clock menu more-arrow no yes

Filed under:

Psychic Now Offers a Weekend Brunch With Mapo Tofu Biscuits and Gravy

Plus, Luke’s Lobster is coming to Cafe Rowan for the summer, and more news to start the day

A table at Psychic with a plate of steak and eggs, macaroni chicken noodle soup, and strawberry french toast.
Brunch at Psychic. The menu at Psychic includes things like shrimp and grits, strawberry french toast, and mapo tofu biscuits and gravy.
Psychic / Official

Psychic Bar Is Now Doing Brunch

Psychic, the cocktail bar on Mississippi now run by Diane Lam, is generally sticking to fried chicken and rice during its evening service. However, Lam is getting into some new territory with the bar’s new weekend brunch service. From 11 a.m. to 3 p.m. Saturdays and Sundays, the bar serves dishes like mapo tofu biscuits and gravy, shrimp and grits, and strawberry french toast, with Deadstock coffee and slushies to sip on the side. [EaterWire]

Luke’s Lobster Is Landing in Southeast Portland for a Month

Luke’s Lobster, the East Coast lobster chain, is collaborating with Cafe Rowan through the summer. Starting in mid-June, the brunch cafe will serve Maine lobster — straight from Luke’s — with mayo and melted butter on a brioche roll. The lobster rolls will be available a la carte, with add-ons like Deadstock’s Lebronald Palmers, Oregon wines, and Cape Cod Salt & Vinegar chips. Keep an eye on the restaurant’s Instagram for more specific dates. [EaterWire]

In Other News...

Scotch Lodge is one of the best bars in America, according to Esquire [Esq]
Kelly’s Olympian is giving away free drinks to those who get their COVID-19 vaccine at the bar today, May 27, at 5:30 p.m. Customers who get a Johnson & Johnson vaccine will get a choice of a well drink or a beer. [WWeek]
Palestinian market and deli Jerusalem Rose has set its opening date: May 29. [EaterWire]
Stickmen Brewing is opening another location — this one is in Happy Valley. [PBJ]

Sign up for the newsletter Sign up for the Eater Portland newsletter

The freshest news from the local food world