Winner, and included in the Chef’s Hall of Fame recipe collection, Winterborne (Gilbert’s restaurant in Portland prior to Cuvee), was recognized as one of the leading North American chefs and restaurants, for culinary superiority, restaurant ambiance, and creativity.

The headlines may claim otherwise, but the fact is, there are still plenty of fish in the sea. From salmon to scallops to spot prawns, our trio of tireless dinners – Alicia Arter in Seattle, Diana Abu-Jaber in Portland, and Tim Pawsey in Vancouver, B.C. – have sampled them all, in restaurants great and small. Here’s their treasure chest of seafood gems.

When I tire of the madding crowds downtown, I sometimes seek our lyrical, romantic Winterborne. The buttery walls and warmly-curtained windows at this Nortest Portland eatery seem a reflection of its rich French-inflected dishes. Especially wonderful is Winterborne’s signature […]

From Gourmet Magazine – Chef Gilbert Henri was awarded the winner of the 1997 award for Winterborne.

“Next to the oysters, the outstanding entree is clearly the Crab Juniper – big pieces of crab and fresh pear over lingcod and rice. The tart sweetness of the pear and the richness of the crab make a powerful combination, and the lingcod doesn’t get in the way.” – Dining Out, The Oregonian

“…changing [the menu] the sauteed oysters, Death by Chocolate or pear-flavored Crab Juniper might have stirred mob action.” – David Sarasohn, The Oregonian

“Some superb restaurants-judged by food along – …Winterborne 91.7%.” Rated top 100 Restaurants in the U.S.  Conde Nast Traveler, January 1994

“Winterborne-Zagat’s top 3 restaurants in Portland.” – […]