HOT RESERVATION - View this location on map Serious foodies head to Park Kitchen ( 503-223-7275; www.parkkitchen.com). In a former garage, the restaurant has a warren of dark and cozy rooms that faces an open kitchen, where the chef and owner, Scott Dolich, combines elements of French, Italian and Northwestern cooking in an imaginative fusion all his own. Start with the green garlic and lamb stew with preserved lemon ($23.50) or pork belly molé with pumpkin seeds and oranges ($10.50). Main courses include lamb with curried spinach ($23.50), and seared salmon with potatoes, sorrel and leeks ($24.50). The food may sound fussy, but the results are subtly superb.New York Times 422 NW Eighth Avenue, Portland, OR Restaurant

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