Head toward Mount Tabor in Southeast Portland to reach this family-friendly "craft eatery" that combines Northwest ingredients with soulful Southern comfort cooking. The buttermilk biscuits are outstanding, and the fried chicken with bacon-cooked collards may well be the best in the city. Pork choices abound; owner Adam Sappington carves an entire 160-pound heritage pig every week, and cures his country ham for no less than four months. The Whole Hog plate features a brined chop, a pork belly pinwheel, smoked shoulder meat, and a head cheese croquette, all served over white corn grits. Meat-lovers rejoice: Even the Bloody Marys here are garnished with beef jerky. Brunch is served daily.