Beef, The Super Cattle in Seattle
Dedicated to the delicacy and decadence of beef, April 17th-20th.
Woodinville, WA
Dedicated to the delicacy and decadence of beef, April 17th-20th.
A winter series of seminal winemakers from the Willamette Valley, March 20th-23rd.
Espolon Reposado, Nuestro Soledad Mezcal, cilantro, lime, smoked salt
Gin, Chartreuse, Mara
Old Overholt rye, Angostura, orange
Tito's vodka, Dolin dry vermouth, concord grape, lime
Greenhook gin, Salers, Cocchi Americano
Focused on sourcing ingredients that represent this region and its seasons. Menu changes daily.
Menu featuring mid-winter truffles available January 3rd-5th.
Celebrate Valentines day cozied up by candlelight.
Study of edible mushrooms, October 9th-12th.
saffron rice, celery root, golden raisins
cornbread polenta, brussels sprouts, chipotle salsa
spring onion, fava beans, sofrito
sunchoke, english peas, black truffle
refried beans, cabbage, salsa verde
littleneck clams, ramps, artichoke, confit lemon
Wild, untamed flavors of this region, May 22nd-25th.
Experience hearty fare of winter with evolving menus featuring ingredients from the Northwest.
yuzu kosho, olive oil toast, aioli
asparagus, sauce gribiche
lovage, carrots, schmaltz
cheddar, butternut squash, almonds, pecorino
broccoli pesto, grilled pita
Every ingredient sourced from within 100 miles, September 11th-14th.
Celebration featuring luxurious ingredients, December 30th.
A menu for the best salmon of the year, June 19th-22nd.
Ruth Lewandowski "Feints" Mendocino CA, 2013
Clos du Gravillas Minervois FR, 2012
Domaine Bois de Boursan Châteauneuf-du-Pape FR, 2011
Puzelat Bonhomme Loire FR, 2014
Ferrando "Canavese Rosso" Piedmont IT, 2013
Lucien Crochet "Le Chêne" Sancerre FR, 2013
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
cucumber, bitter greens, caesar dressing