Let This Vibrant Ecuadorian Bistro Be Your Antidote to a Gloomy Winter Day

"Nestled away in the secluded Lair Hill neighborhood at the base of the West Hills, Amora Ecuadorean Bistro is easy to miss unless you're looking specifically for it. But look you should: It's both a charming date spot and a casual neighborhood bistro focused on a cuisine that's not as well represented in Portland as it should be. Ecuador, like the Pacific Northwest, is evenly divided between coastline, mountains, and wide open plains, and the menu here reflects that diversity."

"Encebollado is Ecuador's national dish, and for good reason. This rich fish stew ($22) is prepared here with albacore and is suited just as well to late-night comfort food as an early morning hangover cure. The ceviche ($15) is crisp and refreshing, with big chunks of fish or shrimp and tomato swimming in a bright and briny sauce. A slice of avocado gives a bit of color and weight to the otherwise delicate chilled dish."

"Go with the pork chops and swap beans for lentils and you've got a perfect antidote to a gloomy winter afternoon. The restaurant is bathed in warm light, and the vibrant blue, gold, and red walls are adorned with curated bits of homey clutter, a bit like stepping into an expat uncle's private study. Stuffed llamas, traditional pottery, and bits of woolcraft give the space a very intimate, friendly feeling. Even the HVAC is painted the national colors!"

Amora Ecuadorean Bistro sits in the secluded Lair Hill neighborhood at the base of the West Hills, offering underrepresented Ecuadorian cuisine in Portland. The menu reflects Ecuador's coastal, mountain, and plain regions, featuring national specialties such as encebollado, a rich albacore fish stew, and crisp ceviche served with avocado. Arroz con menestra presents rice, beans (or lentils), and proteins like pork chops for hearty comfort. The dining room is bathed in warm light with vibrant blue, gold, and red walls, stuffed llamas, traditional pottery, and woolcraft accents. Servers can explain Ecuador's cultural preference for using a spoon for many dishes.

Read at Eater Portland