Canard, the casual resto-bar next door to Portland’s award-winning Le Pigeon, quietly rolled out its all-day hours last week, offering a handful of its dinner dishes alongside classic breakfast options, fresh-baked croissants, raw oysters and a full bar.
What does that mean? Well, if you so desire, you could head down to Canard, 734 E. Burnside, at 8 a.m. Monday, settle up at the curved marble bar and down a dozen pristine Northwest oysters with a martini on the side.
Some of the more talked-about dinner dishes are also available at breakfast. The duck stack is here, a short stack of savory pancakes topped with duck gravy, tabasco griddled onions a duck egg and an optional seared foie gras add-on, as are the oeufs en mayonnaise, halved hard-boiled eggs drizzled with trout roe, crunchy bacon bits and smoky maple syrup. In the morning, the shrimp toast comes topped with Hollandaise.
In line with the recent healthy-ish turns at Holiday and La Luna Cafe, there’s a quinoa bowl with a smear of carrot harissa, a spoonful of raita and fresh veggies. On weekends, when the doors open an hours later at 9 a.m., you can chase that bowl with a boozy Fernet and root beer or Grappa and strawberry Fanta float.
But for regulars, the real find might be the more familiar options, the daily quiche, the French toast, the English muffin prosciutto and red-eye gravy, the unbrowned omelet with "American garnishes" (an orange slice and parsley). Though it’s not listed on the menu, the pancakes from the duck stack can be served "kid’s style" with strawberries, whipped cream and funfetti. The petit dejeuner comes with orange juice, espresso and a croissant baked fresh daily at 8 a.m. using dough from Trifecta baker Ken Forkish.
— Michael Russell
Tacos from Gresham’s Taqueria Amancer.