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!

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

Julien Perry Talks About The Coterie Room's Chickpea Fries on Fox Q13

Thank you to Julien Perry for heading over to Q13 FOX News This Morning and giving nod to our fries on her segment which you can view here. It's a fun piece on snacks in Seattle.

A Review of a Review... In Which The Coterie Room Treats its Friends Well



Cracklins. By Joshua Huston, Seattle Weekly.



As those of you who know us might attest, our friends and regulars are so very important to us.  The latest Seattle Weekly story on The Coterie Room is a story on "Guest Identification" and how we warmly welcomed a friend in the cocktail world into our home.  Guilty as charged.

 It's a fun story.  View the photos here.  Thank you Hanna for coming in.  We enjoyed seeing you and hope to welcome you again soon.   

Seattle Weekly Reports More on Chef McCracken & Tough's New Restaurant The Coterie Room

"Our growth as chefs alone has been the most fun."

Julien Perry reports on The Coterie Room for the Weekly. Click blog title above to listen-in to her conversation with Chefs Brian McCracken and Dana Tough.

Chefs McCracken and Tough Talk The Coterie Room with the Seattle Weekly's Voracious

Julien Perry for the Seattle Weekly's Voracious talks with us about our new restaurant opening any day here.

"What exactly will be on the menu at The Coterie Room?

Tough: The food and the restaurant itself is very much inspired by a French brasserie, but it's a New American version of that. So, you're going to see an array of small plates that can be shared, but they're classic American as well as French-inspired. Like, the poutine is our version of poutine with smoked pork shoulder gravy and fried Beecher's cheese curds. There's some decadent dishes on the menu as well as some light fare, like the marinated beets, heirloom carrots, endive salad and some fresh seafood items. All around delicious food that we keep saying is naked, stripped down to just quality of ingredients and execution.

Wait. I see on the menu you can buy the kitchen crew a six-pack of beer for $10. Really?

Tough: That's kind of our way of saying, "Would you like to tip the kitchen?" So, whether or not the $10 goes towards a six-pack of beer or not, it gives them a little something to go get a nightcap after they get off work.

What kind of beer?

Tough: Rainier, probably. That's what we like!"

Click blog title above to read the article. And swing by www.thecoterieroom.com to sign up for advance info on our openign and when we'll be taking reservations.

Thanks to Julien and the Seattle Weekly.