A growing number of Seattle's restaurants are opening their doors for brunch, with menus that reflect the same chef-driven creativity that graces the dinner menu, writes Nancy Leson. "It’s good for dinner business to create something new, to draw more attention to Dinette," said chef Melissa Nyffeler, whose brunch menu includes a frittata made with organic dandelion greens and Scotch eggs wrapped in hormone-free sausage.

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The Seattle Times

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