We all know that Saturday and Sunday brunch in Seattle is a frenzied city-wide food fest. Throes of weekend revelers seek out new brunch spots that offer a new spin on American classics, but as you all know, after awhile it starts to feel a little same o ‘ same o ‘. At Row House Café in South Lake Union, we like to mix it up every weekend with original chef’s specials featuring the season’s best ingredients in dishes inspired by country kitchens from around the world. And for those of you who are nostalgic about the classic American Brunch… not to worry, we’ve got you covered too! Have a look at a few of our favorite dishes that offer a new twist on some of the old classics:
French Toast—> 1000 Layer French Toast with Brie and Berries
Everyone loves French Toast. Traditionally a way of making use of stale bread, today it’s a sweet breakfast menu staple. At Row House Cafe, we take the concept of traditional French Toast and dolled it up—instead of bread, we use a big flakey butter croissant dipped in egg, for a peel-apart multi-layered glorious experience. And when you stuff it with brie and top it with seasonal berries, Ou la la, you’ll think you’ve landed in gay Paris! The decadent combination of savory french brie and the bright sweetness of fresh berries makes for a much more nuanced taste sensation.
Eggs and Bacon —> Eggs and Bacon Salad
Eggs and bacon have got to be the most classic American breakfast combo of all time. Unfortunately, they aren’t a particularly healthy duo on their own, and what these cholesterol-rich foods offer in flavor they lack in fiber. So we’ve modified this breakfast to be not only healthier, but to taste better and fresher. We poach our eggs, not fry them, meaning both less grease and a softer, subtler texture, and combine our applewood bacon with marinated veggies. We put that on a bed of mixed greens and douse it with a balsamic vinaigrette, giving a tangy flavor that compliments the saltiness of the bacon. This is a delicious, filling, savory breakfast that will leave you feeling satisfied and ready for your next yoga class.
Eggs Benedict—> Prosciutto Benedict or Eggs Sardou
American brunch lore has it that Lemuel Benedict, a retired Wall Street stock broker, wandered into New York’s Waldorf Hotel in the late 1800’s looking to find a hangover cure, so he ordered “buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise”. And on that day, the American classic Eggs Benedict was born. With all due respect to Mr. Benedict, we think our twist on his dish is one for the Waldorf cookbooks. We took his classic dish, swapped out the ham for a pile of prosciutto di parma and paired it with a serving of hollandaise drizzled country roasted potatoes. And then we took it a step further for our vegetarian friends, leveraging the classic Louisianan Creole dish called Eggs Sardou and substituted the meat with a hearty baby portobello mushroom and artichoke hearts, dressed it with traditional hollandaise and served it up on a bed of cheesy grits. Sweet Home Alabama!……eh, N’awlins!
Row House Café……it’s just good food!