Your Daily Dose of Food News, Events and Must-Read Miscellany
If you have been anywhere near the Seattle food scene over the past several years you may very well have eaten food prepared by Chef Tyler Moritz who’s most recent post is at arguably the best cocktail bar in Seattle – Zig Zag. Sadly, the community has just learned that Chef Moritz is battling cancer once again and they are rallying around him to provide both moral and financial support with a fundraising dinner to be held at Novelty Hill Januik Winery on November 23rd. Several local Chefs including Roux’s Michael Robertshaw, Manu Alfau of La Bodega, Jason Stoneburner of Bastille and Stoneburner, Ethan Stowell, John Sundstrom of Lark and Brendan McGill of Hitchcock will be on hand to prepare a 5 course meal for attendees.The event begins at 6p with a silent auction and cocktail reception to be followed by dinner. Tickets are $175 and all funds will be donated to Chef Moritz to help support him through this difficult time. In addition, a Giveforward link has been set up if you’d simply like to make a donation.
The long anticipated move of Chef John Sundstrom’s Lark is about to happen. Gone will be the old digs on 12th Ave as of November 26th as the restaurant will be opening up in it’s new digs in the Central Agency Building in early December. The menu will feature some classics as well as a few new dishes including the Lark Burger made with onion jam and smoked mayonnaise on a housemade duck cracklin’ bun, and truffle-salted sunchoke chips. With the re-opening of Lark comes a sibling restaurant from Sundstrom called Bitter/Raw which will offer foods along the lines of its name such as Spanish mackerel tartare, charcuterie and a raw bar.
Bar Cotto in Capitol Hill kicks off a new three-course prix fixe menu series on Sunday, November 16th. The ‘Classics at Cotto’ menus will feature antipasti, salumi, torta, an old-school entree and dessert – all for $30. Featured wines accompanying the meal will be available by the half and full litre for $17 and $30 respectively from 5-11p. Diners can look forward to favorites such as chicken parm, spaghetti and meatballs and spumoni. Think East Coast diner on an upscale tip.
