Dinner for Eight at The Coterie Room? Vote for Chefs Brian McCracken and Dana Tough Nominated for Food & Wine Magazine's THE PEOPLE'S BEST NEW CHEF and Tell Your Friends

Show your support for Seattle Chefs Brian McCracken and Dana Tough, The Coterie Room, Spur, Tavern Law and (coming soon) The Old Sage. Vote for them in Food & Wine magazine's THE PEOPLE'S BEST NEW CHEF and tell your friends. You'll be entered to win a family style dinner for eight at The Coterie Room.



Photo by Jay Friedman of Pear Galette with Star Anise Ice Cream. Read his Serious Eats article on
Chefs Brian McCracken and their desserts at The Coterie Room here.



Here's how: 

1. Tell your Facebook friends why you're casting your ballot for Brian McCracken and Dana Tough, and urge them to cast their vote too, by Monday at 2pm, online at Food & Wine here.  

2. Share your Facebook post with us via a Facebook message to Spur here.  

One winner will be chosen randomly and announced on Facebook Tuesday, March 19^th, so be watching the Spur Facebook page. 

It’s such an honor to be nominated for this. McCracken and Tough are the only Chefs in Seattle on the list—with lots of competition in Oregon and even Hawaii. Vote Brian McCracken and Dana Tough!

While THE PEOPLE’S BEST NEW CHEF competition is the intellectual property of American Express Publishing Corporation (AEP), this promotional event is not sponsored or endorsed by AEP in any way and AEP does not, and will not, assume any liability or responsibility for any damage, expense, inconvenience, and/or loss to any persons or property whatsoever.

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!

Brunch at The Coterie Room, Saturdays and Sundays

{        MAINS        }

BELGIAN WAFFLE   $13

Vermont maple syrup, brandy braised apples, Chantilly and candied almonds

 add mascarpone  ice cream $3

add buttermilk fried chicken $5

DUCK EGG FLORENTINE   $14

on toasted brioche, with perpetual spinach, sweet onion soubise, and parmesan cheese

SMOKED DUNGENESS CRAB $18

served with hashbrown potatoes, gremoulata and bacon hollandaise

FRIED POTATO OMELETTE $ 14

crispy potatoes, grilled onions and aged gouda served with smashed potatoes

BRAISED SHORTRIB HASH $16

braised shortrib, caramelized parsnips, fresh chilies, and potatoes

topped with a duck egg

BISCUITS AND GRAVY $13

with buttermilk biscuit, pork shoulder gravy and

 a arugula and apple  salad

BREAKFAST POUTINE $12

country gravy, fried  cheese curds, a fried egg

and tender herbs over french fries

PORK BELLY BREAKFAST  $16

maple braised pork belly, soft scrambled eggs, and a potato rosti

served with fresh fruit

{ SANDWICHES & SALADS }

 COTERIE BURGER  $15

 with white cheddar, bacon, carmelized onion aioli served with french fried potatoes

BUTTERMILK FRIED CHICKEN SANDWICH $15

 with fresno chili hot sauce, blue cheese, and a celery relish served

 with french fried potatoes

 LONG VALLEY RANCH BEEF DIP * $16

 with horseradish pickled cauliflower, caramelized onions, smoky aioli served with

  french  fried potatoes

WARM CURLY ENDIVE SALAD $13

 tossed with a bacon vinaigrette, leeks and satina potatoes

and topped with a slow cooked duck egg

FRIED CHICKEN SALAD   $12

endive, kale, breakfast radish, chickpeas and tarragon tossed in a

creamy meyer lemon dressing

DUCK CONFIT SALAD  $14

duck confit, farro, charred pearl onion,  pickled french beans and mustard greens tossed

in a mustard seed vinaigrette

BABY LETTUCES $6

tossed with Morrocan olive oil, lemon juice, topped with parmesan and tender herbs

The Coterie Room for Valentine's Day

Amuse & a cocktail

1^st- Dungeness Crab & winter citrus salad, served with frisee, celery root, and smoked chili vinaigrette

2^nd- Potato & roasted leek soup served with duck fat fried potatoes, picholine olive vinaigrette

3^rd (choose one)

-Braised beef short ribs & Boulangère potatoes with french green beans and fine herbs

-Buttermilk poached chicken breast served with a carrot puree, creamed kale, and a pickled pear vinaigrette

-Caramelized fennel & fromage blanc Agnolotti served with pearl onions, chiogga beets, and a fennel salad

4^th- Shared chocolate dessert ala mode

Daily Ice Cream

Daily Sorbet

New Year's Eve at The Coterie Room: Tickets on Sale via Gilt City Seattle. Sale ends Wednesday morning 12/26/12.

The Coterie Room: New Year’s Eve Dinner

Four Course Menu

Chefs Brian McCracken and Dana Tough

  First course

Sunchoke Soup
pistachio pistou, Meyer lemon

Second course

Winter Greens Salad
cranberry beans, celery, roasted raisin vinaigrette

Third course
Choose one

Arctic Char
parsnip purée, spicy sautéed kale, cara cara orange

Cannelloni
ricotta, Swiss chard, baby carrots

Shoulder Tender Steak
Satina potato and pearl onion hash, Bearnaise, chanterelle mushrooms pickled with tarragon, shallot and champagne vinaigrette

Fourth course
Choose one

Pear Galette
star anise ice cream, candied almonds

Market-Inspired Sorbet and Ice Cream

Chocolate Pudding Cakes
sour cherries, hazelnut brittle, malted caramel


$125 per person.
Make your reservation here: http://www.giltcity.com/seattle/thecoterieroomnye


Photo by Chad Pryor.

Philip Thompson's Version of the Singapore Sling Picked Best in the US- Now Heading to Compete in Berlin

Congratulations to our own Philip Thompson of The Coterie Room who will be competing in Berlin on October 9-10^th at the Cherry Heering Singapore Sling competition. Thompson’s Sling and a Sizzle cocktail earned him top ranking as the American finalist and he’s being flown out for the European finals next week.  His drink is a modern interpretation of the classic Singapore Sling-- keeping all the common ingredients and combining them in a new and interesting way.

Cherry Heering announced, "The Sling & Fizzle, created by a Seattle Bar Star selected by an esteemed cocktail and culinary jury to represent the US at Bar Convent Berlin... 

The Sling & Fizzle, created by Philip Thompson from the Coterie Room in Seattle, WA (was) named best of the best."

Thompson is the Lead Bartender at the Coterie Room in Seattle, Washington.  At the Coterie Room he works closely with Chefs Brian McCracken and Dana Tough to have a cocktail list that embraces modernist cocktail techniques and pairs well with food.  He was one of the opening bartenders at Tavern Law and helped to get Needle and Thread listed as one GQ's top 25 cocktail bars in the country in 2010.  Thompson is the interim Treasurer of the Washington State Bartenders Guild and has a strong commitment to raising the creativity and service of the food and cocktail scene in Seattle.

Interested in the recipe of Thompson's winning drink? We'll be sharing it soon.

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.