Bread & Friends
Restaurant · Portland ·
Naturally leavened breads, artisan pastries, coffee, and elevated plates
Naturally leavened breads, artisan pastries, coffee, and elevated plates
"I tried the savory Dutch Baby at Bread & Friends, which layers roasted mushrooms, a local bloomy-rind cheese, porcini powder, and sea salt on the oversized popover-style pancake, and is sometimes even topped with truffles." - Lucy Simon, Amelia Schwartz, Raphael Brion
"Bread & Friends contains multitudes. It’s a bakery with loaves of wood-fired bread, pastries, and coffee, a casual place to have dinner, or, in its best form, a fantastic brunch spot. Watch the bakers behind the glass or stare into the pastry case to decide which you’d like to start with as you peruse a menu that checks all the brunch boxes—sweet, savory, great coffee, and options for day drinking. They’ve got the typical mimosas and biscuits, but everything is just a little bit extra. That mimosa? Atop the requisite OJ and sparkling wine is a vanilla foam to give it a creamsicle vibe and the small biscuits are labeled as “petite” and stuffed with house-smoked pastrami." - Alana Dao
"A bakery and brunch darling now serving dinner with a tight, seasonal menu: examples given include grilled radicchio with black vinegar XO sauce and Bayley Hazen blue cheese on housemade marble rye crostini; a consommé with collard greens and mascarpone tortellini decked in country ham and peas; and dry‑aged duck with plum chutney. Desserts and after‑dinner drinks highlighted include a dreamy orange creamsicle soda made in‑house, and the A7 Americano—an aromatized wild Maine blueberry wine infused with herbs and fortified with brandy from R.A.S." - Stasia Brewczynski
"Nearly everything here exceeds expectations: a blueberry almond pop tart elevates candy-sweet nostalgia into a sophisticated treat, while a brunch plate of red bliss potatoes is served over creamy, cilantro-spiked zhoug yogurt with slices of smoked salmon dusted in za’atar, a sunny-side-up egg, and a scattering of bright mint and herbs. It’s a convincing example of familiar New England ingredients executed noticeably better." - Erika Adams
