Seattle’s Most-beloved Brunch
No discussion of weekend brunch in Seattle would be complete without noting what many—locals and visitors alike—consider the very best brunch dish of all: the œufs en meurette ($15) at Café Campagne at the Pike Place Market. Two perfectly poached eggs perch atop slices of brioche toast, drowned in a lusciously complex red wine and foie gras butter sauce. A basket of hot, ultracrisp and wafer-thin frites arrive alongside for decadent dipping.
Best Locavore Brunch
Sitka and Spruce chef Matt Dillon began offering Sunday brunch at his Georgetown restaurant, The Corson Building, in June of last year. Much of the food served is grown right in Corson’s expansive gardens—a recent meal included a roasted carrot and potato salad, thick house-made yogurt with house-made currant jam, the sweetest squash dressed in a light, herbaceous vinaigrette, and hot items like black rice with squid and a poached egg on a thick, sun-warmed slice of tomato. The brunch salads, yogurts and breads are served buffet style, with a selection of dishes for a main course—most recently a dish of house-cured salmon with crème fraîche (brunch offerings change seasonally)—all for $23.
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