Bastion PDX

10/07/2026

This is your weekday reminder that we are now serving brunch every day that we’re open! And while supplies last, our breakfast sando comes with a housemade tomato jam made from end-of-season tomatoes from Swallowtail School / Charmed Farms Collective. It’s slightly sweet, tangy, and well, jammy. Just as a tomato jam should be. And it’s here in short supply just for your enjoyment!

09/23/2026

There’s no denying it. Fall has officially entered the chat. 🍂

The mornings are darker & cooler, the light is changing, and suddenly a cold smoothie doesn’t sound quite as convincing as something warm, spiced, and deeply nourishing.

We love this shift at Bastion. Eating seasonally means our menu gets to move with the rhythms of the year — lighter and brighter when the days are long, warmer and more hearty & grounding as we settle into fall.

And right on cue: the curry is back. 🔥

Our Fall Squash Curry is full of the flavors we’ve been waiting all summer for, and it’s joining a few other changes around here, too. We’re now serving brunch five days a week (!!!), and we’ve rolled out a fun new menu format that brings all of our breakfast, brunch + lunch favorites together in one place.

New season. New menu. More brunch. Curry weather.

Honestly, fall looks pretty good on Bastion. 🍁

As always, everything we make is 100% gluten-free, dairy-free, refined sugar-free + seed oil-free — with seasonal ingredients at the heart of it all.

Come settle into the fall season with us. 🧡🤎💛

09/19/2026

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 😉

09/18/2026

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.

09/18/2026

08/09/2026

🍔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

07/30/2026

The bounty of fresh summer produce is best enjoyed in its simplest and purest form, and what better way than atop the avocado toast?

Summertime tastes like: housemade gf multigrain bread piled high with avocado and a cherry tomato, snap pea & herb slaw tossed with olive oil, lemon juice and flaky salt. Simple perfection. This version of the toast will be available through the month of August.

Add an egg or salmon salad if you’re feeling frisky for a boost in protein!

07/22/2026

The heat of summer is really here 🔥🔥🔥

And when it’s too hot for anything but sandwiches on the river with a cold fizzy drink, we’ve got you covered.

Our BRAND NEW House Smoked Albacore Tuna Sandwich brings the summertime vibes like woah 🤯

As always, made with Tre-Fin ~ Day Boat Seafood albacore tuna, this variation is smoked to perfection and tossed into a refreshing salad and served with thick slabs of heirloom tomato, local mixed greens and our gf farmhouse multigrain bread. It’s here starting today and through the rest of the summer, so come give it a try!

(Dan Cable lookin’ at you for a round 2 👀👀)

07/16/2026

Get ready for it, the summer vibes are strong here. 😎

Not only is the Tuna Niçoise back on the menu for the summer season, but we have a fun new tinned fish tray rolling out TOMORROW. You won’t want to miss it!

Tinned sardines, house made pickles, fermented mustard, cashew cream cheese & caper aioli, olives, and of course gf toast points featuring our farmhouse multigrain bread.

$20 for the tray as-is, or $30 if you pair it with a glass of our sparkling rosé because we think you’ll agree that the two are a match made in sunshine-patio-heaven.

Bring your bestie and get one of each!

07/02/2026

☀️ 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!