Nosh Pit

James Beard 2011 Finalists Announced

Here are Seattle’s culinary contenders.

Posted by: Jessica Voelker on Mar 21, 2011 at 12:00PM 0 Comments

Who will be Best Chef Northwest this year? Ethan Stowell and Matt Dillon are up against three cooks from Portland.

Photo courtesy: webrestaurantstore.com

On Monday, March 21 beginning at 11:30 am, the James Beard Foundation (Twitter feed here) announced the finalists for the 2011 awards from Portland, Oregon.

These are, of course, the most important honors in the dining universe. (The journalism awards are pretty darn important too).

The awards will be announced at ceremonies on May 6 (journalism) and May 9 (restaurants and chefs). Both events are in New York City.

An early award announced last week: Seattle’s own FareStart is James Beard’s 2011 Humanitarian of the Year.

Below is the list of locals who made it to the final round.

MEDIA AND JOURNALISM FINALISTS
Cooking, Recipes, or Instruction
Local writer and Saveur contributor Sara Dickerman is a finalist, sharing the nomination with Harris Salat and Lonnée Hamilton.

RESTAURANT AND CHEF FINALISTS
Best Chef Northwest
Matt Dillon (Sitka and Spruce)
Ethan Stowell (Staple and Fancy Mercantile)
Christopher Israel (Gruner in Portland)
Andy Ricker (Pok Pok in Portland)
Cathy Whims (Nostrana in Portland)

Outstanding Restaurateur
Tom Douglas

Outstanding Service
Canlis

Local candidates were semifinalists in the categories of Best New Restaurant, Rising Star Chef of the Year, Best Wine Service, Outstanding Chef, and Outstanding Restaurant but did not make the cut to the finalist round this year. See the full list of local semifinalists here.

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Tags: Celebrity Chefs, Restaurant News, Awards and Accolades, James Beard Awards

Saigon Deli Among T Magazine’s Best Banh Mi

Sun Bakery and Deli also gets a mention.

Posted by: Christopher Werner on Feb 07, 2011 at 11:34AM 2 Comments

T magazine includes Saigon Deli in its best banh mi roundup. Photo courtesy yelp.

Will you look at that. We and T agree that Saigon Deli fashions some of the best banh mi out there.

The magazine for The New York Times ruminates on where to find the country’s 13 top versions of the Vietnamese baguettes, and the ID counter not only gets the first mention, but also scores the lead photo.

In the writeup, T calls out Saigon’s quirks—the grimy digs, the “disaster” that is trying to park—but hails the sandwiches as “second to none, especially the $3 banh mi dac biet—pork, ham and chicken liver pâté.”

Of course you already know this—Saigon Deli got top marks in our Asian Food feature —but perhaps you are less familiar with Sun Bakery and Deli. T gives the Jackson Street joint props for its “combo sandwich made with Chinese-style ham, grilled chicken and cucumber.”

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Tags: Awards and Accolades, Rankings, Vietnamese Cuisine, International District

MistralKitchen Makes Bon Appétit’s Best Desserts Roster

Oh look, another Top 10-er.

Posted by: Christopher Werner on Jan 19, 2011 at 07:35AM 0 Comments

Reason to smile: Bon Appétit mentions Neil Robertson of Mistralkitchen in its Best Desserts roundup.

Hoping the litany of food lists is a bygone of 2010? Don’t hold your breath, friend.

In its February issue, Bon Appétit reviews the 10 nationwide restaurants where ordering dessert is a must. At these places, the article dictates, the final course is spun “with a mix of childhood nostalgia, whimsical creativity, and homey flavors.” Getting a nod is South Lake Union’s MistralKitchen.

The pub applauds pastry chef Neil Robertson—his “resume—Joël Robuchon and Guy Savoy in Las Vegas—speaks for itself; but his true talents are better tasted”—before naming the Ultra Brownie, topped with peanut butter ice cream, the “must order.”

(We hear Robertson’s macaroons, available at nearby Claudio Corallo, also are wonders to behold.)

As you may recall, Seattle purveyors (deservedly) make frequent cameos on BA ’s Top 10 lists, in the past securing shout-outs for best pie, new restaurant, and pasta.

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Tags: South Lake Union, Desserts, Seattle in the News, Awards and Accolades, Food in the News

The Walrus and the Carpenter Makes GQ’s Best New Restaurants List

But don’t be messing with the Market, Richman.

Posted by: Jessica Voelker on Dec 15, 2010 at 11:18AM 2 Comments

You’re still the one, Market.

I was excited when my coworker sent me news this morning that GQ’s Alan Richman has included The Walrus and the Carpenter, Renee Erickson’s Ballard oyster bar, among the 10 Best New Restaurants in America. No arguments here.

But then.

“The Walrus and the Carpenter feels like a throwback to an earlier era of Seattle dining. It reminds me of the once wonderful Pike Place Market, long before it got touristy and bland.”

I could comment extensively on why this statement is inaccurate but it all just sounds silly and defensive.

But one thing I must say about the Market, my very favorite place in this city. Yes, it attracts tourists. But it is not touristy! Anyone who has ever spent time there—cheering burlesque at the CanCan, popping fried oysters at Emmett Watson’s, watching the boats go by while scarfing up a gooey reuben from I Love New York Deli —can tell you that much. Seattleites share Pike Place with the tourists because we are awesome like that, but we have not ceded it.

Congrats to lovely Walrus, an utterly charming new addition to the Seattle dining scene.

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Tags: Pike Place Market, Seattle in the News, Awards and Accolades, Ballard, Rankings

Yet Another Reason Bon Appétit Loves Seattle: Spinasse Pasta

The Capitol Hill restaurant is “about as close to Piedmont, Italy, as you’ll get without a passport.”

Posted by: Christopher Werner on Oct 21, 2010 at 03:40PM 0 Comments

Spinasse pasta: Bon Appétit’s a fan.

It wouldn’t be a week here in the Nosh Pit without some sort of listage to report.

Not three weeks after the mag professed its love of High 5 Pies and a mere two months after naming Anchovies and Olives one of the nation’s best newbies, Bon Appétit again mentions Seattle in one of its Top 10 roundups. The focus of this one: American restaurants where “the pasta is always perfect.” The hometown gold star: Spinasse.

From the article:

Eating at the wood-topped bar with a view of the kitchen and sharing family-style hand-cut egg pasta with butter and sage at this Capitol Hill standout is about as close to Piedmont, Italy, as you’ll get without a passport.

Seems BA ’s restaurant editor Andrew Knowlton has quite the crush on Seattle.

You’ve yet to tip the iceberg, Knowlton.

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Tags: Capitol Hill, Awards and Accolades

High 5 Gets a Piece of the Bon Appétit Pie

The local sweets company makes the pub’s list of best pies.

Posted by: Christopher Werner on Oct 06, 2010 at 02:52PM 3 Comments

High 5’s piejars: Bon Appétit loves ’em.

Not so many days ago, we were crushing on Dani Cone and her sweet tooth ticklers, the High 5 Pies she stocks at Fuel Coffee. Today, Cone finds herself another admirer: Bon Appétit.

In an article singling out the 10 best places for pie, the mag makes mention of High 5’s innovative twists on the traditional as well as the seven-inch deep-dishers made with all-butter crusts. Author Andrew Knowlton writes: Head to Fuel Coffee for baker Dani Cone’s classic pies as well as mini Cutie Pies, Flipsides (kind of like turnovers), and Piejars (baked in mini mason jars) in flavors like spiced plum walnut.

Short and sweet, but no less commendable. Congrats, Dani, can’t wait for that retail space.

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Tags: Desserts, Awards and Accolades, Rankings

Anchovies and Olives Among Bon Appétit’s Best New Restaurants

Ethan Stowell’s third fourth establishment chalks up another national accolade.

Posted by: Christopher Werner on Aug 18, 2010 at 09:04AM 0 Comments

Capitol Hill’s Anchovies and Olives: a national favorite. Photo: courtesy Geoffrey Smith

Lately, when it comes to Ethan Stowell, the conversation inevitably orbits around Staple and Fancy Mercantile, his just-opened Ballard restaurant. But it’s his previous venture, the stunner Anchovies and Olives, that today gives us cause to talk up the Seattle toque.

Stowell’s third fourth establishment (the since-departed Union, How to Cook a Wolf, and Tavolàta came first) is among Bon Appétit‘s “10 Best New Restaurants in America,” a list released in the AM of August 18. In its description, the glossy lauds Stowell’s geoduck crudo, mackerel, and seared prawn preparations, and declares: In a city full of outstanding seafood restaurants, Anchovies & Olives is arguably the best. “Less is more” seems to be the theme here—from the 40-seat space (with a beautiful open kitchen) to the pared-down menu that’s divided into two sections: crudo and plates (entrees). What’s more, nothing is priced over $16.

This isn’t the first time A & O has been favored by far-flung critics. GQ ’s Alan Richman deemed it among the nation’s 10 finest to open in 2009, and in February Anchovies was named a James Beard semifinalist for best newbie (and Stowell a finalist for Best Chef Northwest).

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Tags: Celebrity Chefs, Capitol Hill, Awards and Accolades, Rankings, Ethan Stowell

Spring Hill Makes Travel and Leisure’s List of Best Fried Chicken

The West Seattle restaurant is one of 11 mentioned.

Posted by: Christopher Werner on Aug 04, 2010 at 05:52PM 1 Comments

Among America’s best: the fried chicken at Spring Hill. Photo courtesy Geoffrey Smith of LookatLao

Here’s a well-deserved plug for Spring Hill: Travel and Leisure magazine called out the West Seattle restaurant in the article “America’s Best Fried Chicken,” a roundup of the 11 premier preparations across the U.S.

In the mention, T+L gives the gold star to chef/owner Mark Fuller for his tasty, time-sucking recipe:

Fuller brines the chickens for six hours, then dredges the birds in a homemade spice mix based on his grandmother’s go-to flavoring, Johnny’s Seasoning Salt.

Indeed, Fuller’s chicken keeps people coming back like it’s crispy crack. You’re lucky to land a seat at one of the Monday night suppers during which it is served. If you haven’t yet been, by all means get on the horn stat and call 206-935-1075.

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Tags: Celebrity Chefs, West Seattle, Awards and Accolades, Rankings

Jason Stratton Front and Center on New Food and Wine Cover

The Spinasse chef is among the mag’s Best New Chefs of 2010.

Posted by: Christopher Werner on Jun 15, 2010 at 12:06PM 0 Comments

Check it out. That’s Jason Stratton of Spinasse front and center on this month’s issue of Food and Wine. Yay, Jason!

Stratton found out in April he landed a spot on the publication’s Best New Chefs list for 2010. Needless to say, it’s a huge honor.

Per the mag’s website: F&W editors spend months finding them. To locate cooks who are fantastically skilled, creative and driven—and who have run a kitchen for no longer than five years—we gather recommendations from food professionals nationwide, then eat anonymously at countless restaurants.

Is this Stratton’s week or what? The cover comes days before he stars on an upcoming episode of Chef Vs. City.

In the issue you’ll find Stratton’s recipe for zucchini carpaccio with salt-broiled shrimp, as well as fun facts about the pasta pro, including his biggest influence (psst: she’s no slouch in the kitchen either).

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Tags: Reality TV, Celebrity Chefs, Capitol Hill, Awards and Accolades

Food News: Jason Wilson Wins James Beard Award

The Crush toque takes home honor of Best Chef Northwest.

Posted by: Christopher Werner on May 03, 2010 at 04:22PM 0 Comments

This just in: Jason Wilson of Crush has received the James Beard Foundation award for Best Chef Northwest. The announcement comes live from New York City, where the foundation’s annual fete is taking place.

Competing alongside Wilson was fellow Seattleite Ethan Stowell, the man behind How to Cook a Wolf, Tavolata, Union, and Anchovies and Olives (notably a semifinalist for Best New Restaurant).

The two were in a group of finalists chosen by a of 400-person panel, which winnowed names from a larger list of semifinalists. Of these, Seattle was well represented, with nods in seven categories. It’s worth nothing the semis were selected from over 21,000 entries.

Congratulations, Jason!

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Tags: Awards and Accolades

Seattle Toque One of Food and Wine’s 2010 Best New Chefs

Jason Stratton Makes the Big 10.

Posted by: Jessica Voelker on Apr 06, 2010 at 02:40PM 0 Comments

Photo: Lindsay Borden

Will you still make us pasta when you are a star?

New York Magazine’s Grub Street posted the Food and Wine 2010 Best New Chef List this afternoon, and Seattle’s own Jason Stratton of Cascina Spinasse made the list. (Spring Hill’s Mark Fuller was a 2009 Best New Chef.)

It’s an honor, of course, but the F&W list is also a huge publicity vehicle, the sort of thing that can send a chef to the celebrity stratosphere. The news comes the week after we learned Stratton, along with his sous chef, will star on an upcoming episode of the Food Network’s Chef Vs City.

Years later we may look back and refer to this time as “back when Jason Stratton was getting all famous.” Our congrats to the chef and staff of Spinasse.

The full list of winners is below.

Roy Choi, Kogi BBQ truck, Los Angeles, California
Matt Lightner, Castagna, Portland, Oregon
Clayton Miller, Trummer’s on Main, Clifton, Virginia
Missy Robbins, A Voce, New York, New York
Jonathon Sawyer, The Greenhouse Tavern, Cleveland, Ohio
Alex Seidel, Fruition, Denver, Colorado
Mike Sheerin, Blackbird, Chicago, Illinois
John Shields, Town House, Chilhowie, Virginia
Jason Stratton, Spinasse, Seattle, Washington
James Syhabout, Commis, Oakland, California

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Tags: Capitol Hill, Chefs, Awards and Accolades

Reviews Revisited: Anchovies and Olives

In its first year, the fish house drew applause from across the country. What did Seattle Met think of it?

Posted by: Seattle Met Staff on Mar 08, 2010 at 01:30PM 0 Comments

Photo: Courtesy Geoffrey Smith

Anchovies and Olives: Superfresh shellfish and seafood are served with Italian embellishments amid briny, tangy flavors.

Before Ethan Stowell’s Anchovies and Olives found itself a James Beard Foundation semifinalist for Best New Restaurant, GQ’s Alan Richman was already deeming the restaurant one of the nation’s top 10 best to open in 2009. And before that, Seattle Met was deconstructing the mythic hype surrounding the Cap Hill fish house.

THE LATEST PROPERTY in restaurateur Ethan Stowell’s metastasizing empire went mythic right out of the blocks. For months before its opening, local food cognoscenti had been jawing in earnest: Was the menu really going to be all fish? Would the wine list really hold only whites? The February night it opened the newborn restaurant instantly inherited a slew of preconceptions based on Stowell’s earlier ventures. Preconceptions that my visits proved completely wrong. Hence: The top five things you thought you knew about Anchovies and Olives. Continue reading review…

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Tags: Restaurants, Awards and Accolades, Restaurant Reviews