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.
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.
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
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.