It’s been a bumpy ride for Clarklewis, The Oregonian’s 2004 Restaurant of the Year that fell into disarray before being salvaged by new owner Bruce Carey (Saucebox, Bluehour) in 2007. Clarklewis has regained its stride. Set in an eastside warehouse, the restaurant’s incredibly open kitchen — only work tables, not walls, stand between the prep area and your table — forges an even closer link between farm and plate. The menu changes daily, but expect a broad mix from Northwest farms, ranches and waters — from Viridian Farms (Dayton) asparagus to Worden Hill Farm (Dundee Hills) pork shoulder to wild Oregon salmon crudo.

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