Matt's in the Market owner Dan Bugge is prepping to open a new bar right across the hallway from his market-perched restaurant called Radiator Whiskey. And when that happens, Tyler Palagi, who spent years working at some of Seattle's most legit restaurants (Union, Spring Hill, Smith, Ferrara), will be heading up the kitchen. The menu's focus at this 48-seat sibling bar will be on smoked meats. He'll be working alongside Charlie Garrison, who currently runs the afternoon show at Matt's:
"The two of us are sharing the chef duties," says Palagi. "We are going to focus on just good traditional technique; making good sausage, smoking meats, confit and getting creative with the dirty bits. I really love an open kitchen and engaging everyone who walks through the door. Radiator will be a place for you to have a shot and a beer, or a crafty cocktail and some good dirty noshy cooking. It'll be a fun place to be!"
If all goes according to plan, Radiator should be open sometime in January, offering an array of brown liquors, like whiskey, scotch, bourbon and rye, even though Bugge is the first to admit, "we're not experts in it."
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