Nettletown will be a casual cafe with lunch and brunch service to start with and we will add dinners once we get into the swing of things. The food will be eclectic comfort food with influences from my culinary heritage(Chinese, Swiss) an and our collective Pacific coast geography. My boyfriend Jason's description - "Thoughtful creative yummy menu inspired by wild and pacific northwest ingredients at reasonable everyday prices." The menu will revolve around a base of dishes available all of the time along with many daily specials to take advantage of seasonal bounty. A few menu sneak peeks - Crab or fish(depending on availability) cakes with celery seaweed salad and aioli; nettletown noodles-egg noodles with roast pork, seasoned wild mushrooms, tea egg and toasted garlic; brioche french toast with ginger butter and huckleberry sauce.
What does this mean for Nettletown blog? Honestly, I am not sure exactly what this will become in this new era. I plan to continue use this as a place to celebrate wild and seasonal foods, though now it will have more of a focus on the new restaurant. I predict I will have less time for long features but will learn to post the short and sweet. One thing for sure, Foraged and Found Edibles weekly market posts will start up again very soon.
Check out this interview series on Voracious, the Seattle Weekly food blog, about me and the restaurant. Part one- culinary musings, part two- the lowdown on Nettletown, part three- two razor clam recipes.
Before - at the Sitka closing party
Before - Matt, one week before Sitka leaves its Eastlake location
During - Jason is a saint! he is doing the remodeling for Nettletown
During - The new "dragonfly" blue
Recarving the bracket for the chalkboard in its new location above the bar