Every time I eat at Port Side, I can’t help but wonder: why isn’t everyone talking about this place?
Port Side has a loyal following and sits on one of RiNo’s busiest streets, yet somehow still manages to maintain the charm of a hidden gem. While many casual coffee and breakfast spots in the area are crowded and difficult to grab a table, this one remains a go-to.
The friendly atmosphere, homemade food and exceptional customer service are the secret sauce to Port Side’s charm. After a decade in social services, Owner and Chef Chris Bell traded his career in Tennessee for a fresh start in Colorado, pursuing something he was always passionate about—food. “There’s always a fire to put out in both careers,” Bell said, reflecting on his career switch-up.
After graduating from Johnson and Wales in Denver, Bell spent 13 years behind the scenes at one of Denver’s top restaurants—Potager. Bell’s next culinary adventure began in 2016 when he officially opened Port Side by taking over Huckleberry Roasters’ spot in RiNo.
Chris’ passion for food, like many others, was sparked by his grandparents’ influence. The philosophy behind Port Side’s menu is simple: handmade, high-quality ingredients that deliver bold flavors. “I make pretty much everything in-house except the bread,” Bell explained, noting that the buns are sourced from a bakery just a few minutes down the road.
The bacon, egg and cheese on a potato bun is the most popular item on the menu, made with a soufflé egg and Duke’s mayo, which Bell calls the “secret” to why the sandwich packs such a punch. “Mayo scares a lot of people,” Bell jokes. “It’s a divisive condiment, but it adds a nice extra bit of fat and some acid to the dish that balances it really well.”
For first-timers, Bell typically recommends a bacon, egg and cheese or a green chili-smothered breakfast burrito if you’re super hungry (or hungover). Pair it with a vanilla latte made with a double shot of espresso from Huckleberry and homemade vanilla bean syrup—where you can see vanilla bean flecks at the bottom of your cup. And if you’d prefer a boozy beverage, Bell recommends the Bloody Mary made with a house-made mix of spices and vegan ingredients like fresh horseradish.
Because Bell has had a few vegan employees over the years and prides himself on wanting to “feed everyone,” he offers a handful of solid vegan options. As a non-vegan myself, I’ll admit… vegan food scares me—I don’t always trust it to deliver on flavor. And with a menu full of carnivorous options, there’s probably a 0.1% chance I’d choose the vegan dish. But after trying the vegan burrito, my casual Sunday “brunch” order was forever changed. The vegan burrito features beans and rice, cilantro tajín cabbage, walnut “chorizo” and a slew of handmade sauces like green chili, rojo sauce and salsa macha.
Like many Denver businesses, Port Side has yet to fully recover from its pre-pandemic weekday foot traffic. “It was tough for everybody, and we feel fortunate that we survived it,” said Bell. Fortunately, weekends are getting busier with tourists and locals looking to treat themselves on Saturdays and Sundays. On Saturdays, Bell offers a special menu item inspired by his southern roots—green chili and cheddar grits—while Sundays boast biscuits and sausage gravy. “We get a lot of hungover kids here on the weekend,” Bell mentioned. Right now, they’re running a grilled cheese special with hot honey and shaved parmesan.
Finding a café that delivers on both food and coffee is rare, and Port Side does just that. But what really makes Port Side stand out? The hospitality. “I like to think that we’re nice, that we try to treat everyone as a guest,” said Bell. “When you go into coffee shops, sometimes you catch an attitude, and it’s the silliest thing in the world because we’re just making coffee and trying to treat you nice.” If you’re on the hunt for a delicious, casual breakfast in a welcoming atmosphere (with year-round patio seating, by the way), check out Port Side. You won’t be disappointed.
Port Side is located at 2500 Larimer St., #103, Denver, and is open Wednesday through Friday from 8 a.m. to 2 p.m., and Saturday through Sunday from 8 a.m. to 1 p.m.