Does the food at Poquitos taste better because you’re eating it in an awesome space? I plan to ask the owners. Photo by Geoffrey Smith.
I’m hardly a design expert, but I do know that a good meal takes on added layers of enjoyment when you eat in a well-conceived space. We ostensibly go out to eat for the victuals, but dining is its own form of theater…even food trucks. I’ll admit it: I enjoy a good meal or cocktail all the more in a beautiful setting.
Hence I was flattered to be asked to moderate the Seattle Architecture Foundation panel Restaurateurs and Their Spaces on Tuesday, February 7 at 7pm at Town Hall. Organizers somehow managed to get four very busy guys to in the same room on the same night to answer questions about the dozen-plus restaurants, bars, and coffee shops they have opened and owned around Seattle.
Those guys would be chef-of-many restaurants Ethan Stowell; James Weimann and Deming Maclise of Poquitos, Bastille, and Macleod’s; and partner-in-many-restaurants Chad Dale, who is involved with Staple and Fancy, Walrus and the Carpenter, and Revel. Maybe you’ve heard of them?
Honestly, one of those bobble-necked drinking bird dolls could facilitate an entertaining conversation among these gentlemen. I’m guessing they have some memorable tales of design triumphs and the crazy things that happen when you tear out walls in old buildings. Also, can someone please share details about the secret spot where all these restaurants find incredible salvaged fixtures and furniture?
I’m told the key to being a good moderator is drinking wine (in moderation) before said moderating occurs. Grab your $20 ticket right over here and please do say hello.
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