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The only place I've been to in Portland with food that might qualify as exotic would be the omakase at Miyake. It' fairly pricy at $ 75 for 7 courses but well worth every penny. I was served such "exotic" foods as monk fish liver pate and cod sperm (both delicious) as well as sea urchin, duck, swordfish belly (cooked). Every plate is a work of art. There are a lot of places that serve food that might have been considered exotic a few years ago so, as mainemal asks, what's your definition of exotic twist?
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