Hot Suppa

At the heart of Hot Suppa are Portland ingredients. The two brothers who own the place know the value of made-from-scratch, quality grub as well as the power of supporting other local businesses, whether they make coffee or bagels. It’s a popular formula, as is evident in the 45-minute weekend wait. (It is possible to pop across the street and down a block for a cup of delicious Tandem coffee; and if your hunger is insatiable and your wait long, you can get a cinnamon bun, too.)

The 1860 Victorian that houses Big Suppa is as warm and inviting as the food. The space is small, but feels big thanks to high ceilings. Together with brick walls and original molding, it’s an ideal backdrop for a cozy brunch on a rainy day in Portland’s West End.

The well-curated menu is all about scratch-made comfort food, featuring classics with a Southern twist. But first things first: two Cajun bloody Marys. The spicy anytime cocktail is crowned with tart pickled okra, dilly beans, and a green olive. The mix has hints of lemon and lime, and a whole-grain mustard gives it a unique texture.

Next, a fried green tomato Benedict. The thick English muffin provides a solid foundation for crunchy discs of fried green tomatoes, a perfectly poached egg, and light Hollandaise sauce. We get it with a pile of crisp hash browns and a pretty piece of grapefruit. The combination is indeed, comforting, a nice balance of textures and flavors.

The much-raved-about corned beef hash is composed of thinly shredded corned beef crisped up just like the hashbrowns along with potatoes, onions, and carrots. We get Geechie Boy grits on the side. When we return, I’m getting them cheesy. They are smooth and buttery as is, and a nice complement to the well-seasoned corned beef.  

Hot Suppa seats diners well past lunch closing time (2pm); and it’s easy to see why locals keep coming back. Hot Suppa isn’t just fun to say. It’s a great place for breakfast, and from the looks of it, lunch and dinner, too.