After a couple of weeks of foo foo fancy breakfasts, I decided to return to my roots for a good ol’ fashioned greasy spoon – the way breakfast was meant to be. After all, as mentioned in the “About Mike” section, I am just as likely to love a fancy brunch as I am a good greasy spoon or even McDonald’s breakfast. You really can’t go wrong with McD’s breakfast, but I’ll save that for another time.
This week, Breakfast with Mike ventured off to Voulas Offshore Cafe located next to the Northlake Tavern at the Northern tip of Lake Union. It’s not much to look at from the outside, but this classic diner has been serving up hearty portions of classic breakfast comfort food for years to Seattle fisherman and elite such as glass artist Dale Chihuly. Voulas has also attracted a large cult following after appearing on the Food Network’s Diners, Drive-Ins and Dives.
For breakfast, I’m pleased to report that Voulas Offshore scored high marks on the Breakfast with Mike ratings scale by featuring both shredded hash browns and eggs benedict. The Voulas variation of the Benedict is called the Pinata Benedict which features housemade smoked pork and a chipotle hollandaise giving it just a bit of kick. As I venture to try Eggs Bene’s at every Seattle breakfast joint, its starting to get interesting to see so many variations of this classic dish. While completely different from the Benedict at Boat Street Cafe last week, the Pinata Benedict at Voula’s was awesome in its own way. I need to go for a run now though and burn off some of these calories…
Breakfast Feast at Voulas Offshore Cafe
Pinata Benedict at VoulasCookin' Up Some Crispy Hash Browns at Voulas
Cookin' Up Some Crispy Hash Browns at Voulas
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Voulas Offshore Cafe on Food Network’s Diners, Drive-Ins and Dives
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