The high-ceilinged, tall-windowed Belltown room is elegant in a white, fin-de-siècle way; its food, comforting Americana fare achieved through newfangled molecular methods, is even more so. Chefs Dana Tough and Brian McCracken apply their prodigious gastronomic talents (Spur, Tavern Law) to lunches, brunches, and dinners that recast grub like poutine, grilled rib eye, and mac ’n’ cheese into models of scrupulous sourcing and precise execution. They don’t ask how you’d like your steak cooked because they’re going to cook it the way it tastes best—and thanks to its precision cooking, horseradish pudding (made with molecular gastronomy’s favorite thickener, gellan gum, but nobody has to know), and greaseless Walla Walla sweet onion rings, “best” is indeed the word that will come to mind.
2137 Second Ave
Seattle, WA 98121
- Daily 5–close
Sat & Sun 10–2
Please Note: Before making plans, please call ahead with the establishment to verify that this information is still accurate.
- This Is What Happens to Your Bike After It’s Stolen
- Finally...Seattle Has a Cat Cafe in the Works
- 10 Frightfully Fun Seattle Halloween Events for 2014
- Crazy Pho Cajun Is Coming to the International District
- Morning Fizz: Mayor Murray's Office Spends $26,460 on First-Year Travel
- Here's How Canlis Should Audition Its New Chef
- Morning Fizz: Airing TV Ads in Cities He Doesn't Represent
- Morning Fizz: Microsoft Makes Its GOP Allegiance Clear