Cooking on the line at otherworldly New York venues like Lespinasse and Union Square Cafe, Pollinger clearly was an ardent student. His knowledge of how to spice and season every species of fish has him inching toward the rarefied firmament of New York masters like Eric Ripert, the sea god at Le Bernardin. A stinging-nettle soup, as bright as spring itself, brims with fresh Gulf shrimp laced with yogurt panna cotta and a little sorrel. He encrusts snapper with tapioca and sets it in seaweed broth; pan-roasted cod gets the hot bite of mustard greens and chorizo. Pollinger witnessed greatness at those early gigs, and he paid attention.
Take a culinary school graduate, a hopitality veteran and a few Airstream trailers, and you've got the idea behind Skillet Street Food. Have maple-braised Oregon pork belly, a fried egg and a cornmeal waffle for breakfast or a lemongrass pork "Sammy," red cabbage and ginger slaw, and hand-cut fries for lunch.
multiple locations. Mapped location may be an estimate.
Ethan Stowell
Ethan Stowell
Union, Seattle, WA
Menu | Wines | Reservations | Website
Simple flavors and fresh ingredients are the mantra of Ethan Stowell, the chef and co-owner of Union. In addition to Union, a five-year-old American bistro with a menu that changes daily, the self-trained, 33-year-old chef also co-owns two other Seattle restaurants, the year-old Tavolàta and How To Cook A Wolf, which opened in November 2007. He has worked with several Seattle chefs, including Tim Kelley of The Painted Table. Stowell owns over 600 cookbooks and claims to have read them all.
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