Seattle Met magazine reports on "The New Seattle Breakfast" with Duck Eggs at The Coterie Room

Read the article on great new breakfasts around town here.  And what did they have to say about us? 

"The Duck Egg

The Coterie Room

Duck eggs, currently everywhere on Seattle’s dinner menus, are the star of the brunch menu at this decadent restaurant, sibling to gastropubs Spur and Tavern Law. Denser and more fatty than their chicken counterpart, the eggs appear here on composed discs of hash and buried beneath ribbons of baby carrots. And on a precisely plated Benedict, where the perfect orb, cooked sous vide, mingles with meticulously chopped particles of black olive. We’re still crazy for a good farm-fresh chicken egg, but it’s no longer the only bird that can deliver indulgence in the form of a runny yolk."

Thank you Seattle Met for including us!