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Le Pigeon at 20: from pig blood pasta to Portland’s most important restaurant
Le Pigeon at 20: from pig blood pasta to Portland’s most important restaurant
Le Pigeon at 20: from pig blood pasta to Portland’s most important restaurant

Published on: 06/25/2026

This news was posted by Oregon Today News

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Andy Fortgang, co-owner and wine director, left, and Gabriel Rucker, head chef and co-owner, at Le Pigeon, 738 E. Burnside St. in Portland, on June 18, 2026. The restaurant is celebrating its 20th anniversary this month.

Le Pigeon’s survival wasn’t guaranteed. When Gabriel Rucker took over the old Colleen’s Bistro space in spring 2006, landing his first head chef position at age 25, he was given a deadline: Earn a profit within two months or close.

News Source : https://www.oregonlive.com/dining/2026/06/le-pigeon-at-20-from-pig-blood-pasta-to-portlands-most-important-restaurant.html

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