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La Superior Adds Brunch; McMinnville's Cured Meat; Hillsdale's Sasquatch Brewing

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NORTH PORTLAND: At this point, Eater should just start mentioning the restaurants that don't debut brunch menus. The latest addition to the midday weekend meal: N. Lombard outpost of Mexican spot La Superior, which will begin serving brunch this weekend. The menu, consulted on by H5O Bistro chef Nick Yanes, features options like coconut shortcakes with housemade pineapple jam and yes, breakfast tacos. [EaterWire]

McMINNVILLE: PoMo reports that McMinnville chefs Eric Ferguson and Carmen Pierano, who also own Nick's Italian Cafe, have officially launched their Italian meat-curing lab Fino in Fondo. In addition to the wine country tasting room and retail space, the duo's products can also be found locally at Cheese Bar and Nostrana. [Eat Beat]

HILLSDALE: The Oregonian reports that the Hillsdale 'hood has welcomed its first brewpub since 1985 with the Sasquatch Brewing Company, which opened in the former Alba Osteria space on October 20. Chef Lauren Miller, an alum of Gilt Club and Bar Avignon, cooks up bar dishes like beet fritters, deep-fried kimchi, and wild mushroom sandwiches, but the spot has yet to serve its own beer — brewmaster Tom Sims notes that they're waiting for paperwork to clear, hopefully by December at the earliest. [OregonLive]

Image of La Superior courtesy Yelp

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