Food & Drink

Northwest eats on top of Queen Anne

Going solo for the first time can be scary, especially when you miss the high note on Everything's Alright, and everyone's like, see, I knew he'd be a crappy Mary Magdalene. For a solo chef attempting to hit all the high notes, check out Emmer&Rye, opening today. The first solitary resto from the former Exec Chef at Stumbling Goat and head of the Seattle Chefs Collaborative, E&R is "celebrating the bounty of the Pacific Northwest" by serving up a seasonal menu made w/ hyper-local ingredients, from a turn of the century styled converted Victorian (so... Victor?). The large plate deliciousness includes beef (Ribs w/ carrots/Brussel sprouts/black truffle-ozette puree), pork (Cider Braised Shoulder w/ root veg/collards), seafood (Grilled Salmon w/ delicato squash/Oregon shrimp/black kale, spinach/cream/grilled ciabatta Oyster Pan Roast), and veggie dishes like the Gathered Mushroom Tart w/ leeks, spinach, pears and a goat cheese, which despite its flavors, just isn't as good as Method Man's G.O.A.T. Cheese. There're also starters like Farro Fries, and Artisanal Cheese w/ apricot bread & mosto cotto; as well as small plates ranging from bacon/smoked porter mignonette Shucked Oysters, to pork belly w/ heirloom beans/chicories, to seared tuna, beets, and sunchokes, which're best performed by Homer Simpson. If you just want to libate, their industry vet helm'd bar slings a WA heavy selection of red & white wines, and specialty 'tails like the rye/brandy/sweet vermouth/absinthe/bitters Rye-se & Shine, and a Voyager gin/Campari/ruby red grapefruit & muddled lemons Pitchfork, that's sure to give you the buzz, even if no one'll tell you what's happening.