At this locavore joint, breakfast is served with an undeniable Southern spin. Daring diners surrender to the fried chicken, a bacon mousse-lined roulade piled on cheddar grits and topped with an oozy egg. Might as well go all the way with a side of PB&J bonbons: toasty pastry filled with warm, gooey peanut butter and served with a scoop of berry preserves and a shot of milk to wash them down. Reclaimed Douglas fir booths, tables, walls, and floors make for an über-Northwest interior.
Angie Norwood Browne
2234 First Ave.