Veteran Portland chef Kenny Giambalvo has brought a new sizzle to the Edgefield resort's flagship restaurant. Smart dishes like seared day-boat scallops with caper-lemon dressing and bacon, and red wine–braised pork shank with black-barley risotto are served alongside fresh produce from the Edgefield garden. Vivid murals depicting the gorge's history enrich your view as you linger over dinner in a high-backed wooden booth. Enjoy an Edgefield wine or any one of a rotating cast of McMenamins brews (made on-site, approximately 50 yards away). Patio seating is available, with plenty of heaters to handle unpredictable weather. There's an excellent weekend brunch.