The first thing you should know about Trinket is that the menu's subject to change at any time, whether due to what's in season or owner Gina Helvie's whims. Lucky for you, she knows her way around the kitchen. And even better, she's not shy about cooking with duck fat and butter. Presently, her French dip (roast beef, caramelized onions and horseradish) is a sandwich done right, thanks mostly to Helvie choosing a bread that not only keeps the whole thing together but also sops up the au jus the way it's supposed to—like a sponge. But no matter how often the menu changes, it's likely you'll always be able to ask for the duck eggs Benedict—it's been a favorite since Trinket's doors opened, and it comes with freshly grated, delightfully crisp, butter-fried hash brown potatoes. But before your eggs arrive, treat yourself to The Cure: a slow-burning Bloody Mary served with a shot of carrot, beet and ginger juice and a garlic, green bean, carrot and cucumber salad—all of which have been pickled in-house. Heck, as long as you’re treating yourself, get two. Brunch is served every day from 8 a.m. to 3:30 p.m.

Trinket, 2035 SE César E. Chávez Blvd., 503.477.4252

 

The Cure: a slow-burning Bloody Mary served with a shot of carrot, beet and ginger juice and a garlic, green bean, carrot and cucumber salad
The Cure: a slow-burning Bloody Mary served with a shot of carrot, beet and ginger juice and a garlic, green bean, carrot and cucumber salad

French dip with roast beef, caramelized onions and horseradish
French dip with roast beef, caramelized onions and horseradish

Want more brunch options? You got 'em.