CITY GUIDES | OREGON
The Best Restaurants in Beaverton, Where Even Pizza Thinks It's Phở
In the Oregon city west of Portland, immigrant family kitchens and nationally recognized chefs have found room to cook on their own terms.
By Mei Chen | Oct. 16, 2026
Hapa Pizza
AUTHOR BIO: Mei Chen has worked for nearly a dozen start-ups in as many years, taking her to several West Coast cities. While she’s sure her current day job is permanent, she also has her eye on Carmel.
In Beaverton, Oregon, west of Portland, amid broad roads, railroad crossings, and a downtown increasingly given over to outdoor tables, immigrant family kitchens and nationally recognized chefs are cooking food that reflects who they are. Here, phở can arrive on a pizza, a steakhouse can serve Vietnamese noodle soup, and a shopping-center storefront can hold a dinner from a James Beard winner. That might mean preserving a father’s northern Thai recipes or deciding that brisket, bean sprouts, and mozzarella belong together after all. Here are the 12 best restaurants in Beaverton, where dinner has developed a delicious disregard for expectations.
1st Street Pocha
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The sensible thing to do at 1st Street Pocha is order the fried chicken first, giving yourself something to eat while deciding how much Korean pub food constitutes dinner. Mozzarella-filled corn dogs, rice cakes in spicy sauce, and kimchi fried rice with cheese all invite further consideration. For something more substantial, there’s jjamppong, the spicy seafood noodle soup that turns a bowl into most of a meal. Seating extends outside the small dining space, and beer or soju gives you another reason to take your time.
Best for Korean fried chicken and a dinner that keeps going
Coredam
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Coredam begins filling the table with banchan before you’ve quite settled on dinner, a useful preview of the meal ahead. The Korean restaurant’s set for two puts bulgogi, spicy calamari, and marinated crab together, while individual bowls offer their own reasons to return: beef brisket seolleongtang, clam kalguksu with noodles, or stone-bowl bibimbap with vegetables and an egg. This is a menu with enough soups and stews to see you through an Oregon winter. Bring someone whose idea of sharing extends beyond taking one polite bite.
Best for A Korean dinner built around banchan, soups, and shared dishes
Decarli
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Decarli has been feeding Beaverton since before its recent restaurant boom, and the current menu suggests it has no plans to coast on seniority. Polenta fries come with gorgonzola butter, mussels get saffron cream, and house-made pasta runs from wild boar rigatoni to tortelli filled with crab and ricotta. The espresso-and-prune-braised short ribs, served with creamy spaetzle, take a pleasingly loose view of the Italian theme. Order wine, consider a second course, and give the kitchen enough of your evening to see where those decisions lead.
Best for A leisurely Italian dinner with house-made pasta
Don’s Favorite Foods
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Don Salamone plans dinner around the sort of Italian American food that can turn family recipes into an occasion. His small supper club is back for an announced October-through-December run, with one seating and a menu that changes monthly: October brings popovers, clams in tomato broth, sausage rigatoni, and beef braciole stuffed with Parmesan, herbs, and breadcrumbs. Grape granita and lemon chiffon pie finish that particular evening, with a separate vegetarian menu offering another route. Book ahead, and check the calendar before making this your holiday tradition.
Best for A small Italian American supper club during its limited return
El Jefe Mexican Grill
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El Jefe serves its Beaverton customers from a food cart, with Sinaloa-style charbroiled chicken doing most of the persuasive work. Rice, beans, tortillas, and house salsas come alongside, leaving you to assemble the meal in whatever proportions seem right. The menu also travels to Jalisco for quesabirrias, their crisp corn tortillas holding birria and melted Monterey Jack, with consommé for dipping. There are tacos, burritos, and tortas too, but starting with the chicken keeps the decision simple and the bill comfortably below the tasting-menu end of this list.
Best for Sinaloa-style grilled chicken without a large dinner bill
Hapa Pizza
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Hapa Pizza has figured out how to put phở on a pizza without giving up on either idea. Thinly sliced brisket, house phở sauce, herbs, and bean sprouts join mozzarella on a slowly fermented crust, its rim puffing up in the heat of a brick oven. The bánh mì pie follows with lemongrass pork and pickled vegetables; khao soi takes another route, bringing curry, crisp noodles, and chili oil. Get the yuzu ranch for the crusts, because after all that cultural negotiation, dipping seems like a modest request.
Best for Pan-Asian pizzas that still take the crust seriously
Himalayan Dumplings by Kyikyi
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Tenzin Yeshi, better known as Kyikyi, makes Tibetan momos the center of a business that has grown from market stalls to a café and production kitchen. The handmade dumplings come filled with beef, chicken and cilantro, or vegetables, with sauces ready to supply the heat. Fried hand pies and chicken chow mein can turn an order into a larger meal at the yellow café, and frozen bags make the dumplings available for another day. Check the limited café schedule first; this kitchen also has a great deal of folding to get done.
Best for Handmade Tibetan momos and dumplings to take home
Khamdee Thai Cookhouse
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At Khamdee, the signature dishes give you a good reason to postpone your usual pad Thai order. Beef khao soi arrives with egg noodles in curry, a crisp noodle crown, and pickled mustard greens, onion, and lime to work in as you eat. Boat noodle soup puts sweet potato noodles in the bowl, and crispy squid gets a coating of salted egg yolk with peppers and onion. The family recipes leave plenty to investigate before you need to repeat yourself.
Best for Northern Thai family recipes and a bowl of beef khao soi
Kita Steak & Ribs
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At Kita, the decision between a steak dinner and a bowl of phở is largely a question of how hungry you are. Chinh Hoang and Helen Phan’s family restaurant serves both, along with pork ribs brushed with the house barbecue sauce and tapioca dumplings filled with shrimp, pork, mushrooms, and bamboo shoots. Lemongrass is an option for the steak bites, while the phở special brings rare beef, brisket, and meatballs. Garlic mashed potatoes sit comfortably on the same menu as Vietnamese flan, which seems a sensible arrangement.
Best for A family steakhouse dinner with Vietnamese flavors
Sazanami
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Hajime Sato has spent years reconsidering what belongs on a sushi counter, and at Sazanami, that question begins with how the seafood was caught or raised. The James Beard winner’s current 12-course kappo dinner moves between sushi bar and kitchen, sometimes including meat or poultry unless you request a pescatarian meal. A nine-course vegan dinner is available by advance arrangement, offering another way to spend the evening. Reserve a seat, leave the ordering to the chef, and remember that this particular evening is for diners 21 and older.
Best for A sustainable omakase dinner at Hajime Sato’s counter
Tân Tân Café & Delicatessen
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Tân Tân began as a Vietnamese deli, and its house bánh mì still gives that history a substantial place at lunch: several pork preparations, pâté, mayonnaise, and pickled vegetables in a sandwich. Then there’s the rest of the menu, with phở that can include brisket, meatballs, tendon, and tripe, plus locally made knife-cut rice noodles and chicken wings glazed in sweet-spicy fish sauce. The family bottles its sauces too. You can leave with something for your own kitchen, although that does commit you to doing a little of the work next time.
Best for Vietnamese sandwiches, noodle soups, and sauces for the pantry
Top Burmese Bistro Royale
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Tea leaves get a substantial second career at Top Burmese Bistro Royale, where the fermented leaves become a salad with cabbage, tomatoes, peanuts, seeds, and crisp garlic. Start there, then consider samosas, either intact or chopped into chickpea soup, before moving to coconut noodles or lamb curry with butter rice. Greenery fills the Beaverton restaurant, one of several locations in this Oregon group, and cocktails give the meal another direction. The menu rewards ordering across its sections, so give the salad some company before calling dinner settled.
Best for Burmese tea leaf salad, curries, and a plant-filled setting
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