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Brunch Begins at Southern-Fried Patton Maryland

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It involves pork-y cocktails

Creole-spiced hash
Courtesy of Patton Maryland

Opened 11 months ago at 5101 N Interstate Ave., Patton Maryland rolls out a Southern-style brunch this weekend, with Creole-spiced hashes, shrimp and grits with bacon and fried egg, and chicken-fried pork chop beneath red-eye gravy. Brunch is now ON at Patton Maryland on Saturdays and Sundays, from 10 a.m. to 3 p.m.

With a neighborhood-tavern vibe, Patton Maryland is the eighth bar by James Hall and Josh Johnston (Circe 33, Paddy's, The Station, North 45, Produce Row). Barbecue heads can get a taste of what South Carolina-born chef — and great-great-great-grandson to Queen Victoria — Wesley Berger has been perfecting: smoked salmon, pulled pork, and chopped brisket brunch-time sandwiches. He brings notable cooking experience at heavy-hitters Podnah’s Pit and Laurelhurst Market.

For fans of pork-y cocktails, the bar program provides another reason to roll out of bed and head to North Interstate. Patton Maryland’s brunch elixirs include an old-fashioned prepared with bacon-washed Old Grand-Dad bourbon, maple, and bitters and served with bacon. Three bloody mary options include another meat-portunity: a mary garnished with house-made pork rinds.

Patton Maryland

5101 North Interstate Avenue, , OR 97217 (503) 841-6176 Visit Website

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