Miss A Columnist

Emma Mincks is a free spirit in her 20's with feminist leanings and a love of all things foodie. She graduated with a BA in English from Gonzaga University in 2008, where she studied abroad in London, and eventually made her way back to the Pacific Northwest after graduating with her MA in Literature from the University of New Mexico in 2011. She is excited to work as a freelance writer, editor, and tutor in Seattle, and is beginning a career with words. You can check out her local literary musings at the blog lookingforpemberley.com. If you have a Seattle charity or cultural event, restaurant, boutique, spa, or salon you would like covered on Miss A, please contact Emma at emma.mincks@gmail.com.

Frank’s Oyster House And Champagne Parlor To Launch Weekend Brunch

Great news for Seattleites looking for more high style brunch options! Chef and Owner Felix Penn and General Manager and Owner Sarah Penn will expand the culinary offerings of Frank’s Oyster House & Champagne Parlor with Saturday and Sunday brunch service beginning June 9,2012.

The Chef de Cuisine, Kimberly Goheen, will be cooking-up an assortment of egg dishes, including Eggs Benedict with Carlton Farms Ham, Dungeness Crab, Roasted Tomato & Avocado, or Nopales and House Made Chorizo Scramble with Black Beans Queso Fresco, Pickled Onion and Handmade Tortillas.

Photo Credit: Frank's Oyster and Champagne

If those scrumptious items don’t sound tempting enough, Frank’s new menu will also include the indulgent Waffles with Butter & Maple Syrup, or with Salted Maple Ice Cream. If you are craving seafood, morning diners will be able to dine with Oysters on the Half Shell, Oyster Po’boy with Remoulade, Roasted Tomato and Salad or Wild Shrimp & Grits. Seafood enthusiasts will find this very delicious.

And that is not all, folks! They are also featuring incredible baked goods, and the pastry options will include: Hawaiian Donuts with Pineapple Ginger Jam, Coconut Crème Anglaise and Sour Cream Coffee Cake.

Photo Credit: Frank's Oyster and Champagne Brunch

If you are like me, then you probably will want a drink with your brunch to make it even more festive. Classic Cocktails will be available to order with optional paired scones. Traditional brunch beverages such as Bloody Mary’s, Vodka paired with classic ingredients, Sparkling Wine, Aperol and Soda, and Pisco Sours will be available along with even more unique cocktails.

Scone flavors to pair with the drinks will include tarragon, cherry and all-spice, and a almond and candied orange scone.

Frank’s Oyster House & Champagne Parlor
2616 NE 50th Street
Seattle, WA 98105
Ph. 206-525-0220

Tuesday – Saturday: 5 p.m. – 10 p.m. and 5 p.m. – 11 p.m. in the Parlor
Happy Hour Tuesday – Saturday:  5 – 6:30 p.m. and 10 – 11 p.m.
Brunch Saturday – Sunday: 10 a.m. to 2:30 p.m.

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