For a relaxing morning, try Vagabond Brewing Company's Sunday Brunch in Portland
Back in February of this year (2019) , during a seasonably-wet evening, numerous reporters and writers tempered by food and drink attended a preview of Vagabond Brewing Company's yet-to-be opened brewery. Now its fourth location, Vagabond Brewing Company had humble beginnings from the minds of three former Marines - James Cardwell, Alvin Klausen, and Dean Howes. With a focus on taking their combined 9 combat tours in the Marine Corps, or traveling throughout the world, all with a beer in their hand at the end of a day; the trio sought input and assistance in 2012 before opening their first location in 2014.
Fermenters at Vagabond Brewing’s Portland location/Northwest Beer Guide ™
Located at 2195 Hyacinth Street NE in Salem, Oregon, Vagabond Brewing Company has grown from a modest brewery to a taproom and community hall where Veterans, Enlisted, and civilian-alike can share in life experiences at the dinner table. Through its successes, at their first location, the brewery has expanded with two more locations - the Victory Club (in Salem) and the Vagabond Outpost (in nearby Albany). By 2019, the brewery was ready to open their fourth location, with a focus on bringing their philosophy of community to Portland's South-end at 2715 SE 8th Avenue, Ste 175.
Shortly after attending the February event, we not only provided our thoughts on the food and drink but promised the staff we would return on a later date. With the convergence of the Oregon Brewers Festival, plus Portland’s 70+ degree Summer weather, we asked the Management and Kitchen if it would be ok to swing by. Realizing that we had not checked out their breakfast, we made plans for a stopover for Sunday brunch.
Hours - Open for Brunch on Saturday and Sunday from 10 am to 10 pm.
Arriving at around 10:30 AM, Assistant General Manager Mark Kujat greeted us before letting us pick among the open spots both outside and in. Stealing a four-person table outside, we reviewed our drink and food options which (per Sous Chef Max Headley) weren't completely settled. During our visit, we reviewed the following menu options excluding lunch (of which the link is here).
OPEN FACED
served a la carte-add breakfast potatoes, fries, or salad
BECCA
Pork belly, fried egg, cheddar cheese, avocado, frisée, Dijon, served open faced on wheat.
EGG BENEDICTS
ham, spinach, poached egg, hollandaise, on English muffin
SMOKED TROUT
horseradish cream cheese, capers, pickled red onion, radish, poached egg, everything spice, open faced on ciabatta
BREAKFAST
*OYSTER SHOOTER
house made bloody mary mix
PANCAKES [V]
served by the each with maple syrup and butter
BREAKFAST BOARD
7 min egg, grilled pate, pickles, cheese, toast, fruit
BREAKFAST SALAD
1 egg any way, choice of meat (ham, bacon or sausage), mixed greens, pickles, sherry vinaigrette, toast
2 EGG BREAKFAST
eggs any way, choice of meat (ham, bacon, sausage), breakfast potato, toast
OMELETTE [V]
chef’s choice of daily ingredients
BREAKFAST BURRITO [V]
scrambled eggs, cheddar, black beams caramelized onion, fries, sour cream,
choice of chorizo or spinach
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Aioli contains raw eggs. Oysters are raw. Burgers are cooked to order.
Appetizer
Breakfast Board/Northwest Beer Guide ™
We elected to start with the Breakfast Board with its soft-cooked egg (cut in half), grilled pate, pickled vegetables, brie, fried toast, and fresh blueberries, cherries, and oranges. Looking over the current list of beers to pair with we chose the seasonal Master Shake New England-style IPA, There She Gose Kettlesour with Raspberries, Blackberries, and Guava; and the always-reliable Attack Owl IPA.
Main Course
These three beers would later serve as a companion for our main course, which consisted of a:
Breakfast Burrito with scrambled eggs, cheddar, black beams caramelized onion, fries, sour cream, and optional spinach.
Smoked Trout with horseradish cream cheese, capers, pickled red onion, radish, poached egg, everything spice, open-faced on ciabatta.
Thoughts of Breakfast Boards, Burritos, and Smoked Trout
We enjoyed the balance of the eggs, Swiss cheese (optional), black beans, caramelized onions, fries, and sour cream. Meanwhile, the combination of smoked trout, capers, pickled and fresh radishes worked well with the poached egg and ciabatta. Having only sampled from the Breakfast Board, we had plenty of room to spare for the main courses. However, we are remiss in informing those salivating at the chance, that the Breakfast Board (with its yummy grilled pate and fried toast), will be coming off the menu.
Sampler Tray?
Choose 1 or Six different beers in your flight/Northwest Beer Guide ™
Not wishing to miss an opportunity to sample the rest of the brewery's beers we asked for a sampler which included:
Tropic Helles Lager
Outpost Pale Ale
Path to Hoptality Triple IPA
Attack Owl IPA
Master Shake NE IPA
Farmhouse Saison
Dessert?
Finishing the meal with a cup of coffee, as the remnants of our sampler tray and trio of beer glasses remained in various states of volume; we surveyed the indoor and outdoor ambiance afforded at Vagabond Brewing's newest location. During our visit we took notice of energetic canines, several boisterous tables, all of which were occasionally punctuated with silence due to an under-attended Sunday brunch.
Final Thoughts.
Before leaving we took a moment to review the yet to be completed brewery with only a handful of fermenters present. As it's been explained the brewery will arrive soon and with it, the familiar odor of malt and hops emptied into a fermenter or the boil. Much like the brewery, the menu may be in progress but the current state of beers and food (especially the Brunch) was on point during our visit. We will be back and for now, we invite all to stop in for Sunday morning Brunch at Vagabond Brewing Company. Hopefully, in the coming months, Sundays will cease to be a safe opportunity to get a quick bite, complimented with the light sounds of morning conversation.
A special thanks to Asst. Manager Mark, Sous Chef Max, for the service and meals we received during our visit.
In accordance with new FTC regulations regarding bloggers and endorsements, the aforementioned company has provided me free samples that was used for research prior to writing this review.
