clock menu more-arrow no yes

Filed under:

Weekend Brunch at Miller's Guild; Padre Island Pop-Up

Today's dose of vital food news.

Matt Broussard
Matt Broussard

DENNY TRIANGLE Miller's Guild has launched weekend brunch, with items like a coffee flour waffle, bacon white chocolate bread pudding, and buttermilk fried chicken and biscuits. They're also offering three types of bloody mary: their take on a classic; a "Beety Bloody" with fresh beet juice, sweet onion, goat cheese foam and pickled egg; and the "Smokey, Meaty, Bloody" with smoked ancho chiles, beef stock, tomato juice, and garnished with a trifecta of bacon, beef jerky and fennel. Brunch starts at 8 a.m. [EaterWire]

CAPITOL HILL The Bait Shop is converting into a one-night only chain-themed restaurant and bar called Derschangigan’s on April 1. Diners on April Fool's Day can look forward to Blooming’ Onions, Classic Appletinis, and lots of flair. [EaterWire]

PIKE PLACE MARKET The market will be home to a pop-up called Padre Island on April 9. Chef Matt Broussard, who currently cooks at Palace Kitchen, will serve a four-course dinner that combines flavors from his south Texas background with Pacific Northwest ingredients. [EaterWire]

Sign up for the newsletter Sign up for the Eater Seattle newsletter

The freshest news from the local food world