If you think that biscuits and gravy are a tired dish worthy of a long nap, you might want to reconsider. Everything that's made in Paul Davis and Emily Anderson's kitchen is from scratch following family recipes, and their crispy, buttermilky biscuits topped with tomato gravy is directly descended from the recipe box of Davis' Appalachian grandmother, Grandma Hawley. And while the couple's brunch menu may be spare, it doesn't skimp. The egg sandwich comes with coppa, the frittata with chanterelles and chèvre, and the hashes are loaded with seasonal vegetables—you'll be in luck if you swing by in time to ask for the one made with sweet potatoes, kale, apple, bacon-bit jewels, and, to round it all out, brisket. Coffee's self-serve, but because P’s & Q’s is a market too, you can always hit the coolers for a bottle of suds or sparkling wine. But whatever you do, ask for a slice of pie before you go. The Woodlawn neighborhood is home to some fantastic restaurants for such a small community, but, with Woodlawn Coffee and Pastry two blocks away, it almost seems criminal that it's also home to two kitchens baking some of the city's tastiest pies. Brunch runs from 9 a.m. to 1 p.m. on Saturdays and Sundays.

P's & Q's Market, 1301 NE Dekum St., 503.894.8979

 

Egg sando with coppa
Egg sando with coppa

Seasonal hash made with sweet potatoes, kale, apple, bacon-bit jewels, and brisket
Seasonal hash made with sweet potatoes, kale, apple, bacon-bit jewels, and brisket

The apple pie features cinnamon-seasoned apples and a perfect all-butter crust
The apple pie features cinnamon-seasoned apples and a perfect all-butter crust

Want more brunch options? You got 'em.