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  • Mama’s Cantina is open! 05.24.16

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    Mama’s Cantina is now open! Bask in the familiar Mama’s aura while enjoying the updated interior and new bar, now located at the front of the restaurant.

     

    The bar features a selection of 40 tequilas, scratch and blended margaritas, an array of mezcals, cervezas and microbrews on tap. Don’t miss the new frozen margarita machine for the perfect cold cocktail to sip on the outdoor patio all summer! Available in watermelon, mango or peach.

     

    Heading the kitchen at Mama’s Cantina is Chef Jenny Izaguirre, originally from Honduras with years spent as a chef in Los Angeles. She’s created a menu that adds an international twist on classic Mexican dishes that take inspiration from the street foods of Mexico City and Los Angeles. All sauces, salsas, chips and tortillas are also made in house now!

     

    Chef Jenny’s exciting new menu includes Mojo Pork, made from a whole pig that she will slow roast weekly. She’s brought in Wagyu Steak to add rich flavor to dishes like “The Elvis” Burrito and the Wagyu Skirt Steak Quesadilla. There is also seafood with Mini Crab and Halibut Ceviche Tostadas, and her Halibut Poke Tostada, creative veggie options like the Crispy Avocado Black Beans Taco and a delicious Korean inspired quesadilla served with kimchi and house molcajete salsa.

     

    For more information, visit mamascantina.com or call 206.728.6262. Mama’s Cantina is located at 2234 2nd Avenue, Seattle.

     

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  • Chef Jason Wilson Announces Bellevue Restaurant 11.19.15

    Chef Jason Wilson 1 (min)


    For Immediate Release

    CHEF JASON WILSON ANNOUNCES BELLEVUE RESTAURANT OPENING

    New Restaurant & Bar in Lincoln Square Expansion & W Bellevue Slated for 2017

    Bellevue, WA—Chef Jason Wilson today announced an agreement with Kemper Development Company and Starwood Hotels & Resorts Worldwide, Inc. to open a restaurant in the upcoming Lincoln Square expansion and forthcoming hotel, W Bellevue. The James Beard Award-winning chef, who earned national acclaim for his first restaurant, Crush, also owns Seattle’s wood-fired steakhouse, Miller’s Guild, a consultancy business, and is executive chef of Coffee Flour. Adding to his culinary repertoire, the Bellevue restaurant, yet to be named, is slated to open in summer 2017.

    The restaurant will evoke a modern take on the spirit of the Pacific Northwest farmhouse, from design to menu. Balanced and refined, the produce-driven menu will be dictated by the seasonal, local bounty of the region, reinterpreted by Chef Jason Wilson in his signature style of simple, clean and fresh cooking.

    The overall project’s contemporary Northwest concept and design also takes form in a vibrant, destination cocktail bar in W Bellevue. Speakeasy meets sophisticated playhouse, the bar will feature craft cocktails and a cocktail-driven food menu with exclusive lounge areas – the backdrop for a vibrant music and arts scene.

    Creating a concept and menu from a sense of place, Seattle-based design and architecture firm, Graham Baba, will work with Chef Jason Wilson to capture a space reminiscent of a Pacific Northwest farmhouse, with a modern approach and sensibility. The restaurant and bar will complement the hotel’s cutting-edge design. Chef Jason Wilson will work with Public Library on the restaurant’s branding.

    The restaurant will be part of Kemper Development Company’s Bellevue Collection, which draws regional residents and visitors, alike.

    “We’re thrilled to partner with Chef Jason Wilson on our upcoming expansion of Lincoln Square. He brings a culinary prowess and affinity for unique, local, forward-thinking cuisine to another level for The Bellevue Collection,” said Howard McQuaid, Vice President Leasing and Development, Kemper Development Company.

    The restaurant will reside on the second floor of W Bellevue and the bar on street level, located on Bellevue Way between NE 4th and NE 8th Streets. The restaurant will be open throughout the day and provide food and beverage service for the hotel’s 245 modern guestrooms, including 25 suites and an Extreme Wow Suite® (the W brand’s reinterpretation of the traditional Presidential Suite), as well as the 231 luxury rental residences.

    About Chef Jason Wilson
    Chef Jason Wilson is a James Beard Award-winning chef and one of Food & Wine magazine’s Best New Chefs. In addition to his new Bellevue restaurant slated for opening in 2017, Chef Jason Wilson is partner and executive chef of Miller’s Guild restaurant and Chef Jason Wilson Catering, executive chef of Coffee Flour, and runs his own culinary consultancy business. His first restaurant, critically acclaimed CRUSH, received local and national awards and positioned Chef Jason Wilson as a leader in Northwest cuisine with innovative techniques. Visit ChefJasonWilson.com and follow @ChefJasonWilson on Instagram.

    About The Bellevue Collection/Kemper Development Company
    Located in the heart of Bellevue, Washington, The Bellevue Collection, owned by Kemper Development Company, includes Bellevue Square, a super-regional upscale shopping center, Bellevue Place, a mixed-use property featuring the Hyatt Regency Bellevue and small boutiques and Lincoln Square, anchored by the Lincoln Square Cinemark theaters, restaurants, home furnishing stores and The Westin Bellevue hotel. With a distinctive collection of 250 of the finest shops, 30 sit-down restaurants, a 16-screen premier cinema, 1,100 luxury hotel rooms and 10,000 free retail parking spaces, all in one location, The Bellevue Collection is a shopping, dining and nightlife and entertainment experience unlike any other in the region. It is located on Bellevue Way between NE 4th and NE 10th Streets in downtown Bellevue, just across Lake Washington from Seattle. For more information on the Lincoln Square Expansion, visit the Lincoln Square Expansion site.

    About W Hotels Worldwide
    W Hotels is a contemporary, design-led lifestyle brand and the industry innovator with 47 hotels and retreats, including 17 W-branded residences, in the most vibrant cities and exotic destinations around the world. Inspiring, iconic, innovative and influential, W Hotels provides the ultimate in insider access, offering a unique mix of cutting-edge design and passions around fashion, music and entertainment. With more than 15 years of proven success, W Hotels is on track to reach more than 60 hotels by 2018. W Hotels have been announced for Shanghai, Tel Aviv, Abu Dhabi, Dubai, Amman, Jakarta, Panama, Muscat, Suzhou, Changsha, Chengdu, New Delhi, Kuala Lumpur, Shenyang, Marrakech and Brisbane, while upcoming W Retreats include Goa, Phuket, Hainan Island and Mexico’s Riviera Maya. For more information, visit whotels.com or follow Twitter, Instagram and Facebook.

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  • Miller’s Guild Offers Soft Opening Feast 11.25.13

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    Miller’s Guild is ramping up for its public opening in mid-December by offering a series of soft opening dinners on December 7 and 11-13. Chef Jason Wilson has designed a four-course menu that encourages guests to indulge in a bolstered lineup of wood-fired cooking for $75, prior to opening to the general public.

    Reservations are required during the four soft opening dates; walk-ins will not be accepted. Diners can reserve their spot by signing up at MillersGuild.com; a member of the Miller’s Guild team will finalize the reservation with a credit card.

    The four-course menu promises a blowout feast of wood-fired meats, seafood, vegetables and more, prepared on the restaurant’s nine-foot-long, custom-made, wood-fired grill.

    Soft Opening Sample Menu:

    First Courses

    Dungeness Crab & Basil Toast with Lemon & Jowl

    Charred Radicchio, Pancetta, Creamy Parmesan and Braised White Beans

    Salads and Such

    Grilled Apples & Pears, Ancient Grains, Frisee

    Roasted Beets with Horseradish Cream & Mint

    Crispy Pig Face with Chicories, Pickles & Mustards

    Main Courses From The Grill

    Painted Hills Flat Iron with Wild Mushrooms

    Rolled Lamb Breast & Belly, Escarole, Lardons, Lemon Garlic Caper

    Grilled Yakima Valley Quail with Pickled Chanterelles

    Sides

    Cheddar Cheese Farro

    Wild Mushrooms with Kale & Brown Butter

    Grill Roasted Mashed Potatoes with Gruyere Cheese

    The $75 menu is exclusive of alcohol, tax and gratuity. For additional purchase, Miller’s Guild will offer in-house, cask-finished spirits and exceptional handmade wines from the Pacific Northwest and beyond, including six wines on draught, custom-made for Miller’s Guild.

    About Miller’s Guild

    Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild in December. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef. Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily. It is located at 612 Stewart Street in downtown Seattle. Learn more at 206.443.3663, www.MillersGuild.com, Facebook.com/MillersGuild and Twitter @MillersGuild.

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  • Miller’s Guild Offers Seats To Pre-Opening Parties 11.04.13

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    Miller’s Guild Offers Seats to Pre-Opening Parties

    Chef Jason Wilson and team “kickstart” nose-to-tail butchery, dry-aged beef and cask-finished craft spirits, returning the favor with seats at pre-opening dinners and other VIP perks


    Seattle— Chef Jason Wilson’s Miller’s Guild is one of the most anticipated restaurant openings of 2013. With construction not far from completion, the Miller’s Guild team has launched a Kickstarter campaign to help fund their ambitious dry-aging, nose-to-tail butchery, and cask-aged spirits programs. As a reward for supporting these programs, Chef Wilson is offering much-coveted seats to the Miller’s Guild Pre-Opening Dinners that begin on Dec. 4 and a host of other VIP perks. See the campaign here; live through November 17.

    Chef Wilson explained, “We are really excited about Kickstarter, because it connects us with people who are excited and engaged in what we are doing.  When we came up with these great, but expensive ideas for 75-day dry-aged beef, nose-to-tail butchery of heritage breed livestock, and cask finishing our own spirits, we thought that it would be a great opportunity to let other people who are as excited as us about these ideas get involved with Miller’s Guild.”

    What’s in it for Kickstarter partners:

      $25 – A logoed Miller’s Guild T-shirt with the phrase “I support Beef, Butchery & Booze.”

      $75 – An exclusive seat at one of the pre-opening dinners to experience the wood-fired grill, dry-aged beef and heirloom livestock nose-to-tail butchery program that Kickstarter support helped launch.

      $500 – A VIP reservation for two to one of the pre-opening parties that gets supporters not only seats at the dinner, but also a pre-dinner reception and a post-dinner tour of the space, plus the supporter T-shirt.

      $2500 – Chef Jason Wilson and Miller’s Guild Chef de Cuisine Kelly Gaddis host an intimate butchery class for 10 featuring an animal from the butchery program, followed by a dinner feast.

      Known for modern, technique-driven cooking at his restaurant Crush, Chef Wilson wanted to get back to a more visceral, basic style of cooking. When the opportunity came to anchor a new 76-seat restaurant at the 1926-built Hotel Max, he partnered up with a restaurant dream team including his wife and Crush co-owner Nicole Wilson, ChefStable Group founder and owner Kurt Huffman, and former Best Young Sommelier in America, Jake Kosseff.

      The foundation of Miller’s Guild cooking comes from its nine-foot-long, custom-made wood-fired grill that will infuse complex, rich flavors into simply prepared meats, vegetables and fish. Whole animal butchery of heritage breed livestock will use the entire animal for grill cuts, sausage and charcuterie, and bones for stock. Its 75-day dry-aging beef program will highlight a New York steak and a bone-in ribeye for two. Cask-finishing spirits will allow the team to add its special touches to a cocktail inspired by the classics.

      About Miller’s Guild

      Sometime in December, Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef.  Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily and is located at 612 Stewart Street in downtown Seattle. Learn more at Facebook.com/MillersGuild and Twitter @MillersGuild.

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    • Maria Hines Opens Agrodolce Dec. 21 12.03.12



      Agrodolce, the much-anticipated third restaurant from James Beard Award-winning chef Maria Hines, will open in Seattle’s Fremont neighborhood on Friday, Dec. 21. Agrodolce’s menu will focus on Southern Italy with an emphasis on Sicilian cuisine. It will follow in the footsteps of Maria’s other restaurants, Tilth and Golden Beetle, with highly esteemed organic certification from Oregon Tilth.

      The menu takes inspiration from Maria’s recent travels to Sicily, documented in the above picture. While there, she visited markets, chefs, restaurants and sustainable food producers. The menu will focus largely on handmade pasta, which Maria has been producing for six years at her award-winning restaurant, Tilth, and has received noteworthy acknowledgements for. Agrodolce pasta specialties will include Ricotta Stuffed Fagottini with black truffle butter, marjoram and garlic; Spaghetti with Skagit River Ranch sugo, hot pepper and red wine; and handcut Tagliarini with Sicilian pistachio, sweet myrtle and pecorino.

      Housemade burrata will star on the Agrodolce menu, served with cylindrical beets, citrus honey gastrique and mint. Other Sicilain inspirations from Maria’s trip will include Arancini with Skagit River Ranch beef, tomato and carnaroli rice; Bucatini with pine nuts, sardine, wild fennel and golden raisin; Rice Croquettes with citrus honey and vanilla bean; Lamb Meatballs with dried currants, grilled radicchio and onion marmalade; and for dessert, housemade Limoncello Sorbetto with lemon-thyme and candied fennel and Theo Chocolate Budino with pizzelle cookie, whipped cream and mint.

      The opening date of Agrodolce, Dec. 21, falls on the same date as the predicted end of the world according to the Mayan calendar. This cross-cultural timing coincides with the Fremont neighborhood’s mantra as “The Center of the Universe.” Agrodolce will embrace the date by opening its doors and offering a special end of the world pre-fix menu and party.

      Read more about Agrodolce from Seattle Met, The Seattle Times and Eater before discovering the sun-drenched cuisine of Southern Italy and Sicily at Agrodolce on Dec. 21. Learn more about Agrodolce, its organic certification from Oregon Tilth and Maria Hines’ other restaurants at www.MariaHinesRestaurants.com, on Facebook at AgrodolceSeattle and follow Maria on Twitter at @mariahines.

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    • Dine at Coastal Kitchen Oct. 30 & Support Lifelong AIDS Alliance 10.26.12



      If you haven’t checked out the newly remodeled Coastal Kitchen and its packed oyster bar then you’re missing out! Whether fresh shucked oysters are your weakness or morning breakfast gets your day started right, Coastal Kitchen is giving you ever reason in the book to dine with them on October 30 and raise money for a great cause with Lifelong AIDS Alliance.

      All day long from open to close on October 30, Coastal Kitchen will be celebrating its remodel and its 20 years in the Capitol Hill neighborhood by giving 30% of the days proceeds to fellow Capitol Hill neighbor, Lifelong AIDS Alliance.

      What do you need to do? It couldn’t get any easier. Stop by or make a reservation at Coastal Kitchen for breakfast, lunch, dinner or late night on October 30 and dine! Dine on the new menus and old favorites, from the well-known coffee cake to omelets, clam chowder to po’boys, fresh shucked oysters to paella and burgers. Even cocktails from the new cocktail bar, wine, beer and housemade limoncello can be ordered for a good cause.

      Want to learn more about Lifelong AIDS Alliance? They are a non-profit organization that empowers people living with or at risk of HIV/AIDS and other chronic conditions to lead healthier lives. Lifelong helps people access health insurance, provides healthy meals, ensures that people have a safe place to live, and prevents new HIV infections through educational outreach and advocacy. Based in Seattle, Lifelong is the Pacific Northwest’s largest AIDS service organization. Learn more at www.llaa.org.

      Now that’s a great cause!

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    • Maria Hines To Open Restaurant Number Three! 10.19.12



      In case you haven’t heard, favorite local chef and national award-winner Maria Hines is looking to open her third restaurant. That’s right, it’s NUMBER THREE! So in case you can’t get enough of the New American menu at Tilth or the Mediterranean cuisine at Golden Beetle, you will soon have a third choice to bite into at Agrodolce with its Southern Italian cuisine and focus on Sicily. That means housemade pasta galore!

      The news broke earlier this week with the media discovering many of the great angles. Seattle Met talks about the opening team, how number three will constitute a trend, and what to expect for pricing and menu items. The Seattle Times dives into Maria’s addiction to opening restaurants (and doing it well), the similarities and differences between her restaurants and the best risotto outside of Italy coming from Maria herself! The Puget Sound Business Journal gives us the meaning of the restaurant’s name, Agrodolce, and chats with Maria about her organic certification and dedication to improving the country’s food system.

      We are excited, but we’ll have to wait a bit to indulge at Agrodolce as the restaurant space is still pending. There will be a lot more news surrounding this opening so stay tuned for more on this adored and talented chef.

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    • Maria Hines Opening New Restaurant Golden Beetle Feb. 18 02.10.11

      For Immediate Release



      MARIA HINES TO OPEN GOLDEN BEETLE FEBRAURY 18


      SEATTLE – (Feb. 10, 2011) – Chef Maria Hines has announced that her highly anticipated new restaurant, Golden Beetle, will open in the Ballard neighborhood of Seattle on Friday, February 18. Golden Beetle is the second restaurant for Hines, her first being the nationally acclaimed Tilth.

      Golden Beetle’s menu will feature elevated street food and draw on the spices and strong, robust and earthy flavors of the Eastern Mediterranean. Hines’ has made many trips to the Eastern Mediterranean including a recent trip to Turkey, Lebanon and Egypt, all of which inspired the menu. Dinner items, featuring mostly small plates, include Flat Bread with Dips of yogurt sauce, muhammara and hummus ($9); Skagit River Ranch Ground Beef Skewers with tamarind glaze, sultana and peanut ($12); Sous Vide Snails in Broth with wild mint, lavender and pomegranate peel ($12); Turkey Doner Kebab with heart of romaine, yogurt mousse and pickled onion ($12), similar to a shawarma; and larger plates such as the Aspen Hollow Lamb Tagine with green olive, cauliflower and cous cous ($27). Golden Beetle will also feature a tasting menu and vegan menu.

      The craft cocktails are original creations and complement the menu’s flavors. Bitters and sodas are all made in house. Cocktails are $10 and include Granada Gimlet with Gordon’s Gin, Lillet Blanc, Pomegranate Molasses and Absinthe; Charmoula Cocktail with Cava, Lemon and Charmoula Syrup; Lion’s Milk Swizzle featuring Efe Raki, Lemon, Orange Flower Honey and Orange Flower Water; One Good Conundrum with Old Overholt Rye, Cynar, House Orange Bitters and Scrappy’s Celery Bitters; and Toronto to Cairo made with George Dickel Whiskey, Fernet Branca, House Spice Bitters and Tamarind-Lemon Foam. The wine list will feature glass, quartino (8 oz.) and bottles from Washington, Oregon, Spain, Italy, France and Lebanon. Draught and bottled beer will include local microbrews and imports.

      Happy hour and a late night menu will be offered at Golden Beetle. The happy hour menu will feature $3 menu items from 5 to 6 p.m. and again from 10 p.m. to midnight on Sunday and Tuesday through Thursday. The ample late night menu will feature 15-20 small plates and dessert from $2-$12 until midnight on Sunday and Tuesday through Thursday and until 1 a.m. on Friday and Saturday.

      Lunch will begin in the spring and be reminiscent of the street food vendors from the countries that inspire the menu. It will encompass a much more casual concept than dinner with a walk-up counter for ordering and limited service at tables or takeout. Beer and wine will be available.

      The restaurant has already received its organic certification from Oregon Tilth and is the third restaurant in the country with the certification, Tilth being the second. The certification requires that 95 percent of what is purchased for the restaurant must be organic.

      Golden Beetle offers seating for 85 guests with 40 seats in the dining room and 45 seats in the bar.

      Hines will split her time between Golden Beetle and Tilth. She recently promoted Tilth’s sous chef, Jason Brzozowy, to chef de cuisine. Golden Beetle’s chef de cuisine is Forrest Brunton, who previously worked at Tilth.

      Hines is a James Beard Award winner for Best Chef of the Northwest of 2009, as well as one of Food & Wine Magazine’s 10 Best New Chefs of 2005. In 2008, the New York Times deemed Tilth one of the best new restaurants in the country.

      The name, Golden Beetle, is rooted in a celebrated 27 ingredient spice mixture from Morocco, ras al-hanout, which includes dried golden beetle, a Spanish fly that is considered an aphrodisiac. Beginning February 18 Golden Beetle will offer dinner six days a week: Sunday and Tuesday through Thursday from 5 p.m. – 10 p.m. with a late night menu available until midnight and the bar open until 1 a.m. and Friday and Saturday from 5 p.m. – 11 p.m. with a late night menu offered until 1 a.m. and the bar open until 2 a.m. Happy hour will be Sunday and Tuesday through Thursday, 5 – 6 p.m. and 10 p.m. – midnight. Lunch and Monday service will begin in the spring. The seasonally changing menus will focus on the flavors and spices of the Eastern Mediterranean. Golden Beetle will offer knowledgeable and friendly service in an elevated bar and restaurant setting with a hip, vivacious atmosphere that allows guests to sit back and relax, and enjoy exquisite food that has been prepared with a sustainable conscience. Golden Beetle will be located at 1744 Northwest Market Street, Seattle, WA, 98107. For more information visit www.golden-beetle.com or call (206) 706.2977.

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