Beginning this weekend, Frank's Oyster House & Champagne Parlor wil offer brunch on Saturdays and Sundays from 10 a.m. to 2:30 p.m. Chef de Cuisine Kimberly Goheen serves up variations on eggs Benedict(with Carlton Farms ham, Dungeness crab, or roasted tomato & avocado), oysters (on the half shell, po’boys, and pastry(malasadas with coconut crème Anglaise or sour cream coffee cake).
Frank's hasn't forgotten about the booze. Classic cocktails will be available a la carte or with an optional paired scone.
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[Photo: Frank's Oyster House/Facebook]