Seattle loves brunch with a force that transcends stay-home orders and pandemic-driven unease. As restaurants hone their takeout game, these spots have introduced to-go versions of weekend brunch, from bloody mary kits to boxes of scotch eggs.
Linda Derschang’s all-day café stays in its daylight-saturated lane with a morning menu of beignets, biscuits and eggs, and savory sandwiches and salads. It’s available on weekdays, too.
On Sundays, Opus chefs Paolo Campbell and Cecily Kimura do their own thing. Their Brunchbox popup remixes biscuits and waffles (and even scotch eggs) with Filipino, Hawaiian, and street food influences. Order online and they’ll pack it up in a box—and donate another box to someone who needs it.
The most playful Sunday brunch menu in Ballard lives on with curbside monkey bread, ‘nduja queso brunch wraps, and mimosa kits. Order online.
Madrona’s neighborly wine bar has revamped its menu for the duration, including enormous breakfast sandwiches made to order on Saturday and Sunday mornings (plus coffee and juice that magically becomes a mimosa with a split of bubbles).
Witness’s new Broadway sibling opened shortly before all things pandemic struck but its commitment to serving toad-in-the-holes and French toast all day on weekends remains firm. The new weekend brunch setup includes mimosa and bloody mary kits.
Technically the lineup of breakfast burritos and housemade bagels are available throughout the week, but c’mon—this is archetypal brunch food. On weekends, owner Paul Osher supplements with scrambles and pork belly hash.
Matt's in the Market and Radiator Whiskey have clustered with their waterside sibling restaurant to put out a single menu here each day. On weekends, from 9-1, this means steak and eggs, biscuits and gravy, a breakfast sandwich, and Herkimer coffee in regular and Irish'd form.