The Davenport Hotel's iconic Sunday Brunch
Sunday brunch at the Davenport launched in 2002, and in the 15 years since then it’s become one of Spokane’s quintessential experiences, a decadent dining tradition that promises vast but high-quality consumption in a resplendent setting.
Section:Gallery
-
Cold cooks Valentina Gavulovici, left and Candida Pethers work on hors d'oeuvres in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
Kathy Plonka The Spokesman-Review Buy this photo
-
A cream puff swan is prepared in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
Kathy Plonka The Spokesman-Review Buy this photo
-
Alene Lepekhena prepares the pineapple tower in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
Kathy Plonka The Spokesman-Review Buy this photo
-
Tuna is coated in a sesame seed mixture in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
Kathy Plonka The Spokesman-Review Buy this photo
-
Antoka Indris cleans jumbo prawns in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
Kathy Plonka The Spokesman-Review Buy this photo
-
One side of the luxurious Isabella ballroom is lined with buffet presentations from prime rib and seafood to tradition breakfast fare and desserts during the Sunday brunch, Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
The dessert table at the weekly Sunday brunch at the Davenport Hotel features many baked, chocolate covered and pudding desserts, shown Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Server Joseph LaRocca refreshes a section of the massive brunch display at the Davenport Hotel, Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Bartender Terrie Cramer will help you make, or prepare for you, the ultimate Bloody Mary during the weekly Sunday brunch at the Davenport Hotel, shown Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
At the Davenport Hotels weekend Bloody Mary bar, you can build, or have built for you, the ultimate drink.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Many diners at the weekly Sunday brunch at the Davenport Hotel choose to eat in the Isabella ballroom, which is close to the buffet displays. But diners have the option of taking a lobby table. Shown Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Racks of lamb are kept under warmers at the weekly Sunday brunch at the Davenport, Sunday, April 9, 2017. Nearby was prime rib.
Jesse Tinsley The Spokesman-Review Buy this photo
-
An array of fresh fruits and salads are displayed alongside hot foods like crepes, eggs benedict and prime rib at the Sunday brunch spread at the Davenport Hotel, Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
A generous pile of shrimp cocktail is part of the Davenport Hotel Sunday brunch, shown Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Diners at the Sunday brunch can elect to eat at one of the many tables on the east end of the lobby in the Historic Davenport Hotel, shown Sunday, April 9, 2017. Many opt to eat in the Isabella Ballroom, where most of the food is generally served.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Edward Mathieu, the longtime chef at the Davenport Hotel and the Fairmont Hotel in San Francisco, wrote a book about his experiences. The book, on display at the hotel in Spokane is shown Sunday, April 9, 2017. The Davenport still uses some of his recipes and incorporate them into their famous Sunday brunch.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Longtime server Mary, center, serve Sarah and Andrew Fuller of Bellingham, Washington, who were married in the Isabella ballroom where they were eating, Sunday, April 9, 2017 and who regularly return to Spokane to to treat themselves to the sumptuous brunch at the Davenport Hotel.
Jesse Tinsley The Spokesman-Review Buy this photo
-
A decadent preparation for french toast: dip the bread in the mixture prepared for creme brulee, cook, then smother in a mixture of fresh berries. It was one of the breakfast foods offered Sunday, April 9, 2017 at the Davenport Hotels extensive Sunday brunch.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Server Antoka Idris, a native of Ethiopia, cuts and serves prime rib at the Sunday brunch, Sunday, April 9, 2017. He has been working in food service at the Davenport Hotel for eight years and regularly mans the carving station.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Smoked pork on polenta with barbecue sauce were one of the weekly offerings at the Davenport Hotel brunch, Sunday, April 9, 2017. The brunch offers many standard dishes, such as eggs Benedict, crepes and prime rib, but put out a variety of other dishes that change periodically.
Jesse Tinsley The Spokesman-Review Buy this photo
-
A charcuterie plate which includes smoked pork, pickled fish and vegetables and a terrine of cheese and mushrooms was one of the options at the Sunday brunch at the Davenport Hotel, Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Green-lipped mussels on the half-shell were part of the seafood offerings at the Davenport Hotel’s Sunday brunch, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
A cornucopia of berries is part of the fruit and salad offerings, Sunday, April 9, 2017, at the Davenport Hotel Sunday brunch.
Jesse Tinsley The Spokesman-Review Buy this photo
-
A pineapple tower is arrayed with fruit and marshmallows for the nearby chocolate fountain, a favorite with children, Sunday, April 9, 2017 at the Davenport Hotel Sunday brunch.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Josh and Rosy Garcia, left and right, and their daughter Julianne and Vivienne, treat themselves to the Davenport Hotels sumptuous Sunday brunch several times throughout the year, here shown Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Josh Garcia, center, and daughter Vivienne chat over brunch at the Historic Davenport Hotel earlier this spring.
Jesse Tinsley The Spokesman-Review Buy this photo
-
An array of seafood hors doeuvres made with salmon and ahi tuna are featured in the seafood section of the Davenport Hotel brunch buffet, shown Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
The seafood section of the Davenport Hotel Sunday brunch features a bountiful shrimp cocktail, hors doeuvres and even bagels with lox and salmon, Sunday, April 9, 2017.
Jesse Tinsley The Spokesman-Review Buy this photo
-
At the Historic Davenport Hotel’s Sunday bloody mary bar, you can build, or have built for you, the ultimate drink.
Jesse Tinsley The Spokesman-Review Buy this photo
-
At the Davenport Hotel, during Sunday brunch, you can build, or have bartender Terrie Cramer build, the ultimate Bloody Mary drink, with spices, favorings, vegetables, bacon and other decorations.
Jesse Tinsley The Spokesman-Review Buy this photo
-
At the Sunday brunch at the Davenport Hotel, the extensive Bloody Mary bar, an added charge to the brunch, features many store-bought and house-made additives to spice up the perfect drink.
Jesse Tinsley The Spokesman-Review Buy this photo
-
From left, Heather Grover, Ashley McGowan and Samantha Johnson, out to celebrate McGowan’s birthday, watch as Candida Pethers, right, prepares fruit crepes for them Sunday, April 9, 2017 at the Davenport Hotel during brunch.
Jesse Tinsley The Spokesman-Review Buy this photo
-
Candida Pethers serves made-to-order fruit crepes, Sunday, April 9, 2017 at brunch at the omelet/crepe/waffle bar at the Davenport Hotel.
Jesse Tinsley The Spokesman-Review Buy this photo
Share on Social Media