2508 SE Clinton St & 2240 N Interstate Ave
- We line up for: Regulars sing paeans to this postcard-cute Scandinavian spot’s aebleskivers, Pytt I Panna trout hash, and aquavit Bloodies.
- Boss Peter Bro orders: “Smørrebrød, open-faced rye bread sandwiches with pickled beets and Danish blue cheese—very, very good.”
5202 N Albina Ave
- We line up for: This super-twee bastion of American breakfasts boasts perfect corn cakes and salted honey pie.
- Chef Eloise Augustyn orders: “The Baker’s Breakfast is my go-to: A soft-boiled egg, Fressen Bakery’s most wonderful vollkornbrot rye bread toast with avocado, and small salad.”
2337 E Burnside St
- We line up for: It’s all about the fried chicken and waffle at this Southern house of gluttony, with the Portlandia-worthy line snaking around the block.
- Boss David Mouton orders: “Our baker, Erin Eberlein-Sage, makes the best biscuits I’ve had in town. They’re really over the top.”
3808 N Williams Ave & 580 SW 12th Ave
- We line up for: International family-style feasts, from Israeli shakshuka to Southern biscuits, are always worth the (hour-plus) wait.
- Chef John Gorham orders: At Tasty n Sons, it’s “North African sausage and couscous. It’s so light and flavorful. It makes you feel full and healthy.”
7937 SE Stark St
- We line up for: Every day ought to kick off with cinnamon swirl challah French toast and skillet-fried chicken at this Southern house of oink.
- Bosses Adam & Jackie Sappington order: “The Slow Burn is super satisfying— slow-cooked pork chili and soft, creamy South Carolina grits topped with sunny-side-up eggs.”