By now you know that brunch is practically a sacred meal to me. It’s a chance to connect with friends old and new, sometimes to revel in the debauchery of the night before, other times to prepare for the debauchery ahead… always over mimosas. My friend Carly and I were invited to Frolik Kitchen + Cocktails to enjoy their new brunch menu additions, created by Executive Chef Adam Stevenson.
The Sockeye Salmon Cake Benedict and Foragers Benedict were delectable introductions to Chef Stevenson’s Pacific-Northwest-inspired menu. I loved the local morel mushrooms, creamy swiss chard, poached eggs, truffle and chive hollandaise sauce of the Foragers Benedict. The Sockeye Salmon Cake Benedict does away with a traditional English muffin base and instead delivers a delicious salmon cake for the poached eggs to rest on.
We then indulged in a classic Brioche French Toast with brown butter bananas, hazelnuts and a Nutella-like hazelnut-chocolate ganache. French toast is a staple for any brunch menu and Frolik’s rendition did not disappoint my sweet tooth.
One of the last dishes we tried was the “BA” Biscuit Sando, which was truly as badass as the name proclaimed. The behemoth of a sandwich includes a fried chicken thigh, Beecher’s Flagship cheddar, bacon gravy, avocado, arugula and a sunny-side-up egg all atop a dense buttermilk biscuit. I love the continued culinary homage to the Pacific Northwest through Chef Stevenson’s choice of Beecher’s Flagship cheddar, a Seattle-based artisan cheese. There’s no easy or clean way to eat this sandwich, but that’s part of the fun. I tackled it by eating the top biscuit with jam and diving into the now open-faced sandwich with a knife and fork.
To cleanse the palate, we finished off with Minty Fruit Salad topped with house made sorbet. The mint added just the right amount of refreshment to the generous portion of seasonal fruit.
Frolik's downtown location makes it the ideal starting point for a shopping-filled Sunday as Westlake Center, Nordstrom and Pacific Place are only a few blocks away. With several house made juices (we tried Detoxification, a juice made with carrot, ginger, pineapple and lemon) and an array of cocktails (try the "mix and match" mimosas), there really is something for everyone, whether you're in the mood to turn up or slow down. Frolik's brunch is served from 6 AM to 2 PM every Saturday and Sunday, so there's plenty of time to enjoy bites, booze and your brunch besties.