As Easter approaches, a nationwide egg shortage is complicating traditional brunch celebrations in Seattle.
Due to the ongoing bird flu pandemic, egg farmers across the U.S. have been compelled to cull their chicken flocks, sharply reducing egg supply and driving prices up.
Sam Cho, a Seattle Port Commissioner and former head of Seven Seas Export, elaborated on the situation: “The bird flu pandemic in the U.S. has forced egg farmers to cull chicken flocks around the country, which led to a mass shortage and spike in prices.”
He noted that rebuilding chicken flocks takes significant time and that importing eggs as a solution involves various logistical and regulatory hurdles, further complicated by tariffs from the previous administration.
Despite these challenges, local restaurants are still gearing up for festive Easter brunches, albeit with adjusted pricing to accommodate soaring egg costs.
Sarah George, sous chef at Six Seven Restaurant at the Edgewater Hotel, shared their approach: “The main thing we’re doing to offset the cost of eggs is being more aware of other costs and looking for quality local items at good pricing.”
Six Seven is launching a special Easter menu priced at $130 for adults and $60 for kids.
Diverse options are available this Easter across Seattle’s dining spots.
Lola, part of Tom Douglas Restaurants, is offering a Mediterranean-style brunch from 8 a.m. to 2 p.m., featuring specialties such as dolmades, braised octopus, and the Greek scramble with eggs—a nod to founder Jackie Cross’ Greek heritage.
On the other hand, Ray’s Café is hosting a $95 Easter buffet, with a special kids’ price of $47.50, while Ray’s Boathouse will serve a three-course dinner menu inspired by Easter for $80 starting at 3 p.m.
The Hart & The Hunter, located near Pike Place Market, presents a prix fixe Easter brunch for $41, including biscuits, a starter, a main dish, and two mimosas.
For those looking for a classic dining experience, Chace’s Pancake Corral, operating since 1958, offers hearty options like Tony’s Choice—corned beef with two eggs and toast—for $14.90, ensuring affordability with no dish exceeding $20.
At Hotel 1000, All Water Seafood & Oyster Bar will unveil a new brunch menu crafted by Executive Chef Juan Carlos Cabezas.
Specialty dishes will include seafood paella, braised lamb shank, and grilled whole branzino, with the beloved crab benedict available year-round.
Bis on Main, under Chef Bobby Moore’s leadership since October 2022, showcases a menu that balances light and hearty dishes, featuring cobb salad, flatiron steak and eggs, and sweet challah French toast.
The Restaurant at The Salish Lodge & Spa is promising a unique three-course Easter menu for $110, with multiple starter and main options for diners.
Terra Plata is set to unveil a special Easter menu, which will highlight both traditional and innovative dishes such as shrimp with cheesy cheddar grits, citrus-cured salmon, and green chile pork. Reservations are urged for interested guests.
Down in downtown Kirkland, Hearth at The Heathman Hotel will offer a full-service brunch from 8 a.m. to 3 p.m.
Focusing on seasonal ingredients from local purveyors such as Preservation Meat Collective and Foraged & Found, their rotating menu promises to showcase fresh and high-quality food.
Kona Kitchen in Seattle’s Maple Leaf neighborhood maintains its enduring presence with an Easter brunch buffet priced at $32 for adults and $16 for children, featuring specialties like loco moco and kalua pig.
Even with the competition for high-quality eggs and rising prices, Seattle’s culinary scene is finding creative ways to deliver memorable Easter brunch experiences.
image source from：https://seattlemag.com/food-drink/scramble-for-a-table/
