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Pound Cake Waffles Are Coming to Brunch at Rising Star Yonder

The Cully restaurant from Eater Young Gun Maya Lovelace will start serving smothered hash browns, fried chicken sandwiches, and moonshine brunch cocktails on weekend mornings

A picture of the blue interiors of Yonder, with wooden stools lining up at a bar.
The interior of Yonder, Maya Lovelace’s Southern restaurant
Dina Avila/EPDX
Brooke Jackson-Glidden is the editor of Eater Portland.

Catfish and grits, pound cake waffles, and stacked fried chicken breakfast sandwiches are coming to Southern stand-out Yonder. Eater Young Gun Maya Lovelace will start serving brunch August 3, ditching its all-day menu and sticking to the pimento cheese sandwiches and collard greens after 4:30 p.m.

Much of Yonder’s brunch menu is centered around biscuits: studded with wild huckleberries, served with whipped sorghum butter, or loaded with fried chicken, eggs, bacon, and cheese. That breakfast sandwich is known as The Behemoth — with both American and cheddar cheese, hot sauce, and a fried chicken thigh any style, the sandwich is certainly not for the faint of heart, though it is available without chicken “for the timid.” The Hot Mess is similarly hearty: Lovelace’s version of a smothered-and-covered Waffle House hash brown comes with onions, American cheese, sausage gravy, and two fried eggs, with a biscuit on the side for good measure.

Of course, Yonder’s breakfast menu is also fried-chicken heavy, whether it’s served alongside hash browns, sausage gravy, and fried eggs or tossed in an iceberg salad with buttermilk ramp vinaigrette. Sweet-leaning diners will likely stick to dishes like her pound cake waffles, brown sugar pound cake batter cooked in a waffle iron.

As for drinks, Lovelace is revamping some of the restaurant’s evening cocktails and adding new hits like the Rise & Shine, with house-infused moonshine and bubbly. The restaurant’s version of a Bloody Mary will use the collard greens’ potlikker — the liquid left behind from her bacon-braised greens with bourbon-barrel-aged hot sauce. Non-drinkers can stick to her sassafrass tea or Stumptown coffee with house-made sorghum molasses creamer.

Yonder will serve brunch from 10 a.m. to 3:30 p.m. Saturdays and Sundays. Scroll below to take a look at the restaurant’s brunch menu.

Yonder [Official]
Yonder menu [Official]
Previous Yonder coverage [EPDX]


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