Page BI5
September 28, 2005
Hannah Bea’s Comforts the Community
Restaurant
offers down
home cooking
More than just a place to get the most
delicious poundcakes around, Hannah
Bea’s Restaurant in northeast Portland
has become a meeting place for a com m u­
nity that appreciates mouth-watering com ­
fort food and a welcoming, neighborhood
feel.
“W e’re very friendly and down home,”
said Anita Smith, president of Hannah
Bea’s. “It’s really comfortable. Most people
love it and they stay for hours.”
The restaurant is named after Sm ith’s
mother, Hannah Jo Warren Johnson, and
her mother-in-law, Beatrice Smith. It’s a
fitting homage to the two souls that in­
spired Smith'scxxtking, her belief in people
and God, and her strong business sense.
Everything created at the restaurant is
homemade, with the main ingredient being
love, Smith said.
“You can’t do anything without the
support of the people around you. 1 have
a wonderful staff that works beyond the
call of duty. We believe in customer ser­
vice because we can’t make it without
your love,” Smith said.
Hannah Bea 's is well-known for its
delicious pies, cobblers and
poundcakes.
Anita Smith, president o f Hannah Bea's Restaurant at 3969 N.E. Martin Luther King Jr. Blvd., oversees a successful
local business that has been welcomed whole-heartedly for its relaxed atmosphere.
In addition to poundcakes, cobblers
and other specially made desserts, the
meals at Hannah Bea’s are addicting. De­
lectable country breakfasts include eggs,
biscuits and gravy, homestyle potatoes,
grits, hot links, french toast and more.
Sandwiches and cheeseburgers made to
your order can be garnished with a yummy
Cobb salad. A specialty lunch is made
every day, which rotates between pork
chops, gumbo, chicken, meatloaf, salmon
or spaghetti. Those needing something
a little lighter can go for a rice bowl
topped with shrimp, chicken, beef or a
veggie patty.
“We personalize your lunch and break­
fast is made to your specifications,” Smith
said.
The eatery will celebrate its fourth birth­
day in April o f 2006.
“W e’ve gotten a lot of love from a lot of
different people all over. They see th^t
w e’re growing,” Smith said.
Even NBC’s Today Show has recog­
nized Hannah Bea’s, making it a featuije
last year on A1 Roker’s traveling cooking
show, “Roker on the Road,” aired on the
Cable Food Network. During the stop,
Roker sampled some yummy poundcalje
and cooked salmon croquettes with chgf
Saan Patterson.
I
Hannah Bea’s is open Tuesday throu^i
Saturday from 9 a.m. to 8 p.m., and Sunddjt
from 8 a.m. to 4 p.m. The restaurant |s
located at 3969 N.E. Martin Luther King JJ.
Blvd. and can be contacted at 503-283-
6334. For more menu and pricing informa­
tion, visit www.hannahbeas.com.
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