Tickets are available for the first monthly Taste of Brunchkin.
The cost is $22 per person, and that includes aebleskivers with jam and cream, assorted baked goods and smorrebrodkin with smoked salmon, bacon, cheeses, eggs, greens and house-pickled vegetables, all served family style with savory potato chive waffles.
Beverages include coffee from Ladder, iced Mandala Chai tea, selected Winterwoods Tea, or sparkling rhubarb lemonade.
Brunchkin’s new book-in-advance, prix-fixe format helps proprietors Charlotte and Jordan Ripley ensure there’s enough seating for guests. It also lets the husband-and-wife brunch team focus on the Scandinavian-influenced menu items they’ve been wanting to offer since launching their pop-up restaurant.
Their weekend brunch pop-up restaurant started in spring at A Small Batch. The Ripleys recently announced on Instagram that they were taking a couple of weeks off and launching Brunchkin 2.0 in September. The first day of service had been slated for Sunday, Sept. 9.
It’s been pushed back to Sunday, Sept. 23. Reservations for the new monthly brunch service are now available online. There’s room for 44 spread across six seatings from 10 a.m. to 2 p.m. The Ripleys ask that guests purchase tickets for their entire group in a single order.
Jordan Ripley grew up celebrating his Danish heritage with aebleskivers on Christmas morning. His wife has celiac disease and can’t consume gluten. She’s since perfected a gluten-free version of the golf-ball-sized pancakes, or “apple slices” in Danish.
All of Brunchkin’s offerings are gluten-free.
Brunchkin is a portmanteau, combining brunch and munchkin. The couple – fans of whimsy, hobbit holes and “The Lord of the Rings” – were going for a mystical and mischievous vibe.
A Small Batch, formerly Batch bakeshop, is at 2023 W. Dean Ave.
On the web: thebrunchkin.com.
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