Despite its hard surfaces (lots of concrete, wood and clean lines), Roost’s brightly lit dining room is comforting and welcoming. It feels like it’s always the golden hour inside its doors. What’s even more inviting are the kitchen’s brunch dishes, which take ordinary breakfast concepts and trump them by putting a personal twist on each plate. Take the French toast, for instance: It comes with the requisite maple syrup and powdered sugar, but it’s cut into three little half sandwiches that are stuffed with speculoos, making these tiny triangles perfect for dipping. Or consider the Kentucky Hot Brown, an eggs Benedict-y sandwich where two poached eggs are slid between two thick slices of brioche and topped with a subtle, gravy-like gruyère Mornay sauce. (Did we forget to mention that both the Hot Brown and French toast are topped with bacon too?) And then there’s the simple but satisfying garlic stewed tomatoes (again, a pair of poached eggs with sautéed spinach and griddled brioche toast). These plates are all very bready options, but the Grand Central brioche used for each one is so uniquely reimagined that the kitchen crew could teach classes on how to devise vastly different breakfast dishes from the bread up. The menu changes seasonally, but you can always stop by on Saturdays and Sundays for brunch hours, from 10 a.m. and 2 p.m.
Roost, 1403 SE Belmont St., 971.544.7136
Want more brunch options? You got 'em.
1403 SE Belmont Street
Portland OR 97214