EDIT/UPDATE: Don’t bother going in for brunch, Avid Cider has closed their Portland taproom suddenly and without warning. An odd move since they just had a media preview and were launching the brunch service this weekend. No word yet on why.
The Portland taproom location of Bend, OR-based Avid Cider (formerly Atlas Cider) is launching a Sunday-only brunch service this Sunday, November 2nd 10am – 2pm. The New School was one of a few members of the media and social influencers who was able to attend a preview of the incoming food specials (that will change each month), cider cocktails and regular cocktails.
Avid Cider PDX’s Chef Joshua Anderson has created an inventive and varied menu with both sweet and savory options, but everything in balance. The often over-the-top hangover cures like biscuits and gravy or chicken and waffles are lightened up and not too greasy.
The corned-lengua hash with hatch hollandaise and a cider-battered six-minute egg is mild, filling, but not one of those breakfast gut bombs that makes you want to take a nap after.
There is carnitas and waffles with sweet onion compote and chili-maple syrup, or bourbon-battered croissant French toast with sliced guanicale. I didnt try it, but it looked perfectly cooked and portioned.
If you are a breakfast/brunch cocktails fan, then you shouldn’t be disappointed at Avid Cider Portland. The list isn’t long, but is very good. The “White Velvet” is a spin on a White Russian that uses Avid’s Blackberry Cider, Nitro Stout, cold brew coffee with the local Mudd Puddle Vodka and New Deal Coffee Liqueur.
The Bloody Mary and Cider-Mosas are the big highlights. As a huge Bloody Mary fan and critic, this one hit the spot by doing everything right. First off it’s served in an appealing pint-sized glass, not a rocks glass or some other wine or cocktail vessel. It has just the right amount of garnish and includes house pickled and fresh veggies. Most importantly, the mix is good, full-bodied, plenty of tomato-flavor and zesty and savory without being too spicy for the wimps. Cider-Mosas have multiple options of cider and dry sparkling wine blends, I enjoyed all of them quite a bit, as Avid’s fruit forward and semi-sweet ciders go great with dry bubbly wine.
At Avid Cider in the Pearl, the chicken and pork are brined in cider, and Chef Anderson makes sure that his food and cocktails are fit for a company that doesn’t mind doing things differently.
“I want people to know that Avid is a place where we go beyond ‘pub food’. We enjoy experimenting with cider in our food and cocktails, and, in general, we put a lot of time and energy into creating a menu that is both tasty and inventive.”
NOVEMBER BRUNCH MENU (changes in December)
Regular ol Breakfast $11
Two eggs your style, griddled potatoes, wilted greens, choice of bacon, half green chorizo, house sausage or carnitas,
Hangover Eggs $10
soft butter-scrambled eggs, grilled tomato, toast served with seasonal fruit, organic Rockstar (Rockstar not sold separately)
Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding.