On the Menu
These new shareable multi-course meals run $29 a person.
Posted by: Allecia Vermillion on Dec 06, 2011 at 09:30AM
Golden Beetle has a new passed-platter menu.
Chef and sometimes bartender Maria Hines is launching an uber trendy family style dinner option at Golden Beetle. The Ballard restaurant will run a special nightly menu Sunday through Thursday that costs $29 a person.
The entire table doesn’t have to sign on for the family style meal, where food is served on large platters and passed around the table, but you do need at least two diners to participate. The current menu includes beef kefta meatballs in tomato sauce on Sundays, mushroom-pinenut ravioli in yogurt sauce on Mondays, braised duck and matzo ball soup on Tuesdays, seafood stew with saffron on Wednesdays and chicken kebabs from the wood oven on Thursdays. Each meal includes an ever-changing array of starters, sides, and a dessert.
Lately family style meals seem about as omnipresent in Seattle restaurants as pork belly, small plates, and those old timey Edison light bulbs. This particular trend, however, helps restaurants fill seats on otherwise quiet nights, and is usually a great value for diners.
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Chefs Behind Bars
The James Beard-winning chef makes her debut tonight.
Posted by: Allecia Vermillion on Nov 01, 2011 at 02:10PM
Maria Hines keeps plenty busy running her two restaurants, but tonight you’ll find the chef behind the bar at her newest spot, Ballard’s Golden Beetle. Hines will be tending bar during happy hour, from 5 to 6pm, most Tuesdays in November and December.
Hines says she’s been intrigued watching bar manager Andy McClellan and his cohorts “balancing out flavors and using their palates and just being creative.” She’s been training with McClellan and even experimenting with her own tinctures and infused spirits.
The chef-turned-bartender even created a drink special for the night: a cucumber-infused gin drink made with Cynar and a sumac tincture of her own creation. A bourbon fan herself, Hines has another special in the works involving a Manhattan shaken with a bit of sweetened, condensed milk. The drink is served alongside a rocks glass filled with fried, puffed hominy, tossed with cinnamon and sugar. She describes her concoction as a play on the ingredients, including corn, that go into making the spirit.
Look for her every Tuesday for the rest of the year, except November 8 and 29. McClellan has rolled out a new cocktail menu for the winter months as well.
Hines, for the record, is circumspect about her foray into cocktail crafting.
“Let’s be realistic here,” she says. “It’s happy hour time. It’s not like I’ll be here during the rush, taking the whole restaurant down.”
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