
As of about half an hour ago, West Seattle’s newest café is open – Meander’s, in the former Jade West Café at 6032 California SW. As previously reported (here’s our December story), chef Miranda Krone – seen above making fresh whipped cream for French toast – took over the space after Jade West’s Wah Wong decided to retire, still recovering from injuries suffered when a drunk driver hit him on Beacon Hill more than a year ago. (Here’s the Wong family’s message, published here last November.) Meander’s will be open for breakfast, for starters, Tuesdays-Sundays, 8 am-3 pm; we borrowed a menu and will add notes on it shortly. The French toast, for starters, is $6.95: “Three slabs of vanilla bourbon-battered challah grilled and topped with whipped cream, maple syrup on the side.”
ADDED 9:31 AM: Read ahead to see what else is on the menu, and how much it costs (PLUS A FEW MORE NOTES ADDED THURSDAY NIGHT):
2 eggs any style, $5.50
2 eggs and “then some” $7.50
The Hangover (crispy hash browns topped with gravy, eggs, sauce) $7.25
The Red Eye (ham with red-eye gravy, cheese grits, 2 eggs any style) $7.50
Biscuits and gravy $6.75
Veggie biscuits and gravy $7.25
French toast (see above) $6.95
Oatmeal (pan)cakes $7.25
Eggs Bennie $8.75
Country fried steak and eggs $8.75
Punk House Hash $6.50 vegan (potatoes, spinach, mushrooms, onions, veggies) or $7.75 with cheese, sour cream, salsa, eggs
Meander’s Scramble (with onions, mushrooms, sausage, spinach, goat cheese) $7.25
Chloe’s Scramble (with spinach, ham, cheddar) $7.25
Corned-beef hash $7.55
Smoked salmon potato pancakes $8.75
Feeling kinda crabby $8.75 (frittata)
Three kinds of omelettes (and the menu says she will make a “build your own,” or “whites only,” for extra)
Old-fashioned oatmeal, $4.25
Yogurt and fresh fruit, $4.75
plus beverages and sides
ADDED THURSDAY NIGHT: We sent Miranda a note with a few followup questions. She confirmed the hours are 8 am-3 pm, Tuesdays-Sundays; regarding lunch service, discussed in some earlier coverage, Miranda replied, “I do plan on serving lunch, but decided to focus on breakfast for the time being…because I’m doing this without any permanent employees (although some of the folks in the neighborhood have been phenomenal about offering their help in getting open), I wanted to focus on knocking the proverbial ball out of the park with my breakfasts, and expanding into lunch at a later date….likely in a month or so.”
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