Thanks Meredith Barrett for including us in your article today on spots "perfect for holiday soirees". She wrote, "The Coterie Room: Brian McCracken and Dana Tough recently converted this restaurant to an events-only space. Hence you can have the menu, the seriously talented bartenders, and the living wall all to yourself. For reservations, email anne@thecoterieroom.com or call 206-956-8000."
A few dates are still available and we accommodate parties large or more intimate. Do contact Anne Magoon if you'd like to learn more.
The Coterie Room: Your Spot for Private Parties.
A private party and event space in Seattle from Chefs Brian McCracken and Dana Tough. www.thecoterieroom.com www.mccrackentough.com
Monday, November 11, 2013
Seattle Met Mag Suggests The Coterie Room as a Classy Spot to Host a Holiday Party
Monday, September 30, 2013
Book The Coterie Room for Your Next Event
We have some exciting news. The Coterie Room is transitioning from a downtown brunch and dinner spot, and is emerging as a private party space… joining Tavern Law’s Needle & Thread as one of our private-party venues. With some of the nation’s best bartenders on hand to engage with guests, and the delicious foods we love to present, we’re in the process of designing an entire menu of themed dinners, receptions and cocktail parties to entice. The 2,200 square foot space in the 1920s brick building features decorative matte “plaster” ceilings, chandeliers and lighting, and an interior living wall of botanicals. We can’t think of a better way for The Coterie Room to enter its third year than to embrace what people love. Parties! The Coterie Room is now booking for events, from large to more intimate. Select holiday dates are available but do fill up quickly. We look forward to serving you soon at The Coterie Room and our other properties. Our thanks, Chefs Brian McCracken and Dana Tough and Team Spur. Tavern Law. The Coterie Room. The Old Sage. To inquire about booking The Coterie Room for your private party, dinner, wedding or cocktail affair please call Anne Magoon at 206/956-8000 or email Anne@TheCoterieRoom.com.
Tuesday, March 26, 2013
Jenise Silva's Picks for the Best Restaurants for Easter in CBS Local
Thank you to Jenise for including The Coterie Room in her round up here of where to spend Easter this year, "After all, you can't live on chocolate bunnies alone":
"Chefs Brian McCracken and Dana Tough have been, on many occasions, referred to as wunderkinds. The praise started rolling in with their wildly popular Spur Gastropub and it doesn’t seem to be letting up. The chefs continue to garner high praise with their most recent venture, The Coterie Room. If you want to see – and taste – what all of the buzz is about, then your morning/afternoon would be well spent settling into a booth (with stunning chandeliers overhead) and trying to narrow down your favorites on the duck egg brunch menu. For starters, you may want to opt for the duck egg Florentine perched on a toasted brioche. But you’ll also find the braised shortrib hash (topped with a duck egg) competing for your attention. And a visit wouldn’t be complete without bubbles or your favorite cocktail and you’ll find that the bar at The Coterie Room is as impressive as the kitchen."
Thank you Jenise. (Photo by Jenise Silva.)
Labels:
brunch,
CBS,
Easter,
Jenise Silva
Monday, March 25, 2013
Brunch at The Coterie Room: Food Porn by McCracken Tough
Jennifer Liu of Seattleite visited recently and took some mesmerizing images of our brunch offerings, writing, "Sophisticated New American Cuisine-- In this edition of Food Porn, we feature The Coterie Room, featuring classy comfort food with Pacific Northwest influence. The high ceilings and walls of windows creates a bright and inviting atmosphere. The living wall, the elaborate chandelier, and delicate ceiling decor all elegance to your dining experience here.
Celebrate the weekend with a Bottomless Mimosa for $13. Potato and Herb Ham Cracklin’s with buttermilk fondue for a crunchy starter. Cream Cheese Coffee Cake is like a dessert pastry. It is rich, yet light and crumbly.
Breakfast Poutine with sausage gravy, fried cheese curds, and a fried egg, served over thick cut fries. Pork Belly Breakfast with maple braised pork belly, soft scrambled eggs, and a potato rosti –shredded potato patties."
Read her story here and views the slideshow of photos.
Labels:
brunch,
Food Porn,
Jennifer Liu,
Seattleite
Thursday, March 21, 2013
Saturday March 30 ONO (One Night Only) Dinner with Chefs Brian McCracken and Dana Tough, with Soni and Henri of Bottlehouse
The menu? Just take a look at what's in store that night...
Chefs Brian McCracken & Dana Tough
of Spur, Tavern Law and The Coterie Room
Wines by Soni & Henri Schock, Bottlehouse
Reception
Kentucky Air-Cured Ham
pickles, olives, malt mustard
Foie Gras Torchon
rhubarb, sorrel, buttered toasts
Chevre Tartlet
beet relish, pistachio cracker
Marinated White Asparagus
truffles, hazelnuts, herbs
2008 Juve y Camps Brut Nature de la Familia Cava -
Sant Sandurni d’Anoia (Cava), Spain
Main Course
Hickory Smoked Hamachi + horseradish, avocado, watercress, nigella seed
2011 Sigalas Asirtiko Athiri - Santorini, Greece
Goat Cheese Gnudi + creamed nettles, carrots, coriander, pine nuts
2010 Scarpetta Barbera del Monferrato - Piedmont, Italy
Corned Pork Cheeks + potato, kohlrabi, fermented cabbage
2010 Kiona Lemberger – Red Mountain, WA
Dessert
Chocolate, Peanut Butter, Rhubarb
NV Kopke 10 Year Tawny Port
Stumptown Coffee Service
Labels:
Bottlehouse,
ONO
Thursday, March 14, 2013
Dinner for Eight at The Coterie Room? Vote for Chefs Brian McCracken and Dana Tough Nominated for Food & Wine Magazine's THE PEOPLE'S BEST NEW CHEF and Tell Your Friends
Show your support for Seattle Chefs Brian McCracken and Dana Tough, The Coterie Room, Spur, Tavern Law and (coming soon) The Old Sage. Vote for them in Food & Wine magazine's THE PEOPLE'S BEST NEW CHEF and tell your friends. You'll be entered to win a family style dinner for eight at The Coterie Room.
Photo by Jay Friedman of Pear Galette with Star Anise Ice Cream. Read his Serious Eats article on Chefs Brian McCracken and their desserts at The Coterie Room here. |
Here's how:
Jay Friedman Writes About Desserts at The Coterie Room from THE PEOPLE'S BEST NEW CHEF Nominees Brian McCracken and Dana Tough (aka "The Kings of Quenelles")
Jay Friedman wrote a story on the desserts Chefs McCracken and Tough serve at The Coterie Room, saying, "When chefs Brian McCracken and Dana Tough won a "Rising Stars" award from StarChefs in 2009, it was partly due to the molecular gastronomy influences in their food at the fairly new Spur gastropub in Seattle. Two years later, they shifted focus and opened The Coterie Room. A bit more "mainstream" than Spur, the restaurant features upscale comfort food like spicy ham cracklins and a version of poutine with braised pork shoulder gravy and fried Beecher's cheese curds, as well as big, shareable platters of pan-seared trout and buttermilk fried chicken.
The Coterie Room's desserts, though, do have their delicate elements. They don't tend to be as molecular as Spur's with their espumas, crystalized zests, and other self-described "playful accompaniments," but they do tend to be playful in their own right—and downright delicious. And a regular customer will quickly come to the realization that many are marked by a classy quenelle of ice cream."
Go to the Serious Eats story here to read about what Mr. Friedman enjoyed and to peruse his lovely photos of some of our deseerts.
Thank you Jay and thank you Serious Eats for shining the spotlight on what's sweet at The Coterie Room.
VOTE Chefs Brian McCracken and Dana Tough for Food & Wine magazine's THE PEOPLE'S BEST NEW CHEF
by visiting here. Thank you!
The Coterie Room's desserts, though, do have their delicate elements. They don't tend to be as molecular as Spur's with their espumas, crystalized zests, and other self-described "playful accompaniments," but they do tend to be playful in their own right—and downright delicious. And a regular customer will quickly come to the realization that many are marked by a classy quenelle of ice cream."
Go to the Serious Eats story here to read about what Mr. Friedman enjoyed and to peruse his lovely photos of some of our deseerts.
Thank you Jay and thank you Serious Eats for shining the spotlight on what's sweet at The Coterie Room.
VOTE Chefs Brian McCracken and Dana Tough for Food & Wine magazine's THE PEOPLE'S BEST NEW CHEF
by visiting here. Thank you!
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