Olympic Olympia Provisions is known for their stunning charcuterie. The glowing MEAT sign hung above the kitchen is a Portland food icon and would have been a perfect subject to draw for this installment of the Art of Brunch. In the end, I decided to draw what we ate because the colors and textures were so visually interesting as well as extremely tasty. My friend and I shared the savory breakfast board and the hash, which is also on my short list for best hash in Portland.
By the way, in the world of brunch, always go with a friend who will share plates with you. Tasting multiple dishes is the best way to go, especially when most menus boast so many fantastic options to try.
I have only been to their southeast location, which is 2 blocks from my art studio in a beautifully restored industrial building. It makes for a convenient stop off on a Saturday morning when I have a creative afternoon planned. I first visited their restaurant for brunch last fall and ended up chatting with Martin, one of the owners, while sitting at the bar. This was my first experience tasting their hash and I had to have it again when I was there last weekend. The mix of kielbasa, yukon gold potatoes, lardons, white cheddar, frisée and a poached egg is rich, filling and well…sublime.
I wanted to try something new as well, so we opted for the Savory Breakfast Board, which is featured in the above drawing. Moving clockwise from the boiled eggs, there is smoked trout, toasted baguette, cucumber pickle, ham, Comte Excellence raw cow cheese and Midnight Moon goat cheese. This board normally has cream cheese but as neither of us are big fans, the waitress let us choose another cheese to complete our board. My favorite bite included the baguette with crisp pickle, tender ham, and a small slice of the buttery Comte perched on top.The eggs were cooked and seasoned perfectly.
The coffee is very good and the atmosphere intimate here at the southeast location. The patient and helpful staff are also a lovely reason to return. I haven’t tried Olympia Provisions for dinner yet, but their brunch had me at lardons. I’ll be back soon.