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. The unsweetened, micro-brewed black tea (from the folks who brought you Crystal Geyser and Juice Squeeze) pushed into the Northwest the other week in an inventive way: They hired rock-star Chef Ethan…More
Topic: Ethan Stowell
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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).
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:More
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 from Taylor Shellfish, and cocktails (invented by Rob Roy’s Anu Apte)…More
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 PollMore
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 scale from date-night spots to ballpark franks and pizza parlors, opening…More
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.”More
It’s a good thing it’s an honor just to be nominated, because the 2013 James Beard awards weren’t kind to Seattle. Gabriel Rucker of Le Pigeon in Portland took the “Best Chef Northwest” category of the awards, commonly known as the Oscars of the food world, beating out a group that included Seattleites Jason Franey…More
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 card transactions more…More
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…More