Julien Perry Talks About The Coterie Room's Chickpea Fries on Fox Q13

Thank you to Julien Perry for heading over to Q13 FOX News This Morning and giving nod to our fries on her segment which you can view here. It's a fun piece on snacks in Seattle.

The Cured Ham Blog on The Coterie Room's Cracklins and More

Thank you to Cured Ham for the write up of your recent visit to the restaurant.

Seattle Times Critic Picks the Year's 10 Fab Restaurants: The Coterie Room Included

Providence Cicero writes in the Seattle Times, "A restaurant Rolodex spins in my brain, but ask me to choose a favorite from all the places I've reviewed so far this year and I'd be stuck for an answer. I could never settle on one; too many command my respect and deserve your attention. So I won't just throw you a bone. Instead, here's a whole rack of ribs to chew on... The massive crystal chandelier, the creamy embossed ceiling, the lush greenery cascading down the wall; none of this suggests a menu that touts ham cracklins, poutine and fried chicken. But Dana Tough and Brian McCracken have surprised me before, at Spur and Tavern Law, and they look poised to do it again at their Belltown dinner house, The Coterie Room, which opened just in time to make this list. Dropping by for a cocktail, I ordered a fruity, gin-based Pendennis Club and some of those cracklins — the most ethereal I've ever tasted, brought down to earth with a dip into cheese fondue: fontina and Gruyere spiked with black truffle. Their version of poutine — chubby fries, fried Beecher's cheese curds, braised pork-studded gravy and a parsley bonnet — amounts to haute cuisine."  Read the entire story here.  Thank you Providence.

A Review of a Review... In Which The Coterie Room Treats its Friends Well



Cracklins. By Joshua Huston, Seattle Weekly.



As those of you who know us might attest, our friends and regulars are so very important to us.  The latest Seattle Weekly story on The Coterie Room is a story on "Guest Identification" and how we warmly welcomed a friend in the cocktail world into our home.  Guilty as charged.

 It's a fun story.  View the photos here.  Thank you Hanna for coming in.  We enjoyed seeing you and hope to welcome you again soon.   

Chefs Brian McCracken and Dana Tough of Spur, Tavern Law & The Coterie Room Named 2011 Chefs of the Year Seattle

Eater's editors have given our Chefs a new title: "Chef of the Year, Seattle".  It's a real honor.  They write,

"It is time now to announce the winners of the 2011 Eater Awards, presented by Patrón Tequila. In over 50 categories spanning thirteen cities, the winners comprise a diverse bunch of the finest and most interesting chefs, operators, and characters in the country. We applaud them. You are hereby instructed to applaud them. So, without further ado—

Chef of the Year, Seattle
Nominees: Jason Franey (Canlis), Jerry Corso (Bar del Corso), Rachel Yang and Seif Chirchi (Joule and Revel), Blaine Wetzel (Willow Inn)
Winner: Brian McCracken & Dana Tough (Coterie Room, Tavern Law, Spur)".

Read the story here. 

Thank you to Eater's editors and all of you who also voted.  We're humbled and so look forward to seeing you at Spur, Tavern Law or The Coterie Room soon.

The Stranger Reviews The Coterie Room: "Fried Chicken Under a Crystal Chandelier"

Bethany begins her review, "The new Coterie Room is an official Big Deal, and it looks marvelous...A large mirror on one wall has a message written across the bottom, faded out to almost subliminal: 'We love you. We serve you good food.' The 'we' is Brian McCracken and Dana Tough, the chef team behind Spur (which is just around the corner) and Tavern Law (up on Capitol Hill), which have been on you-have-to-go-there lists in Food & Wine and GQ. The other two places feel more like craft cocktail bars with food—one a contemporized Old West saloon, the other slick speakeasy-style—while the Coterie Room is most definitely a restaurant, one with 'class,' as the gentlemen themselves have said..."

Crab, cracklins, carrots and chicken were some of the items she enjoyed. Click this link (Review of The Coterie Room by The Stranger) to read her course-by-course review of our dinner menu. Some highlights include:

"You could absolutely just go sit at the bar at the Coterie Room, gaze at the wall of plants, eat the cracklins, and leave, secure in the knowledge that your life is more complete"

Smoked King Crab: "a heap of preternaturally tender, moist crab meat—whole joints from the legs—with just the faintest smokiness, as if from a distant driftwood beach fire"

"If you think there's something magic about this fried chicken, you are correct: It's the magic of science... and on a Saturday night, you'll already see platters being carried to tables all around the Coterie Room"

And as for the service, she wrote, "The service at the Coterie Room suits it perfectly—you'll receive a warm rosemary roll that's been nestled within a napkin on a silver tray, then another if you finish that one. They'll leave you formally alone or conspiratorially help you choose a dessert, as you wish (get the Valrhona chocolate tart)."

Thank you to The Stranger for visiting The Coterie Room.

Photo in The Stranger by Kelly O.