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Found in the eponymous hotel, Heathman offers an authentic taste of Paris in Portland, a city quickly shedding its rain-parka image for fine dining and loft living. Award-winning Chef Philippe Boulot uses only locally produced, seasonal ingredients, like Hood Canal oysters, grass-fed lamb from Anderson Ranch, fresh berries from Mount Hood, and Oregon Dungeness crab.
—LIZA MONROY
Photography John Valls
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