In a city that loves long, lazy weekend breakfasts as much as Portland, who are we to resist?
Chef Victor Deras has taken the heart of our concept – the best footlong pork frankfurters and sausages, bar none, with creative toppings and a stellar beverage service – and put an egg on it. His menu features the instant classic Scramble Dog, a pancake-wrapped, deep-fried breakfast sausage, and the glorious Sausage Hash made with our Belgian fries. Wash it down with a beverage from our Bloody Mary Bar or a Hot Buttered Rum next to our cozy wood stove.
Bring your best friends, your family, your hangover: OP Wurst Division is doing brunch.
OP Wurst Sausage Bar
3384 SE Division St.
Monday – Thursday: 11 AM – 11 PM
Friday: 11 AM – 12 AM
Saturday: 10 AM – 12 AM
Sunday: 10 AM – 11 PM
Happy hour every day from 3 pm to 6 pm and from 9 pm to close. Brunch Saturday & Sunday from 10 am – 2 pm
About OP Wurst
Born from the wildly popular Frankfurter Friday at the Olympia Provisions restaurants, OP Wurst is part homage to the authentic American hot dog of yore, part no-holds-barred frankfurter test kitchen. Helmed by longtime OP frankfurter mastermind Victor Deras, the three OP Wurst locations boast a vast and varied menu of signature franks designed to satisfy every possible craving—from a pastrami-piled Reuben Dog and gravy-drenched Poutine Dog, to the whole Enchilada Dog. Crafted right here in Portland, Oregon, OP franks are made with pure Pacific Northwest pork, fresh chopped garlic, and freshly ground spices in a real lamb casing, then smoked for hours over apple and hickory wood. All of the buns and toppings are sourced locally, and pickles are made in-house by the official Olympia Provisions Pickle Department. These dogs are best washed down with a cold beer, a glass of rosé, or even a bottle of Champagne from the exceptional libations list. Visit http://www.opwurst.com to learn more.
About Olympia Provisions
Olympia Provisions, an authentic and house-made charcuterie and meats company based in Portland, Oregon, began as Oregon’s first USDA-certified salumeria and now offers food-lovers two Portland restaurant locations and online product availability nationwide. Salumist and owner, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship. Utilizing the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Back in Portland, Cairo set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old-world technique that’s seldom seen in America. Visit http://www.olympiaprovisions.com to learn more.