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.