/cdn.vox-cdn.com/uploads/chorus_image/image/39110008/Frank_27s_Oyster_House_Champagne_250.0.jpg)
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.
· All Dish Coverage on Eater Seattle [-ESEA-]
[Photo: Frank's Oyster House/Facebook]