Seattle Met Mag Suggests The Coterie Room as a Classy Spot to Host a Holiday Party

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.

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.

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

The Coterie Room for Valentine's Day

Amuse & a cocktail

1^st- Dungeness Crab & winter citrus salad, served with frisee, celery root, and smoked chili vinaigrette

2^nd- Potato & roasted leek soup served with duck fat fried potatoes, picholine olive vinaigrette

3^rd (choose one)

-Braised beef short ribs & Boulangère potatoes with french green beans and fine herbs

-Buttermilk poached chicken breast served with a carrot puree, creamed kale, and a pickled pear vinaigrette

-Caramelized fennel & fromage blanc Agnolotti served with pearl onions, chiogga beets, and a fennel salad

4^th- Shared chocolate dessert ala mode

Daily Ice Cream

Daily Sorbet

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