Higgins Restaurant   

An exquisitely tailored, handsome space fans out to three levels, all in full-view of the bustling open-kitchen. Rather than feeling cold and palatial, the three-tiered design is comfortable, never too big for its britches and always bathed in radiant light, whether from the generous windows or careful interior lighting. Chef Greg Higgins is a Northwest culinary pioneer and graciously offers an eclectic, regional and supremely healthy menu. He holds claim to the Best Chef in the Pacific Northwest, according to the renowned James Beard Foundation in 2002. A typically savory entree from the ever-changing, seasonal menu is the roast loin of pork with leeks, cheddar and green onion spoonbread, braised greens and sauce vert (green). Vegetarians may be so lucky as to enjoy the risotto of asparagus, oyster mushrooms, and Rogue river blue cheese. Choosing your drink is no small task at Higgin's, which offers an extensive list of international beers -- mainly Belgian --and a comparable list of fine wines. -- Liz Crain