Hot Suppa opened in 2006 inside an 1860 brick Victorian in Portland's West End, after two local brothers spent 2004 touring diners, barbecue joints, soul food spots, and fish frys across the country studying how a neighborhood restaurant becomes a lasting institution. The building's high ceilings, exposed brick, and original moldings remain part of the draw, paired with a menu drawing on New Orleans and Southern flavors.
Everything is made from scratch — biscuits, gravies, grits, and the corned beef hash that Bon Appetit called Portland's best breakfast dish. All-day brunch runs alongside Bloody Marys and mimosas, with local ingredients used where possible.
In 2025, longtime employees and husband-and-wife team Cameron and Amber Rodrigues purchased Hot Suppa from its founders, taking over as a family-owned operation while keeping the scratch-cooking approach that built its following as a West End neighborhood fixture.
Everything is made from scratch — biscuits, gravies, grits, and the corned beef hash that Bon Appetit called Portland's best breakfast dish. All-day brunch runs alongside Bloody Marys and mimosas, with local ingredients used where possible.
In 2025, longtime employees and husband-and-wife team Cameron and Amber Rodrigues purchased Hot Suppa from its founders, taking over as a family-owned operation while keeping the scratch-cooking approach that built its following as a West End neighborhood fixture.