Seattle Met magazine reports on "The New Seattle Breakfast" with Duck Eggs at The Coterie Room

Read the article on great new breakfasts around town here.  And what did they have to say about us? 

"The Duck Egg

The Coterie Room

Duck eggs, currently everywhere on Seattle’s dinner menus, are the star of the brunch menu at this decadent restaurant, sibling to gastropubs Spur and Tavern Law. Denser and more fatty than their chicken counterpart, the eggs appear here on composed discs of hash and buried beneath ribbons of baby carrots. And on a precisely plated Benedict, where the perfect orb, cooked sous vide, mingles with meticulously chopped particles of black olive. We’re still crazy for a good farm-fresh chicken egg, but it’s no longer the only bird that can deliver indulgence in the form of a runny yolk."

Thank you Seattle Met for including us!

Seattle Met Magazine Reviews The Coterie Room

Critic Kathryn Robinson writes, "The high-ceilinged, tall-windowed Belltown room is elegant in a white, fin-de-siècle way; its food, comforting Americana fare achieved through newfangled molecular methods, is even more so. Chefs Dana Tough and Brian McCracken apply their prodigious gastronomic talents (Spur, Tavern Law) to lunches, brunches, and dinners that recast grub like poutine, grilled rib eye, and mac ’n’ cheese into models of scrupulous sourcing and precise execution. They don’t ask how you’d like your steak cooked because they’re going to cook it the way it tastes best—and thanks to its precision cooking, horseradish pudding (made with molecular gastronomy’s favorite thickener, gellan gum, but nobody has to know), and greaseless Walla Walla sweet onion rings, “best” is indeed the word that will come to mind."  (Photo by Olivia Brent).

Seattle Met Mag's Kathryn Robinson Includes The Coterie Room in Her Top Five Restaurant Openings of 2011

Thank you to Seattle Met's Robinson for including The Coterie Room in her article where she wrote, "Coterie Room Thank you, Dana Tough and Brian McCracken (Spur Gastropub, Tavern Law), for opening a restaurant that’s brought a little life and beauty back to Belltown. The schtick in this elegant white fin de siècle room is timeless comfort food (grilled rib eye, buttermilk chicken) brought off to a turn, with all the modern methods chefs love to employ but hate to own up to."