Broder Cafe

Photo: Hilary Sander

Like a little Scandinavian farmhouse holding firm against the big, bad city, Peter Bro's original location of Broder continues to churn out a fresh array of brunch staples even as the chef expands his mini-empire across the state. On recent visit, I sat next to a father and son who'd driven back from a camping trip to chow down on salad, potatoes and salmon. That decision seemed so logical it was inevitable: When you've been out glorying in Oregon's fjords, wouldn't you want a breakfast to match?

The pillar of the menu is the Broder Bord ($15), which offers a small sampling of nearly everything you'd want to try on the menu: cheeses, a pickled egg, granola with yogurt and gravlax, a cured salmon that is essentially the Nordic version of lox. You'll want one of the boards to share. But don't miss out on Lost Eggs ($13), a breakfast casserole where two poached eggs are piled high with ham, spinach, cream and a sprinkle of panko and parm to form a crust on top.

That's my favorite thing here, but there's hardly a wrong fork to take on the Broder trail. This is basically Santa's Breakfast Workshop—everything sweet, savory and filled with light.

Pro Tip: Nobody has ever complained after ordering the aebleskiver ($7/$10), Danish pancakes in the shape of doughnut holes. Add a round to any order.

GO: 2508 SE Clinton St., 503-736-3333, 2240 N Interstate Ave., Suite 160, 503-282-5555,, 8800 SW Oleson Road, 971-373-8762, broderpdx.com, 8 am-3 pm daily

Aaron Mesh

Aaron Mesh is WW's editor. He’s a Florida man who enjoys waterfalls, Trail Blazers basketball and Brutalist architecture.

Willamette Week’s reporting has concrete impacts that change laws, force action from civic leaders, and drive compromised politicians from public office.

Help us dig deeper.