"The newly opened Bialy Bird cafe, which got its start as a pop-up, is the brainchild of musician and restaurant industry vet Adam Thompson. Aside from a classic onion-poppy offering, these aren't your traditional bialys. In a bread-loving town obsessed with all things pizza, sourdough, and bagels, Bialy Bird's tangy, generously topped offerings fall somewhere in between all three. Flavors rotate often but might include potato-truffle, za'atar and olive oil, or sweet-salty apricot jam and feta."
"Breakfast sandwiches range from wagyu pastrami-egg to lox and schmear - and any bialy can be the bread for your sandwich. Focaccia is frequently on the menu, too. (On one occasion, Thompson even topped it with black garlic, scamorza, and Green Bee tomatoes from his own garden.) There's also babka and brioche pastries like blood orange cinnamon rolls. Go for the okonomiyaki bialy ($7), melding egg yolk, cabbage, and bonito flakes for a sourdough-infused take on a Japanese classic."
Bialy Bird offers tangy, generously topped bialys that blend qualities of pizza, sourdough, and bagels. Menu rotations feature inventive flavors such as potato-truffle, za'atar with olive oil, and apricot jam with feta. The bakery also serves focaccia, babka, and brioche pastries including blood orange cinnamon rolls. Breakfast sandwiches range from wagyu pastrami-egg to lox and schmear, with any bialy available as the sandwich bread; the PECC features egg, American cheese, and pork roll. Drinks include a custom Pastime coffee blend, single-origin pour-overs, matcha and hojicha lattes, plus wine, beer, and cocktails. The café occupies two storefronts with separate ordering and seating.
Read at Eater Portland
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