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SWEET SPOTS Sweets. They’re not just for dessert anymore. With sugar shacks popping up in neighborhood storefronts seemingly every day, thanks in large part to area chefs’ and confectioners’ passion for all things local, getting a taste of Seattle’s sweeter side is like taking candy from a baby. ICE CREAM The creamery scene is flourishing, thanks to shops that make small batches of rare flavors from all-natural ingredients. Whether it’s lavender from Sequim or coffee from Stumptown, Molly Moon’s uses Northwest ingredients and suppliers whenever possible. Salted caramel is a crowd favorite, as well as scout mint made from Girl Scout cookies.

Brunch, Seattle Style by KATHRYN ROBINSON

Boat Street Kitchen The winsome Boat Street Kitchen brings the same effortless French charm to weekend brunch as its neighbor, the acclaimed Boat Street Cafe, brings to dinner. Sip French-press coffee on white linens while nibbling chevre Benedict with goat cheese, rustic cornmeal custard cake with maple syrup, and an amaretto bread pudding to make you forget it’s still morning. Chinook’s The most working-class of the Anthony’s HomePort properties, this clattering sprawler in the heart of Fishermen’s Terminal is all postcard views of docks and bay. Lucky diners may even catch a glimpse of a Deadliest Catch trawler. Smoked salmon scrambles, Hangtown fries, trout and eggs— it’s the greatest hits of the Seattle morning meal, kicked off with a basket of warm scones to slather with orange honey butter.   Portage Bay Cafe Now in three locations, this classic pancakes-and-scrambles brunch destination pays special attention to sustainability and healthfulness—including organic, gluten-free, and vegan selections. The best part is a toppings bar brimming

with berries, nuts, butters, and syrups to pile on your French toast or oatmeal. The worst part? Guaranteed weekend lines. Revel Upscale Korean fusion brunches happen every weekend at this sleek sophisticate in Fremont. Short rib rice bowls with cilantro chimichurri dripping with egg, porridge topped with candy-sweet delicata squash compote with black currants and pecans, Dungeness egg foo young—some of the most exciting food in town right now is masquerading as luscious breakfast. Smith If there’s anything Seattle hipsters love more than Capitol Hill, it’s Capitol Hill’s classiest brunch bar from tireless impresario (she owns several nightspots) Linda Derschang. At nicked wood tables amid genteel taxidermy and gilded portraits, enjoy pretty dishes like Yukon potato gratin with house-made sausage, or buttermilk waffles with fresh figs and maple syrup, all served up with rich Stumptown coffee and the stiffest mimosas on the Hill.

Pie Tom Douglas’s triple coconut pie is so known around town that it’s listed on Dahlia Bakery’s menu as Tom’s Famous. Can’t give in to a whole one? Don’t worry: there are baby pies, slices, and coco bites, too. Whether you’re after a meat pie, fruit wedge, late-night turnover, or breakfast slice, Pie—in Fremont and Seattle Center—offers a daily rotating menu of tarts, each served in its own individual size. And at Pie Bar on Capitol Hill, grab sweet and savory slices, as well as adult beverages that include a “pie martini.” Families are welcome at the walk-up window. —Erica Thompson

Molly Moon’s balsamic strawberry cone

BRUNCH: Boat Street Kitchen 3131 Western Ave • HChinook’s 1900 W Nickerson • Portage Bay Cafe Multiple locales, including 4130 Roosevelt Way NE • Revel 403 N 36th St • Smith 332 15th Ave E • SWEET SPOTS: Dahlia Bakery 2001 Fourth Ave • Molly Moon’s Multiple locales, including 1622 1/2 N 45th St • Pie 3515 Fremont Ave N and Seattle Center • Pie Bar 1361 E Olive Way • Piroshky Piroshky 1908 Pike Pl • Trophy Cupcakes Multiple locales, including 600 Pine St, Third Fl • HFor more info on Visit Seattle dining partners, go to


Visit Seattle

summer/fall 2013 / Find even more great dining options at


Berry good brunch at Portage Bay Cafe

Baked Goods For a true old-fashioned, Pike Place Market’s Piroshky Piroshky has been the go-to spot for more than 20 years for authentic Russian pastries. Fundamentally a handheld pie, these generational treats are freshly made and stuffed with sweets, meats, or vegetables. Try the apple cinnamon roll or the cream cheese vatrushka. Meanwhile, let the gluten-free eat cake: This year, Trophy Cupcakes began whipping up cupcakes—including the red velvet—with gluten-free, rice-free, and soy-free all-purpose flour from the Northwest’s own Maninis.

Visit Seattle Summer/Fall 2013  
Visit Seattle Summer/Fall 2013