Chef Jerry Traunfeld wrote a fascinating piece for regional archictecture/design mag Arcade detailing his process of opening Poppy. Until a visit to India formed the inspiration for the northwest-inspired thali restaurant, he writes, "I was never driven to open my own place." When Poppy did open, "The criticism hit me hard." Some diners were confused by the thalis and "wanted to know what order to eat things in and wanted instructions." But Traunfeld "toughed it out," tweaked, polished, and made Poppy the sort of restaurant Seattle residents love to brag about (ok, that last part was our own editorializing). [Arcade]
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