Sweedeedee

"This homey all-day cafe’s breakfast menu includes heavy-hitter favorites like corn cakes with cultured butter, a Spanish tortilla with the subtle smoky heat of romesco, and a breakfast sandwich with scrambled eggs, cheddar, and spicy mayo. Next to these sweet or savory mains, diners can add seasonal add-ons like the house focaccia or a mixed berry cobbler tart. The wine list is always stellar, for those who want to get the party started early." - Zoe Baillargeon, Janey Wong, Rebecca Roland

"This eternally beloved Portland daytime cafe has slices of its salted honey pie on offer year-round but also comes correct with holiday pie offerings. This year, diners can pre-order one of their three pies in November: the salted honey pie with an all-butter crust, salted honey custard, and Maldon salt flakes; a pumpkin pie with a warmly spiced pumpkin filling; and an apple quince pie laden with quince jam, apples, and cinnamon. Whipped cream can be added to any pie." - Michelle Lopez, Eater Staff

"Sweedeedee has been a hip destination for a while, serving a classic brunch with a healthyish bent in a minimalist, Scandinavian-style setting. Its biscuit is one of the larger ones on this list, with two generous buttery halves sandwiching an egg, salad, preserves, and your favorite breakfast meat. An added dose of bee pollen gives the biscuits extra color and a subtle sweetness that complements the spicy kick from the preserves." - Michelle Lopez

"This airy Albina restaurant sells a number of gorgeous seasonal pastries in its case, but those looking for something special can also order a custom birthday cake or tart. The olive oil cornmeal cake arrives with layers of seasonal fruit, cream cheese frosting, and lemon curd. Sweedeedee also offers a lemon tart with butter crust and mascarpone whipped cream. More elaborate cakes are also available for big events, which people can order online. Cakes start at $58, while the tart is $38." - Michelle Lopez, Brooke Jackson-Glidden

"The case at this sweet Albina restaurant is often filled with gorgeous marinated salads — tender carrots tossed with almonds and cumin, cauliflower blended with hazelnuts and chiles, piles of barley hiding bright, seasonal slices of asparagus. The salads here rotate based on what’s in season, but they often show off God-tier olive oils and utilize — not overuse — a splash of high-quality vinegar. Eat them there, or take them home for your own salad additions." - Janey Wong