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Prospective diners are lured in by the eatery's looming spinning penny sign, in homage to the coin Portland founding fathers Frances Pettygrove and Asa Lovejoy used in 1845 to name our fair city (had the loser won, we'd be Boston, Oregon. Really).
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The counter service restaurant features flat screens with the day's offerings, available for dine-in or to-go noshing. Seating is available along long bar tops surrounding the eatery, many with people-watching views along SW Broadway.
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The a.m. sweets case is filled with treats from pastry chef Michelle Vernier. Look for Reuben Croissants, Hazelnut Linzer squares, daily-rotating quickbreads like banana or apple, and housemade Toaster Tarts (complete with rainbow sprinkles). Other breakfast options include breakfast sandwiches like "The New Yorker" with breakfast sausage, house-smoked bacon, american cheese singles, scrambled egg, and Imperial hot sauce and "The PDXWT" with duck bologna, sauerkraut, fried egg, and spicy coffee mayo.
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Starting at 11 am, the lunch and dinner menu features salads, soups, and sandwiches served on house-fried bread, rolls, or Grand Central Bakery selections. Amongst the savory offerings: The Ya-Ya (falafel, spicy harrisa, cucumber raita, lettuce and tomato), The Bun Me (pictured above, with grass-fed Carman Ranch beef belly, pickle slaw, spicy mayo, and cilantro on a frybread torpedo), "The Stan" (a smoked chile and cheddar cheese hot dog, with grilled onions, house pickle relish, and sauerkraut on a housemade hot dog bun), or "The lil’ Elvis" (with chunky peanut butter, marionberry jam, fostered bananas, milk chocolate, and crispy bacon on Grand Central white bread). A la carte sides include house potato chips, waffle fries, pickle plates, grilled vegetables, and spiced cous cous. Wash it all down with a selection (boozy or otherwise) from the drink menu. Pictured above right: the Broadway Joe with strawberry syrup, sweet cream, hibiscus rose tincture, lactart, and soda.
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Discerning diners can swap New Cascadia gluten friendly bread on several sandwiches, and late-night weekend guests can choose from a few specials (like wing-zing spiced crispy chicken oysters and chicken livers or Frenet Branca-battered and fried cheese curds with house ketchup and buttermilk ranch dip).
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The tile floor along the restaurant's wall-spanning bar features the floor design from the original Imperial Hotel, which sat on this block during SW Broadway's heyday.
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On the liquid side of things, Bar Manager Brandon Wise resurrects the historical soda fountain with phosphate sodas, milkshakes, lactarts, and DIY "Spoon Drinks," pictured above. Tipplers can choose their spirit, then get to doctor up their selection (served on the rocks) with house bitters, sugar cubes, and citrus peels for a one-of-a-kind Old Fashioned creation.
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