By Patrick Alexander

Oregon Coast TODAY

With a jolly-looking porker about to tuck in to a short stack drenched with syrup, Lincoln City’s Pig ’N Pancake has a sign that could hold its own against some of the most distinctive pubs in England.

But while your average Dog & Duck or Rose & Crown might struggle to offer anything more substantial than a pickled egg, this beloved eatery has a diverse menu that packs diners in for breakfast, lunch and dinner.

Restaurant founders Bob and Marianne Poole opened up their first location in Seaside back in 1961, choosing a name that summed up the perfect pairing of pork products and pancakes on offer within.

Now with five restaurants along the coast from Astoria to Newport plus a location on Portland’s east side, Pig ’N Pancake still offers buttermilk pancakes made to Bob’s original recipe, plus a whole lot more.

Zach Poole, Bob and Marianne’s grandson and vice president of the company, said the breakfast lineup includes something for every palate, from traditional pancake stacks to chicken-fried steak and his personal favorite, razor clams and eggs served with a choice of pancakes or hash browns.

Alongside longstanding favorites, the restaurant brings on new dishes each year, with this year’s breakfast offerings including the kielbasa skillet — Polska kielbasa served over fresh hash browns and topped with homemade country gravy, scrambled eggs, green peppers and cheddar cheese.

Poole started working at the Seaside restaurant when he was eight years old, helping out by buttering hamburger buns. In the decades since, he has seen the company grow while retaining its customer-centered approach.

“My favorite part was the people — always has been,” he said. “It’s a pretty people-intensive business you know, and a friendly business. You have to be hospitable.”

Poole said his grandparents passed on a legacy of working as a team and always listening to the customer. He said the Lincoln City restaurant strives to uphold that legacy by offering a friendly atmosphere, spotless surroundings, fast service and good food.

A good breakfast, he said, relies on all these things coming together.

“We get a lot of repeat customers and we are very happy to serve them,” he said.

Over the course of a lifetime spent in the restaurant industry, Poole has seen growing interest from customers in where their food comes from, something that drives his team to seek out the best-quality ingredients they can find.

“In general, the customers expect a quality product all the time,” he said. “I just think people are more conscious of what they are eating.”

The restaurant’s lunch menu includes several options for people looking to limit their carbs, including a crispy chicken jalapeño wrap served with fresh veggies, pepper jack cheese and chipotle mayo. Carb watchers can also have any of the restaurant’s sandwiches served as a wrap or opt for one of a range of diet-friendly salads, including crispy chicken, wild salmon and tomato, or a crab Louie.

And if breakfast and lunch are not enough, why not stop by for dinner, too?

The restaurant’s “2 for $26” offer allows twosomes to dine well without breaking the bank, offering a mix and match menu of entrées including halibut fish and chips, half-rack baby back ribs, 8-oz New York steak, chicken fried steak, wild salmon, chicken Dijon and prawns, along with soup or salad and dessert.

And, with the full breakfast menu available all day, every day, no-one will give you a second glance if you order a syrup-drenched short stack for your evening meal.

Another fine tradition worth upholding.

The Central Coast Pig ‘N Pancake restaurants are located in Lincoln City at 3910 NE Hwy 101 and in Newport at 810 SW Alder Street.

The Lincoln City restaurant is open 6 am to 8 pm Sunday to Thursday and 6 am to 9 pm Friday and Saturday. The Newport location is open 6 am to 8 pm daily.

For more information or hours and location of additional Pig ‘N Pancake restaurants, go to www.pignpancake.com.

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