Here’s what people are saying about The Braeburn:
Featured in ‘Eating up the West Coast’, by Brigit Binns, a Sunset Magazine publication!
Our Meatloaf Sandwich Recipe featured in
2014: Blessing the hands that feed us, by Vicki Robin: Bestselling Author of ‘Your Money or Your Life’
From Lisa, the owner: “Originally from a rural farming community in Vermont, I grew up watching my mother and my grandmother cooking with fresh vegetables and herbs from their gardens, fruit from the patches in the backyard, milk and cheese from the dairy farm down the street, and fresh local meat from the animals raised in the pastures nearby. Living on Whidbey we are so fortunate to have similar farms and product available to us here. My vision when taking over The Braeburn was to utilize as much of that bounty as possible to make the food and menu items here feel like they came out of the kitchens I grew up eating in. Fresh, simple, and homemade with love.”
Outdoors NW Magazine named Langley one of the best northwest outdoor getaways, with a mention of The Braeburn as the place to eat!
It was pouring rain and dark as dusk on the mid-April morning my pal and I landed in Clinton. Ten minutes after driving off the ferry we were in the little town of Langley hugging mugs of strong coffee at The Braeburn, a daytime cafe full of tchotchkes and country charm. Tables up front near a potbellied stove fill up first on days like this, but there’s a charming, dog-friendly garden in back that looks ideal for sipping mimosas in summer.
Owner Lisa Morrill, who once waited tables here, bought the cafe in November 2010. She persuaded us to try the seared oatmeal, a treat as decadent as any pastry. Sweetened, cinnamon-scented oatmeal is cooled, sliced and seared on the flattop. Then it’s lavished with brown butter and garnished with brittle leaves of fried mint.
The Food Network fussed over The Braeburn’s corned-beef mash — an enormous portion of meat and potatoes topped with three fried eggs and Dubliner cheese. But I fell for the veggie hash, a peperoncini-sparked jumble of farm fresh kale and root vegetables from local gardens, along with artichoke hearts, olives and black beans.”
“Best Breakfast in Washington State” – The Food Network Magazine, July, 2010
Quaint Whidbey Island, in Puget Sound, is a perfect one-day getaway from Seattle, particularly when the day starts here, with juice served in a mason jar and this killer breakfast. The Mash is a delicious mess of corned beef, garlic mashed potatoes and Irish cheese topped off with three eggs. The dish has a heavy Irish influence, but the ingredients aren’t far-flung: They all come from the island or the Pacific Northwest.
July, 2011 Seattle Magazine article on Island Dining, with a great writeup about The Braeburn:
“New owners have remodeled The Braeburn, and we’re hearing good things. Homey Americana is embraced on the menu and in the décor—it’s so cozy you’ll want to take a nap after a plate of strawberry brioche French toast ($10.95), biscuits and gravy ($9.25) or a root-beer-barbecue pulled pork sandwich ($10.95).”
December, 2010 Seattle Times article on South Whidbey Island & Langley with a nice mention of The Braeburn:
Adorned with outdoor sculptures, colorful public art installations and (for now) red-bulbed Christmas trees, this town of about 1,000 is less than a mile square and fairly invites you to slow down, take a stroll and soak all of it in.
Featured in CITY DOG , December 2010:
“As a fan of Food Network’s show, Chopped, I marvel at how chefs can incorporate extremely diverse ingredients into tasty dishes, and The Braeburn does this artfully by including their namesake apples in omelettes, french toast, potato salad, cole slaw and more. Weather permitting, The Braeburn offers dog-friendly outdoor seating.”
My favorite for eggs Benedict and mimosas that are served in mason jars!
The Everett Herald, May, 2008:
There’s nothing more American than apple pie and there’s nothing more Americana than the decor and menu at The Braeburn. The menu includes Braeburn apple-stuffed French toast, Ma’s meatloaf and pot roast sandwiches.