I had a very tasty brunch at Divine on Sunday morning, about which I posted to an existing thread on the Pacific Northwest Board (“Seattle Best Breakfast,” http://chowhound.chow.com/topics/15194), and it got me thinking about “Greek breakfasts,” I realize that the type of “Greek breakfasts” served at American restaurants are a far cry from the Greek tradition of having a light breakfast of strong Greek coffee with voutimata (a type of semi-sweet biscuit), bread and preserves, or, in Northern Greece, bugatsa. By contrast, a “Greek breakfast” at an American restaurant – say, in Seattle, at places like Voula’s and Georgia’s – typically involves an American-style omelette or scramble with Greek ingredients like feta cheese, kefalotiri cheese, kalamata olives, onions, peppers, etc. Not having been to Voula’s, Georgia’s, or other places in the Seattle area for a “Greek breakfast,” I’m interested in learning how they measure up to the very tasty, although not traditionally Greek, breakfast I had at Divine last Sunday.
I haven't tried Divine yet. I just saluted Voula's on another thread -- you get a tasty, filling breakfast, with Greek-ingredient touches depending on what you order.
Has anyone tried breakfast at Costas Opa in Fremont? I've had their lunch recently and it was tasty. Their breakfast menu looks good: http://www.costasopa.com/index_files/...