Little Bird Bistro

Row 1

Details
219 SW 6th Ave (btwn Oak & Ankeny)
Portland, OR 97204
(503) 688-5952
French
$ $ $
Hours
Mon–Fri: 11:30 AM–Midnight Sat–Sun: 5:00 PM–Midnight

Foursquare Tips

  • If you don't do Little Bird when you visit Portland, I feel sorry for you. The food is amaze balls and consistent for 18 months and counting. For those at R/GA, JDI.
  • Chef Erik Van Kley serves expertly prepared takes on Parisian bistro favorites like crispy veal sweetbreads, chicken liver mousse, and cassoulet; pastry chef Nora Antene's desserts are tops.
  • Reflecting on a recent trip to PDX, this place stands out as my favorite restaurant by *far* and likely one of my all-time favorites
  • Now you can get a Pigeon burger without having to go east!
  • Burger is recommended
  • Their Manhattan Nouveau is not to be missed: 2 oz Old Grandad bourbon, 1 oz Bordeaux, 1/2 oz Benedictine (for replicating at home after you've been charmed here).
  • They have boneluge.
  • Eat up at the bar with Johnny - great drinks and awesome food recommendations
  • The crab and celery root remoulade is AMAZING - crisp and spicy with fresh crab. I could eat this every day with their fresh bread and a glass of wine and be happy.
  • Good is great. Wannabe hipster douche factor very high
  • Get anything on the chalk board. Foie gras, oysters, charcuterie, cheese plate, marrow bones. It's all fantastic.
  • One of the best meals I've eaten in Portland. Get the pork shoulder and the charcuterie!
  • The snail tortellini and the goat cheese and lamb gnocchi are both out of control. You're crazy not to order. Ho Lee Fuk.
  • Eric rocks a mean beard and great wine knowledge
  • Marrow appetizer. Shut up and get it or you're an idiot.
  • If u can't get a booking, seats are available at the bar. There are 2 at table height far left of the bar which are perfect. The French Sauvignon Blanc is really good. Try the Trout or Steak Bavette.
  • Le Pigeon Burger. Very good. Try it.
  • Bone marrow, its a must
  • 2011 James Beard Rising Star Chef Award Winner Gabe Rucker's latest restaurant. Be sure to save room after dinner for the tiny macarons that will come with your bill!
  • Closed for the winter season holidays!