This bite-sized spot, from wife-and-husband team Katy Millard and Ksandek Podbielski, opened last summer to instant success. They focus on hyperseasonal ingredients paired with a constantly evolving list of wines from small producers, 30 percent of which are made in Oregon.

Riot Dish: “Our menu changes frequently enough that our regulars have come to expect seeing something new at each visit instead of getting the same thing. Though I have heard requests for some of last summer’s hits like crispy duck wings with Calabrian chile and lime, or the molasses lacquered pork short rib with charred padron pepper succotash, or Charentais melon and cucumber salad. We have a pasta dish on the menu right now—Girella with milk braised pork sugo, crispy sunchokes, and fennel—and I think I might riot when it finally has to come off.”