Morning Matters

Three New Brunch Destinations

Twisted duck, dim sum, and rabbit pot pie issue a weekend wakeup call.

By Allecia Vermillion May 10, 2012

Skelly and the Bean brought in a certified (by me) chicken and waffle expert for its new brunch service.

I’ve had breakfast on the brain lately, probably because of all the Mother’s Day brunch emails alighting in my inbox. Three notable and decently new restaurants in Capitol Hill and Madrona have recently fired up a regular brunch service as well.

The Canton and cocktails destination that brought new life to the old Jade Pagoda space now does brunch every Saturday and Sunday from 10-3. What this means: a destination for dim sum on Capitol Hill. Plates include dumplings of shrimp or pork, crispy daikon cakes and, on the slightly less Chinese end of the spectrum, breakfast sliders. Prices start at $5.50 a plate.

Skelly and the Bean
The House that Zephyr Built expanded to brunch service this past weekend (to get in a few services before the Mother’s Day craziness). And the person manning the kitchen for brunch is Mario Campos, who previously cooked at Brouwer’s Cafe, then went over to The Publican, er, wait, The Burgundian to make chicken and waffles so good they visit me in my dreams, and guarantee I will follow this man and his brunch stylings wherever he may go. Menu mainstays will include farro porridge, a seasonal scramble, and the intriguingly named twisted-duck biscuits. Some waffle experimentation is in the works, so cross your fingers.

Restaurant Bea
After reviving the former June address in late March, Restaurant Bea (pronounced “bee”) starts its brunch service on Saturday, May 19, also from 10-3. Chef Tom Black, formerly of Fuller’s and the Barking Frog, walks the line between polished and gluttonous in his florally festooned new digs. His morning menu will have brioche pudding, seafood crepes, a lamb burger, and the rabbit pot pie that is fast becoming the restaurant’s signature.

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