"Portlanders flock, laptops in tow, to this Central Eastside mainstay for its open Wi-Fi, small-batch coffee, and abundance of seating options: Customers will find bar seating, communal work tables, and outdoor seating within this spacious cafe. Upper Left also has a food menu that includes dressed-up toasts, vegan options, and Turkish eggs." - Paolo Bicchieri
"Located at the edge of the Ladd’s Addition neighborhood, Upper Left Roasters offers an expansive, airy hangout for locals to grab a cup of coffee or all-day breakfast. Sip a warm mug of drip coffee, or opt for a rich mocha made with Ranger chocolate. Breakfast and lunch bites are available daily from 8 a.m. to 3 p.m. and include prosciutto and kale toast, classic avocado toast, and Turkish eggs. Make sure to pick up a bag of Upper Left beans to take the coffeehouse experience home." - Eater Staff
"Portlanders flock, laptops in tow, to this Central Eastside mainstay for its open Wi-Fi, small-batch coffee, and abundance of seating options: Customers will find bar seating, communal work tables, and outdoor seating within this spacious cafe. Upper Left also has a food menu that includes dressed-up toasts, vegan options, and Turkish eggs." - Rebecca Roland, Asia Alvarez
"On the Northwest corner of Ladd’s Addition, this airy cafe with minimalist decor serves house-roasted beans by Chris Alspach as well as True Tea and open-face sandwiches. Brightly lit large tables allow for rich collaboration, while friendly and knowledgeable baristas keep the coffee flowing all day." - Nick Woo, Janey Wong
"One of Portland’s more popular coffee roasters, Upper Left’s cafe in Ladd’s Addition is its only remaining location — though it’s a beautifully minimalist one. After a cortado or latte with the brand’s own roasts, visitors can choose from an array of different toasts: cashew-adobo spread and pepitas, poached eggs and romesco, lox and poblano schmear, among others. For something less toast-y, the cafe’s Turkish eggs, with Greek yogurt and paprika-cumin butter, are a good option." - Nathan Williams