New Year's Eve at The Coterie Room: Tickets on Sale via Gilt City Seattle. Sale ends Wednesday morning 12/26/12.

The Coterie Room: New Year’s Eve Dinner

Four Course Menu

Chefs Brian McCracken and Dana Tough

  First course

Sunchoke Soup
pistachio pistou, Meyer lemon

Second course

Winter Greens Salad
cranberry beans, celery, roasted raisin vinaigrette

Third course
Choose one

Arctic Char
parsnip purée, spicy sautéed kale, cara cara orange

Cannelloni
ricotta, Swiss chard, baby carrots

Shoulder Tender Steak
Satina potato and pearl onion hash, Bearnaise, chanterelle mushrooms pickled with tarragon, shallot and champagne vinaigrette

Fourth course
Choose one

Pear Galette
star anise ice cream, candied almonds

Market-Inspired Sorbet and Ice Cream

Chocolate Pudding Cakes
sour cherries, hazelnut brittle, malted caramel


$125 per person.
Make your reservation here: http://www.giltcity.com/seattle/thecoterieroomnye


Photo by Chad Pryor.

Philip Thompson's Version of the Singapore Sling Picked Best in the US- Now Heading to Compete in Berlin

Congratulations to our own Philip Thompson of The Coterie Room who will be competing in Berlin on October 9-10^th at the Cherry Heering Singapore Sling competition. Thompson’s Sling and a Sizzle cocktail earned him top ranking as the American finalist and he’s being flown out for the European finals next week.  His drink is a modern interpretation of the classic Singapore Sling-- keeping all the common ingredients and combining them in a new and interesting way.

Cherry Heering announced, "The Sling & Fizzle, created by a Seattle Bar Star selected by an esteemed cocktail and culinary jury to represent the US at Bar Convent Berlin... 

The Sling & Fizzle, created by Philip Thompson from the Coterie Room in Seattle, WA (was) named best of the best."

Thompson is the Lead Bartender at the Coterie Room in Seattle, Washington.  At the Coterie Room he works closely with Chefs Brian McCracken and Dana Tough to have a cocktail list that embraces modernist cocktail techniques and pairs well with food.  He was one of the opening bartenders at Tavern Law and helped to get Needle and Thread listed as one GQ's top 25 cocktail bars in the country in 2010.  Thompson is the interim Treasurer of the Washington State Bartenders Guild and has a strong commitment to raising the creativity and service of the food and cocktail scene in Seattle.

Interested in the recipe of Thompson's winning drink? We'll be sharing it soon.

An Even Happier Happy Hour: Tan Vinh of the Seattle Times Says The Coterie Room's Poutine is Far from Routine

...and the best in town! 

He writes today "... none is as addicting as chefs Brian McCracken and Dana Tough's meaty interpretation, served in an oval iron skillet, enough as an appetizer for two or dinner for one. It's featured on The Coterie Room's happy-hour menu for $9.

The Coterie's is a highbrow spin on a lowbrow dish. In lieu of traditional thick, brown gravy, the chefs did a pork demi-glacé to bind the starchiness. The fries are tossed with rosemary oil and salt. The Beecher's cheese curds get battered and deep-fried. Shreds of tender, slow-cooked pork shoulder are thrown in and topped with raw scallions, herbs and lemon juice to cut into the richness — a creamy, porky, salty delight.
It's not drowning in gravy like many poutine, but gluttonous all the same — not to be eaten weekly or even monthly, and certainly not during bikini season.

The Coterie Room, 2137 Second Ave., offers happy hour daily 5-6:30 p.m. and again 10 p.m. to closing with 20 percent off on small plates and $2-$4 beer, $5 wine and $7 cocktails (206-956-8000 or www.thecoterieroom.com)."

Thank you to Tan. Read his entire Happy Hour column here.

The Coterie Room Turns One: The Party Theme will be Paper

Thank you to all of you who sent in the fabulous party and menu ideas for our first anniversary which we will be celebrating on Sunday, September 16 at the restaurant.  We loved the creativity and inspiration and had a difficult time selecting just one winner.  Our judges debated between the four finalists and ultimately decided on one.

Three of you submitted paper-themed ideas before the deadline and all of you were finalists.  And the winning one was submitted by Sarah Lawson.  Congratulations Sarah! 

Sarah wrote:

Paper Theme. Traditionally, couples celebrates their first anniversary by exchanging gifts of paper, as it symbolizes the strength from the interlaced connection of the paper's individual threads - just as the McCracken-Tough team has done.

Paper can be utilized in a variety of culinary forms.

The classic preparation of "en papillote" known as "in parchment", bakes seafood or poultry causing steam within the pouch to help lock in flavors and juices.

As a thank you to the guests of the Coterie Room, the dish can be presented as little packets on the plate like a gift to unwrap and enjoy. The culinary brains of the McCracken/Tough team would be experts of flavor combinations and dish ideas. Flavor enhancers including tea, smoke, wood chips, or endless amounts of herbs and spices can be used in the "en papillote" package.

For a starter, wonton paper wrappers or rice paper wrappers could be used to make an end-of-the-summer fresh vegetable rolls. "Sheets" of pasta made by hand could be created as a small plate.  And although it is not in the fashion of the Coterie Room's French style cuisine, the use of nori paper sliced julienne could be used as a garnish and also provide a salty-brininess to a dish. 

For the dessert course, a extra touch of flare could be using Gold Paper sheets, contrasting the bright gold color against a decadent dark chocolate ganache. Or even making thin as paper crepes with caramelized fruit could be an option.

Thank you for taking the time to read my email and considering my theme. Sincerely, Sarah Lawson"

How should The Coterie Room celebrate our 1st anniversary? Submit the winning dinner theme and win a private soiree of your own

Brennan Leighton, Chef Thierry Rautureau (Luc, Rover’s and Top Chef Masters) and Oyster Bill (Bill Whitbeck) to Help Us Choose the Winning Theme

On Sunday, September 16 The Coterie Room will celebrate its first anniversary.  Just what will the evening’s menu and celebration be like?  You tell us.  Send in your Party Theme idea for The Coterie Room’s First Anniversary to info@thecoterieroom.com by this Friday at 5pm PST, September 7*.  In addition to inspiring the evening’s theme, the winner will receive a cocktail named in their honor, plus an intimate hors d’oeuvre party for twelve at The Coterie Room on a mutually agreed-upon date. 

Joining us as judges are our friends Brennon Leighton of Efeste winery, Chef Thierry Rautureau of Luc and Rover’s, and the legendary bivalve whisperer and author Oyster Bill Whitbeck.  We will announce the winner on September 12 on The Coterie Room’s Facebook page. 

Follow our judges on Twitter at @thechefinthehat and @oysterbill  #CoterieRoomContest

Submit party ideas by email to info@thecoterieroom.com by this Friday at 5pm.  Please say “Party Idea” in the email subject line.


Looking forward to the celebration! 

List of 100 Best Dishes by Seattle Weekly's Raskin Includes Cracklin's at The Coterie Room

Our Ham Cracklin's were deemed “extraordinary” by Seattle Weekly’s food critic Hanna Raskin and tapped as one of her favorite dishes. To see all Hanna’s favorites (including the Tagliatelle over at Spur) click here.  Thank you Hanna for including us on this fantastic list.
Photo of our Cracklin's by Olivia Brent.

Seattle Weekly's Best of Issue Cites The Coterie Room as Serving the Best Manhattan

"...the bar at the partners' newest Belltown venture can go sigh-to-sigh with The Coterie Room's comfort food–producing kitchen, acing classics such as a beautifully balanced rye Manhattan, judiciously stirred into elegance. " 

Read Hanna Raskin's description here.

Thank you Seattle Weekly!

The Wall Street Journal's Off Duty Section Today Features Two of Philip Thompson's Summer Cocktail Creations at The Coterie Room

"Summer-ize Your Spirits" Kevin Sintumuang's headline shouts in today's Wall Street Journal.  And we couldn't agree more.  This collection of drinks to make at home, or enjoy here with us, exudes some of what we love best about summer here in Seattle.  "It's time you thought about expanding your summer drink palate...  All of these recipes make "Mmmmm. Refreshing" the two least boring words you could possibly utter."

On the Ruby Peach Sintumuang says, "Can sweet drinks be deep and rich? This one is. The Grand Marnier and ruby Port give the cocktail multiple dimensions."  And the Frisky Dingo? The WSJ reports, "A pleasantly sweet, tart and slightly bitter cooler that's a little too easy to gulp down." 

Come by one of our places (Spur or Tavern Law) and enjoy a summery drink or visit The Coterie Room to sip Philip's drinks whose beauty shots are splashed across the pages of the Wall Street Journal. Perfect pairings at The Coterie Room are our foie and our cracklins. 

Congratulations Phil and thank you Wall Street Journal.

City Arts Magazine Shares a Strawberry Cocktail by Bartender Philip Thompson of The Coterie Room

Beauty shot of Philip's drink in front of our
living wall by Nate Watters

Thank you to Jonathan Zwickle for his City Arts summer cocktail story, Easy Breezy Strong, which included our very own Philip and his drink recipe for The Verão de Morango (Strawberry Summer with Novo Fogo cachaca). Zwickle writes, "In the Verão de Morango, Thompson pairs Cachaça with Spanish solera sherry, Spanish vanilla liqueur (the Spanish are expert warm-weather drinkers) and strawberry foam for a stiff, well-balanced drink equal parts pungent and sweet. As the foam settles, it colors the liquor a deep ruby-red; its flavor is barely discernable but its berry aroma is luscious. That, Thompson says, is the scent of summer.

The Verão de Morango
Created by Philip Thompson
1 1/2 oz. Novo Fogo Cachaça
1/2 oz. Lustau East India Solera Sherry1/4 oz. Licor 43
6 drops Bob’s Ginger Bitters
Dollop strawberry foam

For foam
1 pint strawberries
1/16-1/4 cup of sugar depending on sweetness of berries
1 oz. lime juice
Egg white

Simmer the berries, sugar and lime juice over low heat until they liquefy, add an egg white and mix with a hand blender until peaks form. Alternately, you can vacuum seal the foam ingredients and cook sous-vide at 185 degrees for 25 minutes. Cool and place liquid in ISI container and charge with two nitrous charges. 

Stir ingredients and pour into a cocktail glass. Top with strawberry foam."

Brunch at The Coterie Room, Featured in Sunset Magazine June issue

Seattle's "Food Establishment", as Picked by Seattle Magazine

Seattle magazine's inaugural list of the 70 most powerful players in the Seattle food scene.

Who keeps Seattle’s food engines running? Who has the power, the respect and the influence to set trends, challenge the status quo and reshape the culinary landscape? We sussed out the people and institutions who have had—and continue to have—the most substantial impact on how we eat, what we eat and what we'll want to eat in the future. Here, in order of influence, is our first annual list of the 70 power players in Seattle's Food Establishment.

Brian McCracken and Dana Tough
Chefs/owners, mccracken tough
Est.: 2008, when they opened Spur Gastropub. Because: In four short years, the chef duo has dabbled in molecular gastronomy (at Spur) and brought Seattle one of its finest speakeasy-inspired craft cocktail bars: Tavern Law. New projects: This year, they took over the corner that housed Restaurant Zoë for 12 years to open The Coterie Room, where gussied-up comfort food and carefully prepared classic cocktails rule. Employees: 72. mccrackentough.com

Brunch at The Coterie Room

{   MAINS   }

BELGIAN WAFFLE   $13

Mystic Moon Farm maple syrup, local pear, winter spices and candied walnuts

Add walnut  ice cream $3

DUCK EGG BENEDICT   $14

haricot vert and toasted brioche with sauce cheron and black olive

SMOKED KING CRAB  $18

served with hashbrown potatoes, gremoulata and bacon hollandaise

CHEESE AND CHARCUTERIE PLATE $ 14

a variety of cheeses and cured meats with selected accompaniments

CORNED DUCK HASH $16

shredded corned duck breast with sweet carrots, chervil and a poached duck egg

GRILLED FENNEL SAUSAGE $13

with creamy polenta and a slow cooked duck egg

BUTTERMILK FRIED CHICKEN SANDWICH $14

with whole grain mustard glaze, lager braised onions, and mustard greens

*PAINTED HILLS BEEF BURGER* $17

with caraway aioli, savory green tomato ketchup, romaine and swiss cheese

{   SIDES   }

BABY ROMAINE $6

baby romaine, citrus, sumac dusted almonds  and a chevre vinaigrette       

FRENCH FRIED POTATOES $6   

tossed with a rosemary scented oil and  served crispy with aioli

POTATO PETALS  $6   

tossed with parmesan.

SIDE BACON $4

zoe meats all naturally cured slab bacon

HAM CRACKLIN’S $6

served light and crisp with a side of black truffle fondue for dipping

GRANOLA AND YOGURT $8

rolled oats and puffed farro, baked in house and mixed with dried fruit 

FRESH SEASONAL FRUIT $5

     an assortment of local fruit       

PASTRY OF THE DAY $6

Please enjoy this as a sampling of what we offer.
Menu items and prices subject to change and seasonality.

Spring Menu at The Coterie Room

{   SMALL PLATES   }

FOIE GRAS TORCHON* $5 per piece

shaved over warm buttered toast with sea salt and aged sherry vinegar

HAM CRACKLIN’S $6

served warm with spring onion  fondue

MARINATED BEETS $8

with roasted pistachios, baby arugula, and Cowgirl Creamery cottage cheese

ENDIVE SALAD $8

dressed in a tarragon mustard vinaigrette with candied walnuts

and aged gouda

BABY LETTUCES  $8

tossed with a chevre vinaigrette, shaved radish, mint and toasted pinenuts

CREAMED NETTLES $9

locally foraged stinging nettles with fried garlic and parmesan.

CORONA BEAN AND OCTOPUS SALAD $10

with shishito peppers, preserved lemon and mustard greens dressed in a chorizo vinaigrette

FRIED CHICKPEAS $8

chickpea fries with mint and whipped yogurt

FRENCH FRIED POTATOES $7

served crispy with aioli

OUR VERSION OF POUTINE $12

braised pork shoulder gravy, fried Beecher’s cheese curds

and tender herbs

TRUFFLE  MAC N’ CHEESE $10

with duck ham $11

baked in a cast iron pot with fine herb breadcrumbs on top

STEAK TARTARE* $12

with traditional accompaniments and toast.

{   MAIN COURSES   }

MARKET FRESH FISH $35

ask your server for details.

SMOKED ALASKAN SNOW CRAB * $29

served with hashbrown potatoes, gremoulata

and bacon hollandaise

SEARED SEA SCALLOPS * $26

seared in brown butter served with a celery root puree, Chinese celery and meyer lemon.

HAND-ROLLED CAVATELLI $20

in a black pepper butter with Bloomsdale spinach and English peas finished with pecorino cheese.

DUCK LEG CONFIT $26

crispy pan seared duck leg with buttered farro, arugula

and a mission fig conserve

     ANDERSON RANCH LAMB  * $42

grilled and served with fava beans, spring onion sousbise, roasted lamb jus and a tender herb salad.

PAINTED HILLS BEEF BURGER * $17

with caraway aioli, savory green tomato ketchup, romaine

and swiss cheese

{     DESSERTS      }

RHUBARB CURD TART $9

with anise hyssop ice cream.

APPLE GALLETTE $9

warm spiced apples in a flaky crust served with

vanilla ice cream and caramel

BANANA COFFEE TORTE $9

covered in a coffee ganache with caramelized bananas and banana sorbet.

DAILY ICE CREAM or SORBET $9

{    FAMILY STYLE   }

CHARCUTERIE PLATTER $24

a selection of cured meats and terrines

with pickled vegetables, mustards and toasted baguette

CHEESE PLATTER $24

a variety of domestic and European cheeses

with fresh fruit, mostarda, salted nuts, olives and crackers

TAYLOR SHELLFISH MUSSELS $21

steamed with handmade chorizo, preserved lemon, Moroccan spices and white wine served with grilled baguette

PAN SEARED TROUT $28

served with sautéed spinach, fregola

and almond pistou

BLACK TRUFFLE RISOTTO $35

cooked in red wine with chanterelles, truffles and parmesan, finished with chervil.

ROASTED PORK SHOULDER $38

with butter braised cabbage, marble potatoes, local apples and grainy mustard

BUTTERMILK FRIED CHICKEN $32

served with creamy grits and braised collard greens

drizzled with honey

WAGYU BEEF CAP SIRLOIN  $55

with ricotta whipped potatoes, braised endive and carrot

with balsamic vinegar

A SIX PACK OF BEER FOR THE KITCHEN CREW  $10

 the crew works hard to deliver great food, drink and service. show them your appreciation

*King County Health Department would like to remind you that eating raw or

undercooked foods may be hazardous to your health

Please enjoy this as a sampling of what we offer.
Menu items and prices subject to change and seasonality.

Beverages at The Coterie Room

{    BEVERAGES     }

{    Wine by the Glass     }

Jalliance Renissance, FR.                                            $7

Antech ‘Émotion’ Crémant de Limoux, FR.               $10

Jalliance Crémant de Bordeaux, FR.                          $10

Joël Falmet Champagne Tradition, FR.                      $18

Berger Grüner Veltliner’10. AT.                                  $8

Herbert Pazen Riesling ’08. DE.                                 $12

Olsen Estates Blanc des Coteaux ’09. WA.                 $11

Domaine Jean Vullien Roussette ’11. FR.                    $12

Foxglove Chardonnay ’09. CA.                                               $10

           

Vero Pinot Noir ’09. FR.                                             $12

Domaine Lafond Cotes du Rhone, ’10. FR.                $10

Damilano ‘Marghe’ Nebbiola d’Alba, ’09. IT.              $11

Gifford Hirlinger Stateline Red, ’08.WA.                   $10

Izadi Rioja Crianza ’04. SP.                                        $9

 {    Draught Beer  } $5           {    Bottled Beer   }         

Maritime Old Seattle Lager                 Estrella Damm        $5

Franziskaner Heffewiessin      Menabrea Blonde   $5

Fullers ESB                                 Blanche de Bruxelles$6

Köstritzer Schwartzbier            Kronenbourg           $6

                                                    Estrella Inedit        $28

  {    Canned Beer   }                            Deschutes  IPA         $4

Olympia Can                $3          Orval Trappist          $8 

Hilliard’s Pale Ale        $6          Ayinger Dopplebock $7

                                        Lindemans Pomme Lambic $10       

                                                   

{     COCKTAILS    }

La Vache  $14
Peabody Jones vodka, yellow chartreuse, cointreau, lemon, orange bitters & sparkling wine.
Trump Card  $12
Martin Millers gin, Dolin Blanc, cardamom & grapefruit bitters.
La Paloma Picadora  $10
pepper infused tequila, grapefruit, ghost chili tincture,  salt & soda.
Smokey Vesper  $13
Voyager gin, Peabody Jones vodka, Cocchi Americano & Ardbeg.

Winter Apple  $10
gin, applejack, cranberry, lemon, demerara & whiskey barrel bitters.

Bech-Carre  $10

rye, cognac, sweet vermouth, Becherovka & bitters.
Brock Sampson  $12
Bulleit Rye, Cocchi Torino, Santa Maria, Gran Classico & aromatic bitters.

Menu items and pricing subject to change.