The Holy Donut is a brunch brunch spot in Old Port, Portland.
Editorially verified June 5, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: 177 Commercial Street, Portland, ME 04101
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 09:00-11:00 weekends; early arrivals get the counter seats.
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.
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 09:00-11:00 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 07:45-10:15 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 07:30-14:00. Online ordering for collection saves the queue at peak brunch.
