Lunch at The Coterie Room

all sandwiches come with French fries

substitute a side salad for $2

MAINS

 

      *PAINTED HILLS BEEF BURGER* $15

oven dried tomato. truffled cheese. arugula.

SLOW ROASTED PORK SANDWICH $15

braised cabbage. apples. mustard.

ROAST BEEF SANDWICH $15

caramelized onion. horseradish. arugula.

FRIED CHICKEN SANDWICH $15

spicy coleslaw. aioli.

GRILLED CHEESE $13

cheddar and fontina cheeses. oven dried tomatoes. arugula.

SMOKED ALASKAN COD SALAD $12

brussels. farro. mustard greens

local apples.

DUCK CONFIT SALAD $13

radicchio. arugula. sherry vinaigrette.

CHICKPEA SALAD $12

orange. lola rossa. parmesan. almonds.

BABY ROMAINE SALAD $12

smoked mushrooms. tomato. blue cheese. tarragon vinaigrette. duck egg.

SWEET ONION MAC N’ CHEESE $12

crispy shallots.tender herbs

please peruse this menu as an example of what you might find when you join us for lunch.  subject to change.

Lunch at The Coterie Room, Starters on the Menu

DAILY SOUP $6

ask your server for details

FRENCH FRIED POTATOES $7

served crispy with aioli

HEIRLOOM BABY CARROTS $8

coriander. taggiasca olive vinaigrette. parsley.

MARINATED BEETS $8

roasted pistachio. baby arugula. cowgirl creamery cottage cheese.

HAM CRACKLIN’S $6

black truffle fondue.

CHICKPEA FRIES $8

cumin, coriander and yogurt sauce.

OUR VERSION OF POUTINE $12

with pork shoulder gravy, fried cheese curds and herbs

menu items subject to change

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."

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.

Best Newcomers of the Year? The Coterie Room Makes it on a Couple Restaurant "Pundit's" Lists According to Eater

Thanks to Shalini of Eater for the write up, you may read here.  We're so happy to have been included.

Photo by Kristin Zwiers for Chefs McCracken Tough.