"A close view of a chunk of crisp-fried halibut. That golden crust is very fragile; inside, the snowy white meat is heavy, moist, and gentle-flavored."
Michael Stern
"Here's a full shot of a halibut & chips basket. The fries underneath are very crunchy, but large enough that there's plenty of creamy potato flavor. Cole slaw will set you back $1.25 extra, but it is a refreshing companion."
Michael Stern
"This inconspicuous storefront serves some of the best fish and chips we've found anywhere in the Pacific Northwest. It's also a blues music club. Patrons and employees come out to these chairs to relax or have a smoke."
Michael Stern
"While the cardboard bowl is not exactly formal, the chowder it contains is first class. It is thick and rich, but not overwhelmingly creamy, and its inventory of clams, bacon, and potatoes is tremendous."
Michael Stern
"Owner David Mackay shows a large, lovely piece of Copper River salmon he is about to cut into cooking-size pieces."
Michael Stern
"Made from local Dungeness Crab, Halibut's crab cakes are pancake-shaped with an appealingly crisp crust. The crab meat is laced with just enough spice to bring out its ocean sweetness."
Michael Stern
"The lemon drop is a vodka-based refresher for which lemons are freshly squeezed at the bar. It comes in a silly-stemmed martini glass."
Michael Stern
"Tables each have a bucket holding hot sauce, Tabasco, salt and pepper, and malt vinegar for splashing on fish and chips."
Michael Stern
"Portland has a number of excellent upscale fish restaurants. This one is more an of-the-people place, but its fish and chips is unsurpassed."
Michael Stern
