This old warehouse around the south end of the Fremont Bridge now houses not only an upscale restaurant, but also a craft distillery and winery, with barrels visible through restaurant windows. Chef Shaun McCrain comes with experience "all around the world including Les Elysees du Vernet in Paris, Per Se, Thomas Keller's lovely New York fine dining house, and Michael Mina, a two Michelin starred restaurant in San Francisco." (
seattle mag). Manager Patric Gabre-Kidan partnered with Ethan Stowell in the creation of Tavolata and How to Cook a Wolf.
Little wonder then that the food was very good. I wanted to work through every item on the appetizer on the (changing)
dinner menu, but we settled for the compressed watermelon and heirloom tomato with bacon lardons, and then followed with the pan-seared halibut entree, all very tasty. The cocktails were not quite in the creative league with the food, but quite passable. I had a Moscow Mule and an Old Pal (rye, sweet vermouth, campari).
It's hard to find if you don't know exactly what you're looking for, and inside there is a nice sized bar and clean-looking restaurant decor, with that view of the wine barrels as the most striking feature. The service was indulging and nice, and well worth the bit of a hunt it took to find the entrance. It's a very fine choice when you're in the mood for something a little fancy.
198 Nickerson St, Seattle, WA 98109 - (206) 283-2665
bookbinderyrestaurant.com -
seattle met -
seattle mag -
yelp
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