Today, it’s not unusual for a restaurant to list the farmers and other local purveyors it sources ingredients from on the menu—though that wasn’t the case fifteen years ago, when Portage Bay Cafe started doing it. Four locations strong, we come here for easy lunches and all of the brunch staples, which they make with eggs from nearby Stirs farms (which, amazingly, includes plenty of actual images of their henhouses on their website). While it’s not technically grab-and-go, you can order takeout ahead and pick it up upon arrival. There are three other locations, on
University, South Lake Union, and Roosevelt.

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