Bastion PDX

To celebrate five years open, we have an exciting announcement that we’ve been holding onto…

Starting next week 9/23, we will be serving brunch EVERYDAY! No longer will you have to wait for Friday - Sunday to get the Salmon Hash, the Chicken & Waffle, the Breakfast Sando, or any other weekend brunch items. 😍

We’ve also redesigned our physical menu to incorporate all of the brunch items into the regular menu lineup, so you’ll see a whole new experience in your hand when you come in and order. We hope the redesign makes the menu easier to navigate; please share any feedback you have for us!

We’ll see you for BRUNCH starting next Wednesday! And if you can’t wait that long, we’d love to see you this weekend too 😉

Five years ago today, we opened the doors to Bastion. More than anything, I feel grateful.
Grateful for every person who has walked through our doors, ordered a loaf of bread, sat at one of our tables, celebrated something here, or simply chose to spend their money supporting this little business.
Grateful for every person who has worked alongside us. Who has baked before sunrise, washed a mountain of dishes, worked a busy service, developed a recipe, cared for a customer, solved a problem, or brought a piece of themselves into this place.
I entered this industry with a master’s degree in nutrition, a deep belief in the kind of food I wanted to make available to people, and very little experience actually running a restaurant. I have learned nearly everything else along the way.
There have been moments when I’ve looked around a full dining room and thought, we made this. Moments when someone has told me Bastion is one of the few places they can safely eat, or that our bread changed something for their family, and I’ve remembered exactly why we started. There have also been moments when I have been completely exhausted.
Running a small business is relentless. There is always another problem to solve, another cost going up, another staffing challenge, another unexpected bill. Doing this as a woman in an industry that is still so often male dominated has brought its own lessons, too.
There are days when I’ve wondered whether I have anything left to give. But then I look through the photos.
Five years of food. Five years of people. Five years of experiments, mistakes, celebrations and really long days. Five years of watching an idea become a real place.
So today I’m not going to pretend that five years feels uncomplicated. I feel proud and tired. Hopeful and overwhelmed. Amazed by what we’ve built and still learning how to carry it. But above all, I feel incredibly grateful.
Thank you for giving this little restaurant a place in Portland for five years. Thank you for letting us feed you.
Still learning. Still growing. Still figuring out what Bastion can become.

🍔BURGER WEEKEND AT BASTION IS COMING!

We’re firing up the grill next weekend.

Remember the burger at Fallow’s? Yeah. We missed it too, so we’re bringing it back for one weekend only! Saturday + Sunday, we’re serving a limited-run Bastion Burger, grilled outside over an open flame and available until sold out.

The Deets:
🍔House-made brioche bun
🍔¼ lb organic ground beef patty
🍔Charred red cabbage sauce + aioli
🍔Lettuce, tomato + onion
🍔Fermented pickle spear on the side

$15 and it’s yours!

A little heads up on how it’ll work: order your burger at the register just like usual, then grab a seat and get cozy. Since we’ll be grilling these beauties outside, burgers will come out hot off the grill as they’re ready and may arrive separately from the rest of your order.

SATURDAY + SUNDAY UNTIL SOLD OUT • $15

Come hungry. Bring a friend. Maybe don’t wait until 3pm 😉

See you next weekend! 🍔🌿

As always, everything is gluten-free, dairy-free + made with intention

☀️ Heads up! ☀️

We will be closing at 2pm on SATURDAY JULY 4TH to give our team an afternoon off to responsibly play in the sun, eat burgers, go fishing, and just generally have a well-deserved summer afternoon off. We’ll be back to regular hours of 9am-4pm on Sunday.

Come see us and let us nourish you before 2pm!

Can you believe it’s officially summer already?! The weather has been saying it’s summer for some time already, but when the farmers markets are open almost 7 days a week, kids are out of school, and the sunny days just feel pleasantly long and full of colorful wild flowers, summer just hits.

We haven’t launched our official summer menu just yet, but don’t fret we’re busy busy behind the scenes getting our ducks in a row to have it ready for you asap.

In the meantime, please enjoy these snapshots of what summer means to us:

1. The smoked salmon bagel, one of our most popular and delicious items containing our housemade grain-free bagel, housemade cashew cream cheese, and house smoked wild Alaskan salmon. There’s truly nothing like it anywhere else!

2. The tuna sandwich. Wild albacore tuna poached in olive oil and mixed with housemade aioli, capers, fennel, and a few secret goodies to make it unique and oh-so-perfect on a summer day

3. Our new lemon shortbread cookie which you will not believe is grain-free, vegan, and refined sugar free. Tell me how you get that buttery flavor without butter OR a gross vegan butter substitute?!?! Secrets, that’s how. 🤫 but actually, we never hide our ingredients so please ask!

4. The shakshuka. This one is newest to our menu as of spring, and we’re loving its addition to the menu! It’s colorful, it’s flavorful, it’s warm & hearty while still being light and bright. It’ll be sticking around for a little while 🫶🏼

Stay tuned for what the summer will bring! It’s going to be so full of fresh vegetables you won’t even have to go to the farmers market anymore! (Kidding, I wouldn’t do that to anyone, we all need our farmers market trips).