; seared duck breast with sour-cherry chutney and oven-roasted Brussels sprouts; beef bourguignonne with pommes Anna; chocolate soufflé with salted caramel ice cream and candied kumquats.Five-course menu: $45.Chef/co-owner: Naomi Pomeroy.Partner: Micah Camden.

Clyde Common

1014 S.W. Stark St. (503) 228-3333. www.clydecommon.com .Seats: 65.Cuisine: regional American, local and seasonal.Specialties: house-made tagliatelle with chanterelles and thyme; braised pork shank with chorizo, black-eyed peas and Brussels sprouts; chocolate mousse with cocoa-hazelnut nibs.Main courses: $15-$22.Chef: Jason Barwikowski.Owner: Nate Tilden.

The Country Cat Dinnerhouse Bar

7937 S.E. Stark St. (503) 408-1414. www.thecountrycat.net .Seats: 65.Cuisine: regional American.Specialties: Carleton Farm whole hog, including brined, smoked and braised pork shoulder, grilled chops and headcheese croquettes; fried buttermilk-marinated chicken and braised collard greens; farm-raised arctic char with potato cakes, steamed spinach and Meyer-lemon-fennel relish; butterscotch pots de crème with baked-to-order cookies.Main courses: $12-$23.Chef-owners: Adam and Jackie Sappington.

Toro Bravo

120 NE Russell St. (503) 281-4464. www.torobravopdx.com .Seats: 60.Cuisine: Spanish tapas.Specialties: paella; house-smoked coppa steak with olive oil-poached potatoes and chopped olives; salt-cod fritters; fried anchovies; molten chocolate cake.Main courses: $1 to $18.Chef-owner: John Gorham.