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.

Now Introducing: Happy Hour at The Coterie Room Daily 4 - 6 PM

{    BEVERAGES     }

$2 Olympia Cans

$4 Maritime Old Seattle Lager

$5 House Sparkling Wine

$5 Wells

$7 Martini/Manhattan /Collins

{    PO-BOYS     }

$6

King Crab

celeriac remoulade & celery leaf.
Crispy  Trout

creole mustard &  chopped romaine.
Fried Mussel

 smoked aioli, romaine dressed in tarragon mustard vinaigrette.
Spicy Sausage

gardinaire relish & marjoram.
Philly Cheese Steak

 white cheddar  cheese, caramelized onions & pickled peppers.
Pork Shoulder

fig conserve & fontina cheese.

{    SIDES     }

$6

Roasted Winter Vegetables

with pickled sultana &  hazelnuts.
Batter Fried Bacon

with maple mustard
Endive Salad

dressed in a tarragon mustard vinaigrette with candied walnuts and aged gouda

Romaine Salad

with chevre, citrus and sumac almonds

Daily Soup

with seasonal accompaniments
Potatoes Fondue

with melted leeks and garlic chips.