Broder makes a fine club sandwich. Gravlax, avocado and other good stuff
2508 Southeast Clinton Street
Portland, OR 97202
Broder is, as far as I know, the only Swedish restaurant in town. I don’t count Ikea, although it is true that I have had my share of their meatballs, but all that came to an end when I had them made the right way. No mystery meat, no strange sauce, just perfectly tender and tasty meatballs in a sherried cream gravy. Broder is a tiny place, very popular at breakfast lunch and brunch and soon to be serving what promises to be tasty dinners. Chef Derek Hanson, formerly of Laurelhurst market, has taken over, and it is going to rock.
Their breakfasts are stellar, and the Aebleskivers (fluffy Danish pancakes) are fluffy pillows of pancake, served with a choice of delectable sauces. Eggs are wonderful as well, and the lamb burger has been ranked in the top 10 burgers in Portland. Today however, I am thinking and writing about the sandwich that I sometimes dream about. It is the Broder club, and it is made with house cured gravlax, bacon, avocado, roasted tomato and slathered with horseradish cream. The bread, from one of the best bakeries in Portland, is Pearl bakery’s lightly toasted multigrain. This melding of fabulous tastes and textures happens to combine many of my favorite foods. Cured salmon and bacon is a match that is hard to beat.