There’s a new brunch in downtown Portland serving buttermilk chicken sandwiches, breakfast tacos, and smothered hash browns. Buzzy Texan restaurant Bullard has started serving brunch from 10 a.m. to 3 p.m. Saturdays and Sundays.
The restaurant began brunch service on March 16, delivering the restaurant’s breakout breakfast hit: griddled-then-fried hash browns smothered in Texas red, guacamole, sour cream, pickled jalapenos, cheddar, and a sunny-side-up egg. The rest of the menu is split into smaller snacks like pastries and larger entrees: sandwiches, staples like flapjacks and granola, and a number of breakfast tacos. Chef Doug Adams’ brunch tacos arrive on fresh flour tortillas with scrambled eggs, avocado, Tillamook cheddar, and a choice of pork belly, fried chicken, and fajita peppers and onions.
Some dishes are twists on the restaurant’s celebrated dinner menu; for instance, his shrimp and grits get a soft boiled egg atop its crispy polenta cake. The menu’s popular dry-aged burger also appears on the brunch menu.
When the restaurant first opened, Adams only served breakfast at Good Coffee, the cafe sharing the ground floor of the Woodlark hotel with Bullard. The cafe’s food menu specializes in kolaches, a Texan-Czech pastry filled with things like sausage and Nutella, as well as breakfast burritos. Those dishes are still available throughout the week.