HunnyMilk serves only brunch, but it does so with decadent panache. Fortune cookie waffles are a house specialty, as are cheesy garlic grits, vanilla bean mascarpone mousse, and French toast with a Rice Krispies crust. The bar mixes elderflower–yuzu fizzy gins along with brunch-standard Bloody Marys and tangerine mimosas. For a fixed $23, you can order one non-alcoholic drink, one sweet dish, and one savory.
The pizzas at Please Louise are several cuts above your usual slice shop's. Thin, crispy crusts are topped with regionally sourced ingredients such as morels and walnuts from the Willamette Valley. The high-ceilinged room, with gleaming exposed ducts and polished concrete floor, feels welcoming.
At Bhuna, chef Deepak Kaul transports you to the country of his childhood with what he calls "Indian soul food": calamari battered with chickpea flour; rogan josh stew fragrant with cloves and cardamom; and a collard greens and kohlrabi bowl that recently scored him a shout-out from Food & Wine. Kaul grills the delightfully charred naan himself.