In Oregon, February turns the dining scene into a full-on race against the clock. While most restaurants quietly wait for customers during the slow winter months, a select few face the opposite problem – they run out of food almost daily, and locals wouldn’t have it any other way.
These aren’t your run-of-the-mill chain spots. Every ingredient is sourced fresh and local: wild mushrooms foraged that morning, Dungeness crab pulled from the coast just hours earlier, vegetables harvested at dawn.
When it’s gone, it’s gone. Chefs here refuse to compromise, and the scarcity is a badge of honor, a promise that every plate is worth savoring…