21 great Portland restaurants that take Brunch reservations

"It’s safe to assume that if you’re planning to do weekend brunch, you’re going to be waiting in line. But it doesn’t need to be that time-consuming if you don't want it to. Here are 21 Portland brunch restaurants that all take reservations:

HEADWATERS: Vitaly Paley’s newest downtown Portland restaurant -- in the historic Heathman Hotel -- dives deep into fish and brunch classics every weekend. Find an excellent crab Luigi, here overlaid with Serrano ham; a crisp, chewy bagel smeared with smoked herring spread; and a jiggly egg-topped croque madame on crisp country bread.

IMPERIAL: Can't get enough Paley? The James Beard Award winning chef's other downtown Portland restaurant takes their brunch menu through the fire with grilled ham steaks and flat irons, alongside more classic dishes like crab omelets, french toast and latkes with smoked salmon."

Read the full story on Oregon Live.

 

Hotel dining makes a comeback

"Luxurious, old-school hotel dining is already making a comeback. Here’s who’s who in the ever-evolving Portland hotel dining scene:

Headwaters: Chef Vitaly Paley is spearheading seafood’s much-awaited renaissance in the Heathman’s updated restaurant space. The spectacular Russian tea service features an array of tiny, immaculate cakes (thanks to pastry chef Elizabeth Clements) and savory zakuski.

Imperial: In case you just can’t get enough of Paley-in-hotels, the powerhouse chef is also behind Hotel Lucia’s restaurant. And it happens to be one of the best in town, hotel or not, for comforting brunch plates and wood-fire-grilled meats.

Read the full story by Eater's Heather Arndt Anderson. 

Around the world in 5 Portland restaurants

"Drawing on the chef’s Slavic heritage, Headwaters offers a Russian afternoon tea service in an elegant wood-paneled salon, with a crystal chandelier, wood-burning fireplace and a collection of samovars, behind the main dining room.

"Start your afternoon by choosing from a selection of teas, including the Georgian Caravan, a smoked black tea blended specifically for Headwaters by local favorite Steven Smith Teamaker. When that last sip is complete, work your way through the trays of savory and sweet bites that might include blini with caviar, mushroom piroshki, khachapouri (Georgian cheese bread), Ukrainian poppy seed rolls, halvah and a sour-cream-and-walnut cake, from Paley’s grandmother’s recipe."

Read the full story by Forbes' Travel Guide's Carolyn Heller.

Portland's 13 best new brunches

"As with dinner, [Headwaters] goes all in on seafood. Start with a chewy house-made bagel and smoked herring spread, then dig into an assortment of excellent house-cured fish (buttery smoked sablefish and beet-cured steelhead are both excellent) or a Crab Luigi, a refined take on the crab Louie salad with shavings of Serrano ham."

Read the full story by Samantha Bakall and Michael Russell on Oregon Live. 

Your 10 best bets to make Easter weekend something special

"The Headwaters puts up this early-morning feast for those about to hit up the day's first egg hunt, or for those who already claimed their basket full of prizes, and are settling in for a victorious meal including smoked herring, smoked lox, oysters on the half shell, a variety of artisan cheeses, eggs benedict, breakfast hash, biscuits and gravy, and much more."

Read the full story by the Portland Mercury.

Easter Events in Portland

"The Headwaters dining room will serve their a la carte brunch menu on Easter Sunday, or guests can experience the Easter buffet upstairs. A selection of Headwaters favorites will be highlighted at the buffet, including a variety of items from the Sea Bar, a selection of artisan cheeses, a charcuterie plate, carving stations including Roast Prime Rib, Leg of Lamb, and a Spiced House Cured Ham, an omelette station, a savory buffet with brunch favorites including Eggs Benedict, French Toast, & Fresh Steelhead Salmon, and a dessert bar filled with Petit Cookies, Honey Cake Squares, Chocolate Cupcakes, Petit Fours, and Chocolate Tarts.

"Imperial will be serving longtime favorites and adventurous plates for your whole party to enjoy on Easter Sunday, April 16th from 8:00 am – 3:00 pm. Dig into brunch favorites such as Eggs Benedict, Shortstacks of Buttermilk Pancakes, or Imperial’s famous Buttermilk Fried Chicken. Chef de Cuisine Matthew Jarrell will also add some inventive specials for the occasion. The restaurant will also be holding their regular dinner service featuring favorites such as Roasted Lamb, a variety of vegetables straight from the Imperial wood-fire grill, and pastry chef Danielle Bailey’s signature desserts."

Read the full story on Portland Food and Drink.