Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream ...Go to Episode
Andrew Zimmern meets Damian Magista, owner of Bee Local, a company that wants to put beehives in every neighborhood in Portland.
Private home in Beaumont neighborhood, Portland, OR
Andrew Zimmern cooks it up with Jenn Louis at her restaurant, Lincoln. The restaurant uses only ingredients from Oregon. Don't miss their raw elk meat, and boiled elk tongue made into a creamy ragu and served with potato gnocchi.
3808 N Williams Ave, Portland, OR 97227
During Andrew Zimmern’s stay in Portland, he enjoyed accommodations at this luxury boutique Kimpton hotel in downtown Portland.
506 SW Washington St, Portland, OR 97204
Andrew Zimmern visits Laurelhurst Market, where some of Mark's salt goes into some of Portland's finest charcuterie.
3155 Burnside St, Portland, OR 97214
Andrew Zimmern meets Mark Bitterman, owner of The Meadow. Mark specializes in a variety of salts: Mediterranean flake salt and Korean salt, inserted into cylinders of aged bamboo and incinerated 9 times (smells like rotten eggs).
3731 N Mississippi Ave, Portland, OR 97227
Andrew Zimmern visits Olympic Provisions, Oregon's first USDA-approved salumeria. They produce 12 kinds of salami, including Finocchiona -- made with fennel, black pepper and garlic.
1632 NW Thurman St, Portland, OR 97209
A convenient airport to fly into, the Portland International Airport is roughly 20 minutes from downtown Portland, and 15 to 20 minutes from Vancouver, WA.
7000 NE Airport Way, Portland, OR 97218
Visit Salt & Straw to sample the shop's unique ice cream flavors, which incorporate honey from the Bee Local hive. The shop's flavors include honey lavender, melon with coppa (meat from a pig’s neck) and bone marrow and smoked cherry with bourbon.
838 NW 23rd Ave, Portland, OR 97211
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