Portage Bay Cafe is, in my humble opinion, the best breakfast in Seattle. Its all here- good food that’s local and organic with plenty of vegan options among the usual breakfast fare. When I say “the usual” I mean that loosely. Your “usual” scrambles, eggs, omelets, hash etc are deliciously prepared here with inventive and quality sourced ingredients that reside high above the standard bulk sourced foods found in the majority of restaurants around town. The wait on the weekends is a bit tedious (as it seems it is at any worthy breakfast spot in the city) but tolerable with a mug of coffee and the view of the “breakfast bar” as distraction. The “breakfast bar” is to me, the peak of my visit. It consists of enormous bowls of fresh fruit sitting in their sweet juices (strawberries, blueberries, pears, peaches etc.) and fresh whipped cream to be used at your leisure to top your pancakes, waffles or what not. When I go, I opt for the “Three Bears Porridge” which is a warm cereal of assorted grains. I like a hot cereal in the morning and at home I decorate my oatmeal with sliced apples, blueberries or raisins. At Portage Bay, I am able to indulge in the same manner. Helping myself, I construct a mountain of glowing fruit a top my porridge and finish it off with a splash of cold soy milk.

The owner, John Gunnar, was generous enough to give me a bit of his time to discuss his restaurant. He told me that Portage Bay Cafe didn’t start out organic oriented but the demand for these foods steered it in that direction. Here’s a little Q&A from my visit with him:

• What prompted you to go Organic? I was actually at Whole Foods, back in 2000-2001 and I started to consider it. Looking around I wondered “Why don’t I do organic?” so I started to introduce it to my menu and business tripled! I just kept going in that direction. I deal with my farmers and ranchers directly now. I wonder why more restaurants don’t do it.
• Have you owned other restaurants previous? No, this is my first one.
• First Job? Work previous to this? My first job, I was 14 years old and I worked as a busboy. Ive spent 30 years in the restaurant business. I graduated with a degree in journalism and didn’t find any work so I waited tables after college.
• Foods you loved as a kid? Tapioca pudding.
• Eating habits now? Ive been vegan for 12 years. I like good Mexican food, southwestern cuisine.
• Foods you dislike? Eggs & Peanuts.
• Family? I have a wife and 2 kids (ages 13 & 10)
• Whats in the future for your business? Opened up a new location on South Lake Union- same menu, new restaurant.
• Biggest challenge as a restaurant owner? Staff.
• Anything you wont put on your menu? Factory food of course. Veal- and anything the likes of it.
• Favorite places to eat in Seattle? We eat at home so Ill say a favorite grocery store- PCC.
• What do you enjoy doing? Traveling.
• Do you have a favorite place you have visited? South Africa.
• What would you like to see change in the way folks think of food or the way they eat? Id like to see people pay more attention to what big corporations are doing to our food supply. Also, go left in the grocery store- hit the produce section first.
• Your favorite thing on your menu? I like anything on it that’s vegan.
• Most popular menu item? Bananas Foster French Toast.
• Savory or sweet? Savory.
• Kitchen item or tool you cannot live without? Creuset pan.
• People you admire? Barack Obama.