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Fire and Vine, a new partnership between chef Jason Wilson (Lakehouse, Miller’s Guild) and El Gaucho Hospitality (the parent group for high-end steakhouses El Gaucho and Aqua by El Gaucho), just opened a sprawling fine-dining restaurant near Pike Place Market. Aerlume features dishes like honeynut squash ravioli, grilled Spanish octopus, and chicken liver mousse in a grand space overlooking the Seattle waterfront.
Relying on Northwest-sourced produce, plus ingredients from its own custom farming operation, the restaurant (2003 Western Ave Unit C) sports flashy elements like an indoor fire pit and large windows framing views of Elliott Bay and — for now — the Alaskan Way Viaduct. An ample outdoor patio seats seat 48; another 80 can fit in the dining room, while several private dining spaces can be configured for various group sizes.
Currently, the restaurant serves only dinner; lunch and weekend brunches are planned to start soon. The menu draws from local farms like Sound Sustainable Farms, Tonnemaker Farms, Frog Hollow Farms, as well as the restaurant group’s custom farming operation, Fall City Farms. Dishes will change seasonally, but for now include chicken liver mousse truffle honey and mulled apples, marinated beets with lemon thyme chevre, winter squash soup with Washington truffle creme fraiche, grilled beef short rib with pastrami spices and potato puree, and a mole-spiced pork chop with twice-cooked yams.
The bar menu includes a selection of original, classic, and barrel-aged cocktails, including the Farmers Market Cocktail, with bourbon and Fall City Farms ingredients and a Manhattan aged for a minimum of 12 weeks. Overseeing the kitchen is Maggie Trujillo, whose resume includes Larks Restaurant at the Inn at the Commons in Medford, Ore., and the Portland Hilton Hotel.
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