The Fat Hen

"This light-filled Ballard restaurant is where grown-ups go for brunch. The small seasonal menu pretty much ensures you’ll get a skillet, which is the right choice. The shaksuka is creamy and rich, with a blend of spices that hits you just right — even without the lamb meatballs, it’s a full meal. There’s beer and wine (and a spritz) if you like your brunches boozy, but it’s also very chill to slide in here on a Thursday for a casual pastry and a cold brew infused with the Italian version of Nutella. It’s a self-described “teeny tiny” cafe, so if you’re bringing a group, get a reservation." - Jade Yamazaki Stewart, Sophie Grossman, Eater Staff

"There’s brunch for days on Ballard Avenue but nothing that tops the skillets and Benedicts at this small but constantly bustling cafe. The shakshuka is rich and creamy and literally heartwarming, and that’s before you add lamb meatballs to it. This is an ideal place to take your parents or a romantic partner just as things are getting serious and when you don’t need to do flashy dates anymore — it’s for adults, in other words." - Eater Staff, Harry Cheadle

"The Fat Hen is not the brunch spot to bring your whole crew, unless you enjoy waiting for an hour to sit down while staring at other people as they dive into their benedicts and home fries. There are only a few tables, so it’s the place to have a French press carafe and a homemade scone with a friend, or split a couple of baked egg skillets with a date. Despite being a small spot, the light and bright space never feels too claustrophobic." - Aimee Rizzo

"This small neighborhood cafe in Ballard is known for its simple food, lovingly crafted, with the likes of housemade granola with yogurt, toasts, pastries, and breakfast sandwiches on English muffins. Open until 2 p.m. on New Year’s Day." - Gabe Guarente

"This small neighborhood cafe will start your day off on the right foot. Fans love it for the simple food, lovingly crafted, with the likes of housemade yogurt, Benedicts, and homemade pastries a-plenty." - Megan Hill