We are celebrating the new year with special menus at all ESR locations. Join us in toasting the new year! Now taking reservations.
The last Sunday Feast of 2015 is all about Wagyu beef. Chef Addam Buzzalini has seven divine dishes planned to showcase the richly marbled meat. From tartare to ragu, meatballs to carpaccio, it’ll all be on the table for the December 6 dinner.
The fourth annual SMooCH (Seattle Musicians for Children’s Hospital) event is right around the corner on Saturday, December 5 at The Showbox. VIPs are invited in at 5:30pm for food & drink from some of Seattle’s favorite chefs plus wines from Mark Ryan Winery and Sleight of Hand Cellars. At 8pm some great local musicians will perform. Best of all, 100% of the proceeds from the event will benefit Seattle Children’s Hospital.
Once again, Ballard Pizza Company will host top talent from the best pizza joints around the city, pitting pizzaiolos against each other in an all-out battle to find Seattle’s Pizza Toss Boss. The event will feature three rounds of competition in four categories: Best Overall Cheese, Fancy-Style, the High Toss and the marquis event, Speed!
On Wednesday, October 28th, How to Cook a Wolf will be hosting a wonderful wine dinner with Washington winery Domaine Pouillon. Winemaker Alexis Pouillon will be in attendance to speak about the French-style wines, and the kitchen has prepared a fall harvest menu that is perfectly complemented by some of the Rhone varietals on offer. It promises to be a truly delicious and informative night. Tickets can be purchased through the ESR online shop.
Chef Joe Ritchie kicks off a series of intimate feasts at Goldfinch Tavern beginning this September. The first experience is a four-course feast featuring local meats and cheeses from Monteillet Fromagerie, complete with a special wine pairing presented by Goldfinch Tavern's sommelier, Thomas Rotherham on Wednesday, September 30 at 6:30PM.
The next Sunday Feast at Tavolàta features all the savory foraged mushrooms of the forest, with a variety of wild mushrooms featured, as well as Umbrian black truffle. (There are even some wild huckleberries thrown in at the end, just for good measure.) Join chef Addam Buzzalini for this hearty meal to begin to usher in fall on September 13.
We are very excited to announce the opening of a new gastropub on Ballard Avenue this October. Say hello to Bramling Cross. The name (and logomark) come from a hop varietal and we really want to showcase (ultra) locally-brewed beers alongside great, affordable pub fare.