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!