The good news just in: The Corson Building is adding a la carte Wednesday night dinners and a Sunday brunch to its delicious dance-card, making it easier and more affordable for us to enjoy a meal there — and dishes like these:
At the Corson Building, fresh ripe figs need — and get — no embellishment
Plum’s the word, on an organic bird
Tongues have been wagging (and keyboards set aflame) since long before Dillon (owner of Sitka & Spruce) and his Joe Bar-buddy Wylie Bush opened their rustic nod to the Pacific Northwest’s abundance last June. Here in Georgetown, in a historic building poised beneath an I-5 exit ramp, they’ve been serving “family-style feasts” at communal tables for reserved guests only. And providing a proper setting for Seattle’s food-focused community to come together to cook, eat, drink and learn, spending time together in the kitchen and out.
Emily Crawford, Matt Dillon and Dave Sanford prepare dinner for a crowd
Wylie Bush pouring cider at the Corson’s September “Harvest Festival”
While reservations are encouraged during the added mealtimes, so are walk-ins. Come for Sunday brunch ($18 prix-fixe, starting June 7) and you may find a self-service spread of salads, homemade yogurt and the Corson’s own preserves, French-press coffee and juices, plus a selection of cooked-to-order dishes — perhaps poached eggs fresh from the Corson’s hen-house, served with creamed nettles.
Help yourself, but leave some for me.
On Wednesday nights, Dillon and his crew will try to recreate the feeling one gets when reading the late Angelo Pellegrini’s garden-centric culinary memoirs: taking advantage of food raised and grown close-by, simply prepared in a warm kitchen and enjoyed around a long table with family, friends and wine of course!
Make new friends, but keep the old, some are silver and the other gold
A la carte dinner items will run $6-$18, and among the kind of dishes you might find are chicken roasted in butter, dandelion salad or hearth-cooked spot prawns — “nothing too fussy,” according to Dillon.
Tomatoes — simply delicious — at Dillon’s other place, Sitka & Spruce
Sunday brunch will be served from 9:30 a.m. Wednesday dinners begin 6 p.m. For reservations call 206-762-3330. See you there.