At Bruncheonette, food is made from scratch as much as possible, including this green hash.  - PHOTO ERICK DOXEY

Photo by Erick Doxey

At Bruncheonette, food is made from scratch as much as possible, including this green hash.

Bruncheonette is now a popular spot for everything related to breakfast, from sweet to savory, with a focus on teamwork and making food from scratch. But it all started in 2011 with what started as a hotel company called Couple of Bosses.

The next year, the company added a food truck, voted Spokane Best Food Truck in 2016. Then finally came Bruncheonette, which opened its doors in October 2016.

Joile Forral, who founded the Boss Couple with a business partner, says she was able to open the Bruncheonette when she found a space in a good location.

Today the restaurant is so busy that Forral no longer runs its own hotel business or food truck.

Now the sole owner of Bruncheonette, Forral is proud to have a passionate team for what they do and for providing quality customer service to their guests, she says.

Forral says her favorite dish changes every week, but she constantly likes shrimp and grits and tamale waffles, which she describes as a fun on the pleasant wafer.

“My staff is really passionate about food, so it makes any fun dish to make because there is so much love that goes into it,” Forral says.

Not only does Bruncheonette have excellent food options, but it also has abundant cocktails. Forral is particularly proud of the Bruncheonette mimosa menu, which currently has 19 different mimosas to choose from. Forral says Bruncheonette also has a great Bloody Mary.

At Bruncheonette, food is made from scratch as much as possible, and if something is not made from scratch, chefs use quality ingredients that can be left behind, says Forral.

“We really pay a lot of attention to what we’re doing,” Forral says.

On the journey from the hotel business to the food truck to the restaurant, Forral says she has felt very welcome in Spokane. As the owner of Bruncheonette, she says she is happy to be here, serving what the restaurant serves.

Above all, Forral says she is “proud to have a good team and to be able to offer Spokane a really good meal – brunch”.

PLACE 2: Yard Lunch; SELL 3: Chaps; ABOUT NORTH IDAHOS: Near the coast, Coeur d’Alene

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