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.)

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.

Saturday March 30 ONO (One Night Only) Dinner with Chefs Brian McCracken and Dana Tough, with Soni and Henri of Bottlehouse

We are really looking forward to the 30th. A few seats are left and may be purchased here.

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

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: 

1. Tell your Facebook friends why you're casting your ballot for Brian McCracken and Dana Tough, and urge them to cast their vote too, by Monday at 2pm, online at Food & Wine here.  

2. Share your Facebook post with us via a Facebook message to Spur here.  

One winner will be chosen randomly and announced on Facebook Tuesday, March 19^th, so be watching the Spur Facebook page. 

It’s such an honor to be nominated for this. McCracken and Tough are the only Chefs in Seattle on the list—with lots of competition in Oregon and even Hawaii. Vote Brian McCracken and Dana Tough!

While THE PEOPLE’S BEST NEW CHEF competition is the intellectual property of American Express Publishing Corporation (AEP), this promotional event is not sponsored or endorsed by AEP in any way and AEP does not, and will not, assume any liability or responsibility for any damage, expense, inconvenience, and/or loss to any persons or property whatsoever.

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!

Brunch at The Coterie Room, Saturdays and Sundays

{        MAINS        }

BELGIAN WAFFLE   $13

Vermont maple syrup, brandy braised apples, Chantilly and candied almonds

 add mascarpone  ice cream $3

add buttermilk fried chicken $5

DUCK EGG FLORENTINE   $14

on toasted brioche, with perpetual spinach, sweet onion soubise, and parmesan cheese

SMOKED DUNGENESS CRAB $18

served with hashbrown potatoes, gremoulata and bacon hollandaise

FRIED POTATO OMELETTE $ 14

crispy potatoes, grilled onions and aged gouda served with smashed potatoes

BRAISED SHORTRIB HASH $16

braised shortrib, caramelized parsnips, fresh chilies, and potatoes

topped with a duck egg

BISCUITS AND GRAVY $13

with buttermilk biscuit, pork shoulder gravy and

 a arugula and apple  salad

BREAKFAST POUTINE $12

country gravy, fried  cheese curds, a fried egg

and tender herbs over french fries

PORK BELLY BREAKFAST  $16

maple braised pork belly, soft scrambled eggs, and a potato rosti

served with fresh fruit

{ SANDWICHES & SALADS }

 COTERIE BURGER  $15

 with white cheddar, bacon, carmelized onion aioli served with french fried potatoes

BUTTERMILK FRIED CHICKEN SANDWICH $15

 with fresno chili hot sauce, blue cheese, and a celery relish served

 with french fried potatoes

 LONG VALLEY RANCH BEEF DIP * $16

 with horseradish pickled cauliflower, caramelized onions, smoky aioli served with

  french  fried potatoes

WARM CURLY ENDIVE SALAD $13

 tossed with a bacon vinaigrette, leeks and satina potatoes

and topped with a slow cooked duck egg

FRIED CHICKEN SALAD   $12

endive, kale, breakfast radish, chickpeas and tarragon tossed in a

creamy meyer lemon dressing

DUCK CONFIT SALAD  $14

duck confit, farro, charred pearl onion,  pickled french beans and mustard greens tossed

in a mustard seed vinaigrette

BABY LETTUCES $6

tossed with Morrocan olive oil, lemon juice, topped with parmesan and tender herbs