Nose-to-tail food cart Wild North has launched Sunday brunch service, serving everything from fire-roasted hash browns to cornbread Benedicts. The Cartlandia-based food cart from Minnesota transplants Amelia and Brandon Hughes, opened earlier this year with an impressive menu, churning out everything from lamb merguez with strawberry glaze and hazelnuts to whole rainbow trout stuffed with bourbon wild mushrooms and butter-poached radishes. The brunch menu, served from 9 a.m. to 3 p.m. Sundays, is just as elaborate: Its upcoming Benedict arrives on cornbread with pulled pork and popcorn hollandaise, for instance, and a past omelet special was filled with roasted purple cauliflower, pork loin, Jacobs Creamery farmers cheese, and fire-roasted shallots. Omelet specials will rotate, and the menu will also include a weekly special beyond the Benedict and hash browns.
Some more shots of the new brunch menu. Thank you to everyone who came to our launch, it was a success because of all of you. I cannot begin to express how proud I am of my entire team, from the front of house, to the back, and of course my incredible purveyors who got me everything on time for our launch. I know the last few weeks have been a tough transition; it’s been stressful, borderline all over the place, but we put our heads down and did our best. We absolutely shined during our launch, and I cannot wait to keep building this piece of art with all of you. To all of our amazing regulars and new faces, I want you all to keep an eye out for big things happening within the next month (new lunch menu, happy hour specials, and Friday night farm to table pop up dinners) Once again, cheers to all of you! #brunch #pdx #portland #foodie #coffee #eggs #happyhour #goodeats #datespot #pdxdining #salmon #pnw #portlandfood #pdxeats #breakfast #sogood #family #friends #lunch #farmtotable
Wild North isn’t the only place getting into the breakfast game: John’s Landing cafe Jola has started its own brunch, with a smattering of classics like a breakfast burrito, brioche french toast, and, of course, a Benedict. Brunch is served from 8 a.m. to 3 p.m. Saturdays and Sundays.