Ethan Stowell to Open Staple & Fancy Mercantile

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Tav-E Stand TB.jpg
photo by: Thomas Barwick
We've been waiting long enough, and today comes word that Ethan Stowell will open his fifth restaurant, Staple & Fancy, in

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Ethan Stowell to Open Staple & Fancy Mercantile

  • Ethan Stowell to Open Staple & Fancy Mercantile

  • ">

    Tav-E Stand TB.jpg
    photo by: Thomas Barwick
    We've been waiting long enough, and today comes word that Ethan Stowell will open his fifth restaurant, Staple & Fancy, in Ballard in early July.

    "If people want to come have me cook for them, this is where I'll be most of the time," says Stowell, who will be working alongside chef de cuisine Elwood Thompson, who's been in the kitchen at Union the last four years.

    Along with is wife and business partner Angela Stowell, the couple will be opening their new place in the Kolstrand Building, next door to Renne Erickson's new oyster bar.

    With a new restaurant comes the loss of another: Ethan is selling his first born, Union. He'll be closing the doors after service on May 29.

    "My concept of a restaurant has grown and changed over the last seven years," says Stowell. "I've really enjoyed going into neighborhoods and creating an intimate and unique dining experience and that's the direction that Ethan Stowell Restaurants is going. It's very bittersweet."

    According to the press release, Staple & Fancy Mercantile will serve dinner seven nights a week from 5pm - 11pm. The dining room will seat 35 and a small bar will accommodate eight guests. There will be two menu options offered at the restaurant. One will be a limited a la carte menu that is printed daily. And the other option, which Stowell encourages guests to partake in, will be a chef's choice dining experience of four-course for $45. These items will be created off menu and served family style.

    With Stowell taking on more of a traditional restaurateur/executive chef role, he will be promoting his chef de cuisines: Brandon Kirksey (Tavolàta), Matt Fortner (How to Cook a Wolf), and Charles Walpole (Anchovies & Olives) to chef.

    "These guys are all such talented cooks and hard workers," says Stowell. "It's time they're judged on their own accord and receive the accolades for their work at each individual restaurant."

     
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