Weekend mornings at this sunny Northeast Portland cafe involve house-cured bacon, savory porridge layered with house-pickled vegetables, and platters of smoked salmon with house-baked bread. Menus change often here, so any given visit may include fruit-covered Dutch babies, baked eggs with chickpeas and spring onion, or cream-filled bomboloni. The beverage menu includes espresso drinks, matcha lattes, and a cool wine list.

This Pearl District fried chicken sandwich staple recently started serving brunch, filling tables with bacon-egg-and-cheese biscuits and vegan breakfast burgers. The restaurant’s famously tasty chicken, juicy with a nice, craggy-crunchy exterior, still plays a major role on weekend mornings, when it balances on top of a yeasted waffle with a perky addition of orange zest. The Ultimate Jojo Hash, which combines the namesake jojos with ham, bacon, poblano peppers, and more, benefits from a side of the restaurant’s super savory sausage gravy. When it comes to beverages, coffee is $3, the milkshakes all use cereal milks, and the restaurant’s version of a mimosa swaps the orange for P.O.G. and adds a shot of peach vodka. It runs from 9 a.m. to 2 p.m. Saturdays and Sundays.

This Filipino cart serves its inventive take on brunch each Sunday, including crispy lumpia and ube bibingka (flavored rice cake) topped with coconut crumble. True to Pinoy breakfast form, Baon Kainan also serves its take on tosilog, salty-sweet pork belly with garlic rice and crispy fried eggs sunny-side up. However, it’s all about the specials at Baon Kainan — past options have included a play on loco moco, citrusy arroz caldo with plump shrimp, and Filipino spaghetti. For a beverage pairing, the calamansi cider should do the trick. Baon Kainan is open for brunch from 11 a.m. to 2 p.m., with a few onsite tables at the pod. Hot tip: You can take your breakfast into the nearby Concourse Coffee for indoor seating, and pair it with an espresso drink from the bar.

This tropical, lush bar within the Jupiter Next hotel is likelythespot for a boozy brunch: Bartenders spike coffee with Cinnamon Toast Crunch rum, pour vegan bloody marys with mushroom bullion, and combine passionfruit and grapefruit juice with gin, pear brandy, and bubbles for a take on a mimosa. The food is far from an afterthought, however, with pork-verde-topped chilaquiles, allspice-scented waffles, and sweet chile shrimp and grits. Brunch is available from 10 a.m. to 3 p.m. Saturdays and Sundays.

The Han Oak family’s downtown restaurant, Toki, has become a must-visit spot for brunch, available Friday through Sunday from 9:30 a.m. to 2:30 p.m. Within the stylish-but-casual dining room, families devour ho-dduk filled with pork belly and kimchi and bibimbap topped with steak and eggs. Peter Cho’s breakfast sandwiches come on everything bagel bao buns, and the “Brunchwrap Supreme” comes stuffed with hash browns, egg, cheese, and a choice of pork belly or japchae.Brunch is available for takeout pre-order, walk-ups, and onsite seating.

懶蘇珊探討了早午餐的空間變化ety of ways, ranging from Jewish deli-influenced “brunch boxes” to pretty dine-in quiches. These days, Montavilla neighbors stroll into the retro-styled restaurant Sunday mornings for coffee, bloody marys, and smoked whitefish spread, before house salmon lox plates, chicken-fried pork chops, and sausage and apple-topped Dutch babies arrive at tables with pomp and circumstance. Throughout the time the restaurant has served brunch, a few tenets have remained constant and true: Order some sweets for the table, and don’t skip the hash brown patties. Brunch runs from 10 a.m. to 2 p.m. Saturdays and Sundays for onsite dining (yes, the restaurant offersreservations), or customers canorder a brunch box in advance via Tockfor weekend pick-up.

This Foster-Powell brunch cart stacks Benedicts with tangy hollandaise, slathers French toast with maple-bacon syrup, and stuffs breakfast sandwiches with cart-made sausages or jams. On Saturdays and Sundays, however, the move is to opt for the biscuits and gravy, a colossal serving of house-made buttermilk biscuits in the cart’s “hot momma” gravy, dotted with hunks of sausage. CheckFacebook for the week’s hours, which can be inconsistent.