Fuller's Coffee Shop is a diner serving American cuisine at the intersection of 9th Avenue and Davis Street in northwest Portland's Pearl District.

The restaurant has a "meandering" M-shaped Formica counter with "classic" swiveling chrome stools and linoleum floors, a neon clock, plain silverware, and paper napkins.

[4] Willamette Week said the "always-packed" greasy spoon's "old-timey charm comes from a combination of its zigzagging lunch-counter setup, the endearingly labyrinthine menu and its incredible lowball prices".

[6] Julie Lee of 1859 called the diner an "old-school counter service haunt, specializing in gigantic omelets and food you don't want to make at home when it's hot out".

[7] Oregon ArtsWatch's Bob Hicks described Fuller's as a "genuine old-line breakfast-and-lunch diner with a hustle-bustle attitude and a brisk zigzag of counter stools".

According to an employee, the "secret" ingredients in the burger's sauce include mayonnaise, ketchup, cayenne, curry powder, and white pepper, along with three additional "exotic" spices.

For Roadfood, Jane and Michael Stern rated the diner 4.5 out of 5 stars and wrote, "Off the tourist path but loved by locals, Fuller's is not only prime Portland; it is a taste of the sort of high-quality urban hash house now nearly vanished from most American cities.

In an area that has developed into a jungle of Chipotle-wave décor, millennial apartment complexes and elite boutiques, Fuller's remains a deservedly popular bastion of a bygone time when elderly men in overalls could enjoy a glass of milk with their omelet.

There are tables outside, but the gem of Fuller's is its counter, which brings a sense of remarkable efficiency to the whole operation, and makes an especially good spot for solo brunching alongside loyal regulars and slumming Pearl District yuccies alike.

[11] Landsel recommended that diners "try the indulgent Monte Cristo sandwich, or simply appreciate just how good a plate of bacon, eggs, and potatoes can be, when someone back behind the counter gives a damn about quality.

[2] In 2019, Bob Hicks of Oregon ArtsWatch described Fuller's as a "pillar of a rapidly changing community" and wrote, "to the city's developers and speculators I have just three words: Hands off, dammit.

What we loved: the warm creaminess, the perfect proportions, the luscious char, the splendid crunch of whole iceberg leaves, the way the cheese pooled over the edges".