Brunch at Caiola's - Portland, Maine

On the rare occasion that our little guy sleeps through the night, he is wide awake and ready to start the day at 5 am. When this happens on a Sunday morning, I take the opportunity to head out for an early run to get back in time to go out to breakfast.

One of my favorite spots for a leisurely Sunday brunch is Caiola's. It is the quintessential neighborhood restaurant that inspires people from outside the neighborhood to become repeat visitors.

Caiola’s features a creative interpretation of a number of standard breakfast items. My husband is a huge Eggs Benedict fan. Caiola’s vegetarian version features poached eggs set upon thick slices of bread and covered with sun dried tomatoes, peppers, spinach, and button mushrooms sauteed to perfection. A lemony hollandaise sauce is drizzled over the dish to create a satisfying breakfast entree.

In the mood for Huevos Rancheros on a recent visit, I opted for the closest thing on the menu – the Tostada. A crunchy corn shell was topped with fried eggs, black beans, sour cream and salsa. The ingredients were fresh and delicious, and though I ordered it without the chorizo, I suspect it would have imparted a wonderful smokiness to the dish.
I enjoy the little touches that make brunch at Caiola’s special – like the way they steam the milk for my coffee and infuse their blueberry muffins with lavender or other fresh herbs. And I appreciate the fact that we don’t feel rushed. Caiola’s is the kind of spot you can linger over the Sunday paper and have an extra cup of coffee without any guilt.

Caiola’s is somewhere between Hot Suppa and Five Fifty Five Brunch in terms of price and creativity. Hot Suppa is known for their well done basic breakfast fare – closer to a diner experience – while Five Fifty Five is a special occasion brunch spot with more refined service and cuisine. Caiola’s fits nicely in the middle, providing excellent value, creative fare and well-trained staff.