Tom Douglas Summer Camp is barely over and though I'm still digesting, I'm already looking forward to August's lunch. 

I just got the thumbs-up from The Coterie Room, the third project by Dana Tough and Brian McCracken.

Their first two "bars" (Spur Gastropub and Tavern Law) have picked off awards like Gayot's Top-5 Rising Chefs, Food & Wine's People's Best Chefs, GQ's Best 25 Bars in America, Conde Nast Traveler's Hot List of the world's best restaurants, The Daily Beast's Hot New Restaurant, among many others.

The Coterie Room is a full-on restaurant, boosting American classic dishes into the stratosphere using molecular techniques. Not for gimmick or show like so many lesser joints, but with deft, almost invisible, application. And the results are incredible. 

Quick update: I just received the draft menu from The Coterie Room. Here's what they're thinking:

The Coterie Room Foodies Lunch

Beef Tartare
Jardinière. Salt Cured Egg Yolk. Wild Watercress.
Tomato Salad
Cucumbers. Caperberries. Ricotta Salata. Picholine Olive Vinaigrette.
Roasted Lamb Ribs
Creamed Corn. Watermelon Salad.
Black Pepper Shortcake
Pence Peaches. Bourbon Ice Cream. Smoky Peach Gel.
Wine Pairings: TBA 


Where: The Coterie Room
Address: 2137 2nd Avenue
When:  Friday, August 2nd, 11:30am
Cost: $40 (plus tax, tip, & drinks)

If you're drooling like I am, don't worry: they can seat 80. There's still plenty of room… so let me know if you can join us!

Blog Posts: Seattle Foodies
July 2013

  • August Friday Lunch Club at The Coterie Room
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