After a 13-year-run, chef Naomi Pomeroy transitioned her celebrated restaurant Beast into an upscale community market. In keeping with the times, Pomeroy’s aim with Ripe is to bridge the gap between dining out and getting takeout. Four-course meals come in themed boxes, with fully cooked food that only requires finishing touches before serving. A recent “land box” featured a rack of Cattail Creek lamb, and a “field box” centered around a spring risotto. Ripe Cooperative also stocks à la carte, ready-to-eat items and specialty ingredients for home cooks. The market is open for limited in-store shopping, or you can order on the website for contactless pickup.

Across the street from Ripe, Pomeroy provides exemplary Pan-Asian snacks to complement her husband Kyle Linden Webster’s meticulously crafted bar. When it was open for regular service, Expatriate invited weary travelers who passed through to rest their bones with the assurance that they were in good hands. For now, carefully transport a pile of Expatriate’s revelatory wonton nachos and a cocktail (or two) to your home and attempt to recreate the bar’s intimate ambiance in your living room. An abbreviated menu is currently available for delivery via Doordash, but the restaurant also takes pickup orders through Instagram DM.

Bringing the flavors of West Africa to Portland, owner/chef Fatou Ouattara specializes in cuisine hailing from Ghana, Côte d’Ivoire, Nigeria, and their neighbors. “Akadi” is the word for tasty in Bambara, a native language of Ouattara’s home country of Côte d’Ivoire, and each made-from-scratch dish reflects stories from her childhood. One of the menu’s signature offerings is attieke poisson, a fried or grilled fish served whole with fermented cassava couscous. For a taste of Akadi at home, Ouattara’s versatile sauces — a spicy marinade with a cayenne base, plus a milder tomato-based version — are available at Green Zebra and New Seasons Market. The restaurant is temporarily closed, with plans for an expanded comeback around June 2021.

Wood-fired chicken might be the headliner here, but the breakout star is the sauce selection that accompanies it. Succulent and tender quarter, half, or whole birds are the vehicle for global flavors, from the Peruvian aji verde to vadouvan, a French-style curry sauce. Wash everything down with the Cuzzi Companion, an easy-sipping rice lager developed by current Top Chef contestant, chef Gabriel Pascuzzi, in collaboration with Pono Brewing to complement the various flavors at his establishments. To dine at the restaurant’s heated patio, visitors need a contact-free temperature check, which is swiftly administered by a host. Ordering is also contactless, by QR code.

Right next door to the fine-dining Portland staple Le Pigeon sits its laidback sister restaurant, Canard. (The petite soeur [little sister] even keeps within the bird family, as “canard” is French for “duck”.) The space has a breezy café vibe during the day and bistro feel by night, with the restaurant’s famous pillowy-soft, slider-style, steam burger serving as the cornerstone of the menu. You can’t go wrong while ordering, but don’t miss the duck stack. It features a pile of sweet and savory duck-fat pancakes, duck gravy, and Tabasco onions, all crowned by a golden-yolked sunnyside duck egg. In addition to outdoor dining, Canard favorites are available for pickup and delivery.

One of Portland’s preeminent fine dining restaurants, Le Pigeon has consistently delivered its French cuisine with a northwest touch for a decade and a half. On May 4, they started offering a tasting menu that includes both omnivore and vegetarian options. The bastion of French cuisine is also offering the “Bird Box”, a weekly prix fixe, to-go option for two. Le Pigeon’s Bird Box features an ever-changing mix of dishes, including lobster vichyssoise, savory nettle crêpes, and braised rabbit. Outdoor seating is available and reservations can be booked on Resy.

In a departure from owner BJ Smith’s signature meaty fare, newcomer Dirty Habit puts the emphasis on vegetables. The daytime café recently opened in the space that formerly housed Smith’s Delores and Smokehouse Tavern and aims to make health-conscious food more accessible. Dirty Habit is the playground of chef Brian Han, who showcases his pan-Asian-meets-Mediterranean cuisine through artfully topped gluten-free tartines and tasty bowls. Aligned with the cheeky energy of the place, a menu section titled “Give us this day our daily bread” features items like toast topped with creamy hummus made from mung beans, and the film-star ingredient minari. Patio seating is available.

A precursor to chef Gregory Gourdet’s highly anticipated first brick-and-mortar restaurant, Kann Winter Village set up shop in December 2020 at The Redd’s parking area with a private yurt dining experience. Kann’s prix fixe menus — one omnivore, one pescatarian — featured his signature health-conscious cooking with the goal of expanding Portlanders’ palates to the flavors of his native Haitian cuisine. The pop-up has ended its tenure, but Gourdet hopes to find a space to reopen it for the summertime. Also on hiatus are Kann’s family-sized meal kits, which included dishes from his new cookbook Everyone’s Table, housemade ice cream, and a zero-proof cocktail pairing.

Bake on the Run is a family affair, owned and operated by the mother-and-son team of Bibi and Mike Singh. In the Hawthorne Asylum food pod, Mike can be seen frequently popping his head out of his cart, passing out samples of mini bakes and comforting dahl to anyone who wants a taste. Serving up dishes with a bite-sized geography and history lesson, Mike is a charismatic ambassador for Guyana, showing Portlanders the country’s beauty through food. Semi-sweet puff breads (the aforementioned bakes) that cocoon tasty fillings such as Indian chana aloo (chickpea potato curry), and bacalhau (Portuguese-style salt cod) are a reflection of Guyana’s diverse population and a melting pot of culture, so be sure to include them with any order.

If you followed Pascuzzi’s journey on this season of Top Chef, then you might recall that he served the judges a trio of oysters in the farm fruit challenge. Although the dish seemed simplistic at face value, the chef wowed the judges with distinct and meticulously crafted flavor profiles, plus attention to detail. And in a similar vein, while sandwiches might sound a bit basic when we’re talking Top Chef-caliber chefs, Pascuzzi’s Stacked proudly makes everything “between the bread.” The Oxtail French Dip started it all: Under a blanket of melted havarti, charred onions and mushrooms are piled onto oxtail that’s been cooked for 48 hours. Finished with a touch of garlic horseradish sauce and served with a rosemary jus, there’s nothing basic about it. The fast-casual shop is open for takeout and patio dining.

After moving to Portland in 2013, Mathilde Aurélien-Wilson noticed a void in the city’s food scene. Inspired by the time spent cooking with her mother as a child, she set out to share the tastes of her native Haiti while operating out of Portland Mercado’s commissary kitchen. The chef’s artisanal hibiscus flower beverages are available from online merchants such as Bindle PDX and Built Oregon Marketplace and in-store at several local markets. Dessert-lovers can find her vegan Hibiscus and Coconut Sherbet at Portland Salt & Straw locations, as part of the “Eat Your Flowers” series during the month of May.

The legend of chef (Doug) Adams began when the chef was a finalist on Top Chef: Boston and during his tenure as executive chef at Vitaly Paley’s Imperial. Holler, Adams’s shrine to fried chicken, was scheduled for a grand opening in 2020 before the pandemic confined it to a year of takeout and delivery service. The star protein (fried chicken) comes in a variety of forms: crunchy wings, tenders, full fried bird, grilled, or sandwiched. If you’re feeling clucked out, hollerback at one of the extensive menu’s other options. The sportsbar slings snacks like crispy pork cigars alongside heartier fare, like a chicken-fried trout sandwich, all in a family-friendly environment. Fans looking for more than a single-serve meal can score Holler’s fried chicken full meal deal or one of their burger packs to-go. Given the COVID-19 dining regulations, Holler is offering outdoor seating on their patio, takeout, and delivery via Caviar and DoorDash.

With stunning views of the Willamette Valley, the winery’s lodge offers two tasting options: a classic flight of their current releases or their Provisions Tasting, which pairs the flight with an expertly crafted lunch by chef Sara Hauman. Hauman uses the bounty of meat and produce from Soter’s biodynamic farm to provide a memorable farm-to-table experience. And in true yogurt-queen fashion (as she was known for her use of the versatile ingredient while on Top Chef) you can expect a yogurt-based sauce or two on your plate. Reservations are required and are available via Tock.