The Coupe & Flute
Restaurant · Beacon Hill
3015 Beacon Ave S, Seattle, WA 98144
Highlights
Champagne tavern with French, Asian, American fusion dishes
Champagne tavern with French, Asian, American fusion dishes
"The sizzled house gnocchi at this Champagne tavern is technically pasta, but we also consider these airy Parisian-style dumplings to be fluffy pillows that are perfectly safe to consume. With a mellow romesco sauce underneath and grassy drizzle of olive oil on top, these are simple, effective, and taste even better alongside a glass of bubbles at the bar." - aimee rizzo
"This art-deco Beacon Hill champagne tavern understands that any slurp can benefit from bubbles regardless of ABV. Thus, most of their sans-booze lineup involves carbonation in some way. Exhibits A, B, and C are a spoof on an Aperol spritz made with Wilderton Aperitivo, a sparkling matcha-orgeat concoction, and an olive brine-splashed dirty martini with non-alcoholic vermouth. The variety comes in handy—your cocktail order throughout the evening should be just as exciting as the obscure cuvée flight at the next table over." - aimee rizzo
"Billing itself as a “Champagne tavern,” this bubbly-focused wine bar does small plates with a Asian–Western fusion theme, like kimchi arancini, lemongrass steak nachos, and baos stuffed with mushroom duxelles. The menu’s most fabulous example of this East/West combo is the classic English-style sticky toffee pudding — made with miso-infused toffee. It’s a spectacle, with the umamified toffee sauce absolutely saturating a date-and-brown-sugar mini-cake before cascading into a creamy caramel moat around it. This dish is like Donald Duck’s dream-sequence version of what a delicious dessert should look and taste like, except... my god, it’s real. Ask for it with a little blat of whipped cream, eat it on the patio, and bring a friend. –Meg van Huygen" - Harry Cheadle
"Brunch is, at its heart, about decadence and excess, and it doesn’t get more shamelessly indulgent than a side of caviar to accompany your hashbrowns and a Champagne flight to wash it all down. Familiar weekend morning classics are reinvigorated with an inventive twist at this “Champagne tavern,” whether that means braised duck and hoisin butter topping the Benedict, kimchi in the Coupe’s version of a croque-madame, or garam masala and a Grand Marnier-butter syrup adding unexpected complexity to the bread pudding. Creative uses of duck fat abound, and though there are a couple of vegetarian options that aren’t a salad, they’re not as interesting as their meaty counterparts. Vegetarians and vegans can, however, console themselves with exceptional fries." - Sophie Grossman
"This funky little bistro on Beacon Hill is the best spot in town for sparkling wine. And their brunch menu is a fantastic accompaniment, even if you only split an order of cream puffs and a round of passionfruit champagne punches. You won’t find three-egg breakfasts or pancake stacks here. Instead, expect things like braised duck benedicts with perfect poached eggs, griddled garam masala-kicked bread pudding with serious pumpkin spice energy (PSE), and our favorite dish, a custardy-crispy roasted cauliflower frittata." - aimee rizzo, kayla sager riley, gabe guarente
