Multigenerational Restaurants: An Integral Part of Portland’s Creative Culinary Class
Portland has deservedly earned its national acclaim as one of the top culinary destinations in the country. Over the past few years, Portland restaurants, bars and chefs have garnered distinguished awards and acclaim from the likes of the James Beard Awards, Bon Appetit, Food & Wine, and The New York Times. Downtown Portland is thriving with new events, restaurants, shops and hotel openings over the past few years—many of which are owned by women, BIPOC and LGBTQ+ members of the community. From innovative pop-ups, incubators, food trucks and avant-garde tasting menus, rising chefs are choosing Portland to turn their creative ambitions into reality.
This undeniable energy is not solely charged by new talent, but rather in conjunction with Portland’s longstanding network of chefs, purveyors, farmers and more. To that end, we lift up the enduring, foundational and multigenerational businesses of Portland who—in joint step with the new generation of Portlanders—share compelling bites, sips and stories.
The Vuong family has been part of Portland’s culinary fiber for over three decades. In 2004, they made the shift from a deli to a Vietnamese soup focus with Ha VL. In 2015, they opened a second pho restaurant, Rose VL, with the owners’ kids at the helm. Another son of the original owners, opened up their third location, Annam VL, in 2023 after the passing of the matriarch, Ha Christina Luu. Each restaurant features rotating Vietnamese soups with complex broths. One especially loved dish is the Cao Lau soup with thick noodles, sliced pork, bone-in chicken, fried shallots and peanuts in a rich broth. Between them, these family-owned restaurants garnered James Beard Award nominations in 2017, 2018, and 2019 and 2024.
Dan and Louis Oyster Bar is a hidden local gem. It’s been family owned in Portland since 1907, making way for five generations to oversee the restaurant. Entering into the welcome space, it feels layered and storied with memorabilia from over the past century-plus adorning the walls. Dan and Louis’ only service wild-caught and locally produced seafood, making it the perfect place for a fish fry or their signature dish, oyster stew. The family already has plans to pass the business on to the next generation: Louis Kai, Elizabeth Hana, and Dan Kaleo.
Bauman’s on Oak is one of Portland’s most exciting new restaurant openings. The cidery’s owner, Christine Walter, opened the Portland eastside restaurant and taproom when her family’s century farm outside of the city could no longer hold their expanding cider production. Christine brought an exciting new chapter into her family’s multigenerational farm and business, enlisting chefs with chops from beloved Portland institutions like Ava Gene’s and Café Olli to build out the food menu. The result? A dinner service where the food is as amazing as the award-winning Gervais-style cider. This isn’t your typical taproom fare either; instead, expect ribs with cider glaze, lobster rolls, or salmon over chanterelle. Do not miss the cultured butter with fresh-baked bread.
Located in the heart of Northeast Portland’s evolving Beaumont neighborhood, Amalfi’s Restaurant is an “Old Portland” staple. The family business has since been passed down to its third generation over the course of 60 years. Kiauna Floyd purchased the business in 2006 from her stepfather. Floyd was no stranger to Amalfi’s, having bused tables, hosted and washed dishes there while she was in high school. Later, as she attended Portland State University on an athletic scholarship, she balanced academics and athletics with shifts at Amalfi’s. Born and raised in Northeast Portland, Floyd has now amassed over two decades of experience running and owning a small business. She continues to take satisfaction and joy in working with her close-knit staff and customers every day.
These are not merely long-time businesses in Portland, but ones in which leadership passes from one generation to the next. This is yet another testimony to Portland’s culinary realm being progressive, collaborative and open to exciting change.
