EDMONDS — Ahhh Saturday. The onset of the weekend.
And what better way to celebrate the beginning of 48 hours of “my time” than with breakfast — especially as the topper to a walk along the city’s waterfront and nearby neighborhoods.
You’ve probably guessed that this is a routine I’ve often followed, with my breakfast destination Red Twig Bakery & Cafe.
It has an unusual combination of features that make it a local favorite. It has more than the tried-and-true breakfast offerings of eggs, toast and pancakes.
The atmosphere feels welcoming, as if you had stopped by a friend’s house who was ready and willing to make you brunch. And it’s a place where people can get a quick meal or linger and talk with friends.
“We have a lot of regulars who come in every single day,” said Elise Elevado, the cafe’s manager. “They’re spreading the word that this is the place to come if you want to talk with your friends.”
There are discounts for students, members of the military and seniors.
It recently extended its hours to 9 p.m. The kitchen now closes at 7, although it will remain open longer in the summer, Elevado said.
There’s space for students, Bible study groups and others to work together, she said.
So what are the different twists on their breakfasts?
There’s poached and steamed eggs paired with steak and a biscuit, or an egg sandwich with bacon or ham. A veggie option of the sandwich also is available, with spinach, tomato, goat cheese and avocado.
I invited a friend to a recent breakfast who chose the poached eggs with polenta cakes ($13). She liked the variety of vegetables that were included — spinach, tomato, sauteed mushrooms, topped with hollandaise sauce and a side of roasted potatoes.
She also ordered a “Golden Snitch,” a humorous name for a drink that is a mix of hot milk, turmeric and cinnamon ($3.50). It’s one of a group of seasonal drinks offered at the cafe.
Employees suggest new variations of seasonal drinks with coffee, milk and tea. The most popular ones are added to the menu.
My entree choice was the California benedict, with poached eggs, English muffin, spinach, tomato, avocado and roasted potatoes ($13). I opted for the hollandaise sauce on the side. My drink of choice was coffee. Some 80 to 90 pounds of coffee are roasted on-site weekly.
An item called cottage tartine includes cottage cheese, poached eggs, sliced tomatoes, salad, and either whole grain or gluten-free bread.
There are, of course, typical breakfast offerings, the aforementioned eggs, toast and pancakes, plus oatmeal, granola, french toast and even biscuits and gravy.
Post-breakfast offerings include salads, soups, wraps, crepes, quiches and paninis.
The cafe is within blocks of the city’s summer farmer’s market, and it can be quite busy during those times. Customers are advised that there may be a wait of up to 30 minutes for food.
For those in a hurry, a basic menu is available online. Customers can order and pay online, grab their meal and go.
There are plans to add a fire pit to the patio by Mother’s Day. And they’re thinking of scheduling live music and open mic nights.
The dinner menu is expected to expand in the summer, possibly with the addition of appetizers.
The current owners are LaFon and Gregg Jantz, who took over the business in 2016. Gregg Jantz is founder of A Place of Hope in Edmonds, which has programs on a number of mental health and emotional issues, including eating orders, depression and anxiety.
The organization purchased its food from Red Twig for 12 years prior to the founder’s purchase of the cafe.
“We want it to be a gathering place where you can count on having healthy and fresh food,” Jantz said.
Sharon Salyer: 425-339-3486 or salyer@heraldnet.com.
What: Red Twig Bakery & Cafe
Where: 117 Fifth Ave. S, Edmonds
Hours: Monday-Saturday 7 a.m. to 9 p.m.; Sunday 8 a.m. to 9 p.m.
Contact: 425-771-1200 or www.redtwig.com/index.html
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