This place has been around for years, and nothing about it suggests the year 2002. It's simple and stark, with linoleum floors, old chairs, pen-and-ink drawings on the walls, and large storefront windows that look out onto Hawthorne Boulevard. This very timelessness (plus friendly service and consistently good food prepared using fresh Northwest ingredients) has kept this place popular with the locals throughout the years. A recent spring menu included such interesting dishes as balsamic-roasted chicken with garlic, rosemary, and olive oil served with basil mashed potatoes and pork tenderloin in filo pastry with fennel, lavender, mustard, and roasted onions. Desserts are a mainstay for Bread and Ink's loyal patrons, and should not be missed. The Yiddish Sunday brunch is one of the most filling in the city.