Boozy Brunches

When it comes to the great late-morning ritual of brunch, Seattle has you covered in a multitude of memorable ways.

By Jackie Varriano
A table full of plates full of colorful food including fried eggs and toast with a side of greens, brussel sprouts, pickled vegetables, and a burger. Drinks also sit on the table. One is in a short glass and is an organge-red. The other is in a tall glass and is bright red.


If you’re seeking an experience that feels a bit posh, head to Beacon Hill’s Coupe & Flute (3015 Beacon Ave S). The champagne tavern pairs nearly a dozen bubbly options by the glass with rich dishes like braised duck Benedict and croissant madame. There’s also sangria and Bloody Marys spiced with Sichuan peppercorns on offer. Equally swank is The George (411 University St), an opulent dining room inside the downtown Fairmont Olympic Hotel. Here you’ll find playful takes on classic dishes from s’mores French toast to steak and eggs with bone marrow butter alongside mimosas and tea service. Seafood lovers should hit up Fremont’s RockCreek (4300 Fremont Ave N) for oysters on the half shell, smoked trout salad with poached eggs, or blackened fish po’boys with bellinis or a tequila-and-tamarind Beach Popper cocktail.

Delectable skillet egg bakes are found at the cozy, pocket-size Fat Hen (1418 NW 70th St) in Ballard. Try the classic shakshuka with spiced-lamb meatballs. There’s also a grand selection of pastries, perfect coffee drinks, and a refreshing limoncello spritz. Partake in a dim sum brunch complete with pork buns, sticky rice, and shrimp dumplings at Vietnamese hot spot Monsoon (615 19th Ave E) in Capitol Hill, where you can also dive into bubbling bowls of pho and duck confit congee with a Bloody Alternative, a gin cocktail with pho broth and pineapple that’s sure to scare away any lingering ailments. For a taste of Levantine cuisine there’s Sabine (5307 Ballard Ave NW) in Ballard, with a menu of fun cocktails like the Brazillionair with cachaça and mango and the Guava Spritz with Cocchi Americano served alongside Turkish eggs with whipped feta, a breakfast salad with fried egg, quinoa, and date syrup vinaigrette or the Sabine breakfast sandwich with pastrami and caramelized onion aioli.


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