Brunch, it's always a good idea. Period. When brunching in Spokane, one should most definitely visit the Bruncheonette. I vividly remember visiting this fantastic brunching spot as our family of 5 during it's soft opening in October of 2016. Happy almost 2 year anniversary Bruncheonette! Once our food had arrived, I had styled it and taken the pictures I needed, we dove in and it was love at first bite. For me that picture and the memories it evokes are very specific of an exciting season of life for our family as it was the very beginning stages of Gather and Savor. The Bruncheonette is a part of our family's story, we continue to go and visit over the years as our kiddos grow up and we walk through different seasons of life. When a restaurant can be a place to to make memories and hold a special place in everyone's hearts well I think that's something pretty darn fantastic. They are one of Spokane’s restaurant who serve the community wit love through their food.
The mission of the owners, Allen Skelton and Joile Forral, is simple "make good food and allow others to enjoy it." They have certainly done just that and continue to do so 7 days a week from 7am to 3pm at their Broadway location.
My philosophy in life is often, when you find a good thing, why change it? However when it comes to being a foodie, I want to try as much as I can and with a menu like the Bruncheonette has it's definitely a good idea to try "all the things" as my foodie friends and I like to say. Whether you're in the mood for a brunch experience and order French press coffee, mimosas, biscuits and gravy and pancakes or waffles or you'd prefer some lunch options they have you covered. Here are some of our current favorites: Smoked brisket hash, the Rude Ben sandwich, cinnamon brown sugar waffles, their bacon sticky bun and their plate sized pancakes that are served with house-made strawberry jam that tastes like something your Grandma made.
So without further ado...
Meet Allen Skelton and Joile Forral
::How did you get started in the culinary world?::
Joile: "I was inspired to go into the culinary world my senior year of high school from a teacher and a book we were reading as a class. The book’s premise was about finding your passion, following your dreams, and how the universe plays a role in “guiding” you towards achieving those dreams. At that time, I would spend hours baking and decorating cakes as a hobby. Taking my hobby and influence from my teacher into consideration, I came to the realization that desserts not only could be a passion, but a future career. I then started working at a bakery in San Diego and over the course of a few months and the needs of the bakery, I quickly moved up to be the kitchen manager. I baked, frosted, and touched every cakes that was sold. Even though I had a lot of responsibility at 17, I have nothing but fond memories of that time."
Allen: "I got started in the culinary field by a friend telling me to pursue something that he saw there was potential in. So I packed up my stuff and went to Portland for culinary school and never looked back!"
::What is your perspective on the Spokane food scene?::
"We’ve been back in Spokane since 2009 and we definitely have watched the food scene flourish. We’re also glad to see other local chefs having the ability to be creative in their current restaurants, as well as seeing more chef- owners opening locations. Spokane is in the phase of abundant growth, both in regards to the culinary and culture scenes. While living in Portland, we were able to experience that city during it’s food scene growth. In Spokane, we see that same type of growth currently happening, and it’s exciting for us to play a small part in the growing food scene here."
::What do you love about Spokane?::
"The people. We wouldn’t be the company that we are today without the people here. They supported us when we first started out as a catering and food truck company back in 2011. Over the years, we’ve worked countless events with lots of people. When we added Bruncheonette to our company, not only do we still get to live our dream, we still have the opportunity to meet more wonderful people. It’s a great feeling to live in a city where we have continued support for us and our vision! Also, being able to enjoy the outdoors is also an added bonus!"
::If you could go anywhere in the world with all expenses paid where it would it be and why?::
"If all expenses are paid, it would definitely have to be first class tickets for traveling all over South East Asia! There is so much diverse culture and cuisine packed into that part of the world. It would make quite the food adventure being able to visit and travel around the area for an extended amount of time."
::What is your favorite item on the menu for each of you?::
Allen: "I would say it’s a toss up between the Fried Chicken Sandwich and the 82nd Burger, both are simple and delicious."
Joile: "I absolutely love our fried chicken! I also really love our Tamale Waffle. It’s a unique dish that we created and is on the top of my list!"
::Where do you find inspiration?::
"We really enjoy traveling and eating, so a lot of our inspiration comes from visiting other places, cultures, and restaurants. We get inspired by new flavors, experiencing different foods and enjoying the many different styles that other chefs have."
::If you were a dessert what would you be and why?::
Allen: "Apple pie. I'd be apple pie because it consistent, it's good. I come from Washington state, I come from Wenachee, I come from the apple capital of the world. It's universal. Everybody can like it, that's what I like about it."
Joile: “I’d be ice cream. Mostly because I simply love ice cream. Also because it’s a dessert that when it needs to be, can step up it’s game to be elaborate, with all sorts of toppings and sauces. At the same time, it can still be enjoyed as a simple happy comfort, even if it’s just no frills, good, classic vanilla.
::Is there anything else you would like to share?::
"We’re really glad and grateful to be in Spokane. It’s hard to imagine being in any other city!"
The Bruncheonette is open from 7am-3pm daily.
You can find them at