Shifts & Shakeups
Your Friday dispatch from Seattle Met’s food team.
Plus, Eli Dahlin returns to Seattle—Upper Bar Ferdinand to be exact.
The former Walrus and the Carpenter chef de cuisine is back from Portland and under Matt Dillon's employ.
The Seattle chef will helm Portland restaurant and wine bar, Dame.
Duck hot dogs. Spot prawn crudo. A rum and coke for the discerning farmer.
And that means amari, octopus terrine, and a place to sit while you wait for your Walrus oysters.
Coming to the Kolstrand Building late this summer: reserve wines, aperitifs, and dishes that don't require a stove.