Food & Wine Magazine's Travel Tips Today Includes Seattle's Tavern Law in Their "24 Best Cocktail Bars in the US to Visit" List

The story is online here. Thanks Food & Wine and congratulations to the McCracken Tough team.

Chefs McCracken & Tough's SPUR is in This Month's Hemispheres Magazine (United Airlines In Flight Mag)

In the "Better Together" story on "tired food trends (that) get an injection of new life from visionaries who recognize the power of hybrids", United Air's Hemispheres mag takes a look at everything from Speakeasies and Tasting Menus, to Pop-Up Dinners and Farmers Markets.  In the section "Molecular Gastronomy + Gastropubs = Pub Food Chemistry" readers learn about Chef Wylie Dufresne's New York-based Alder plus Chef Brian McCracken and Dana Tough's Seattle-based SPUR.    Spur's tagliatelle with slow cooked duck egg adds "molecular impulses to Northwest outdoorsiness" they report.

Thank you to Chaney Kwak for a great article and for spotlighting Chefs McCracken and Tough's SPUR.

Chefs McCracken and Tough on KING 5's Evening Magazine with Meeghan Black Talking Salmon

KING 5 stopped by SPUR this week after we touched base with them about Chef McCracken and Tough's salmon being showcased in Cooking Light magazine.  To try the recipe the Chefs prepared for Meeghan Black to enjoy, click here.

Thank you Meeghan and crew for stopping by!

What's on Pages 17 and 18 of the May Cooking Light Magazine? Chefs Brian McCracken and Dana Tough Talk Salmon and Share Some Secrets for the Salmon Crostini at Spur That's Earned a Cult Following

Senior Food Editor Tim Cebula interviewed Chefs McCracken and Tough for a Cooking Light First Bites feature.  And what shouts "May is here" in Seattle? Salmon.

We were so excited to see the magazine when it hit Margo's mailbox this week.  Two entire pages detailing the Seattle Chefs' Salmon Crostini... and including an at-home, McCracken and Tough-inspired version of the SPUR menu favorite.

Thank you to Cooking Light magazine,congratulations to Brian and Dana, and-- hey everyone-- do visit Spur soon to try this delicious bite yourself in case you missed it at Thursday's Voracious event.

Chefs McCracken and Tough Talk about The Old Sage with Providence Cicero and Terry Jaymes on Let's Eat

Chef/Owners Brian McCracken and Dana Tough of Spur, Tavern Law and The Coterie Room joined Terry Jaymes and Providence Cicero on their Let's Eat radio show. They talked about their newest spot, The Old Sage, which is set to open late winter near Tavern Law on Seattle's Capitol Hill.  You can listen to them discuss the process of coming up with menus, spaces and inspirations for their restaurants. They also dig into getting past the egos... how Seattle's Wild West history always plays a role... even what their favorite fast food spots are. (Hurrah for Taco Time!)

And listen here to hear what they'll be smoking at The Old Sage.

Thank you Providence!

We're Celebrating Today's Coverage for Chefs McCracken & Tough's Cocktails by Philip Thompson Being Splashed all Over the Wall Street Journal

Why yes those are the lovely Frisky Dingo and Ruby Peach cocktails by The Coterie Room's Philip Thompson in today's Wall Street Journal Off Duty article by Kevin Sintumuang.  We couldn't be more thrilled.  The Journal's test kitchen adored the drinks and describes them in glowing terms. And the photos?  Just as mouthwatering and lovely as the showcased drinks themselves.  Click the link to read the story and nab the recipes to make the cocktails at home this summer.  Thank you Wall Street Journal!

Chefs McCracken & Tough Tapped by Food & Wine Magazine in Their Trendspotting Article, July issue

Sunset Magazine Showcases Brunch at The Coterie Room in the June Issue

Chefs McCracken and Tough's gorgeous restaurant The Coterie Room has been singled-out as one of the best spots in town for a glorious brunch.  Tourists and locals, take note.

Sophie Egan wrote about five Wild Bites you shouldn't miss in Seattle come brunch time and swooned over the Chefs' Smoked King Crab, Cracklins dipped in a "creamy, earthy" Truffle Fondue, and the glamorous chandelier lit room with its lush living wall of greenery we were thrilled to just have gotten showcased on HGTV.com.

Thank you Sunset for recognizing The Coterie Room.

HGTV Recognizes the Living Wall at The Coterie Room in Seattle as a Major Design Trend

The design gurus at HGTV reported on "modern traditions" in design, citing the vertical garden wall inside the dining room at Chefs McCracken and Tough's Seattle restaurant The Coterie Room.  Thank you Robert DiGiacomo of HGTV for including The Coterie Room (and Solterra Systems) in your design feature which can be read online here.

Chefs McCracken & Tough Make Seattle Magazine's List of Leaders in the "Food Establishment" of Seattle

As two of the City's most "powerful players" they're described as: "Brian McCracken and Dana Tough. Chefs/owners.  Est.: 2008, when they opened Spur Gastropub. Because: In four short years, the chef duo has dabbled in molecular gastronomy (at Spur) and brought Seattle one of its finest speakeasy-inspired craft cocktail bars: Tavern Law. New projects: This year, they took over the corner that housed Restaurant Zoë for 12 years to open The Coterie Room, where gussied-up comfort food and carefully prepared classic cocktails rule. Employees: 72. http://www.mccrackentough.com/".

Thank you Seattle magazine.

Seattle Met Magazine Swoons Over Duck Eggs at The Coterie Room

Thank you to Seattle Met magazine for brunching at Chefs McCracken and Tough's The Coterie Room  restaurant  and including the duck egg delicacies in your story on the best new breakfasts in Seattle.

Barrel Aged Cocktails Have Big Fans: Seattle Magazine Adores Tavern Law's Rosita

Thank you AJ Rathbun for giving Tavern Law's Rosita the nod in your story on Seattle's very best barrel aged cocktails.  Read it here.

Tasting Table features Chefs McCracken and Tough's Sweet Onion Mac n' Cheese Recipe from The Coterie Room of Seattle

Tasting Table's Winter Cookbook is available as a free download.  The Chefs' Recipes Winter Cookbook 2012 features 20 of Tasting Table's most comforting winter dishes including recipes from top chefs like McCracken and Tough plus "April Bloomfield of John Dory Oyster Bar in New York City and Sean Brock of Husk in Charleston, SC." The cookbook also offers effortless weeknight cooking plus seasonal cocktails.

Tip.  If you don't receive it already, we love their "Food Culture Daily" email: a Daily Candy-type read for those fascinated with all things food.  Thank you to Tasting Table for featuring Chefs McCracken and Tough's delicious recipe.

November's Men's Health Magazine Touts Spur in Seattle as One of the Top 20 Best Bars in America

So excited that Chef Dana Tough and Brian McCracken's Spur was given honors in The 20 Best Bars in America.  The magazine wrote:

BEST BAR FOR LOCAVORE DRINKERS

At this avante-garde gastropub, the chefs use local ingredients only-- and drinks aren't exempt. In summers, Spur serves mixers made from scratch-- come winter, cocktails are dosed with housemade bitters.

We've been honored to work with the Chefs and are so proud of their success.  Now head on down to Spur which has valet parking for $8 on Friday and Saturday nights in front of neighboring property The Coterie Room. (Corner of 2nd and Blanchard in Seattle.)

Seattle Met Magazine Writes on The Coterie Room's Poutine



Photo of Poutine at The Coterie Room by Seattle Food Geek.



Thanks to Chris Werner for the write-up (http://bit.ly/r0SAGf ) on Chef McCracken and Tough's Poutine at The Coterie Room: 

"Word from a trusty source says the kitchen at the Coterie Room is whipping up the best, most precise plate this city’s seen for some time. Curious, I called chef-owners Brian McCracken and Dana Tough to learn more about it. Here, they break down their newfangled approach.

 

The fries-- They’re of the steak variety (larger, they allow optimal mopping of gravy without losing heft). They’re blanched and cooked a bit longer so as to stay crisper, then tossed in chives, salt, rosemary, and oil—lending “an herbaceous note to the potato.”

The gravy-- this, say McT, is the clincher. The sauce is rich with pork trotter and braised pork shoulder, and reduced to a consistency so exact it took them a week to perfect. (They wanted to ensure it coated the fries evenly rather than just sit on top.) “It’s almost like a demi-glace.”

The cheese-- Beecher’s. Breaded then fried and lightly salted. The result: a crispy outside, gooey inside.

The dressing-- An assortment of herbs and spices, lemon juice, oil, and salt and pepper makes for an herby and fragrant finish. They say the freshness helps nullify that uh-oh gut bomb sensation one often experiences post-poutine."

The restaurant is open for dinner beginning at 4pm and keeping the doors open late. Reservations plus valet makes this a great weekend destination: M U S T   H A V E   P O U T I N E.

Thank you again Seattle Met.

Chefs Brian McCracken and Dana Tough: The Food Arts Magazine Feature

"Hot Restauranteurs McCracken & Tough" as Reported by Seattleite

Such a great interview with Chefs Dana Tough and Brian McCracken of Spur, Tavern Law and the soon-to-open The Coterie Room. "Trendsetting and trailblazing — these nightlife kings are a force to be reckoned with. During the day, Seattle is a bustling city filled with tech gurus, entrepreneur extraordinaires and bohemian artists. When the sun sets on the Seattle skyline and the moon rises, the city comes to life and Seattle’s true style and sophistication is unveiled. If anyone can represent the Seattle style scene, it’s chefs Dana Tough and Brian McCracken. With their buoyant enthusiasm and a passion for New American cuisine, this trendsetting and artistic culinary duo have created the hottest fine-dining-bar hybrids in Seattle."

Thanks to Seattleite for featuring the talented duo in your Dynamic Seattleites column. Click blog title above to read the entire story. It's a good one.

www.mccrackentough.com

A Video Review of Spur in Seattle on the New IntheMo

Take a gander- Spur Chef/Owners Brian McCracken and Dana Tough with a video article narrated by Spur's wonderful Anne Magoon. Thank you inthemo for a great story!

For dinner reservations , head over to SpurSeattle.com.

Spur Chefs in Bon Appetit magazine this month

The May issue of Bon Appetit magazine has a Good Health story on DIY Healthy Sodas, featuring Spur and Tavern Law Chef/Owners Brian McCracken and Dana Tough.

Meryl Rothstein wrote, "FIZZ ED: Ripe fruit and a carafe of soda water; that's all you need to can your canned soda habit once and for all. At Spur in Seattle, where chefs Brian McCracken and Dana Tough change their menu according to what's growing at nearby farms, serving soda from a bar gun wasn't going to cut it. Like so many chefs across the country who are embracing all things D.I.Y. they started making sodas with the same seaosnal ingredients that go into their dishes. Not only are the results more food-friendly (McCracken and Tough pair their house-made Cucumber, Mint, and Basil Soda with saddle of lamb and English peas), they're also organic and corn-syrup free. "We use ingredients that we go bonkers for," Tough says. "Then we don't have to do much to them to make a good product.""

The story showcases a gorgeous photo of Tough and McCracken's soda by Gentl & Hyers and goes on to include the recipe along with one from Graham Elliott, Contigo in the Bay area, and Gruner.

Thank you Bon Appetit magazine and Meryl.