Slideshow: Comfort Food Goes Upscale at Feast Portland's High Comfort

Pho from ink
Pho from ink
My favorite dish of the night, this riff on pho from Michael Voltaggio of ink in Los Angeles contains noodles made from daikon, beef short rib, broth made from beef fat and knuckle, puffed beef tendon, herbs he brought from California, and dots of hoison sauce.
Atera's Country Fried Beef
Atera's Country Fried Beef
Ex-Portlander Matthew Lightner of Atera served country-fried beef: stewed beef tenders chicken-fried and accompanied by vinegar-marinated vegetables.
Restaurant Beck's Water Buffalo Bratwurst
Restaurant Beck's Water Buffalo Bratwurst
From Restaurant Beck, on the Oregon coast, Justin Wills dished up water buffalo bratwurst made with lobster mushrooms and juniper branch mustard, rolled in dehydrated brioche. Also on the plate: onion leather and mustard greens.
Castagna's Smoked Black Cod with Nasturtium Cream
Castagna's Smoked Black Cod with Nasturtium Cream
Justin Woodward of Castagna in Portland served smoked black cod with nasturtium cream, watercress puree, smoked black tea powder, and nasturtium leaves.
Flour + Water's Fermented Grain Porridge
Flour + Water's Fermented Grain Porridge
From San Francisco's Flour + Water, chef Thomas McNaughton served fermented grain porridge with mushrooms, Red Hawk cheese, and duck crackling.
Lincoln's Lamb Tartare
Lincoln's Lamb Tartare
From Portland's Lincoln, Jenn Louis served lamb tartare with salsa verde and cured egg yolk.
Little Bird's Lamb Belly BLT
Little Bird's Lamb Belly BLT
From Erik Van Kley at Little Bird Bistro, in Portland, here's a lamb belly BLT on grilled Franz white bread with heirloom tomatoes, field greens, bacon and avocado mayonnaise, and smoked sea salt.
Ned Ludd's Creamed, Chipped Smoked Salmon
Ned Ludd's Creamed, Chipped Smoked Salmon
Jason French of Ned Ludd in Portland served creamed, chipped smoked salmon with brioche soldiers.
TanakaSan's Sausage and Fried Rice
TanakaSan's Sausage and Fried Rice
Here's Dungeness crab, peanut, and pork sausage with kimchi fried rice from Tom Douglas at TanakaSan in Seattle.
The Dutch's Foie Gras Hot Dog
The Dutch's Foie Gras Hot Dog
Also in my top three is this foie gras hot dog by Andrew Carmellini at The Dutch. The dog itself is made with foie gras, duck meat, and pork, then topped with more foie, choucroute, daikon radish, and sour cherry sauce.
The Mac's Dartois
The Mac's Dartois
From Philippe Boulot at The Mac (Multnomah Athletic Club) in Portland, a dartois of sweetbread, foie gras, and lobster.
Urban Farmer's Oregon Elk
Urban Farmer's Oregon Elk
Matt Christianson of Urban Farmer in Portland served Oregon elk with offal aioli (made with bone marrow, liver, and heart cooked sous vide), semolina pita, and pickled vegetables.
The Whale Wins' Herring Rillette
The Whale Wins' Herring Rillette
From Seattle's The Whale Wins, Renee Erickson offered herring rillette on rye toast, topped with preserved peppers in oil.
Maurice's Pavlova
Maurice's Pavlova
Portland's Maurice has yet to open, but Kristen Murray made waves with her popped popcorn pavlova, sweet corn cremeux, Oregon berry compote, and salted honey toffee pop tuile.