Gaze into the mirrors suspended over this Division Street stunner’s open kitchen and see your future…meal, that is (along with a LOT of lightbulbs). The latest project from Stumptown sage Duane Sorenson, this upscale new hotspot is dazzling discerning diners with chef Joshua McFadden’s sophisticated take on rustic New York-style Italian, like warm chicken livers with raisins and marsala, Delicata squash fritto, housemade ravioli, and pork osso bucco. Finish with a vanilla bean panna cotta in pine cone syrup, then sip one of the bar’s exquisite grappas as you plot your next visit.

By Jen Stevenson

What Our Expert Scouts Say

Kelly Ziska Melillo Scout

Joined 2 years ago

March 04, 2013

Italian food at its best. Burrata cheese plate with warm olives starts out the meal in the mist delightful way. Beer salad, house-made ravioli and brined pork chop all made this meal exceptional. Reservations recommended. Lovely interior, loud at times but the food makes it all worth it.

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Jen Stevenson Scout

Joined 8 months ago

February 08, 2013

Owner Duane Sorenson spared no expense in gilding this Division Street lily, so beware you don't spend more time admiring the interior's shiny pretty bits and jibblies than studying the menu. Not that you need pore over it too long, pretty much everything will satisfy, particularly the kale salad, housemade orecchiette with pork sausage and cannolo.

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Allison Jones Scout

Joined 8 months ago

February 01, 2013

Serving up a hearty menu of in the coziest atmosphere around, Ava Gene's is sure to become a go-to PDX destination. Try the nduja (pronounced en-doo-ya) spreadable salumi, fresh burrata, and delicata fritto piled with Sarvecchio cheese, chile flakes, and bee pollen.

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Ava Genes

Ava Genes

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