PORTLAND, Ore. (KOIN) — The New York Times has highlighted two new businesses on its Portland dining guide, thus knocking two other beloved eateries off the list.
As part of its Where to Eat: 25 Best Series, the newspaper originally published its roundup of the Rose City’s best restaurants in October 2024. The list included a wide range of local standouts, from pizzeria Lovely’s Fifty Fifty and West African spot Akadi to Korean eatery Han Oak and barbecue spot Matt’s BBQ Tacos.
NYT has published an additional article that notes the latest entries to the Portland guide, which will be updated “every so often to reflect” the city’s offerings. Ox, located on 2225 NE Martin Luther King Jr Blvd., is now within the top 25.
“As you might suspect, Ox is on the pro side of the ledger, a live-fire homage to Argentine cooking in the Pacific Northwest,” the newspaper said. “The chefs Greg Denton and Gabrielle Quiñónez Denton, partners in restaurants and in life, opened this local mainstay in 2012. Needless to say, meat is the move here.”
The steakhouse’s Asado Argentino, clam chowder and oysters are among its top dishes, according to food critic Brian Gallagher. But anyone who attempted to visit Ox from mid-March 2024 to early July 2024 would have missed out, as it temporarily closed following a fire.
Similarly, NYT noted that RingSide Steakhouse — which was previously included in the Portland roundup — also closed for several months due to a fire this year. Despite the restaurant’s reopening earlier this August, it is now missing from the local dining guide.
East Burnside Street’s Italian restaurant Luce has additionally been knocked off the list.
Meanwhile, “on the other side of the omnivore’s dilemma,” fine-dining restaurant Astera has secured its own spot. The 18-set tasting room serves plant-based cuisine, with offerings curated by Chef Aaron Adams.
“His menu is constantly changing, so a dish you have one night may never be seen again,” NYT wrote. “My June visit had no misses, but some standouts included beets marinated in housemade koji, rolled in spices and grilled over charcoal; and almost-too-pretty-to-eat kohlrabi custard, served with nasturtium leaves, sugar snap peas, green garlic purée and an intricate onion tuille.”
Jashayla Pettigrew
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