A menu full of seafood items showcasing the best in Pacific Northwest cuisine greets diners at the Alberta Street Oyster Bar and Grill. Enjoy fresh-from-the-boat oysters on the half shell, pan roasted monkfish or grilled ahi. Or, let the chef make the hard choices for you. Try the Chef's Whim, a five-course tasting menu that showcases available, freshly caught seafood. A wine pairing is available for an additional fee. A wine list is available, and the bar serves up expertly mixed cocktails.

Perhaps Portland's most exclusive restaurant, the hip, sleek Bluehour caters to an upscale set with its scintillating cuisine and clean-lined, lush decor. The Northwestern fare takes cues from the Mediterranean, always using, of course, the best ingredients produced in the region. Starters include seared scallops, beef carpaccio, poached oysters and grilled quail. Main courses, from a menu that changes daily, could feature venison medallions, fresh pasta laced with herbs, horseradish-crusted salmon and a risotto flavored on the kitchen's whim. Desserts are executed by an in-house pastry chef and feature innovative takes on chocolate pudding, creme brulee and cake and ice cream. A well-received bar draws the nightlife crowd.

Intrigued by Caprial Pence's public television program, many diners come to sample the foods they see her prepare. The real-life experience is just as rewarding as the show. Pence's tendency is towards fusion cuisine, mixing worldwide influences and crafting something new in the process. Pan-seared duck breast comes with a ginger-soy reduction; grilled salmon features green tomato coulis and polenta; pasta and noodle dishes are perfectly cooked and accented with savory vegetables. Hot as Hell Chicken is especially good if you like spicy foods. No matter what you eat, make sure you save room for dessert and don't be shy about perusing the large wine wall, which features vintages from the West Coast and from Europe.

The Heathman Hotel's restaurant, a study in oak, glass and brass, surrounds diners with comfort and elegance. The menu fuses French technique with Northwestern ingredients, fashioning a delectable cuisine from the mix. Selections change seasonally, depending on what's best and most available, but you're likely to run into Maine or Australian lobster, veal breast with wild mushrooms, braised rabbit and a range of fresh game and seafood. The chef dovetails the foods of Normandy with the foods of the Pacific Northwest to great effect. The extensive wine list offers French and domestic vintages to complement any meal. Breakfast at the Heathman is a special event, featuring French toast, eggs Benedict, smoked salmon hash and even homemade granola. You'll find even more selections on the a la carte menu, all meant to be savored with coffee and juice in the lovely setting. Great for a leisurely repast.

OLD TOWN. This gem of a restaurant serves the best Spanish coffee in town ­ made tableside. Handpicked ingredients from mostly local and sustainable sources make up the menu's tasty dishes, and articulate servers can tell you down to the last detail how your entree was created and prepared and where everything in it came from. Duck, fresh fish, pastas, and shellfish distinguish the scrumptious fare.