Ethan Stowell is Opening Two New Projects ‘Red Cow’ and ‘Noyer’ in Early 2014


PHOTO CREDIT TO ETHAN STOWELL RESTAURANTS

The New Year promises to be an exciting one for chef and restaurateur Ethan Stowell. Known nationally for his award-winning take on Italian, Stowell will open both a French-inspired bistro and an intimate high-end dining experience unlike anything in Seattle.

“I’ve been excited about these two projects separately for a number of years,” says Stowell. “Timing is a funny thing—we found an ideal space in the Madrona neighborhood that can be home to both restaurants. Pretty amazing.”

First up is Red Cow, slated to open in January of 2014. Red Cow will serve as an evening neighborhood bistro offering fine French-inspired charcuterie, salads, appetizers, and entrées. The specialty of the house will be Steak Frites – yes, Steak Frites! Red Cow will showcase a variety of cuts of beef and classic sauces. A full bar will be available as well as a wine list that is hearty and thoughtful.

Red Cow will seat 35 guests in the dining room and 20 in the bar area. Exposed concrete walls will line the dining room, accompanied by ivory accents, grey banquette seating, and zinc-topped tables and bar. The kitchen will be visible though a mirrored archway with a large butcher block dividing the bar from the kitchen. A patio will offer seasonal outdoor dining.

Just past the patio is a small courtyard situated under a beautiful, old walnut tree—and it’s there that you’ll find Noyer. Slated to open in the early spring, Noyer will be an intimate stand-alone space that takes fine dining to a new level. Guests will enjoy a tasting menu celebrating the finest ingredients paired with the best wines. Noyer will provide a lavish dining experience for 16 guests each evening. Four counter seats will offer a view of the chefs working in the tiny kitchen.

“I envision each guest being greeted with a glass of champagne in the courtyard under sparkling lights,” says Angela Stowell. “Noyer is a bit of a homage to what Ethan’s vision was for Union, but on a much more intimate scale.”

“I’ve grown a lot as a chef and restaurateur since opening my first restaurant in 2003,” says Stowell. “I am thrilled to revisit that style of food and elevated dining experience with all that I’ve learned over the last ten years. I am beyond excited for Noyer.”

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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