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garden cafe
CAFE & ESPRESSO BAR
epiqueerean
Voted the
Best
Breakfast
in
Vancouver
Happy H our
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(438 ntA&vG * (503)
M c L w CKUN .• VANCOUVER
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FOUNTAIN DRINK
WITH ANY SANDWICH, & FRIES OR SALAD
• Fries
• Salads
• Hot Dogs
• Desserts
• Soft Serve Ice
Cream Cones
Now Serving Beer On Tap!
• March Madness
on the Big Screen!
Philly Cheese Steak
Meatball Wedge
• Hot Pastrami
• Chicken Cutlet
• Hot Roast Pork
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EAST COAST SANDWICHES-
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SPECIALTY
PIES
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BY
T1JC
QI IC'P
i ne OLILÆT
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, E. P
(AFE
M. KHIinasworth St
& Fax:(503) 286-4847
Live Music
Every Saturday
4:30-6:30pm
August Artist
ol the month:
Todd Shank
CUSTOM
9 7
9
I
C
COOKING
U
FOR
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Deliveries & Corporate Catering
Available
L unch
C ontemporary
A merican C uisine .
FAT
30 f 33
503-234-1324
I
Cafe du Berry •
6439 S.W. Macadam Ave.
C atering
"Ztucte-i tâe 'Stcdye
f you love the dense, chewy baguette from
Bread and Ink, you’ll love it soaked and
fried. That’s basically all there is to this no-
nonsense, get-down-to-business plate of diago
nally sliced delight. Plenty of butter and real
maple syrup make the perfect accompaniments,
of course. Add a side of pepper bacon for a
truly decadent brunch.
EVERYDAY
W eekend B runch
JMF
NWR he delicious new film Before Sunset—
sequel to the equally tasty Before Sunrise,
n
starring
Julie Delpy as Celine and Ethan
I
Hawke as Jesse—stirred a familiar bisexual
quandary in me. Do I wish to be Celine in
France, or do I wish I could seduce Celine in
France? In either case, I have no question
about what I’d want to eat for breakfast the
next morning in honor of the mongrel love
child we might produce: French toast.
There is a dispute about how French French
toast really is. While some say it’s a Louisiana
Creole invention, others attribute its origins to
medieval Europe, where cooks revived old,
stale bread by soaking it in egg and milk and
frying it until brown. Sounds authentic enough
for me—and the artsy, free-spirited Celine!
Bread and Ink Cafe •
3610 S.E. Hawthorne Blvd.
2272 NW KEARNEY • 503-229-1200
New Barbeque
Hamburger & Bento
After sunrise
1 Opm
Wed-¿5un
1» i
M eg D aly
¿5>un 5-Close
unii lunch too!
CoRNfH OF MAJÑ
by
Wcd-^at 5-6 pm
t wouldn’t be a survey of Portland French
toasts without a mention of this John’s Land
ing legend. Reputed to have slow and less-
than-friendly service during jam-packed week
end hninch, it is also known as the home of
the best French toast in the city. On a Tuesday
morning I was greeted by the friendly and
attentive proprietors as if I was an expected
casual guest at their quiet, vine-laden patio.
The large slice of French toast was certainly
gourmet. Fresh strawberries toppled over the
powdered sugar and lemon-adorned grilled
bread. Its insides, however, were so moist as to
be soggy. Not my preference, but to many a
Portland breakfaster, this is the par excellence.
I
HOMEMADE SOUPS
S pecialty sandwiches
C lassic salads
S easonal menus
BEER a WINE
F abulous bruch
F riendly service
F resh S eafood
407 NW 17TH « F landers
■
503.916.1676
WWW.EPICURECUSTOMCOOKING.COM
LARGE PATIO
...........
Mother's Bistro & Bar •
409 S.W. Second Ave.
here 1 was, newly single, sitting alone at
Sunday brunch and mentally pining for an
unavailable movie star, when, Io!, my
crispy French toast arrived. Carried to me by
the kindest of servers, admired by the group of
graying, El-Mundo-for-Women-clad lesbians at
the table next to me, the mother of all French
toasts was set before me. Light, eggy challah
had been battered then rolled in com flakes
(very French) and grilled to golden splendor. I
devoured it along with a link of pork apple
sausage in 15 minutes flat, then sat back, sip
ping my coffee while my neighbors discussed
their travels to none other than my new
favorite country, France. As Celine and Jesse
can attest, serendipity happens.
T