Fork + Spoon is a brunch spot in West End, Portland.
Fork + Spoon on Pleasant Street runs a small West End brunch kitchen with house focaccia, breakfast sandwiches, scratch-baked pastries and pour-over coffee.
Must order: Egg sandwich on house focaccia; cinnamon roll.
Tip: Closed Mondays. The cinnamon roll case sells through by mid-morning.
Address: 76 Pleasant Street, Portland, ME 04101
Tandem Coffee + Bakery on Congress Street is the West End brunch shop, opened 2014 by Will and Kathleen Pratt, with biscuit sandwiches and house pour-overs.
Order: Buttermilk biscuit sandwich with bacon, fried egg and sharp cheddar.
Tip: Online ordering 07:45 to 10:15 for collection skips the line. Closes 13:00 sharp.
Hot Suppa on Congress Street, founded 2006 by the Sabina brothers and under Nachreiner and Rodrigues since 2025, runs Southern brunch with andouille gravy.
Order: Eggs and biscuits with house andouille gravy; the corned beef hash.
Tip: Weekend brunch waits run 30 to 60 minutes; arrive at open. Dinner Tuesday to Saturday from 17:00.
Scratch Baking Co in South Portland's Willard Square pulls Portland's deepest weekend bagel queue, with house cream cheese, lox and Sunday morning lines.
Order: Scratch sea salt bagel with house cream cheese and lox.
Tip: Closed Monday and Tuesday. Sunday queues form before 08:00; pre-order online is the fast lane.
Becky's Diner on Commercial Street has run on the working waterfront since 1991, opening at 05:00 for the fishing crews and the breakfast queue behind them.
Order: Short stack with bacon and a cup of clam chowder.
Tip: Cash and card both fine. Queues longest 09:00 to 11:00 weekends; early arrivals get the counter seats.
Tandem Coffee + Bakery on Congress Street is the West End brunch shop, opened 2014 by Will and Kathleen Pratt, with biscuit sandwiches and house pour-overs.
Order: Buttermilk biscuit sandwich with bacon, fried egg and sharp cheddar.
Tip: Online ordering 07:45 to 10:15 for collection skips the line. Closes 13:00 sharp.
The Front Room at the top of Munjoy Hill, since 2006 from Chef Harding Lee Smith, is the flagship brunch room with a full bar and Congress Street windows.
Order: Eggs benedict with house hollandaise; a side of cinnamon swirl French toast.
Tip: Weekend brunch fills 09:30 onward; OpenTable for the dining room.
Hot Suppa on Congress Street, founded 2006 by the Sabina brothers and under Nachreiner and Rodrigues since 2025, runs Southern brunch with andouille gravy.
Order: Eggs and biscuits with house andouille gravy; the corned beef hash.
Tip: Weekend brunch waits run 30 to 60 minutes; arrive at open. Dinner Tuesday to Saturday from 17:00.
Rose Foods on Forest Avenue, since 2017 from Chad Conley, runs hand-rolled bagels, house-cured lox, smoked whitefish and matzo ball soup through the morning.
Order: Lox bagel with whipped cream cheese; matzo ball soup on the side.
Tip: Daily 07:30 to 14:00. Online ordering for collection saves the queue at peak brunch.
Scratch Baking Co in South Portland's Willard Square pulls Portland's deepest weekend bagel queue, with house cream cheese, lox and Sunday morning lines.
Order: Scratch sea salt bagel with house cream cheese and lox.
Tip: Closed Monday and Tuesday. Sunday queues form before 08:00; pre-order online is the fast lane.
