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!

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.

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.

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.

"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