Brian McCracken

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Blogs
May 10, 2012
The Coterie Room Promotes Spooning in Exclusive Small Groups (of Two)
During last month's Seattle Restaurant Week, I wanted to try an "upscale" eatery offering a low-cost, $15 lunch. What better place than The Coterie Room? This relatively new restaurant from Spur chefs Brian McCracken and Dana Tough served a superb menu during SRW. I went for a very late lunch and ha ... More >>
Blogs
April 20, 2012
100 Favorite Dishes: Ham Cracklings at The Coterie Room
Here's my pick for the next trendy dish: Baloney. It's now common for high-end chefs to serve sophisticated versions dishes associated with poverty, whether from this era (macaroni and cheese, Tater Tots), or another (ramps, trotters.) If there's pig in the dish, all the better: White tablecloths h ... More >>
Food
March 21, 2012
Voracious Dining Guide
Our 2012 neighborhood snackdown!
Blogs
March 8, 2012
Just How New Are The Chefs Competing For People's Best New Chef Crown?
Five area chefs are in the running for the title of People's Best New Chef in Food & Wine's online contest, but the competition raises questions about what constitutes newness in the contemporary restaurant world. According to a Food & Wine spokesperson, "nominees are all talented innovators who ha ... More >>
Blogs
January 31, 2012
McCracken and Tough Call Tavern Law Exodus "Exciting"
There's no bitterness surrounding the exodus of Tavern Law employees to Canon, the McCracken Tough team says. According to an e-mail signed by Brian McCracken and Dana Tough, the restaurateurs believe "It's exciting to see our people go on to new places." Earlier this month, Canon announced it had ... More >>
Blogs
December 5, 2011
Celebrate with Small Plates at the Coterie Room
Service that spoils you, foie gras with a flourish, and a clean, bright color palette paint a fancy picture at the Coterie Room every day of the week. Birthdays, anniversaries, and spontaneous celebrations among friends rarely abide by the restaurant calendar, sometimes falling on that dreade ... More >>
Blogs
November 17, 2011
Reviewing the Review: Guest Identification
To protect my anonymity, I'm happy to do odd things to my hair and apply lipstick shades that no halfway-capable cosmetics counter staffer would ever endorse for me. But I can't ask the same of my review dinner guests. On my first visit to The Coterie Room, the new Brian McCracken and Dana T ... More >>
Food
November 16, 2011
The Coterie Room's Overabundance of Richness
Spur's baby sister is delicious. Just behave yourself.
Blogs
September 8, 2011
Hangin' McCracken-Tough: 'We Look Back At Our Early Decisions and Just Laugh'
Photo by Kristin ZwiersIn part one of this week's Grillaxin we learned that 1) Brian McCracken and Dana Tough are busily preparing for the any-day-now opening of their third concept, The Coterie Room, in the old Restaurant Zoe space, 2) have each aged about 20 years and gained 20 pounds since ... More >>
Blogs
September 7, 2011
McCracken & Tough: 'There's a Difference Between Rustic and Not Being Able to Cook'
Photo by Kristin ZwiersTavern Law's upstairs bar: Needle & Thread. Three years ago, Brian McCracken and Dana Tough opened Spur - a gastropub concept they developed while working together at Earth& Ocean many moon ago. Since then, they've spawned Tavern Law and now The Coterie Room--next door ... More >>
Blogs
May 11, 2011
Nitro-Shucked Oysters & Good Fish
I don't have a lot of experience shucking--I find it awkward and a little dangerous to go jabbing a blade into an oyster's crevice. So it's a good thing I can use liquid nitrogen to do the work instead. Nitro-shucking, or cryoshucking, is the process of opening the shells of mollusks by ... More >>
Food
March 23, 2011
Our 107 Favorite Restaurants, 2011
From burgers and pizza to steak and sashimi, the Great Seattle Food Pyramid takes shape.
Blogs
March 2, 2011
People's Best New Chef Announced by Food & Wine (And A Runner-Up Day For Seattle)
This year's Food & Wine magazine run-off for Best New Chef came with an unusual wrinkle: In addition to the traditional 10 picks made by the editors, they opened up an 11th slot for "The People's Best New Chef" who, obviously, was going to be chosen by you, The People in question. Along with ... More >>
Blogs
February 21, 2011
Canlis: Best Use of Social Networking By A Restaurant Ever, Part 2
About 6 months ago, Canlis did something very smart. They used their Twitter feed to host a city-wide scavenger hunt in celebration of their 60th anniversary. The hidden items were all menus from the 1950's. The prize: a dinner for two at 1950's prices. Not only was this a brilliant way for t ... More >>
Blogs
February 17, 2011
More Democracy in Action: Food & Wine's Best New Chef Now Chosen By You
These days it seems like democracy is just breaking out all over. I mean, there's Egypt first, of course. Then right here on Voracious we've turned to you, the readers, to tell us which restaurants rule with our new Versus polls. And now even Food & Wine magazine is getting into the spirit of ... More >>
Food
November 3, 2010
MistralKitchen & Spur Bring Modernist Cuisine Downtown
These days it seems like democracy is just breaking out all over. I mean, there's Egypt first, of course. Then right here on Voracious we've turned to you, the readers, to tell us which restaurants rule with our new Versus polls. And now even Food & Wine magazine is getting into the spirit of ... More >>
Food
August 4, 2010
Versus: Ribs Go Gourmet at Tavern Law and Monsoon East
These days it seems like democracy is just breaking out all over. I mean, there's Egypt first, of course. Then right here on Voracious we've turned to you, the readers, to tell us which restaurants rule with our new Versus polls. And now even Food & Wine magazine is getting into the spirit of ... More >>
Blogs
July 26, 2010
Ribs for Her Pleasure
The Dish For those of us who like pork, there's no better way to honor it during this time of year than to devour a plate of gooey ribs dusted with some sort of sauce and cooked until the meat can be easily pulled off the bone. It's not just barbecue joints offering chop-smacking good ribs these day ... More >>
Food
June 30, 2010
Bar Snacks
Eating, for a change, at two of Seattle’s best bars.
Blogs
May 12, 2010
Seattle's Top 5 Grossest Sounding Ice Cream Flavors
We don't have to tell you that most people looking to sink their tastebuds into something creamy, cool and smooth probably won't gravitate towards a stick of butter or seared foie gras, but what happens when you're faced with such flavors on a dessert menu? Do you show your adventurous side and go f ... More >>
Blogs
April 22, 2010
Don't Call It A Comeback: '80s Food Trends And What They Say About You As A Chef
A couple weeks back, I did a piece for this here blog about the resurgence in tapas/small plates restaurants and menus--a restaurant trend that hit big in the late 80's and early 90's and then just never faded away. Shortly before heading south for San Francisco, Jonathan Kauffman laid down ... More >>
Food
April 14, 2010
Innovation Award: Spur's Brian McCracken and Dana Tough
A couple weeks back, I did a piece for this here blog about the resurgence in tapas/small plates restaurants and menus--a restaurant trend that hit big in the late 80's and early 90's and then just never faded away. Shortly before heading south for San Francisco, Jonathan Kauffman laid down ... More >>
Blogs
April 14, 2010
Seattle Weekly Food Awards: And the Winner Is...
Mmm... Donut trophyNow it's official: This year's winners have been announced for the Seattle Weekly Food Awards and the Pellegrini Award, and you can read all about the deserving recipients right now either online (by clicking through to this week's food section) or in the actual dead-tree v ... More >>
Blogs
April 13, 2010
Want to Win Tickets to the Sold Out Voracious Tasting and Seattle Weekly Food Awards? This is Your Chance
As promised, here I am to give away the first of two sets of general admission tickets to tomorrow night's sold out Voracious Tasting and Seattle Weekly Food Awards. With all the tickets for the event gone, gone, gone, this is now the only way for you to get in the door for you procrastinator ... More >>
Food
December 30, 2009
The Top 10 Dishes of 2009
Our critic savors the highlights of a million-calorie year.
Blogs
August 25, 2009
News Bites: Tavern Law Opens, Rover's Brunch Winds Down
Tavern Law (1406 12 Ave.), the second venture from Spur creators Brian McCracken and Dana Tough, as well as Spur head bartender David Nelson, opened Friday night. Here are some stellar pics from the opening party, courtesy of Matt Goyer. Rover's is retiring brunch for the season, to return next sp ... More >>
Food
July 1, 2009
Noodles a Go-Go
Three more places for Seattle’s most exquisite and exotic slurps.
Blogs
June 19, 2009
Thin Wheat Line: Tagliatelle With WTF
The Thin Wheat Line is a weekly exploration of noodles in Seattle. Photo credit: Dan Gray. Noodle: Tagliatelle with sous-vide duck egg, hedgehog mushrooms, and Parmesan foam. Source: Spur, 113 Blanchard St., 728-6706, spurseattle.com. Price: $14. You know how, when you've trained your parrot/do ... More >>
Blogs
May 10, 2009
Tavern Law, Spawn of Spur, Coming to Capitol Hill in June
I have no idea where anyone is finding the money to open a restaurant or bar in these tough economic times, but more power to them. I will be perplexed and still get excited about chef owner Brian McCracken and co-chef Dana Tough of Spur opening a second joint. Ridiculously talented bartender David ... More >>
Food
March 11, 2009
Favorite Restaurants: Fine Dining for the Flush
How to eat for between $30 and $50.
Blogs
February 3, 2009
Start Practicing Your Knife Skills: Top Chef Coming to Town
Yesterday afternoon I got a call from Magical Elves, the company that produces Top Chef for Bravo. They're coming to Seattle in the coming week or two to hold an open casting call for the next season of Top Chef, but wanted to know if I had any suggestions for chefs they should contact. I tol ... More >>
Blogs
January 12, 2009
Pro-Am Hot Wing Cook-off At Union
If you've never attended one of Ethan Stowell's Cook-offs at Union, start now. Chefs and various ancillaries of the restaurant biz/scene will bring their best and brightest, and hopefully spiciest, batch of hot wings for your judging pleasure. You never know who you'll be rubbing elbows with (becaus ... More >>
Food
December 31, 2008
The Top 10 Dishes of 2008
Recession be damned: High-end fare reigned supreme this year.
Food
September 10, 2008
Spur Is Trying Awfully Hard
Which is why it’s great.
Blogs
August 6, 2008
Steak and Frites: The Spur Way
Which is why it’s great.

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