From the looks of things at Beacon Hill’s new Homer, former Sitka and Spruce chef Logan Cox has an instant neighborhood hit on his hands. Barely two weeks in, Homer’s warm, rustic-chic space is already drawing crowds with its menu inspired by the flavors of the Mediterranean and the Middle East.
The decor and color selection are reminiscent of Seattle’s modern classics, like most of Renee Erickson’s airy restaurants or the London Plane, owned by Matt Dillon, Cox’s former boss.
Touches, like a stack of firewood, wood-top tables with centerpieces of small flower vases, and an accent wall with ostrich wallpaper, give the restaurant a cozy, welcoming feel. The walk-up window, serving cocktails for patio consumption and kid-friendly soft serve ice cream, doesn’t hurt, either.
Cox’s opening menu features dishes like hummus with homemade pita; charred carrots and turmeric; and lamb ribs with pistachio, plums, and cumin. The kitchen’s wood-fired grill is front-and-center, and most dishes have at least one element that’s hit the flames. To balance the char, Cox looks to fresh herbs and bright sauces.
The original plan was to start with dinner and brunch, but Cox and his wife, Sara Knowles, say the strong dinner reception right out of the gate means brunch will have to wait until the new year.