For years, the Portland International Airport (PDX) has been voted one of, if not the, best domestic airports in the United States by Travel and Leisure readers, and has earned top honors and accolades from other leading outlets including Conde Nast Traveler. While amenities like the movie theater, live music from local musicians, and boozy tasting rooms all contribute to its reputation as a cushy layover, part of PDX’s charm is that it strives to be a true reflection of the quirky, craft-driven city it represents, especially when it comes to dining.
PDX’s plethora of dining options include outposts of many big-deal names from the local dining scene, including Grassa and Screen Door, alongside cafes, bars, and grab-and-go markets. In true Portland fashion, menus feature inclusive options for vegetarian, vegan, and gluten-free travelers. The first phase of the airport’s main terminal renovation debuted in August 2024, bringing in new food and drink businesses like Loyal Legion. Other new additions, including Portland heavy-hitters like Oven & Shaker and Smith Teamaker, will join the lineup this fall or in early 2026 as part of phase two of the project. The concourse connector hallway is back open following renovations, making it easy for visitors to dine, shop, and explore in the airport without going through security again.
Blue Star Donuts, available in the north hall, is Portland’s other big-name doughnut shop, with flavors like blueberry bourbon basil and passionfruit cacao nib. These brioche-dough wonders will make any early morning flight bearable.
Café Yumm! is a smart option in Concourse C, specifically because its namesake dish is only available in the Pacific Northwest: The Yumm Bowl looks like just-your-average rice bowl with salsa, veggies, and cheese, but its eponymous Yumm sauce — tangy and a little salty — makes it a distinctive Made in Oregon staple. Plus, it’s also one of travelers’ best options for plant-based PDX meals, from gluten-free to vegan.
Cha Cha Cha is a longtime Portland standby for colorful Mexican food made with locally sourced produce and meats; its first airport location in Concourse D is no exception. In the mornings, Cha Cha Cha offers burritos stuffed with birria and scrambled eggs, making it one of the top breakfast options in the airport. Later in the day, you’ll find mole poblano bowls, roasted vegetable tacos, and margaritas to fuel up pre-flight.
Deschutes Brewery, also in Concourse D, offers on-tap pours of Oregon craft brews with hearty pub grub including elk burgers, cheesy flatbreads, and fast-and-easy garlic fries with orange rosemary aioli.
Grassa’s new location in the renovated north hall serves up bowls of toothsome fresh pasta like black truffle pappardelle, rigatoni with pork ragu, and mac and cheese with or without pork belly. Diners round out their meals here with Caesar salad, garlic bread, or an order of meatballs, plus cocktails, wine, beer, or non-alcoholic options like strawberry basil shrub or a “pina no lada.”
Juliett, the women-in-aviation-themed bar from Lightning Bar Collective and Chefstable, sits at the far end of Concourse E. The space harkens back to the golden-age glamour of air travel, with its elegant Art Deco-esque design and a slew of craft cocktails from Adam Ohlsson; alternatively, the bar also serves Oregon-made wine and beer from Coopers Hall and Fracture Brewing, respectively. On days when she’s out, the views of Mount Hood further enhance the atmosphere.
Loyal Legion’s central mezzanine restaurant offers tasters and 12-ounce pours of local beers like Pfriem pilsner, Wayfinder hazy IPA, Occidental hefeweizen, and Little Beast wheat ale. Food-wise, the menu covers pub classics like Bavarian pretzels served with mustard or cheese sauce, burgers, sandwiches, and Olympia Provisions sausages. The corn dog frankfurter is dipped and fried to order, with a vegan version available.
Screen Door, a vision in pink and white in the light-filled Concourse B, brings its beloved Southern fare like chicken and waffles to weary travelers. Both brunch and dinner classics from the East Portland staple make appearances, as well as brunch cocktails.
Tillamook Market: One of Oregon’s most famous brands, this dairy company’s cafe serves cheesy comfort foods like fried cheese curds, Tillamook cheddar cheeseburgers, and sourdough-pretzel-topped mac and cheese out of Concourse E. Plus, the shop scoops pre-flight ice cream for those in need of a sugar hit.
In a food court between Gates C7 and C9 with seats and tables in a shared center, travelers will find:
• Bambuza Vietnam Kitchen, a local chainlet that offers banh mi sandwiches, vermicelli bowls, and pho. The restaurant’s beef pho comes stocked with slices of rib-eye, best paired with one of the restaurant’s juices.
• Café Yumm!, an Oregon-based chain offering rice bowls or wraps with Yumm! sauce — creamy and tangy chickpea-based spreads the texture of hollandaise.
• Mo’s Seafood & Chowder, a family-owned Oregon institution since 1946, beloved for its famous clam chowder, fried seafood baskets, and seafood sandwiches.
• Westward Whiskey, offering a number of single-malt whiskeys with locally malted barley, available for both retail and tasting.
• National pizza chain MOD Pizza, known for its build-your-own pizzas.
• Potbelly Sandwich Shop, a national sandwich chain.
Toward the end of the concourse, near Gates C15, C16, and C17, you’ll find:
• Vino Volo, an airport wine bar pouring a selection of local Oregon wines as well as national and international offerings.
• Portland Coffee Roasters, a great spot to pick up a latte or drip.
• McDonald’s — You know McDonald’s, right?
In an area that has seats and tables in the center, between Gates D4 and D6, travelers will find:
• Cha Cha Cha Taqueria, a local chain that offers casual Mexican cuisine made with local and sustainably sourced ingredients. The taqueria serves breakfast, lunch, and dinner, with cocktails like mezcal margaritas.
• Hissho Sushi, a national sushi chain that also offers bento boxes, ramen, steamed buns, and makirrito. Grab-and-go boxes of pre-made rolls are available, as well.
• Burgerville, an Oregon fast food chain that regularly sources from Pacific Northwestern farmers. Expect a slate of burgers, breakfast sandwiches, and fries, but the real move at Burgerville is to get one of the milkshakes — especially ones made with Oregon strawberries.
And when it comes to non-local chains: