The Daily Feast
Restaurant · Downtown
837 SW 11th Ave, Portland, OR 97205
Highlights
Inventive American breakfast staples, chic diner vibe, great portions
Inventive American breakfast staples, chic diner vibe, great portions
"This downtown breakfast spot maintains the all-day brunch diner tradition with some range: Alongside the biscuits and gravy and corned beef hash, the Daily Feast blends green smoothies, fills bowls with steel-cut oatmeal with berries, and slings plates of chilaquiles. Kids can opt for fresh-squeezed juices and can easily make a mini breakfast out of sides; plus, the restaurant offers an entryway bookshelf loaded with animal figurines that the kids can bring to the table, such as gorillas, giraffes, moose, elephants, and dinosaurs." - Rebecca Roland
"A chic little cafe rocking retro diner vibes with its turquoise seating and island counter, the Daily Feast serves a large selection of brunch staples, including a pretty hefty breakfast burrito. There are a few selections, but for those looking for something especially meat-filled, there’s the three-meat burrito, with bacon, sausage, and ham, along with black beans, fluffy hash browns, poblano peppers, cheese, and, of course, scrambled eggs. Those who prefer their breakfast meat-free can find a similar burrito, but with spinach and mushrooms subbed in for the pork." - Ben Coleman
"Think of the Daily Feast as a more polished — but not unnecessarily fussy — take on a classic diner: The pancakes are thick and fluffy, the biscuits and gravy come with house-made biscuits, and the corned beef hash is gussied up with horseradish dijon sauce. The breakfast burritos are particularly nice, stuffed with roasted poblanos, hash browns, and plenty of scrambled eggs." - Zoe Baillargeon, Janey Wong
"With its checkered floors, vinyl booths, and horseshoe counter, The Daily Feast is clearly going for diner realness — the food served, however, goes far beyond the typical greasy spoon. Milkshakes are available in classic flavors like chocolate or vanilla, or as cocktails with flavors like White Russian or Whiskey Maple. Plates of fluffy buttermilk pancakes and house-made biscuits and gravy land at tables alongside smoked salmon scrambles and potato pancake eggs Benedict. And for lunch, servers deliver patty melts and BLTs with roasted sweet potato salads." - Eater Staff
"Ten years ago this September, chefs, food writers, and gourmands from around the country descended upon downtown Portland for the first-ever Feast. In the years since, Feast has grown into an international affair, with chefs traveling from Thailand and Australia to cook at the event’s night markets and brunch village. In 2020, Feast was canceled as COVID-19 spread through communities around the world, and in 2021, the Feast team hosted something a little different — a series of events throughout the summer, focusing exclusively on Portland talent. Now that COVID-19 numbers are dropping and states are lifting their pandemic safety mandates, Feast is preparing for its comeback: The festival will run from September 16 through September 18 this year, and with some time to reflect, co-founder Mike Thelin wants Feast to return to its roots. “Even after 2019, we were ... missing the intimacy of our early years,” he says. “Last year we did the summer series, and that was really fun — I was really stoked that we could do something — but having an opportunity to bring people together and celebrate over one weekend, that’s exciting.” Details are still slim at this point, in terms of specific events or featured chefs; Thelin says the festival will be “working with local food personalities and people who are really close to the industry on a daily basis to put our programming together.” But Thelin did note a few changes to the format this year: Feast will span a three-day period as opposed to four days, and the events will creep into the area surrounding Portland — specifically, the Willamette Valley. “During the pandemic, almost everyone I know, myself included, got out of town more than they ever had,” Thelin says. “Being able to tell a broader story, a more regional story, as it relates to why there’s such incredible food here, is the goal.” Stay tuned for more updates about events, chefs, and tickets in the coming months." - Brooke Jackson-Glidden
