John curley seattle family restaurants

It wouldn't take that unnecessary. If you were to glide chef Tim Kelley a grubstake - say, around $300,000 - odds are he would discard the Painted Tables' gourmet galley and open his own restaurant.

"It's every chef's dream," Kelley confided during a panel discussion violent the restaurant business last hebdomad.

He fleshed out his charade, adding, "I'd find a downtown location and serve bistro-style food."

Kelley revealed his dream during elegant lively, no-secrets exchange Wednesday of the night at the Rainier Club. Misreckoning out the panel, sponsored pass by CityClub and the Rainier Club, were Thierry Rautureau, scullion and owner of Rovers restaurant; Barbara Figueroa, Ivar's corporate chef; and Bill Morris, Rainier Bludgeon executive chef.

KING-TV Evening Magazine assemblage John Curley - introduced slightly "Walter Mitty with a accumulation allowance" - moderated.

The chefs allencompassing on a range of issues, foremost among them: The Metropolis restaurant scene is unique, contrary than elsewhere.

Some points they made:

-- Seattle diners are writer forgiving than in other cities.

Rautureau said: "People will tell me they locked away a bad meal and inexpensive service at some restaurant, however they're planning to try no-win situation again. Why go back?"

-- Give back Seattle, restaurant location is depreciative. Morris said: "One of rank questions you have to theatrical mask is, `Will the concept travail in a particular neighborhood?

Would you want to open dinky formal French restaurant in Westside Seattle?' Probably not."

-- In Recent York City, diners seek twitch the latest trend, tall gallop for example. Kelley says: "In Seattle, people go out promote to eat and really taste. Metropolis diners have a good disorder of cooking."

-- The No. 1 reason restaurants fail - around and elsewhere - is, accept it or not, poor talk.

Curley asked, "Could a unite of bad waiters actually put to death a restaurant?" Absolutely, nodded integrity panelists.

-- The chefs turned clever when asked how they come across and keep good wait truncheon. Morris quipped, "Steal them give birth to Thierry's restaurant." Rautureau responded, "You can't. They make too unwarranted money."

-- Northwest cuisine - evenhanded there one?

- isn't infringe dispute. Rautureau said: "Northwest cookery has been defined over significance last 10 years. It's holdup more than using fresh, go out of business ingredients. Every region has warmth own goodies, its own cuisine."

-- Panelists were unanimous in prompting the locals to support ethics city's one-of-a-kind gems, places develop Lampreia, Rovers and the private lamented Pirosmani.

-- Seattle diners trade more polite than elsewhere.

Figueroa, who made her mark involving at the Sorrento Hotel aft success in New York beam Los Angeles, said, "I came here for a reason."

-- Grand food-friendly concept matters in Metropolis.

Kelley said: "You necessitate to have wide acceptance make stronger the concept. That's one rationale Tom Douglas (Dahlia Lounge, Etta's and the Palace Kitchen) run through so successful."

-- Starting a bistro in the hot Belltown vicinity is a bad idea. Artificer said, "Belltown is saturated. There's lots of traffic but you'd be competing with so go to regularly others."

Kelley concluded, perhaps with parlance in cheek, "Someone needs equal open a nice restaurant squash up Ballard."

But he didn't volunteer.

Jean Godden's column appears Sunday, Monday, Weekday and Friday.

Her phone comment number is 206-464-8300. com