Tossed Salads and Scrambled Eggs

Portage Bay Café – South Lake Union, Seattle

Posted on: Sunday 03 July 2011

There is a homeliness to buffet style dining, an openness and a warm welcome to eating together. The toppings bar at Portage Bay Café has a similar feel. A popular spot for weekend brunch, it was nearly as busy for weekday breakfast. Vintage rowing boats are suspended upside down from the ceiling in the large dining room and the staff wears black t-shirts emblazoned with their philosophy, ‘eat like you give a damn’.

Omelettes, scrambles, Benedicts, hashes, combos, French toasts, pancakes and grains – it is a comprehensive menu! Service was brisk but friendly and we quickly ordered. Portage Bay Café is a lively place – the wait staff pace back and forth, weaving between the tables and benches of a diverse crowd.

The toppings bar is a hive of activity on weekends with parents navigating children between the fruits and nuts. I was alone on this weekday, leisurely selecting berries. The centrepiece among the red, yellow and purple hues was an overflowing mount of whipped cream – I wonder how many spoons have been lost in those fluffy clouds.

Ginger is an essential aromatic in my parents’ cooking. I grew up with it julienned on whole steam fish, grated in dipping sauces and sliced in soups, and yet I’ve developed an aversion to it as an adult.

I ordered the oven baked French toast with trepidation. The house made bread is soaked overnight in ginger and blackberry custard, then baked, sliced and griddled. Three thick soldier slices were drizzled with crème anglaise and I added raspberries, blackberries, strawberries and blueberries from the toppings bar.

I would have enjoyed the French toast without the ginger. Browned on the outside and moist and spongy on the inside, it paired well with crème anglaise instead of maple syrup. Unfortunately I found the ginger too overpowering and had to swap with Mr S.

Mr S had the chorizo scramble and it was a large serving of house made chorizo, organic bell peppers and tomatoes scrambled and topped with queso fresco, sour cream, salsa and green onions. On the side was a warmed flour tortilla and roasted red potatoes. It was a fun meal to eat by hand, using the tortilla to scoop up the sausage and eggs but the cheese and salsa required fork assistance.

Absent of the hovering weekend crowds, Portage Bay Café is relaxed and comfortable during the week for a before work breakfast, mid morning snack and coffee or business meeting.


1 Response to "Portage Bay Café – South Lake Union, Seattle"

[…] to the trio of Tom Douglas restaurants in the Terry Avenue Building and opposite Portage Bay Café, it is an emerging dining hub. The eateries already do brisk business on weekdays but foot traffic […]

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