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Okay, we're back from a Portland jaunt, and we learned two brunch things: first, the portions at Gravy are enormous and you will only get halfway through them, so a side isn't necessary, no matter how delicious and fluffy a biscuit sounds. Second, even though the menu at the Doug Fir Lounge offers you a choice between spinach or ham on your eggs benedict, if you order spinach and ham, the staff says, "Sure!" and then there it is--a spinach and ham eggs benedict. Yeah, we know. We got all choked up, too.
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In Woodinville there's a hole-in-the-wall charcuterie named Bill The Butcher which has the most outl
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Sat/Sun brunch is definitely an interesting phenomena in Portland that I don't see done on the same scale in other NW towns (Bellingham comes close, though). As I read somewhere else, brunch seems to be an extension of the previous night's party. A silent pact where last night's regalers agree to pick up the party where it left off when everyone departed, and push through the hangover together.
The places I visited, Tin Shed and Screen Door were unbelievable. You think having spinach and ham on a benny is out of this world. Try having it with oysters...OMFG. The Screen Door is worth a shot next time, I promise.
True, Saxtor! I believe the most popular brunch spots all have booze behind the bar, as is the case with Gravy and Doug Fir. Okay, I'm making a note to drop in at The Screen Door next time...
If/when you do, either get there doors-open-early, or be prepared for a monster wait. Halloween weekend, the wait was over an hour. It was still worth it.