ORIGINAL BREAKFAST: PUT A FRIED BIRD ON IT

ORIGINAL BREAKFAST: PUT A FRIED BIRD ON IT Friday, March 23, 2012

When you think about “birds,” what comes to mind?

Hitchcock? Poe? Tricksters? Perhaps. But they’re all kinda last century. Maybe you think of them figuratively: you can flip them, kill two with the same stone or be content with the one in your hand rather than those two in the bush.

But these days, when you think “birds,” something triggers in the imagination that there’s no getting around. Thanks to the benign and warm-hearted lampooning of all things Portland, courtesy of Carrie Brownstein and Fred Armisen, we know that everything can be made better, in its own way, by putting a bird on it.

As foodies, we agree. That’s why we’re giving you the option at breakfast and at brunch to spice up those buttermilk pancakes (or anything else from our griddle) by asking us to put on it a bird, albeit the crispy, deep-fried variety.

And this is what putting a bird on it looks like. Nestled atop what we’re calling the Elvis Sighting (French toast, bacon, peanut butter syrup, banana slices and banana mousse) is a four-ounce piece of Draper Valley Chicken that we’ve dredged in buttermilk, seasoned with spices and deep-fried to a crispy, flaky perfection.

So whether you’re in the mood for waffles, pancakes, French toast or some sort of kitchen-sink amalgamation like the Elvis Sighting, give the most important meal of the day a little extra life by putting a (fried) bird on it.