During a media brunch in May, we were introduced to several of the brunch offerings at the Dahlia Lounge in downtown Seattle, which turns 20 years old in November. One of five restaurants owned and operated by Seattle über chef and restaurateur Tom Douglas, the Dahlia is still pretty new to Saturday and Sunday brunch, unlike its sister resto, Etta’s Seafood, which has served the brunch/lunch from 9:30 until 3 p.m. to happy customers (such as Spencer and me!) for many, many years.

Among the offerings are items as diverse as Congee with Grilled Prawns, Poached Egg, Scallions, and Chinese Dougnhuts ($14). Those of you who have traveled in Asia will recognize as this as the breakfast of champions in that part of the world. Definitely tasty and worth a try here, with lots of ham hock for extra richness. 

More traditional offerings (if still with a bit of a twist!) include the Eggs Benedict with Spit-Roasted Ham, Gwen’s English Muffin, and Two Poached Eggs. Brilliant green Scallion Hollandaise gives the dish a Green Eggs ‘n’ Ham sort of feel, while the Big Island Fruit Cup cleanses the palate with refreshing coconut water ($16). 

There’s also a delicious Monkey Bread with Warm Caramel Sauce that could easily serve as a decadent dessert for two. Thanks, Tom and Dahlia, and cheers to Saturday and Sunday brunch!