New Executive Chef Shawn Applin Revamps Sazerac Menu

DOWNTOWN—Sazerac, the southern-inspired home of the four-hour happy hour, has a new executive chef: Shawn Applin. He came to the Hotel Monaco about five months ago from performance venue McCaw Hall, where he ran the Prelude restaurant and other food operations. Last week Applin introduced a new menu at Sazerac, including some familiar dishes like chicken, shrimp, andouille gumbo alongside newcomers like chicharrones or a fried oyster and bacon po' boy. Also available are a two-course prix fixe at lunch and a four-course set meal at dinner.

BELLEVUE—There's a new executive chef at 99 Park, and he tells Eater he's gunning for a James Beard award for himself and the fine dining restaurant. Derek Bugge, former chef de cuisine at Frank's Oyster House and Pair, has revamped 99 Park's menus, dropping former chef Quinton Stewart's Southeast Asian influences in favor of "an American contemporary style utilizing local and sustainable" Pacific Northwest ingredients. Think venison tartare, grilled octopus with honey-carrot puree, Jones Family Farms lamb roulade, and even fried chicken and waffles at brunch. Vegetarians may feel a little left out of the "large" section of the menus, but do have access to some small plate options like roasted beets or kale salad.