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Seattle Restaurant News | |
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Directly from the Bastille Cafe Press Release: BASTILLE CAFÉ & BAR TO OPEN IN SEATTLE’S BALLARD NEIGHBORHOOD LATE JUNE 2009 EXTENSIVE BUILDING RE-DEUX TO INCORPORATE FOUND OBJECTS FROM FRANCE, RECLAIMED AND RECYCLED MATERIALS, WORKING ROOFTOP GARDEN, TAKE-OUT WINDOW June 5, 2009 (Seattle, WA)- When restaurateurs and business partners, James Weimann (Pesos, May Restaurant and Lounge, Talarico’s, Triangle Tavern, El Camino) and Deming Maclise (Caffe Fiore) purchased the building that will be the home to Bastille Café & Bar they knew that the ‘bones’ of the building and the sensibility of the neighborhood would be a perfect fit to actualize their vision of bringing bistro French comfort food fare to their own neighborhood of Ballard. Bastille Café & Bar will be located at 5307 Ballard Avenue and will open early summer. The restaurant phone number is (206) 453-5014 and the website will be located at www.bastilleseattle.com. Bastille Café & Bar will be open 7 days a week from 4:30 pm – 10:00 pm., with dinner service beginning at 5:30 pm. Brunch will be served on Saturdays and Sundays from 10:00 am-3:00 pm, and late-night dining will be available until 1:00 am. Both owners have extensive restaurant experience; Maclise has 17 years in the coffee industry, and Weimann, 17 years in the hospitality industry, beginning with the opening of the Triangle Tavern in the Fremont neighborhood in 1992. Maclise and Weimann bought the building in October of 2008 with the vision of executing a major remodel of a structure in Ballard to recreate memorable dining experiences from their favorite Parisian bistro haunts like Café Charbon and Café Charlot in Paris. Weimann and Maclise connected with Seattle Chef Shannon Galusha in 2008. Galusha, with culinary experience at the French Laundry in Yountville, California, Seattle’s Campagne restaurant in the Pike Place Market, Michel Rostang’s Rue Balzac in Paris, France, and Veil restaurant in Seattle, Washington, will be Chef and General Manager at Bastille. Galusha will be creating a brasserie menu with starters ranging from $4 to $14, salads and sandwiches from $7 to $12 and entrees from $14 to $22. He will be incorporating seasonal produce from the building’s 2,500 sq ft. working rooftop garden tended by Seattle Urban Farms, who will help with growing vegetables, herbs and salad greens for the restaurant kitchen. Future plans for the rooftop garden include tours, private events and a communal dining table. Additionally, Bastille Café & Bar will have heated, outdoor patio seating available that will accommodate up to 40 people. Bastille’s take-out window will offer items like: crepes, sorbet, falafel, frites, and an assortment of daily Parisian sandwiches. Back Bar; Bastille’s independent libation destination, will offer a full bar and late night menu from 4:30 pm -1:00 am, 7 days a week. Value-oriented wine selections will be directed mostly toward France with the balance focused on French-based varietals from Washington, Oregon and California. Galusha will oversee a broad menu of mostly classic French dishes like: Red Wine-Braised Short Ribs with Pot au Feu Vegetables, Steak Sandwich, or a Grilled Lamb Burger with Garden Arugula, Pickles and Harissa Aioli, with a smattering of Moroccan/North African dishes like: Falafel Sandwiches or Grilled Octopus with Marinated Chickpeas, Preserved Lemons and Argon Oil. Desserts, always a passion for Galusha, will include his beloved Peanut Butter Ice Cream and House-Made Profiteroles with Vanilla Bean Ice Cream served with a Hot Cocoa Sauce on the side. Lavender, growing in abundance on the roof garden, will be the center ingredient of a Lavender Crème Brulée with Pistachio Biscotti. “I am so excited about this project”, says Galusha. “I’ve spent a good amount of time in France exploring country French food and culture. With Bastille Café & Bar, I can utilize the best of my relationships with northwest purveyors and products, and highlight them in French dishes. We’ll have great dining options including our take-out window and our rotisserie for daily, fresh-roasted chicken. We’re looking at connecting with a rancher who will raise organic chickens for us to our specifications.” Maclise is thrilled with his participation in Bastille Café & Bar. “I moved to Seattle in 1991 and worked as a barista. My favorite neighborhood is Ballard, where I also live. I appreciate the abundance of old Seattle architecture and the commitment to keeping it preserved. It’s inspiring to feel involved with being the hub of a neighborhood - where people congregate and connect. Old Ballard is a thriving, vital part of Seattle - and it will surely benefit from having more gathering places; I’m hoping to have the opportunity to contribute again to Ballard’s community.” Maclise, Weimann and Galusha see this as an exciting project amid a challenging economy. “We’ve got a great combination of forces: location, building and design, ownership and culinary personalities; we believe that we will offer a combination of food and experience that will satisfy the neighborhood and draw in those looking for delicious French cuisine in a comfortable, exciting interior” says Weimann. “A good description for Bastille Café & Bar might be Parisian café meets historic Ballard in the Pacific Northwest. We’ve scoured Paris for great items to add to the restaurant; an old, double-sided, illuminated Paris Metro clock, Parisian street lamps made in the 1800’s and vintage light fixtures, many from French churches. Additionally, we’re using salvaged materials like fencing from the Martin Luther Causeway in Portland, Oregon. We’re also really excited about our 45-foot, custom, zinc-top for the Bastille bar which we think will be a show-stopper.” Directly from the Campagne Press Release: EXPERIENCE LA VIE EN ROSE AT CAMPAGNE June 3, 2009 (Seattle, WA) – The great chanteuse Edith Piaf sang ‘give your heart and soul to me and life will always be la vie en rose’. If Piaf were alive today and visiting Seattle, she’d head straight to Campagne where life will be extremely rosy in June when the restaurant pays homage to the glory and delight of pink wines. Friday, June 12th from 4 pm – 7 pm, rain or shine, Campagne will celebrate the coming of summer with their annual Drink Pink event highlighting a selection of rosé wines accompanied by delicious passed hors d’oeuvres prepared by Chef Daisley Gordon. Directeur du Vin, Cyril Frechier, will open some of the first pink wines of the season from Provence, Burgundy and the Loire Valley, to name a few. The cost to attend is $15 per person, which may be paid at the door. (Reservations are not necessary.) Admission includes one glass of rosé and passed hors d’oeuvre à la Niçoise (small bites prepared in the style of Nice). An array of rosé wines will be available for purchase by the taste, glass or bottle. Drink Pink Menu (Subject to change) Pissaladière Pâté de Campagne Socca Anchovy and olive tapenade crostini About Campagne |
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