Avalon Opens in West Seattle Today

January 3 at 3 p.m.

SEATTLE, Wash.—(January 3, 2011)—Fittingly located on S.W. Avalon Way in West Seattle, Avalon restaurant and lounge opens today, spotlighting Northwest fare with a touch of rustic Mediterranean flavor.

WHO: Avalon – Pacific NW Casual Fine Dining & Lounge

www.avalonws.com

WHAT: Restaurant Opens

· Menu created by Chef Deborah Breuler focuses on local Pacific Northwest fare with a touch of rustic Mediterranean flavor. See a sample of menu items below.

· Prices range from $7 to $12 for starters and $15 to $22 for entrées.

· Full bar highlights local distilleries and wineries.

· Open seven days a week, with dinner service daily (dine in or take out) from 5 to 10 p.m. and happy hour in the lounge from 3 to 6 p.m.

WHERE: Avalon in West Seattle

2940 S.W. Avalon Way

Seattle, Washington 98126

WHEN: Today: January 3

3 p.m. (Happy Hour)

5 p.m. (Dinner Service)

Situated in the historic Luna Park neighborhood, West Seattle’s Avalon offers an approachable, regionally inspired, locally sourced menu as well as a full bar and wine list focusing on Washington and Oregon. Dishes are available for dine in or take out. The warm and welcoming ambiance makes an equally comfortable backdrop for casual meals and special occasions alike. Located at 2940 S.W. Avalon Way, Avalon serves dinner daily from 5 to 10 p.m.; brunch is served Saturday and Sunday, 9 a.m. to 2 p.m.; and happy hour is offered daily in the lounge from 3 to 6 p.m. (206) 922-3606.

Follow Avalon Online:

http://www.avalonws.com

http://twitter.com/AvalonWS

#          #          #

Media Contact: Andrea Courtney

Randall PR / (206) 551-1651

 

Sample of Menu Items:

Small Plates

Artichoke Fritter

with zesty tomato spread ($7)

Bruschetta of Crab

with mascarpone, arugula and lemon vinaigrette ($11)

Grilled Curly Endive

with honey crisp apples, Seastar goat cheese and candied walnuts ($7)

Entrées

Grilled Marinated Pork Loin

with fig mostarda, braised Brussels sprouts with pancetta, and smashed potatoes ($17)

Forty Clove Garlic Chicken

with preserved lemon, green olives, almonds, Bluebird Farms grains and sautéed kale ($17)

Thundering Hooves Farm Short Ribs

Syrah-braised and served with potato dumplings and roasted roots ($19)

Cedar Planked Wild Salmon

balsamic-glazed, with roasted cauliflower and fingerling potatoes ($20)

Avalon to Open in West Seattle

Renowned Chef Deb Breuler Keeps it Local, Transforming Former Café Revo Into New Rustic Restaurant and Lounge

Seattle, Wash.—(December 6, 2010)—West Seattle native Chef Deborah Breuler’s restaurant experience has taken her all over the map—Alaska, San Francisco, Chicago, Hollywood—but now she has found a new culinary home right in her own back yard.

Slated to open in December, Avalon (www.avalonws.com; 2940 S.W. Avalon Way) will occupy the Luna Park site formerly known as Café Revò in West Seattle.  Chef Breuler’s menu will focus on local Pacific Northwest fare with a touch of rustic Mediterranean flavor; prices range from $7 to $12 for starters and $15 to $22 for entrées.

“West Seattle is home and most of my own family lives over here, so it’s exciting for me to be able to open my first solo venture in the neighborhood I love,” says Chef Breuler.

Designed to be unfussy and approachable, Chef Breuler’s menu will mix core favorites with seasonally rotating items and daily specials that capitalize on ingredients provided predominantly by small local vendors. 

The menu will include such offerings as:

Small Plates

Artichoke Fritter

with zesty tomato spread  ($7)

Bruschetta of Crab

with mascarpone, arugula and lemon vinaigrette  ($11)

Grilled Curly Endive

with honey crisp apples, Seastar goat cheese and candied walnuts ($7)

Entrées

Grilled Marinated Pork Loin

with fig mostarda, braised Brussels sprouts with pancetta, and smashed potatoes  ($17)

Forty Clove Garlic Chicken

with preserved lemon, green olives, almonds, Bluebird Farms grains and sautéed kale  ($17)

Thundering Hooves Farm Short Ribs

Syrah-braised and served with potato dumplings and roasted roots  ($19)

Cedar Planked Wild Salmon

balsamic-glazed, with roasted cauliflower and fingerling potatoes ($20)

The space will be renovated to become a brighter, airier, warmer version of its former self, while leaving the beautiful reclaimed-wood bar intact. 

Offering a full bar, Avalon’s lounge will highlight local distilleries and wineries, with particular attention given to small-batch wine selections as well as Washington, Oregon and value wines from around the globe.

Seating 100 in the main dining room and lounge combined, Avalon will be open seven days a week, with dinner service daily (eat in or take out) from 5 to 10 p.m. and happy hour in the lounge from 3 to 6 p.m. Brunch is slated to premier two weeks after the opening, and will be offered on Saturdays and Sundays from 9 a.m. to 2 p.m. Happy hour will include both food specials and select half-priced wines; on Tuesdays, tapas will be offered at $2 per plate.

About Breuler:

The restaurant business is in Breuler’s blood: she spent much of her childhood at her grandmother’s “Club 25,” a legendary supper club in downtown Anchorage (AK).  In 1993, she left Seattle to attend the California Culinary Academy in San Francisco, after which she worked at L’Avenue with mentor Nancy Oakes, joined Rick Bayless’s Zinfandel Restaurant in Chicago, and rubbed elbows with the Hollywood glitterati in motion picture catering, including sets for The Sixth Sense and Payback.

Breuler also served as personal chef to the late Academy Award-winning actress Jennifer Jones.  When Maggiano’s Little Italy was invited to cater an event for Ellen DeGeneres’ popular television show, Breuler was selected as head chef.

Breuler joined Maggiano’s in 2000 and quickly rose to become executive chef at the Woodland Hills (CA) outpost. She returned to her home state to open Bellevue’s Lincoln Square location in 2005, and was managing chef and partner there until striking out on her own.

Located in the historic Luna Park neighborhood, West Seattle’s Avalon offers an approachable, regionally inspired, locally sourced menu as well as a full bar and wine list focusing on Washington, Oregon. Dishes are available for dine in or take out. The warm and welcoming ambiance makes an equally comfortable backdrop for casual meals and special occasions alike. Located at 2940 S.W. Avalon Way, Avalon serves dinner daily from 5 to 10 p.m.; brunch is served Saturday and Sunday, 9 a.m. to 2 p.m.; and happy hour is offered daily in the lounge from 3 to 6 p.m. (206) 922-3606.

Follow Avalon Online:

http://www.avalonws.com

http://twitter.com/AvalonWS

How to Respond to User Reviews

“People are already talking. Your only option is to join the conversation” - Andy Sernovitz (Gaspedal CEO and SmartBrief on Social Media Editor At Large)

We are often asked by business owners whether or not they should respond to user reviews on sites such as Yelp, Urban Spoon, etc. Randall PR researched this topic and came up with a few guidelines below.

Sites that identify a business owner response: Yelp, Trip advisor, Twitter

Clients may also post responses on other sites such as Urban Spoon, but they should identify themselves as the business.

NEGATIVE REVIEWS

Not all bad reviews elicit responses; everybody gets a negative comment at some point and some users tend to be more negative than others. It may be ineffective to respond to comments when there is not constructive criticism in the user complaint.

When to NOT respond:

1. If a user is complaining about something that is out of the client’s control
2. If the user comment is unreasonable or inappropriate

When to respond:

1. The client needs to make amends (something was genuinely wrong)
2. The review has its facts wrong (the client can politely correct the facts)
3. The review develops legs: other users are agreeing and engaging in the post (a client does not want this to happen, so they should get in conversation and try to smooth things over)

How:

1. Listen, find the root of the problem and address it specifically
2. Thank the user for bringing the concern to your attention
3. Be honest and sincere
4. Remain calm and DON’T make excuses or get defensive – A “no response” is better than an angry response
5. Speak like a real person and not too formal or robot-like
6. Offer a solution if possible - Give a sign that you understood them and tell how you are fixing/changing the area of concern
7. Invite them to come in again and try the food or taste the wine and guarantee an improved experience (see examples below on whether or not to host them and whether they should be invited privately or publicly)

Business studies:

1. Yelp reviews often bring attention to things businesses don’t realize they are doing wrong and give productive criticism. In this case, clients can sincerely apologize and thank the user for taking the time to bring this to their attention. The client can tell them how they looked into their complaint and what they did to fix it.
2. One business owner responded privately to legitimate complaints, often giving out her personal contact info and times she would be working, asking the user to come back and see her. Some users gave this business a second chance, while others commented on Yelp that the owner was “sending messages to all people not giving stellar reviews…shady business.” It seems more effective to respond to negative comments publicly. This shows other users that the client cares and exhibits how they deal with concerns.
3. When posting a response to a negative comment, clients may give out personal contact information, adding that the client would like to personally make sure that they have a better experience. If the user takes the time to contact the client, the client can decide the best way to proceed (hosted or not) so that they have a better experience.
4. We advise to not invite a negative comment reviewer in for a hosted meal or tasting publicly. This is because other reviewers may see this and comment negatively without having a negative experience thinking they too can get free meals or wine. If the client decides to host the reviewer, they should let the reviewer know privately through e-mail or Twitter direct message.

POSITIVE REVIEWS

Do’s

1. Listen and learn from positive comments to generate new ideas and programs.
2. Clients should take the opportunity to connect with the users who take the time to comment positively about them, perhaps by notifying them personally about upcoming events and programs.
3. Often a short “Hi _____! Thanks for the great comment. By the way next week we are offering (such and such a deal). See you soon at______” can be effective. Suggestions about menu items or wines to taste for the next visit can also be an effective way to reach out to a user.
Ex: “I’m glad you loved the soup! Another one of my favorite dishes is here is the ____”
“If you loved our Cabernet, I recommend you taste the Merlot as well! It received 92 points in Wine Spectators and pairs great with Chocolate”

Don’ts

1. Yelp’s Luther Lowe discourages a company from attaching tangible “rewards” in response to good reviews. If someone writes an unsolicited 5-star review, it can rub some people the wrong way to get a “thank you” note from a business owner saying, “Thank you for your review of our restaurant/winery. We would like to offer you a complimentary dinner/wine tasting for two.”

Twisted Cork Now Open With Expanded Offerings

Twisted Cork Now Open With Expanded Offerings
New Concept Reflects Guests’ Desire for Casual, Approachable Cuisine

BELLEVUE, Wash.—(February 10, 2010)—Exciting changes are afoot at Twisted Cork—A Northwest Bistro, and it’s all thanks to loyal Eastside diners.

Twisted Cork’s revitalized, more casual concept has evolved directly from customer requests. Says owner Matt Bomberger, “The timing was perfect to implement suggestions that our guests have shared with us since the beginning of 0/8 Seafood Grill and Twisted Cork Wine Bar. Because we’re locally owned, and not a large corporate chain, we can adapt to meet our guests’ wishes. Listening to what they want is a driving force behind what we do and the direction we take.”

While maintaining a strong focus on gracious, informed service and the wine program that cemented Twisted Cork’s reputation and popularity, the concept goes beyond new executive chef Erik Carlson and his approachable, good-value menus. New and expanded programs provide guests with an array of enticements every day of the week:

Twisted Cork Tasting Club - Building on their award-winning wine program, which has garnered the highest award from Wine Enthusiast, is the Twisted Cork Tasting Club, an exciting addition benefiting loyal supporters and oenophiles. Membership is free, but discounts and rewards are nothing short of extraordinary. Benefits include:
• 10 percent off wine dinners and classes
• 20 percent off The Wine Buzz weekly wine tastings and Monday food purchases
• 30 percent off wines purchased to go
• 50 percent off one bottle of wine (up to $50 off) on Sundays (with purchase) and on wedding anniversaries
• Waived corkage fee on the first personal bottle
• A free entrée on the member’s birthday
• $50 in value added to the membership card with every $500 spent at the restaurant

Happy Hour - With half-price appetizers and half-price wines by the glass, plus $4 draft beer and $5 select cocktails, happy hour is featured twice daily, from 3 to 7 p.m. and 9 p.m. to close.

Breakfast Happy Hour is offered 6:30 to 11 a.m. Monday through Friday and until 2 p.m. on Saturday and Sunday: Diners can sip popular breakfast cocktails for half price: Mimosas ($4), Bellinis ($4.50) and Bloody Marys ($5).

Monday Family Nights - From 4 p.m. to close, children 12 and under dine free from the kids’ menu with an adult entrée purchase.

Tuesday Steak Night - Guests can carve into a flat iron steak dinner for $12.95 from 4 p.m. to close.

Wine & Jazz Wednesdays is a double header, with The Wine Buzz, a weekly tasting of wines paired with small bites, held from 6 to 8 p.m. with sommelier Carlo Camilloni, and live jazz in the lounge from 7 to 10 p.m. The Wine Buzz is $15 – no cover charge for the music; no reservations necessary.

Live music continues on Friday and Saturday nights from 10 p.m. to 1 a.m. Twisted Cork is also now offering Live Jazz during Sunday brunch from 10 a.m. to 1 p.m.

Twisted Cork – A Northwest Bistro is located in Hyatt Regency Bellevue Hotel. The new Twisted Cork signage will be unveiled on the hotel’s west facade in late February.


Twisted Cork, a Northwest bistro, is located in the Hyatt Regency Bellevue just off of N.E. Eighth and Bellevue Way. The bistro offers breakfast, lunch, dinner, and late night dining along with over 85 wines by the glass and a full service bar. Live music is offered Friday and Saturday nights. Private event space is also available. Open Monday through Thursday, 6:30 a.m. to 11 p.m.; Friday and Saturday, 6:30 a.m. to 1 a.m.; and Sunday, 6:30 a.m. to 10 p.m. For reservations, call (425) 637-0808. For more information and menus visit www.twistedcork.com.

# # #

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

SIP. AT THE WINE BAR AND RESTAURANT OPENS TODAY IN DOWNTOWN SEATTLE

SIP. AT THE WINE BAR AND RESTAURANT OPENS TODAY IN DOWNTOWN SEATTLE

Friday, November 20, 2009

¨¨¨¨¨

SEATTLE, Wash.—(November 20, 2009)—Sip. at the wine bar & restaurant will officially open its doors to guests for dinner today, November 20 at 5 p.m. After a week-long series of pre-opening charity events and free sliders lunch the neighborhood wine bar located at 5th and Madison brings its cozy Napa-inspired ambiance, extensive wine selection and refined, locally-sourced dishes to downtown.

• WHO: Sip. at the wine bar & restaurant
  
• WHAT: Restaurant Opens
  
• WHERE: Sip. at the wine bar & restaurant
  909 5th Ave. (5th and Madison)
  Seattle, WA 98101
  
• WHEN: Friday, November 20, 2009
  Dinner service begins: 5 p.m.
  Reservations through Sip. at the wine bar & restaurant

Sip. Seattle will offer lunch service beginning Monday, November 23 at 11 a.m.

The Napa-Valley-inspired Sip. at the wine bar & restaurant offers an approachable, global wine selection featuring nearly 70 by-the-glass choices, wine flights, and more than 250 bottles from the Pacific Northwest, California and around the world. The Northwest driven food menu comforts and inspires, and is sourced locally whenever possible. Locations include 909 5th Ave., Seattle 98101 (206) 682-2779; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; and 4793 Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit www.siprestaurant.com.

# # #

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

FREE LUNCH! From Sip. at the wine bar & restaurant

FREE LUNCH!
From Sip. at the wine bar & restaurant

New Downtown Location to Offer Free Sliders During Opening Week Celebration

November 18, Noon to 1 p.m.

¨¨¨¨¨

SEATTLE, Wash.—(November 5, 2009)— Who says you can’t get a free lunch? Sip. at the wine bar & restaurant will be giving their new downtown Seattle neighbors a taste of their lunch menu with free signature sliders and fries Wednesday, November 18 from noon to 1 p.m. A favorite at both the Issaquah and Gig Harbor Sip. locations, the sweet roll sliders are mini sirloin burgers topped with pepper mayonnaise and jack cheese served three to an order.

Set to open its doors Friday, November 20, Sip. is offering free sliders as a part of a weeklong series of events celebrating the opening of the newest location downtown Seattle at 5th and Madison.

• WHO: Sip. at the wine bar & restaurant
• WHAT: Free Sweet Roll Sliders
  -Three mini sirloin burgers topped with pepper mayonnaise and jack cheese served on Hawaiian sweet rolls
  -Includes fries
• WHERE: Sip. Seattle
  909 5th Ave. Seattle, WA 98101
  
• WHEN: Wednesday, November 18, noon to 1 p.m.

The Napa-Valley-inspired Sip. at the wine bar & restaurant offers an approachable, global wine selection featuring nearly 70 by-the-glass choices, wine flights, and more than 250 bottles from the Pacific Northwest, California and around the world. The Northwest driven food menu comforts and inspires, and is sourced locally whenever possible. Locations include 909 5th Ave., Seattle 98101; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; and 4793 Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit www.siprestaurant.com.

# # #

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

SIP. AT THE WINE BAR & RESTAURANT OPENS NEW 5TH AND MADISON DOORS WITH CHARITABLE EVENTS

SIP. AT THE WINE BAR & RESTAURANT OPENS NEW 5TH AND MADISON DOORS WITH CHARITABLE EVENTS

V.I.P. Dinner to Support Camp Korey; Grand Opening Party to Benefit St. Jude Children’s Research Hospital

November 17 & 19

¨¨¨¨¨

SEATTLE, Wash.—(October 27, 2009)— Roll out the red carpet, Seattle! Sip. at the wine bar and restaurant is inviting guests to the first viewing of its newest location while giving to deserving causes. The restaurant, located at 5th and Madison, is hosting two pre-opening events, both of which will benefit children’s charities:

Sip. VIP Wine Dinner featuring DeLille Cellars
Tuesday, November 17 from 5 to 10 p.m.
A sit-down dinner featuring live jazz and 3-courses of refined American Cuisine paired with DeLille Cellars’ outstanding, award-winning wines. Price is $100 per person, with part of the proceeds benefiting Camp Korey; reservations required and can be made by calling 425.391.6612, Ext. 810.

Sip. Grand Opening Party
Thursday, November 19 from 5 to 9 p.m.
A lively event showcasing the distinguishing features of Sip. with complimentary appetizers and wine pours and live jazz entertainment. Price is $20 per person, with all profits benefiting St. Jude; reservations not necessary.

WHO: Sip. at the wine bar & restaurant

WHAT: Two Charitable Grand Opening Events
· V.I.P. Wine Dinner
· Grand Opening Party

WHERE: Sip. Seattle
909 5th Ave. Seattle, WA 98101

WHEN: Tuesday, November 17 and Thursday, November 19


Sip. at the wine bar and restaurant in downtown Seattle officially opens its doors to the general public on November 20.

The Napa-Valley-inspired Sip. at the wine bar & restaurant offers an approachable, global wine selection featuring nearly 70 by-the-glass choices, wine flights, and more than 250 bottles from the Pacific Northwest, California and around the world. The Northwest-driven food menu comforts and inspires, and is sourced locally whenever possible. Locations include 909 5th Ave., Seattle 98101; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; 4793 and Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit www.siprestaurant.com.

About St. Jude: St. Jude Children’s Research Hospital is internationally recognized for its pioneering work in finding cures and saving children with cancer and other catastrophic diseases. St. Jude is the first and only pediatric cancer center to be designated as a Comprehensive Cancer Center by the National Cancer Institute. Founded by late entertainer Danny Thomas and based in Memphis, Tenn., St. Jude freely shares its discoveries with scientific and medical communities around the world. St. Jude is the only pediatric cancer research center where families never pay for treatment not covered by insurance: No child is ever denied treatment because of the family’s inability to pay. St. Jude is financially supported by ALSAC, its fundraising organization. For more information, please visit www.stjude.org.

About Camp Korey: Camp Korey serves children with serious and life-threatening illnesses, providing summer camp sessions, hospital outreach, family weekends, and specialty programs at no cost to families. A Provisional Member in the Association of Hole in the Wall Camps, a global organization founded by Paul Newman in 1988, Camp Korey is located at the historic 817-acre Carnation Farm less than an hour from Seattle. Campers find acceptance and renewed strength through specially designed activities, intensive medical support, and the company of true peers. A 501(c)3 organization, Camp Korey is only able to offer respite to Northwest children and families through the generosity of supporters. Connect with Camp Korey at www.campkorey.org.

# # #

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Sip. at the wine bar & restaurant Opening in Downtown Seattle

Sip. at the wine bar & restaurant Opening in Downtown Seattle
Third Outpost of Popular Wining & Dining Destination to Make a Splash in November

Seattle, Wash.—(October 12, 2009)—Sip. at the wine bar & restaurant is introducing the welcoming ambiance of Napa Valley to the heart of downtown Seattle.

After remarkable success at Sip. locations (www.siprestaurant.com) in Issaquah in 2006 and Gig Harbor in 2009, owner and founder Lane Scelzi is bringing his concept to 5th and Madison, adjacent to the Seattle Public Library.

Walking into Sip. is like entering the living room of a cherished friend—which is precisely what Scelzi wants guests to feel like. “Guests will find a cozy yet stylish ambiance with an impressive wine selection and distinctly flavorful food. Many wineries in Napa Valley capture that feeling and that’s what we’ve achieved with Sip.—all while adding our own distinct Northwest flavor.”

All Sip. locations have a welcoming “Great Room” look and feel. The restaurant features an expansive wall of wine, warm, earthy hues, plush leathers, and a bustling vibe lending to an atmosphere of relaxed, adult sophistication. Adding to the liveliness are the talented groups of Northwest jazz musicians who perform live on Thursday evenings.

Fittingly, the heart of Sip. Seattle is the huge, convivial, centrally situated bar that overlooks both the dining area and the patio. One of the most expansive outdoor dining spaces in all of downtown, the patio features a fireplace, a lush grassy area and a sparkling Elliott Bay view.

Sip. Seattle is the first location to feature a full bar in addition to a vast wine selection. Along with many distinguished wines from the West Coast, this worldly list is set apart by its international flavor and hard to find labels.

Beverage Program
Nearly 70 wine-by-the-glass choices
More than 250 bottles from the Pacific Northwest, California and around the globe
A wide range of red, white, rosé wine and champagne flights
Nearly 15 domestic and imported beers
Cocktails made with fresh and natural ingredients

Open for lunch and dinner, Sip.’s refined, palate-pleasing menu is designed around locally sourced organic produce, all-natural, hormone-free chicken, sustainable seafood, and Meyer certified humane Black Angus beef.

From signature sliders to a fresh take on prosciutto-wrapped chicken, Sip. has devised its own unique balance of comfort food and haute cuisine. Divided into small plates, entrees and sides, select dinner favorites include:

Small Plates
Sip. Sweet Roll Sliders ($9)—petite sirloin burgers, sriracha mayo, jack cheese, toasted Hawaiian rolls
Black Truffle Popcorn ($5)—sprinkled with natural Hawaiian sea salt
Ahi Tuna Poke ($13) - avocado, won ton crisps, soy dipping sauce and wasabi aioli

Entrees
Prosciutto Wrapped Chicken ($22)—locally-sourced hormone-free breast with Yukon Gold potatoes, herb beurre blanc, black Oregon truffle essence
Boneless Ribs ($24)—alder-smoked Meyer Black Angus with sweet potato, chardonnay pecans, apple cider slaw and Asian barbecue

Sip. Seattle will be open seven days a week, 11 a.m. to 11 p.m. Lunch is served daily from 11 a.m. to 3 p.m.; Dinner 4:30 to 11 p.m.; Happy Hour is offered Monday through Friday 4:30 to 6:30 p.m. and 9 to 11 p.m. Valet parking is available at the Madison Street entrance.

Concludes Scelzi, “Our motto is ‘Life’s fast. Sip slow.’ We welcome guests to drop in for a quick bite and a glass of wine, but we really love it when they linger, relax, and end up making a new friend or two.”

The Napa-Valley-inspired Sip. at the wine bar & restaurant offers an approachable, global wine selection featuring nearly 70 by-the-glass choices, wine flights, and more than 250 bottles from the Pacific Northwest, California and around the world. The Northwest driven food menu comforts and inspires, and is sourced locally whenever possible. Locations include 909 5th Ave., Seattle 98101; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; 4793 and Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit http://www.siprestaurant.com/.

# # #

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Purple Café & Wine Bar Opens October 6th in Bellevue Towers

Purple Café & Wine Bar Opens October 6th in Bellevue Towers

Bringing Dramatic Interiors, Sophisticated Cuisine and an Extraordinary, Global Wine Selection to Downtown Bellevue

BELLEVUE, Wash.—(October 1, 2009)— When Purple Café and Wine Bar opens October 6th on the street level of Bellevue Towers (NE 4th St. and 106th Ave. NE), it will become the fourth outpost of Larry and Tabitha Kurofsky’s stylish, urban wine bar.

Purple Bellevue boasts a vibe similar to the downtown Seattle flagship: Chic, bustling and industrial, with wine country-inspired warmth. In addition to the heavy, wrought-metal furnishings, two rounded, wrought-metal semi-private dining “areas”—unique to this site—host parties of up to 15. Open at the top and entry, these elegant, sculptural, semi-private spaces provide separation without seclusion, so guests won’t sacrifice the buzz and excitement of the 175-seat dining room, which includes a tasting bar, wine bar and lounge. Purple Bellevue shares a private dining space with neighbor Barrio, which seats up to eighty, and is perfect for anything from business meetings to large banquets.

Bellevue’s answer to Seattle’s famous spiral wine tower is a set of similarly dramatic “wine libraries,” with rows of floor-to-ceiling shelves with the ability to house some 15,000 bottles of wine.

Says owner Larry Kurofsky, “We wanted a stylistic equal to our Seattle space, and we’re thrilled with the result. The design and construction teams have really outdone themselves. It’s dramatic with great flow.”

Purple Bellevue’s menu will feature the same classic American styles and seasonal Northwest ingredients that keep guests flocking to the other locations. Executive Chef Mike Davis and Chef de Cuisine Casey Barnes will oversee the menu, which will have several items unique to the Bellevue restaurant. Chef Davis is best recognized for his distinguished, wine-centric restaurant 26Brix (Walla Walla), and is excited to add his unique signature to Purple’s eclectic, inventive menu with dishes such as Dungeness Crab Ravioli, Autumn Vegetable Salad and Roasted Rack of Lamb with Spicy Lamb Sausage.

Recently named Seattle magazine’s Sommelier of the Year, Wine Director Dawn Smith is putting her expert spin on Purple Bellevue’s extensive wine and beverage program. Purple Bellevue will pay homage to outstanding Washington State and domestic selections, and the broad, deep wine list will also be distinguished by global favorites and lesser-known varietals.

Purple Bellevue is ideal for a quick business meeting, a leisurely lunch, an after-work glass of wine or a special-occasion dinner.

Purple Bellevue will be open Monday through Thursday, 11 a.m. until 11 p.m.; Friday and Saturday 11 a.m. until midnight; and Sunday, 11 a.m. until 10 p.m. Reservations are accepted for parties of all sizes.

Purple Café and Wine Bar is a multifaceted food and wine concept specializing in an eclectic Northwest-inspired menu coupled with an extensive global wine selection, including 90 wines by the glass, wine flights, and hundreds more wines by the bottle.

Purple is a two time winner of Evening Magazine’s “Best of Western Washington” contest in the category of “Best Wine Bar,” and has been awarded Wine Spectator’s “Award of Excellence” and Wine Enthusiast’s “Award of Ultimate Distinction.” In 2008 Purple was named “Best Place for Wine Tasting” and “Best Washington Wine Focused Wine Bar” by Seattle Magazine.

Purple is opening October 6, 2009 in downtown Bellevue at NE 4th St and 106th Ave. NE, Bellevue, Wash. (425) 502-6292, with locations at 323 Park Place Center, Kirkland, Wash. (425-828-3772), 1225 Fourth Ave., Seattle (206-829-2280) and 14459 Woodinville-Redmond Rd. NE, Woodinville, Wash. (425-483-7129). Purple Café and Wine Bar’s management office is located at 1218 Third Ave., Ste. 900, Seattle, 98101 (206-838-3852). Visit www.thepurplecafe.com for hours and more information.

# # #

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757 / kelsey.simmons@randallpr.com

Media Note: Media dinners are available upon request. Please contact Kelsey Simmons.

Purple Café & Wine Bar Opens

Purple Café & Wine Bar Opens
Today, October 6th

Heavy Restaurant Group Brings Its Chic Urban Wine Bar to Bellevue Towers

BELLEVUE, Wash. – (October 6, 2009) – Bellevue’s Purple Café & Wine Bar boasts a similar bustling, industrial chic vibe as the Seattle location. Here, though, dramatic “wine libraries” house the impressive wine collection, with rows of floor-to-ceiling shelves with the ability to hold some 15,000 bottles of wine. Wine Director Dawn Smith has put her expert spin on the global wine program, while Executive Chef Mike Davis introduces several signature dishes to Bellevue’s menu such as Roasted Rack of Lamb with Spicy Lamb Sausage. The restaurant will serve lunch and dinner seven days a week.

• WHO: Heavy Restaurant Group opens its sixth restaurant with its fourth location of Purple Café & Wine Bar. www.heavyrestaurantgroup.com
  
• WHAT: Purple Café & Wine Bar serves new American cuisine, which highlights seasonal Northwest ingredients.
  
• WHERE: Located at NE 4th St and 106th Ave. NE on the retail level of downtown Bellevue’s Bellevue Towers. For a link to the map of Purple Bellevue, click here.
  
• WHEN: Tuesday, October 6th, 11 a.m.
  Regular hours of operation will be Monday through Thursday, 11 a.m. until 11 p.m.; Friday and Saturday 11 a.m. until midnight; and Sunday, 11 a.m. until 10 p.m. Reservations are accepted for parties of all sizes.

Purple Café and Wine Bar is a multifaceted food and wine concept specializing in an eclectic Northwest-inspired menu coupled with an extensive global wine selection, including 90 wines by the glass, wine flights, and hundreds more wines by the bottle.

Purple is a two time winner of Evening Magazine’s “Best of Western Washington” contest in the category of “Best Wine Bar,” and has been awarded Wine Spectator’s “Award of Excellence” and Wine Enthusiast’s “Award of Ultimate Distinction.” In 2008 Purple was named “Best Place for Wine Tasting” and “Best Washington Wine Focused Wine Bar” by Seattle Magazine.

Purple is located in downtown Bellevue at NE 4th St and 106th Ave. NE, Bellevue, Wash. (425) 502-6292; at 323 Park Place Center, Kirkland, Wash. (425-828-3772); 1225 Fourth Ave., Seattle (206-829-2280) and 14459 Woodinville-Redmond Rd. NE, Woodinville, Wash. (425-483-7129). Purple Café and Wine Bar’s management office is located at 1218 Third Ave., Ste. 900, Seattle, 98101 (206-838-3852). Visit www.thepurplecafe.com for hours and more information.

# # #

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

ALL DAY HAPPY HOUR AT STIR MARTINI + RAW BAR
AUGUST 24 - 30

Celebrating Opening with $1 and $3 Seafood Appetizers

¨¨¨¨¨

BELLEVUE, Wash.—(August 19, 2009)— STIR Martini + Raw Bar is offering all day happy hour Monday, August 24 through Sunday, August 30 to celebrate its recent opening in Bellevue Place. The happy hour menu offers Northwest and Asian influenced $1 and $3 seafood appetizers and half priced oysters. Individually crafted happy hour-only specialty cocktails are offered at $6, draft beer $3 and house red and white wines $5. Menu as follows:

Happy Hour Menu

Food
Poke orange nairagi ($1)
Ceviche rock shrimp ($1)
Oyster half off market price (MP)
Crab Slider saffron aioli, kimchee, avocado, garlic fries ($3)
Calamari green tea sea salt, creamy sweet and spicy sauce ($3)
Pan Fried Oyster saffron aioli, kimchee ($3)
Garlic Fries ($3)

Beverages

Specialty Cocktails ($6)
Taste of the Rainbow gin, vodka, Chambord, sour, soda
Pink Fizz rum, Triple Sec, muddled orange, lemon, cherry, Grenadine, Sprite
Seattle Sidecar brandy, Triple Sec, muddled lemon, soda

All Draft Beer ($3)
House Red and White Wines ($5)

WHO:
STIR Martini + Raw Bar

WHAT:

All Day Happy Hour

WHERE:

STIR Martini + Raw Bar

10500 NE 8th Street, Suite 125

Bellevue, Wash.

WHEN:

Monday, August 24 through Sunday, August 30
11 a.m. to 1 a.m.


For more information about STIR Martini + Raw Bar, contact Andrea Courtney at (206) 624-5757 or andrea.courtney@randallpr.com.

Opened August 2009, STIR Martini + Raw Bar focuses on precise mixology paired with simple and contemporary raw preparations of poke, sushi, ceviche, tartare and oysters and an all-day menu of NW and Asian influenced seafood. The restaurant offers an intimate, indoor urban lodge-feel with modern elements. Open daily from 11 to 1 a.m., STIR is located at 10500 NE 8th Street, Suite 125 Bellevue, Wash. in the Bellevue Place Wintergarden, just off the grand staircase of the Bellevue Hyatt. For more information, visit www.stirmartinibar.com or follow us on Twitter @StirBellevue.

# # #

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

STIR/Martini + Raw Bar Opening in Bellevue Place Saturday, August 1

STIR / Martini + Raw Bar Opening in Bellevue Place Saturday, August 1
Solstice Restaurant Group’s New Eastside Location Offers Relaxed All-Day Dining, Precise Mixology and Lively Atmosphere

BELLEVUE, Wash.—(July 29, 2009)— Come early August, STIR / Martini + Raw Bar will do with cocktails what Twisted Cork has done for wine: ignite Bellevue’s drinking and dining scene.

Solstice Restaurant Group, the creative force behind Twisted Cork Wine Bar and 0/8 Seafood Grill is unveiling a “stirring” new restaurant concept that will focus on an innovative cocktail program, offer a Northwest and Asian influenced menu and wrap it all up in a lively yet sophisticated atmosphere.

“We want to take that same relaxed-fun vibe that we have at Twisted Cork and recreate it in a hip and contemporary cocktail bar,” Solstice Restaurant Group Owner Matt Bomberger says.

As the name implies, a big focus for STIR is on its liquids. Offering something for everyone, from classic to contemporary, from innovative to traditional, master mixologists will offer signature and unique cocktails while also customizing cocktails to guests’ preferences. A distinct feature of the bar is the ice encrusted vodka tap, which will dispense vodka at the perfect temperature, eliminating the need to chill—and dilute—it with ice. The signature cocktail menu includes:

Baby Shea ($7.5)
Titos Vodka, Lillet, Orchard Apricot, lemon juice

Purple Flower ($11)
Bombay Sapphire Gin, St. Germain Elderflower liqueur, Crème de Violette, Lavender Dry Soda,
garnished with an iced violet

Caju Caipirinha ($7)
Cachaca, lime, sugar, caju juice

For Whom the Bell Tolls ($9)
Hornitos Tequila, lime, maraschino, grapefruit juice

Summertime Manhattan ($14)
Basil Hayden, Vya sweet vermouth, peach bitters

Maximiliano ($10)
Finlandia Grapefruit Vodka, aperol, egg white, Champagne

In addition to a distinctive cocktail set, simple and contemporary preparations of poke, sushi, ceviche, tartare and oysters are joined by an all day menu of northwest and Asian influenced seafood. The menu will also feature a selection of soups, salads, sandwiches and entrees. Highlights include:

Raw Bar
Beef Tartare ($9)
Sake (Salmon) Sashimi ($8)
Ahi Tuna Poke ($10)
Oyster selection (MP)
King Crab Roll - crab, cucumber, cream cheese, fried tempura, spicy chili aioli ($9)
Halibut Ceviche - tomato, red onion, lemon grass, peppers, plantain chips ($7)

All-Day Dining Menu
Lobster Bisque ($7)
Rock Shrimp Miso Soup ($4)
Crab Salad ($10) / ($14)
Oyster Po’ Boy - cayenne, caramelized onions, saffron aioli ($9)
Beef Udon – seared tenderloin, shiitake mushrooms, scallion, lemongrass ($8)
Coconut Vanilla Prawns - black rice, pea vine, crispy kale ($12)

Designed to have a dynamic, urban lodge vibe, STIR’s ambiance invites comfortable lounging, lingering conversation and socializing. The restaurant is dominated by a bustling central bar lined with shaved-ice for keeping drinks frosty cold. Lounge furniture, dining tables and booths create distinct, intimate areas that punctuate STIR’s large open dining room.

Taking advantage of the warm months of summer, STIR will offer seating on its outdoor patio, accented by grassy and landscaped areas. Ideal for people watching, indoor patio seating will be available in the Wintergarden, just off the Bellevue Hyatt’s grand staircase.

STIR / Martini + Raw Bar will be open daily from 11:00 a.m. to 1:00 a.m.

# # #

Opening August 2009, STIR / Martini + Raw Bar will focus on precise mixology paired with simple and contemporary raw preparations of poke, sushi, ceviche, tartare and oysters and an all-day menu of NW and Asian influenced seafood. The restaurant offers an intimate, indoor urban lodge-feel with modern elements. Open daily from 11 to 1 a.m., STIR is located in the Bellevue Place Wintergarden, just off the grand staircase of the Bellevue Hyatt. For more information visit www.stirmartinibar.com or follow us on Twitter @StirBellevue.

Media Contact: Andrea Courtney Randall PR / (206) 624-5757

Barrio en Fuego

Barrio is now open on Capitol Hill... And while I could go on & on & on, sometimes I think photos really speak for themselves:

First things first. Cocktails.

The Sangre de Agave. Bermuda dark rum, repesado tequila, cassis, lime juice. Yum.

Moving on to a little something to whet the palate... A nice ceviche, perhaps?

Might I recommend the Ahi Tuna Crudo? The meatiness of the avocado, the brightness of the orange, with tamarind and sesame seeds... divine.

And last, but by no means least, the tacos. With a range of fillings from housemade chorizo to duck confit, these aren't your taco truck standby tacos.



Stop by at happy hour to get the tacos at a steal, $2!



For more information on Barrio's new happy hour: http://barriorestaurant.com/documents/BarrioHappyHour11309Current.pdf