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waterfront, does a crab-beet salad
with tarragon dressing that sells like
crazy. At Mkt., an intimate restaurant
in Tangletown neighborhood, the wood-fired green beans
spritzed with lemon juice and olive
oil keep customers coming back.
With so many concepts to oversee, probably thinking that
the likelihood of Stowell actually
cooking your dinner at any of them is
a long shot. However, his latest concept, Marine Hardware, is purposefully designed with that in mind.
At this 25-seat spot nestled next
to Staple Fancy in the maritimec nt ic a a ne ig hb orho
Stowell works the line. is the
first one in several years where
actually planned on [cooking he says. also our smallest
restaurant, so I have time to talk
to Marine Hardware
specializes in prix fixe, family-style
dining (though you may order la
carte). The menu changes regularly,
but expect playful riffs on American
and Italian dishes, such as crispy
pumpernickel served with a smoked
foie gras terrine, porcini agnolotti
with brown butter and nettles and
herbed brioche-crusted lamb loin
with celery root asparagus,
spring onion and a thyme jus.
For a guy who believes that the
power of gathering around food
is as important as the food itself,
Marine Hardware is the pinnacle
of culinar ision. Not
only does he get to cook but he
gets to know the diners who enjoy
is roup of eople he
holds in high esteem. have a
rea ly igh ly engaged customer
base super into he says.
diners are educated, chill
and appreciative. Food in Seattle
is such a hot thing right now and
people really enjoy it. That makes
us jazzed about doing what we
For more from chef, author and teacher
Andrew Zimmern, host of Bizarre
Foods on the Travel Channel, go to