Ethan Stowell’s Red Cow Opens Tonight in Madrona

Ethan and Angela Stowell are excited to announce the opening of Red Cow, their new Steak Frites-focused restaurant in Seattle’s Madrona neighborhood. Red Cow will open for service at 5pm on February 10.
The 1,800-square-foot space seats 35 guests in the dining room and 20 in the bar area. The kitchen is visible at the back of the space, beyond the bar—a mirrored archway and large butcher block divide the bar from the kitchen. Exposed concrete walls play against ivory, grays, and spring green, creating an inviting room. A zinc-topped bar and tabletops are accompanied by black bentwood chairs. The dining room offers gray leather banquette seating on the north and south sides of the space, with tall tables and eight counter seats completing the bar area.

A full bar and wine program keeps company with a menu inspired by French brasserie classics. There is a selection of daily charcuterie ($8 each, 3 for $18, or 5 for $25) — think Pâté de Campagne and Chicken or Rabbit Liver Mousse, along with Foie Gras, a few Rillettes and Terrines, and Head Cheese.

Appetizers include Salt Cod on toast with watercress salad ($9), Beef Tartare with cornichons, capers, and pumpernickel ($14), Roasted Marrow Bones ($12), Oysters on the Half Shell ($18/$32), Lamb Tongue with potato and frisée salad ($13), and Potato Leek Soup with crème fraîche ($8).

A selection of salads such as Frisée & Bacon with poached duck egg and croutons ($12), Baby Beet with watercress, red radish, and hazelnuts ($12), and Butter Lettuce with haricot vert and champagne dressing ($10) are available. There’s also a selection of sides that include Roasted Brussels Sprouts with bacon and caramelized onions ($8), Haricots Verts with shallots and butter ($8), Yellowfoot Chanterelle Mushrooms with fried duck egg ($11), and Frites & Aioli ($6).

As the name Red Cow suggests, Steak Frites are the focus of the menu. Six cuts of beef are available: Hanger ($21), Chuck Roast ($24), New York Strip ($35), Filet Mignon ($38), Boneless Ribeye ($36) and Bone-In Ribeye for Two ($75) and four classic accompaniments: Béarnaise, Compound Butter, Red Wine Reduction, or Horseradish Cream.

Other items include Moules Frites in curry or white wine and thyme ($17), Salmon with French green lentils and ham hock ($28), Roasted Half Chicken with Yukon Gold potatoes ($19), Double Cut Pork Chop with Yellowfoot Chanterelle mushrooms and carrots ($24), and the Red Cow Burger & Frites with Beecher’s cheddar, bacon and sweet onion ($15).

Thom Koschwanez, who has spent the last year as chef of catering and charity events for Ethan Stowell Restaurants, heads the kitchen. Originally from Chicago, Koschwanez was previously a sous chef at Central Michel Richard, Washington DC’s James Beard awarded French bistro. Eric Dooley and Cameron Williams share opening manager duties. Dooley, who spent the last two years as a sommelier for the Heavy Restaurant Group brings vast wine knowledge from extended travel in Italy and France to his new position in the company. Williams, who worked for Stowell at Union in 2003-2004 and rejoined the team at Tavolàta this past October, will move into his permanent role as wine director and GM at Noyer when it opens later this spring. A veteran of the Seattle restaurant scene, Williams has an impressive resume that includes Wild Ginger, Barrio, Cafe Campagne, and Marché.

Red Cow is open for dinner from 5pm to 10pm daily, 11pm on Friday and Saturday. Reservations can be made online at www.ethanstowellrestaurants.com or by calling 206.454.7932.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *