Becky’s, that iconic breakfast, lunch and dinner counter nestled on Portland’s so-called working waterfront, still packs a punch when a hamburger deluxe platter or dish of bacon and eggs beckon. I ambled in the other day for breakfast. The special that morning was bacon and eggs for $5.95. I’m not sure why this menu mainstay would be called a special, but what the heck. They had to put something on the board.

 

Click image for slideshow.

To the food purist, tampering with a classic is sacrilege.

 

Click image for slideshow.

Portland’s reign in the high art of fine dining rests on a firm, highly regarded reputation indeed; but it may have hit a plateau for a while even as our local chefs keep garnering national acclaim consistently.

And that’s OK with me because sometimes I don’t want to be wowed by the latest chef du jour. Instead I’m after a plain and simple meal out--good food, good ambiance--all at a moderate price. It’s a segment that’s been lacking in Portland until recently.

Harding Smith’s restaurant kingdom is an empire built in fits and starts. Each one comes out of the gate magnificently, spirals to a declivitous edge momentarily — like catching one’s breath — only to return to glorious heights, which is where, more or less, his three establishments have remained.

Figa belongs to a breed of restaurant that used to dominate the Portland dining scene: Owner-chefs performing like culinary alchemists from their closet-sized kitchens and 20-seat restaurants.

The new Walter’s (www.waltersportland.com) is without exception the most expensively designed restaurant in the city of Portland. Which is to also say it’s like so many other upscale urban dining rooms that you find in second-tier cities across the country/ They’re located off hotel lobbies or in downtown office towers. They’re hardly family dining halls but rather crisply designed environments that howl Metropolitan cool.