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Downtown Bellevue restaurants take top wine honors

March 31, 2010

Every year the Washington Wine Commission presents the Washington Wine Restaurant Awards to restaurateurs with outstanding wine programs that support local Washington State wineries. Judging is done by a panel made up of members from the Washing Wine Commission, individuals in the restaurant industry, Washington wine producers, wine marketing professionals, and the Seattle Business Monthly. Restaurants are evaluated on a variety of criteria, including wine list, service and staffing, promotions and overall wine philosophy. Ten Downtown Bellevue restaurants received top honors this year. Read below to see if your favorite made the list!

Washington Restaurant Association Award - Recognizing an outstanding member of the association.

Pearl Bar & Dining
Lincoln Square
700 Bellevue Way NE
(425) 455-0181
pearlbellevue.com

Washington Wine Grand Award - Restaurants considered industry leaders in support of the Washington State wine industry.

Daniel’s Broiler
Bellevue Place
10500 NE 8th Street
(425) 462-4662
schwartzbros.com/daniels.cfm

El Gaucho
450 108th Avenue NE
(425) 455-2715
elgaucho.com

John Howie Steak
The Bravern
11111 NE 8th Street
johnhowiesteak.com

Seastar Restaurant & Raw Bar
205 108th Avenue NE
(425) 456-0010
seastarrestaurant.com

Wild Ginger
The Bravern
11020 NE 8th Street
(425) 495-8889
wildginger.net

Washington Wine Award of Distinction Award - Restaurants that have shown dedication and commitment to the Washington wine industry.

Artisanal Brasserie and Wine Bar
The Bravern
11111 NE 8th Street
(425) 372-2200
artisanalwa.com

Pearl Bar & Dining
Lincoln Square
700 Bellevue Way NE
(425) 455-0181
pearlbellevue.com

Purple Café and Wine Bar
430 106th Avenue NE
(425) 502-6292
thepurplecafe.com

Twisted Cork - Recently Closed
twistedcork.com

Washington Wine Certificate of Recognition Award - Restaurants that are building support of the Washington wine industry.

Monsoon East
Old Bellevue
10245 Main Street
(425) 635-1112
monsoonrestaurants.com/east

Cooking demo with Artisanal’s Terrance Brennan

March 24, 2010

  

In search of some foodie fun this weekend? Head to The Bravern! This Saturday, March 27th, at 2:30 p.m., Terrance Brennan, the internationally acclaimed head chef of Artisanal Brasserie & Winebar and The Artisanal Table, will be doing a cooking demo at Sur La Table. Chef Brenna will be making a sheep’s milk ricotta gnocchi with wild mushrooms and asparagus; diver scallops with blood orange grenobloise and cauliflower silk; and will finish it off with a thin apple tart with caramel ice cream! Individual tastes of each dish will be available for each guest. Please RSVP to Sur La Table at (425) 372-2200, (not required).

Cooking demo with Artisanal's Terrance Brennan

  

In search of some foodie fun this weekend? Head to The Bravern! This Saturday, March 27th, at 2:30 p.m., Terrance Brennan, the internationally acclaimed head chef of Artisanal Brasserie & Winebar and The Artisanal Table, will be doing a cooking demo at Sur La Table. Chef Brenna will be making a sheep’s milk ricotta gnocchi with wild mushrooms and asparagus; diver scallops with blood orange grenobloise and cauliflower silk; and will finish it off with a thin apple tart with caramel ice cream! Individual tastes of each dish will be available for each guest. Please RSVP to Sur La Table at (425) 372-2200, (not required).

Dine around Downtown Bellevue

March 17, 2010

Now in its eighth year, Dine Around Seattle is better than ever. This fine dining experience is a bi-annual event occurring in March and November. Sunday through Thursday, each Dine Around Seattle restaurant features a $30 three-course dinner, including appetizer, entrée, and dessert selections. Several restaurants also offer a $15 three-course lunch option. Don’t miss this great opportunity to dine at two of Downtown Bellevue’s finest—at a great price! Participating Downtown Bellevue Restaurants include:

Artisanal Brasserie and Wine Bar — Click for menu
The Bravern
11111 NE 8th Street
425-372-2200
artisanalwa.com 

Monsoon East — Click for menu
Old Bellevue
10245 Main Street
425-635-1112
monsoonrestaurants.com/east

Prices do not include beverage, tax, or gratuity. Menus not available for Easter. For menus and additional information about the Dine Around Seattle campaign, visit dinearoundseattle.org.

February fondue!

February 18, 2010

According to Chef Terrance Brennan of Artisanal Brasserie, February calls for fondue! Did you know that Chef Brennan holds the record for World’s Largest Fondue? Back in 2008 he stirred up 2,100 pounds of fondue in a two ton cast-iron sugar kettle in Rockefeller Plaza on the Today Show. After this amazing feat, the Chef declared February as Fondue Month, where a special fondue is featured each day of the month at each of his Artisanal restaurants.

Offerings on Artisanal Brasserie’s menu this year include a buttery Taleggio Fondue served with Pine Nuts and Raisins, Monterey Jack with Black Beans and Chipotle, and Fromage de Meaux with Wild Mushroom Marmalade. See the full fondue menu here. Also in celebration of Fondue Month, every Sunday night during February Artisanal Brasserie will host a family-style Fondue Party, featuring a fondue meal for $25.50 per person and $12.50 for children. The complete meal includes fondue, a choice of 2 meats, vegetables, apples, potatoes and country bread for dipping. 

To help with the relief effort in Haiti, 10% of all fondue sales throughout the month of February will be donated to the American Red Cross Haitian Relief Fund.

The Melting Pot, another long-standing favorite for fondue, offers both signature and unique fondue choices spanning the entire menu. The Melting Pot is currently offering a special Alpine Big Night Out menu, taking guests back to where fondue originated, the Alps. Items from this Alpine-themed menu include Gruyere, Raclette, and Fontina Cheeses, Alpine Ridge Salad, Sauerbraten NY Strip, Nueske’s Applewood Smoked Bratwurst, Hefeweizen Marinated Shrimp, Roasted Garlic Encrusted Chicken, Sun Dried Tomato Ravioli, Filet Mignon, Lobster Tails, and last but not least, White Apple Cobbler Fondue with a streusel topping.

 
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