Cuisine:

• French
• American
• East and West
• Northwestern
• Pacific Rim
• Others
• Eclectic

Le Pigeon Description:
Open for dinner at 5 p.m. Wednesday through Sunday. Serves brunch 9 a.m. to 2 p.m. Saturday and Sunday.
Nothing says Portland cooking quite like this storefront bistro with a lively open kitchen. Manning the stoves, chef Gabriel Rucker presents offbeat entrées that are experiments in culinary joy. The menu, which utilizes local, organic and free-range ingredients, changes often, but the beef cheek bourguignon is usually available, along with grilled pigeon (a.k.a. squab). Choose among interesting dishes such as lamb neck served with pasta, corn and chanterelles, or sweetbreads alongside chard, orange and celery. There are many mainstream offerings as well, such as a notable burger, good salads, and vegetarian choices such as leek bread pudding with fennel purée and cauliflower. Just remember, substitutions here are "politely declined." The wine list is appropriately varied.


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