Le Pigeon
Row 1
Under the direction of James Beard Award-winning chef Gabriel Rucker, Le Pigeon lures diners to its communal tables for hearty, imaginative dishes like Buffalo sweetbread pie with blue cheese ice cream, hot sauce butter, and celery; lamb shoulder crispy farro, chorizo, dried strawberries, and Treviso; manicotti with lemon pistachio ricotta, glazed chestnut, maitake, and saba; and seared foie gras crab rangoon with shiitake mushroom and lime marmalade. About to close in on its first decade, Le Pigeon has established three must-have dishes: beef cheek bourguignon served with Époisses risotto, oyster mushrooms, Dijon pickled onion, and sweet herbs; the Le Pigeon burger (one America’s best); and the foie gras profiteroles for dessert. But you may be best served by listening to the advice of The Oregonian’s restaurant critic Michael Russell, who recently advised readers to be sure to sit at the counter, where you’re likely to be served by Rucker. There, you’ll realize that “Individual recommendations are practically useless,” and discover that “A Le Pigeon meal properly lingered over is bound to include two or three of the best things you will eat that year.”
— Arthur Bovino, 101 Best Restaurants, April 1, 2015
The Daily Meal Editors and Community Say...
Foursquare Tips
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If I had $10 left to my name I'd come here for the bacon waffle and then take my chances with the world. -
At 29, Gabriel Rucker is a Portland original whose ideas have crackled into something electric. -
Late night and limited-edition burgers are so popular! Gabriel Rucker, of Le Pigeon, only serves ten burgers a night. You can order one in advance when you make a reservation. -
Duuuuuude foie gras profiteroles with caramel + sea salt ftw -
They serve the catch of the day garnished with bottarga. You won't get the same umami flavor any other way. Its hard to find and worth it! -
Foie Gras. -
Youll find pickled onions on your burger and foie gras in your profiterole, but also some killer fried green tomatoes on your pork belly and a really good chicken-under-a-brick. [Eater 38 Member] -
One of the best & most memorable meals of my life. -
If you didn't order the foie gras profiteroles you have failed - go back and try again. -
This was the best food I have had in a long time! To die for! Everything was flawless! The chicken, summer "thanksgiving" both were phenomenal!! -
Try the tasting menu. It's amazing.
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Order everything, eat everything, and leave happy. -
Incredible! -
One of the more expensive restaurants in Portland, but also one of the best. Chef Gabriel Rucker won last year's James Beard Northwest Award and the James Beard Best Rising Star Chef Award in 2011. -
Eat everything. All of it. Every single dish. -
Do NOT leave without trying the Foie Gras Profiteroles with Caramel Sauce and Sea Salt...MANDATORY (this coming from someone who doesn't even really love desert) -
Holy shit. -
Space is small. Only 3 tables in the entire place (2 short tables, 1 long table. Don't expect any intimacy or privacy unless your group can fill the entire table. -
The Foie Gras Profiteroles are sinfully amazing. Do yourself a favor and order them! -
Local jewelry phenom Sara Dudzinky, of brand "better late than never," claims this spot to be her favorite in Portland! Check out these awesome Ocean Quill Studs by Sara for OfaKind.com!
