Portland’s most well-known chefs are dipping their toes deeper in the wine pool offering more casual experiences that give patrons the ability to deepen their relationship with wine.

James beard award-winning chefs greg denton and gabrielle quiñónez denton are known for upending expectations with their experimental approach to familiar dishes. But at their newest restaurant, bistro agnes, they’re taking their cues from tradition, using centuries-old recipes to craft french bistro classics that deliver romance, elegance, and soul-satisfying deliciousness.

Explore/Eat/Play

If rugged, windswept pacific city is the edge of the world, headlands coastal lodge & spa feels like the center. The oregon coast’s newest luxury hotel makes it easy to head out into the wild for your very own oregon adventure—or hunker down with a glass of pinot and watch the waves. Life on the edge never felt so good.

The Marionberry, that long, dusky, extra-juicy Oregon-born treasure makes show-stopping appearance in midsummer. Executive Chef Annie Cuggino of Q Restaurant & Bar shares some of her favorite recipes.

The next time you need a vacation, save the plane ticket and make a reservation at Lechon. Inspired by the cuisines of Argentina, Chile, and Peru, this ambitious downtown restaurant delivers just the right combination of bright flavors, bold textures, and the feeling you’ve been transported someplace just a little bit wild.

Ava Gene’s in Portland is not a vegetarian restaurant, but owner/chef Joshua McFadden is changing the entire way fine diners view the once-humble vegetable.

Recipe by Executive Chef, Andrew Garrison, Meridian

Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

A perfect companion to Armagnac.

Recipe by Executive Chefs Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes

Recipe by Executive Chef, Andrew Garrison, Meridian

With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.

The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.

Perfect with a glass of Northwest rosé, Poached Wild Gulf Prawn and Celery Salad from Pazzo Ristorante in Portland.

Recipe from Executive Chef Raymond Southern, The Mansion Restaurant at Rosario Restaurant & Spa, Orcas Island

Spicy sausage and slightly bitter rapini make this pasta dish from Tulio Ristorante the perfect partner for a bottle of crisp rosé from the Northwest.

Make sure the grill is really hot for this recipe. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

The two secrets to cooking tender chicken on the grill are indirect heat and patience. From Ox’s Greg Denton and Gabrielle Quinonez Denton.

Serve this dish from Portland’s Ox Restaurant with crispy capers.

The perfect condiment for grilled food. From the cookbook, “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant.”