About Ethan Stowell Restaurants

Our Story

At Ethan Stowell Restaurants we are about keeping it simple, using fresh ingredients and allowing the food to do the talking. Generous bowls of freshly made pasta, locally foraged mushrooms, delicately prepared fish, a t-bone for two and maybe a few animal innards, just a few of the things we like to highlight on our menus.

At Tavolata, it’s all about the house made pasta, a Negroni or two and a night out in Belltown. How to Cook a Wolf is where you can leave the ordering to the staff, get cozy and enjoy the perfect soft-assault of Italian inspired dishes. Anchovies & Olives is an adventure in seafood, where geoduck is rarely off the menu and our love of Northwest shellfish is front and center. Union was the place where our restaurant journey began and we’d like to thank all who supported us for six wonderful years. We look forward to a new adventure with Staple & Fancy Mercantile, located in the heart of old Ballard. Put yourself in Ethan’s hands for a memorable “omakase-style” dining experience.

What’s coming in the future? Who knows, but you can keep track of us on Twitter and check out our blog to stay up to date on all the happenings at Ethan Stowell Restaurants.

Some Awards & Accolades

Three-time nominee for “Best Chef Northwest”: James Beard Foundation
2008/2009/2010
“Rising Star Seattle Restaurateur”: StarChefs
2009
One of the “Best New Chefs in America”: Food & Wine
2008
“Most Toqued-About Chef” and one of Seattle’s “Trailblazers”: Seattle Metropolitan
“Best of the City” edition
2008
“Seattle’s Sexiest Chef”: eat.shop.seattle
2005/2007
“Chef to Watch”: Seattle magazine & Seattle Post-Intelligencer
2005