March 6, 2018

Once upon a time, chartreuse was exclusively the providence of monks in France. Today, it can be found in bars across the world. And yet, the herbal liqueur remains shrouded in mystery. Only one order, at the Monastery of the Grand Chartreuse just north of Grenoble, holds the recipe. Here, just two monks are entrusted…

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February 21, 2018

It’s a gluttony of riches, and there’s just two days to explore them all. On March 23rd through March 24th some 230 wineries and 65 restaurants will descend upon CenturyLink Field Event Center for The Grand Tasting. You likely can’t taste all 900 Washington wines being poured and every salmon-something-small-plate at Taste Washington, but that…

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January 1, 2018

We have some pretty tasty neighbors at our downtown Seattle restaurant, not least among them the incredible Copperworks Distilling. The craft distillery makes spirits from premium malted barley, primarily grown in Washington state, in traditional Scottish copper stills which were hand-built by expert coppersmiths in the highlands of Scotland. And, they also do all of…

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December 5, 2017

We invite you to celebrate New Year’s Eve with a unique 6-course dinner menu & special champagne tasting. Our team will guide you through dishes like Oysters to Filet Mignon & champagne pairings from Krug to Dom Perignon. New Year’s Eve Menu 6-Course Menu |$95 per person Champagne pairings $95 per person. Additional Champagne available a la…

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November 15, 2017

It’s bold and it’s briny, or it’s smooth and it’s grassy, or it’s a riot of campfire and a hint of the sea all in a glass. It’s Scotch and, like bourbon, Irish whiskey, Dickel and Daniels, it’s whisk(e)y. What makes Scotch unique in the whisk(e)y family are the rules around its distillation. Scotch is…

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September 5, 2017

In Chef Varin’s kitchen, little goes to waste. Not the ends of chard, the last asparagus stems, or the tops of strawberries. For chef, this is the beginning of new additions to the menu, such as charcuterie. While most of us associate charcuterie with boards full of meats and cheeses, here those plates also brim…

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