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Topic: Ethan Stowell

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August 12, 2014 at 2:38 PM

A tea party: Chef Ethan Stowell creates entire dinner with Tejava

By Nicole Brodeur You may think there isn’t any more room in Seattle for another caffeinated drink. But Tejava (prounounced “tea-ja-vah”) won’t hear it. Chef Ethan Stowell (Photo by John Lok / The Seattle Times) The unsweetened, micro-brewed black tea (from the folks who brought you Crystal Geyser and Juice Squeeze) pushed into the Northwest the other…


Comments | More in Chefs | Topics: Ethan Stowell, Staple & Fancy, Tejava

June 12, 2014 at 3:02 PM

Sun must be out: many bars and bistros will show off their new patios this week

For a city with such a rainy reputation, Seattle seems to be filled with all sorts of watering holes and bistros bent on turning every nook  into a patio or sidewalk cafe. Below are some spots that are opening up new outdoor dining or drinking areas.  And if you’re looking for alfresco spots to hangout, check out our Top 10 places to drink outdoors this summer.

We’ll start with the biggest news. The most ambitious rooftop bar to open this summer will debut today (June 12).

Grab your shades. It's time for outdoor drinking. Little Water Catina on East Lake is one of our top picks for drinking this summer. PHOTO by Marcus Yam

Grab your shades. It’s time for outdoor drinking. Little Water Cantina on East Lake is one of our top picks for drinking this summer. Photo by Marcus Yam / The Seattle Times




Comments | Topics: Ethan Stowell, Restaurant Zoe, Tan Vinh

May 29, 2014 at 1:25 PM

Chefs tell all: How you can become a restaurant VIP

David Chang, whose Momofuku restaurant realm extends from New York to Toronto to Sydney, Australia, has never been known for his softer side. His reputation for shock talk rivals that of Anthony Bourdain. In the May issue of GQ Magazine, the much-lauded, 36-year-old Korean-American chef offered unvarnished advice to diners who aspire to most-favored-customer status in restaurants.

“Would you like priority seating at busy, popular restaurants… servers to remember what you like and don’t… the choicest cuts of meat, the most pristine fish, extra courses on the house?” Chang writes. “Then you want to become a regular—or what we in the business call a PX table, for person extraordinaire. Ultimately, the experience you’re after is ‘soigné.’ That’s chef-speak for culinary perfection from your first drink to your last dessert.”

What are Chang’s tips for soigné-seeking PX wannabes?

“Avoid eating on weekends, when it’s a zoo. The best diners eat Sundays through Thursdays, earlier or later in the evening, so the staff remembers you better…

“Don’t be a (slang for male body part deleted here)….When you become a PX table at one spot, you soon become a known commodity at many others. And if you’re a (male body part) somewhere, they’ll remember you everywhere. Also, don’t do drugs in the bathroom.”

“Order like you know what’s going on…If you request well-done meat and you’re not pregnant, you have no concept of flavor. (Sorry, this is how we think.) If you send a dish back because you think something is ‘off,’ you’re probably wrong. (And the kitchen will hate you for it.) Above all, try dishes from outside of your comfort zone — those are probably the ones the cooks are most proud of.”

How does this advice resonate with Seattle chefs? Read on:


Comments | Topics: Charles Walpole, David Chang, Derek Ronspies

April 2, 2014 at 6:00 AM

Home team food for Safeco Field snacking

Safeco’s new wings made with Ballard-based Bonache hot sauce. Photo by Geoff Smith. Buy me some peanuts and Crackerjacks? Not necessarily. At Safeco Field, this year’s menu includes fried fish that were dredged in batter made with Manny’s Pale Ale, a hometown brew. There will be hot wings topped with locally made Bonache hot sauce, oysters…


Comments | Topics: Bonache, Corky Luster, David Dekker

January 17, 2014 at 11:11 AM

What’s your favorite Ethan Stowell restaurant?

Today, Seattle Times restaurant critic Providence Cicero reviews Ethan Stowell’s latest eatery, mkt. That brings the Northwest restaurateur’s empire to eight (typically jam-packed) establishments, with at least a couple more on the way. Do you have a favorite? Vote in our poll: Take Our Poll Vegetable Tagine at mkt., by Bettina Hansen/The Seattle Times.


Comments | More in Chefs | Topics: Ethan Stowell

September 6, 2013 at 6:00 AM

Another Ethan Stowell restaurant, coming to a neighborhood near you?

File photo of Ethan Stowell (at Staple+Fancy) by Mike Siegel/The Seattle Times Ethan Stowell used to be known for downtown dining. Remember upscale Union, his first “outstanding” urban restaurant? Tavolata, his second, still drawing customers nightly to Belltown? In the years since he grew from chef to major restaurateur, he’s branched up and down the…


Comments | Topics: Ethan Stowell, mkt, Rebekah Denn

June 24, 2013 at 1:35 PM

Ethan Stowell a Best New Chef All-Star says Food & Wine

Ethan Stowell (Photo by Geoffrey Smith)

Ethan Stowell (Photo by Geoffrey Smith)

Food & Wine’s Magazine’s Best New Chefs of 2013 grace the cover of the July issue (on newsstands now). No Seattle chef made the cut this year but look inside: Ethan Stowell was named a “Best New Chef All-Star.”

To celebrate 25 years of “Best New Chef” honorees, the editors chose one from each year for the All-Star roster. Stowell (Class of 2008) joins a group that includes such culinary luminaries as Thomas Keller (1988), Tom Colicchio (1991), Grant Achatz (2002) and David Chang (2006).

Stowell’s reaction to being one of the 25: “There are some pretty sweet dudes on that list. These are my idols. I looked up to all those guys.”

When he was named a “Best New Chef” he was almost 35 and had just opened his second and third restaurants, Tavolata and How to Cook a Wolf.  “I definitely didn’t feel like a new chef then.”


Comments | More in Chefs | Topics: Ethan Stowell, Ethan Stowell Restaurants, Food & Wine Best New Chef All-Stars

April 18, 2013 at 10:00 AM

A new way to pay restaurant bills

Image courtesy of RAIL First came the self-checkout line in the supermarket. Then there was the online restaurant reservation. Don’t forget the iPhone credit card reader apps. And now, diners at least at a few Seattle restaurants, have the “RAIL” payment system. It splits the check, it calculates the tip, and it’s supposed to keep credit…


Comments | Topics: Bar Cotto, credit card technology, electronics

March 18, 2013 at 12:48 PM

Seattle cookbooks and chefs win Beard nominations

Several Seattle authors and chefs were on the list when finalists for the prestigious James Beard awards were announced Monday morning. For cookbooks, Michael Natkin’s Herbivoracious was a finalist in the Vegetable Focused and Vegetarian category, and The Dahlia Bakery Cookbook: Sweetness in Seattle was nominated for Baking and Desserts. Modernist Cuisine…


Comments | Topics: Blaine Wetzel, Ethan Stowell, James Beard awards