Angela and Ethan Stowell: partners in business and marriage. Photo courtesy Geoffrey Smith.

The most stressful part about opening a restaurant with a celebrated Seattle chef? "Waiting to hear if people enjoyed [it]… there are always kinks to be worked out. I just hope the kinks happen without being obvious to anyone but us.”

Hot off unveiling Ballard’s Staple and Fancy Mercantile, Angela Stowell, business partner and wife of Ethan, took a moment to talk up Seatown.

Vita, Stumptown, or Starbucks? Vita

Where do you take out-of-town guests to eat? Besides our restaurants, Green Leaf, Boat Street Café, and Delancy.

Do you use recipes or wing it? I leave the cooking to the professional in the house.

Favorite way to burn calories: A few years ago, I started doing triathlons, and last year I did my first full marathon. I’m racing in my first half Ironman in September. It’s nice to be training for something, to have a goal. And being able to eat whatever you want on big training days isn’t bad either.

Are you or have you ever been a vegan? No

What’s your desert-island condiment? Peanut butter

Dessert or appetizer? Appetizer

Three restaurants that sum up Seattle: Canlis (we go bar-casual), Shiro’s (Japanese cuisine is a big part of Seattle history, and Shiro is a great chef), and Dick’s Drive-In (Bill Gates and Sir-Mix-A-Lot can’t both be wrong).

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