Awards & Accolades
Ethan Stowell
2008/2009/2010/2011 – Four-time James Beard Foundation award nominee for “Best Chef Northwest”
2009 – Seattle 100: Portraits of 100 Seattle cultural leaders from every genre by photographer Chase Jarvis
2009 – Named “Rising Star Seattle Restaurateur” by StarChefs
2008 – Named “Most Toqued-About Chef” and one of Seattle’s “Trailblazers” in Seattle Metropolitan’s annual “Best of the City” edition
2008 – Named one of the “Best New Chefs in America” by Food & Wine
2005/2007 – Named “Seattle’s Sexiest Chef” by eat.shop.seattle (the next edition of the book will be out any day and we shall see if he still holds the title!)
2005 – Named “Chef to Watch” by Seattle magazine and Seattle Post-Intelligencer
Union
Seattle Magazine, April 2009 – “Best Restaurants” – “5+ Years” “Why we still love it: Stowell’s flagship has lowered its price point, but remains a foodie destination for serious (and occasionally stunning) cooking.”
James Beard Award Nomination, March 2009 – Best Chef Northwest, Ethan Stowell, Union
Seattle Weekly, March 2009 – “Favorite Restaurants for 2009”
StarChefs, January 2009 – “Rising Star Restaurateur Award” – Ethan Stowell – “…Ethan Stowell has arguably done more than anyone to shape the character of Seattle dining.”
GQ Magazine, January 2009 – “Go Eats – Seattle, Food City of the Year” “Sea Scallops at local legend Ethan Stowell’s Union Restaurant.”
Andrew Harper’s Hideaway Report - “2009 Best Restaurant of the Year Award”
The Seattle Times, December 2008 – “Best Bites of 2008”
Food & Wine, July 2008 – “Best New Chefs 2008” – Ethan Stowell, Union
Seattle Metropolitan, July 2008 – “Best of the City” – Ethan Stowell, Most Toqued-About Chef
Sunset, June 2008 – “Seattle’s Rising Star: When Ethan Stowell opened Union downtown in 2003, Seattle fell for his unpretentious, upscale Italian-inspired cuisine.”
The Seattle Times, May 2008 – ★★★ 1/2 Stars – “Most important, the food, as refined and artful as ever, has an exciting new clarity and focus.”
James Beard Award Nomination, March 2008 – Best Chef Northwest, Ethan Stowell, Union
Seattle Magazine, January 2008 – “Best Foodie-Friendly Happy Hour”
Food & Wine, May 2006 – “376 Hottest Restaurants in the World”
Seattle Magazine, April 2006 – “The 10 Very Best Restaurants of 2006”
Seattle Metropolitan, March 2006 – “More hot than haute, and never haughty, Union is the much celebrated solo outing of vaunted chef Ethan Stowell, a guy who could pull flavor out of cardboard.”
Bon Appétit, September 2005 – “Where to Eat Now Around the Country”
Food & Wine, June 2005 – “Seattle-Best New Restaurants”
Seattle Magazine, April 2005 – Ethan Stowell “The Chef to Watch”
Seattle Magazine, April 2005 – “The 10 Very Best Restaurants of 2005”
Seattle Post-Intelligencer, January 2005 – Ethan Stowell, “Five to watch in the local cultural scene in 2005.”
Travel + Leisure Magazine, December 2004 – “Best New American Restaurants”
Esquire Magazine, November 2004 - “The 21 Best New Restaurants in the USA”
Gourmet Magazine, October 2004 - Restaurant Guide --“Where to eat right now in 30 American cities”
Wine Spectator, October 2004 – “Certainly the most innovative of the city’s new restaurants is Union…”
Food & Wine Magazine, July 2004 – “Best New Wine Lists”
Seattle Magazine, May 2004 – “Everything comes together – and then starts all over again – at Ethan Stowell’s Union.”
Northwest Palate, March/April 2004 – “Chef Ethan Stowell alters his ambitious menu daily.”
Wine & Spirits Magazine, August 2004 – “Chef Ethan Stowell’s dishes bend the flavors of local staples in unexpected ways…”
Alaskan Air Magazine, May 2004 – “…these things were not only delightful, but are rarely found on local menus.”
Seattle Homes & Lifestyle, March/April 2004 – “…best gourmet deal in town, no matter which fantasy dish you try.”
Seattle Weekly, August, 2004 – “Best of Seattle” – Critics’ Pick: Winner, Best New Restaurant
Seattle Post Intelligencer, March 2004 – ★★★ Stars - “Stowell’s food gets center spotlight here.”
The Seattle Times, December 2003 – ★★★ 1/2 Stars - “It’s been too long since I’ve been so aroused by a menu…”
Tavolata
The Stranger, March 2009 – “Totally Worth It” – “You feel like you’re in Europe without the hassle of having to go to Europe. And the food is fuc★ing amazing.”
Seattle Magazine, January 2009 – “Pasta con Aglio e Olio with the Most Kick”
Condé Nast Portfolio, December 2008 – “Table for One: Seattle” – Five top picks for getting out of your hotel and into a great meal in this northwestern city – “…food-obsessed locals hang out late and chefs eat on their night off.”
Food & Wine, August 2008 – “Where To Go Next – Seattle”
Travel + Leisure, July 2008 – “City Guide” – What’s New In Seattle – “Tavolàta, star chef Ethan Stowell’s love song to the candlelit Italian pasta café.”
Seattle Magazine, April 2008 – “Best Restaurants” – Top 10 Very Best Restaurants, Tavolàta – “Belltown’s Tavolàta delivers stylish atmosphere and stellar food.”
Seattle Magazine, December 2007 – “Best of 2007” – Best Pork Chop, Tavolàta
Seattle Metropolitan, November 2007 – “ Best New Restaurants” – “The biggest restaurant news of 2007 was the unveiling of Ethan Stowell’s homage to the late-night Italian pasta joint…”
Wine & Spirits, October 2007 – “…it’s the perfect place to socialize, passing bowls of chef Ethan Stowell’s house-made pastas…”
Seattle Metropolitan, July 2007 – “Best of the City” - “Belltown’s hottest spot is so coolly Italian…”
Bon Appétit, June 2007 – “10 Hottest New Restaurants”- “Stowell serves chic, unadorned Italian food in a narrow modern space…”
Seattle Metropolitan, June 2007 – “…Tavolàta is a party, an irresistibly fizzy urban party, which makes for one enchanting night out.”
Northwest Palate, May/June 2007 – “Tavolàta purrs with industrial poshness in Seattle’s Belltown”
Seattle Magazine, May 2007 – “Ethan Stowell’s Tavolàta lures with its rustic Italian fare…”
The Seattle Times, May 2007 – ★★★ Stars – “The rustic Italian fare prepared here…is honest and true.”
Seattle Weekly, April 2007 – “I found Stowell’s handmade pastas spectacular…the agnolotti stuffed with mild veal brains…were sublime.”
Seattle Post-Intelligencer, March 2007 – ★★★ Stars – “Leaping into transcendent territory is the fresh mozzarella, made in house with cow’s milk.”
The Stranger, February 2007 – “Tavolàta makes you feel like you live in a better world.”
Anchovies & Olives
Bon Appétit, August 2010 – “Top Ten Restaurants in America” : "In a city full of outstanding seafood restaurants, Anchovies & Olives is arguably the best."
Seattle Magazine, April 2010 – “Best New Restaurants Issue” Best “Adult Contemporary” Restaurant: “…a place for seafood in all its avatars, from lusty and back again.”, Best Modern Raw Bar, Best Sardines
GQ Magazine, January 2010 – “ Ten Best New Restaurants in America”
GQ Magazine, January 2010 – “Alan Richman’s 5 Best Dishes of the Year” Escolar Crudo “Balance, aroma, luxury, the whole deal.”
The Seattle Times, December 2009 – “Best Bites of 2009” – “Crudo (raw fish) is one of the joys at Ethan Stowell’s seafood-focused Capitol Hill spot, Anchovies & Olives, where hamachi with sweetened diced rhubarb, fava beans and lemony avocado was a harbinger of springs.”
Seattle Weekly, July 2009 – “Best Restaurants” Best Seafood: “Ethan Stowell and Charles Walpole make the seafood restaurant as timely as the vegetables and handmade pastas with which they surround their fluke crudo, sautéed squid, and pan-roasted black cod.”
Wine & Spirits, August 2009 – “Every menu is a snapshot of the day’s bounty, each dish composed with the purity of a sushi chef.”
Seattle Magazine, July 2009 – “Sea scallops—as sweet and buttery as any I’ve ever tasted—are plain perfect, whether left raw, sliced thin and barely dressed, or grilled rare and perched atop tender controne beans.”
Seattle Metropolitan, June 2009 – “Call Anchovies and Olives just another source-obsessed, fanatical-about-fresh-ness seafood place if you must. I’ll just call it thrilling.”
The Seattle Times, May 2009 - ★★★ Stars – “Ethan and Angela Stowell and their business partner, Patric Gabre-Kidan, are on a winning streak. Scallops – so often mated with sweet – shine in a gentle green garlic sauce and the savory company of eggplant, celery and pistachio nuts.”
Seattle Weekly, April 2009 – “Anchovies & Olives: Unmistakably Ethan Stowell, simple preparations, ingredients straight from your CSA box, and flawless service – some formulas are worth repeating.”
Gourmet.com, April 2009 – “Five slices of tender scallop support diced piquillo and Serrano peppers and morsels of ruby grapefruit—a perfect composition.”
Tasting Table, April 2009 – “…Stowell’s fourth restaurant has the ocean at its heart, serving up briny bites with modern Italian brio in a chic concrete-and-wood room.”
Wino Magazine, April 2009 – “ …the Italian-inspired menu at Anchovies & Olives is heavy on fresh seafood and is expertly composed to coax deep flavors from humble ingredients.”
How To Cook A Wolf
Travel + Leisure, May 2009 – “50 Best New U.S. Restaurants”
Seattle Magazine, April 2009 – “Best Restaurants” – “Most Convincing Argument That Cauliflower Is Not A Vegetable” – Caramelized Cauliflower Agnolotti.
Seattle Weekly, March 2009 – “Favorite Restaurants for 2009”
Seattle Weekly, December 2008 – “The Top 10 Dishes of 2008” – Cauliflower Agnolotti – “…The pureed cauliflower that filled each bite of ravioli, spiked only with a few drops of aged balsamic vinegar, had transcended the vegetal, as if the chefs had managed to force-feed a cabbage plant and then extract its foie gras.”
The Seattle Times, December 2008 – “Best Bites of 2008”
Seattle Metropolitan, November 2008 – “Best New Restaurants” – “…Small portions of rustic pasta, seared seafood, and glistening contorni are prepared, presented, and priced without embellishment, resulting in suppers that shimmer with a welcome hominess…”
Food & Wine, August 2008 – “Where To Go Next – Seattle”
Town & Country, July 2008 – “…straightforward elements, like blond-wood paneling and cork bar that sets the stage for classic ingredients updated in fresh, Italian-inspired combinations…makes Stowell three times charmed.”
Seattle Metropolitan, July 2008 – “Best of the City” – Pasta, How to Cook a Wolf – “…Wolf’s pasta’s all about big flavors, flawless execution, and, well, magic.”
Sunset, June 2008 – “Seattle’s Rising Star: Ethan Stowell’s How to Cook a Wolf is drawing packs of diners – and national acclaim.”
Wine & Spirits, June 2008 – “…Angela Stowell has a fondness for small-production wineries from France and Italy, mirroring her husband’s love for slightly arcane ingredients…which he seeds into simple, seasonal fare.”
Seattle Magazine, May 2008 – “Wolf’s kitchen relies strongly on seasonal ingredients, and the chefs keep things deceptively simple, adding very few elements that, somehow, add up to so much more than the sum of their parts.”
Seattle Magazine, April 2008 – “Best Restaurants” – Best New Restaurant, How to Cook a Wolf – “ Wolf’s clean execution and tailored Italianate flavors mark familiar Stowell territory, but it’s all packaged with newfound warmth and coziness that’s utterly charming.”
Seattle Metropolitan, April 2008 – “…he fans thick slices of blush-perfect duck across a plate of beets, onions, and mandarin oranges and calls it a salad. (It’s a sensational one.)”
Northwest Palate, March/April 2008 – “With this venture joining his two other winners, Union and Tavolàta, Ethan Stowell has achieved a restaurant trifecta.”
The Seattle Times, February 2008 – ★★★ Stars – “Many (dishes) involve just a handful of ingredients, making quality key. These straightforward, seemingly artless preparations – yield tantalizing results.”
Seattle Weekly, January 2008 – “Now, with How to Cook a Wolf…Stowell is thinking tiny and intimate, serving small plates for people that eat out as a lifestyle rather than a special treat.”
Seattle Post-Intelligencer, January 2008 – ★★★ 1/2 Stars – “The stellar starters speak to Stowell’s ability to source and showcase incredible ingredients…veal carpaccio sliced so thin it practically liquefies when hitting the palate.”
