Ethan Stowell is heading to the cozy neighborhood of Tangletown with his smallest restaurant to date in the historic Keystone building. The 600-square-foot space named Mkt., pronounced “market,” is located at 2108 N 55th Street—you know, that crazy intersection between Greenlake and Ravenna. It will join the grouping of establishments like sushi house Kisaku and donut shop Mighty-O.
This restaurant is designed to focus on the chef’s favorite room—the kitchen, standing with all its glory as the center of attention. Tricked out in all stainless steel like a shining beacon of culinary joy and an apple wood-fired grill. So expect to see that that lovely, smoky-sweet char. The menu is broken down into four categories: snack, meat, fish, and vegetables. Expect dishes like zucchini fritters with lemon thyme pesto, an albacore ceviche with citrus-cucumber ice, fried quail with spicy dates, and a raw porcini mushroom salad with parm. If that list doesn’t scream Ethan-style, then I don’t know what would.
Manning the kitchen is head chef Joe Ritchie. He’s cooked his way up the ranks in the Stowell restaurant collection, and has an impressive resume. He worked as sous chef at The Herbfarm and aided with the recent menu relaunch at Ray’s, just to give you an idea of his cred.
The cocktail list will be a modest and thoughtful selection of barrel-aged cocktails, created in house. An abundant wine and beer list will round out the drink menu. Grey walls and concrete floors will surround the 28 seats—including five prime spots at the kitchen bar. The tables, bar top, and stools are a flat-finish white oak, encompassing the classic look of Stowell’s aesthetic.
The team is hoping for a mid-September open, just in time for the Northwest harvest and a bounty of autumnal produce. Hours will be 5 to 10pm everyday, with one extra hour until 11pm on Friday and Saturday. Follow updates on the website here.