Best Dishes of 2011? Hanna Raskin of the Seattle Weekly Puts The Coterie Room's Cracklins on the Top of Her List

She describes them this way-- "The resulting translucent wisps are extraordinary, their captivating lightness a worthy rejoinder to the old question about flying pigs."  Read the entire list of the year's top dishes of Seattle here: http://bit.ly/uLHoS8

"The Year's Most Praiseworthy Plates"? The Seattle Times Puts The Coterie Room Cracklins at the Top of Their List

Providence Cicero, Seattle Times restaurant critic, puts together a list of some of the best food she has sampled at area restaurants in 2011.  "Chefs do it. Why can't I? In the spirit of auld lang syne, I've composed a virtual tasting menu culled from my favorite dishes of the year. Granted, as a single meal it's better suited to a Roman orgy, but portions will be small. If you're hungry afterward, just set your GPS for any of the locations listed in the sidebar. Here's to more good eating in 2012!  So many menus open with nibbles these days. These three knocked me off my bar stool: The Coterie Room's truffle fonduta with "cracklins" (faux pork rinds that taste like porky, deep-fried air)..."  12/30/11

The entire story may be read here.  Thank you Providence.