Ahi at Atlas

Last week I got the chance to taste the upcoming “Wild About…” menu, which is the ever stellar Ahi Tuna. The menu is a beautiful mix of the traditional and the new. As usual, of course, we have the special swimmer available breakfast lunch and dinner. Ahi for breakfast doesn’t seem like as much of a stretch as some of the other early morning fish fun we’ve had, but you can’t have been expecting something this spectacular.

There she is, the Ahi Benedict. Aside from being beautiful, it tasted refreshing and delicious, more over it lacked the heaviness general associated with Benedict. No ham or hollandaise in this house.

At lunch we’ll be serving up a classic that we didn’t even want to mess with. Nicoise Salad doesn’t need any adjusting to fit into the rotating monthly menu, as it tradtionally comes with tuna.

Totally traditional, totally delicious. The dinner items follow in a similar vein, with two raw ahi appetizers, one and Asian tartare and the other a poisson cru. For the entrees, Emily will be serving up a spiced ahi on warm potatos and an amazing Ahi pasta with prosciutto.

Who Wants to be a Millionaire?

And we thought it was impressive we are givin away a trip to florida! Little did we know, Endolyne Joe’s bartender, Ms. Trixie White, has a sister who is competing tonight to win a million dollars. Catherine, Trixie’s sis will be on tonight’s show, so root for her. She hasn’t told us what she won, so we’ll be glued to the tv while we drink mojitos!

Cocktail Class at Atlas

Dive into Summer with an Atlas original cocktail class on May 8.  Our very own bartenders will be shakin’ and mixin’, stirrin’ and pourin’!  And we want to teach you how to do it like we do.  We’ll be giving tips on how to set up your own home bar, give you recipes for some summer patio pleasers, a little history of a few of our favorite cocktails, and everyone will get a chance to make their own cocktail. 

 

Don’t worry, you’re at Atlas, we would never forget to feed you!  We’ll be serving up delectable canapés for all.  Join in on the fun, great food, cool cocktails and good company.  To reserve your spot, call Catherine at 206.985.8742 or email at atlasfoods@chowfoods.com.

The 5 Spot to Secede From Seattle. And some lucky sucker wins a trip to Florida

View Invite Here: secession-tt (PDF Download)

 

Seattle—April 23—The 5 Spot, soon to be known as “The Coffee Pot Republic” will declare its independence from Seattle at 9:00pm on Wednesday, April 23^rd. Upset over the current carpetbagger ownership of the Sonics and the team’s pending move from the city, Co-owner, Peter Levy and General Manager Dave Kearns decided that the restaurant will, on April 23^rd, secede from Seattle.  The two drew inspiration for this move when researching the upcoming Key West menu at the 5 Spot.

This April 23^rd marks the 26^th anniversary of the secession of the Florida Keys from the United States.  In 1982, angered over a roadblock set up by the Border Patrol on Highway 1, Key West Mayor Dennis Wardlow unsuccessfully sought an injunction in federal court.  Rejected, the next day he declared the secession of “The Conch Republic” by breaking a stale loaf of Cuban bread over a man dressed in a U.S. Navy uniform.  After one minute of rebellion, the now Prime Minister Wardlow turned to the Admiral in charge of the Navy Base at Key West, surrendered and demanded $1 billion in foreign aid and war relief to rebuild his nation after the long Federal siege.

True to the spirit of independence, the 5 Spot plans to demand that the city of Seattle and the NBA require the “Oklahoma Dust Bowl Buddies” sell the beloved Sonics back to a local ownership group and that the group fund an appropriate play palace for the team.  In keeping with the Key West tradition, on Wednesday night at the 5 Spot, there will be a ceremonial bopping on the head of likenesses of the miscreants that have all but sent our team packing.

The eve of Wednesday April 23^rd will be a big night at the 5 Spot, as they roll out the new Key West menu with such treats as Brown Bag Bollos and Mojo de Asada Skirt Steak.  The bar will be pouring $1 mojito “independence shooters” while celebrating the 26^th anniversary of the independence of the Conch Republic, and, of course, declaring the

5 Spot’s Coffee Pot Republic own secession from the City of Seattle. 

 

All diners in the restaurant between 5-9pm on Wednesday the 23^rd will also be able to participate in a “Florida Trivia Contest”.  Those contestants that get all of the right answers on the quiz will be entered into a drawing for one round trip ticket to Key West (or Oklahoma City if they wish) with some pre-conditions set by the 5 Spot.  All this will be capped off at 9pm when the “ceremonial bopping” will occur, the winner of the contest will be announced and the 5 Spot’s independence will be declared. 

The 5 Spot serves breakfast, lunch and dinner daily with food and drinks available until midnight. The 5 Spot is located at 1502 Queen Anne Ave. N.   206.285.7768 or 206.285.SPOT. The 5 Spot is one of 6 CHOW Foods restaurants, the others include Coastal Kitchen, the Hi-Life, Endolyne Joe’s, Atlas Foods and Mioposto. CHOW Foods are Seattle’s Neighborhood restaurants. See www.chowfoods.com for more information.

 

 

 

 

Come Try Our Bountiful Burgers

That’s right, we finally did it! We have switched all of the burgers in the company to make a better patty. All the beef is coming to us from Thundering Hooves Ranch in Walla Walla Washington. In addition to getting delicious 100% grass fed local beef between your buns, you now get more meat–we’ve upped the burgers to 8oz so that you get more of the good stuff.

The 5 Spot goes Summertime in the Florida Keys

The 5 Spot is heading for the sun this summer with a menu featuring food inspired by the Florida Keys. Entirely by coincidence (I swear!) our menu will be starting on April 23rd, which just happens to be Conch Republic Independence day. More on that later, though.

For now, let me tell you about the food. This summer salad was a huge hit, fresh baby arugula dressed in a tangerine cream vinaigrette and loaded with fresh mango, bell peppers and goat cheese.

Given the location of the Keys, seafood was obviously on the menu. A staff (and personal) favorite was the scallops. Grilled and laid over mango sauce, these had just a perfect bite of sweetness. Served with yellow rice and green onions, the vegetables were great–sauteed asparagus and peppedew peppers.

The summery feel continues through out the menu, with another big hit being the Mojo de Asada. Grilled skirt steak is sliced over a lemon dressed arugula salad tossed with fried cuban sweat potatoes and roasted red peppers topped with a mojo sauce made from lime, garlic and herbs.

Come taste summer at the 5 Spot starting April 23rd.

Rome Menu Comes to Coastal Kitchen

“But Rome isn’t on the coast!” We are already expecting to here from all our customers. Really guys, it is like 5 miles. It is nearly on the coast and their food is Coastally inspired, as you’ll see on our menu. The first tasting was yesterday and it was delicious. There were a few classics–Linguine con Vongole e pommodori–that is Linguine with clams, and a few amazing treats–like house cured fish. Some of the dishes were takes on the classics like our Wild Boar Amatriciana, which is made with slow-rendered boar bacon, and others were our own inventions, inspired by the food of the area, like the Halibut Spinaci. What dishes wowed the crowd, though, you ask?

This was the Calamari Fra Diavolo. Literally “brother devil squid”. It is just lightly grilled and served cold, so it has a texture similar to al dente noodles, it was mixed with Mama Lil’s peppers and kalamata olives for a spicy, salty kick. It was a perfect spring appetizer–I bet it would match perfectly with a hefeweizen or other light beer.

In a rare twist of fate, the platter turned out to be the staff’s favorite dish. Packed full of tasty dishes there is no reason it shouldn’t normally be, but this is the first time I remember that happening. Which is cool, because it was a truly great dish.

A wonderful spring medley, this platter has an artichoke up top, filled with lemon pepper aioli, moving clockwise is mussels with orange gremolata, white wine sauce and fresh fennel. Next up is swordfish saltimbocca–meaning it is topped with prosciutto and sage butter. The pasta there is artichoke ravioli with fresh tomato and basil, roasted asparagus with roasted portobello mushrooms and finally roasted lame and potatoes, with creamy polenta in the center. Each flavor was perfectly done, and it all melded together wonderfully. This is made for two people two share, so don’t be intimidated by the size. Just grab a friend and order up.

The Rome menu will begin at Coastal Kitchen on April 23rd.