L
et’s start with the sweet —
“Crème Brûléé French toast!” Think
brioche toast, salted caramel and pure
maple syrup. Decadent, creamy and de-
licious are the first words that come to
mind. So many restaurants in town try
to overdo an already incredible dish.
1898 pushed it right to the limit while
still keeping the traditional French toast
flavors and simplicity. This is quite pos-
sibly the best French toast we have tried
in town.
Next, I had to get down to my southern
roots and try the “Chicken and Waf-
fles.” This was the heartiest dish from
our brunch spread and it was the perfect
combination of sweet and savory. Gold-
en brown, perfectly crisp Belgian waf-
fles were topped with pure vanilla syrup
and two pieces of fried chicken topped
with honey butter. Oui, oui!
58
ART CHOWDER MAGAZINE
Now for the savory — “Crab Artichoke
and Spinach Benedicts,” because plain
eggs Benedict is so 2010. These are made
with Pacific Northwest crab, artichoke and
spinach dips, farm fresh eggs and hollan-
daise, served with fingerling potatoes and
fresh fruit. We ate every bite of this and I
would 100% order this again and again.
Another plate that was licked clean was the
“Smoked Steelhead Omelet” — made with
herbed cream cheese, asparagus, red onion,
chives, fingerling potatoes, hollandaise, and
capers. Give me salmon for breakfast, and
I’m yours. And this isn’t just any salmon. It
tastes incredibly fresh and retains all of its
moisture through cooking.