Hot Suppa is a brunch spot in West End, Portland.
Hot Suppa on Congress Street, founded 2006 by the Sabina brothers and under Nachreiner and Rodrigues since 2025, runs Southern brunch with andouille gravy.
Must 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.
Address: 703 Congress Street, Portland, ME 04102
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.
Fork + Spoon on Pleasant Street runs a small West End brunch kitchen with house focaccia, breakfast sandwiches, scratch-baked pastries and pour-over coffee.
Order: Egg sandwich on house focaccia; cinnamon roll.
Tip: Closed Mondays. The cinnamon roll case sells through by mid-morning.
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.
Forage Market on Washington Avenue runs Montreal-style wood-fired bagels and sourdough breads with bagel sandwiches, salads and soups in East Bayside.
Order: Wood-fired bagel sandwich with house cream cheese and lox.
Tip: Closes 13:00; bagels often sell out by noon weekends. Counter ordering, no seating in the small storefront.
The Holy Donut on Commercial Street pulls a weekend morning queue for Leigh Kellis's Maine potato donuts in rotating seasonal flavours, like wild blueberry.
Order: Wild Maine blueberry potato donut and a flat white.
Tip: Sells out by mid-afternoon. The Park Avenue site has same product, often shorter lines.
Bayside Bowl on Alder Street runs weekend brunch from the kitchen of the downstairs bowling alley, with a rooftop bar that opens at noon through summer.
Order: Breakfast sandwich on Standard Baking biscuit; the bloody mary bar.
Tip: Rooftop bar opens at noon in summer; weekend brunch tables are walk-in only without reservations.
Fork + Spoon on Pleasant Street runs a small West End brunch kitchen with house focaccia, breakfast sandwiches, scratch-baked pastries and pour-over coffee.
Order: Egg sandwich on house focaccia; cinnamon roll.
Tip: Closed Mondays. The cinnamon roll case sells through by mid-morning.
