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Former Mamnoon Chef Garrett Melkonian to Head Kitchen at Upcoming Circadia

This one looks fancy

Circadia/FB

It's not often Eater gets to announce the pending opening of a fine dining restaurant, so here's an interesting change of pace: Circadia, set to open downtown in late summer, looks to be quite fancy.

The restaurant is a project of Jake Kosseff, an acclaimed sommelier and a former partner at Miller's Guild, and Jeanie Inglis, a business strategist for luxury wineries and startups. Garrett Melkonian, former chef at Mamnoon and a James Beard Award semifinalist in 2015, will be Circadia's executive chef.

The concept is a bit heady: Expect "elegant yet clever interpretations of classic dishes drawn from a wide cultural range—King Pho with Lobster prepared tableside, Spot Prawns Thermidor with Crispy Head Crumbs, Inside Out Wagyu Ribeye Wellington, and plenty of caviar paired with great Champagnes," according to a press release. Circadia will also be "inspired by the Hollywood and New York City eateries of the 1930s," and "joyfully combines old school glamour with quintessential northwest sensibilities."

Melkonian added that "Circadia’s menu was created to bring a balance and symmetry of ingredients, flavors, textures and presentation to each dish, rather than following the mainstream trend of finding comfort through weight. We also wanted to bring some unexpected flavor profiles and tableside techniques to some very classic global dishes, to create a more interactive experience."

Circadia will consist of four dining areas: a main dining room with circular booths and window tables for 75 guests; a four-seat, reservation-only chef's counter overlooking the kitchen; a horseshoe-shaped bar and lounge for 60 with one semi-private booth; and a mezzanine area seating 25.

Look for Circadia to land at 624 Olive Way. The plan is to serve weekday lunch, weekend brunch, dinner, happy hour, and late night bites.

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