Oddfellows serves up delicious American fare for breakfast, lunch and dinner, and they're open late every night of the week. The tables are arranged in a breezy, open space with lots of light. The menu changes often, however some of the inventive dishes you might see include: Brioche French Toast with Mascarpone and fruit, Roast Beet & Chevre Salad, Roasted Free Range Chicken with Savory Bread Pudding and Duck Leg Cassoulet. The bar does best with their list of inventive and affordable cocktails, including the Sriracha Margarita, made with Reposado or 'rested' Tequila, lime and that ubiquitous hot sauce with the rooster on the bottle. The Oddfellow made with bourbon, cointreau, lemon and homemade bitters stands out among cocktails served in the Pike/Pine corridor.
Cherry Street Coffee House has multiple branches in Seattle and this Olive Street location provides an airy ambience for relishing breakfast treats, coffees and chilled drinks. The beverage menu includes Cappuccino, Hot Apple Cider, Loose Leaf Tea, Italian Soda, Banana Smoothie, White Chocolate and Drip Coffee. For breakfast, guests can opt for Sun-dried Tomato Feta or sandwiches in varieties such as Fresh Mozzarella, Tuna Salad and Falafel. Try a refreshing Iced Tea on a warm summer day and a Black Bean Soup during winter. This café also offers catering facilities for private events.
Sweet and savory pastries made in house daily. Vivace espresso.
A Seattle institution since 1978, many locals still think this Eastlake eatery serves the best brunch in town. People line up on weekends for the 25 varieties of omelets, huge cinnamon rolls and the pancake-of-the-day. The Tahitian French Toast with tahini spread is also popular. The atmosphere is casual, some might even say Bohemian, with local art on the walls. The location on the east edge of Lake Union isn't exactly in the center of the city, but the water views and delicious nosh bring people in from all over town.
Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from "Mild" to "The Reaper". Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind". Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with de_cor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable "Hot and Spicy" varieties have created a cult following with rave reviews across the U.S. and Canada.
