News & Media
Field House Opens at Town and Country in Mill Creek!
Chef Ethan Stowell has teamed up with Town & Country Markets to bring you Field House! This new restaurant perfects the concept of market-to-table! We are excited to announce that the first location is now open at Town & Country Markets’ Mill Creek location. Chef Ethan is delighted to collaborate on this exciting venture. The menus at Field House feature a daily selection of the finest local and regional ingredients, along with house-branded specialties and best seasonal offerings sourced directly from the market. Every dish is fresh and has only the best quality ingredients! “It’s super cool because T&C has the best ingredients in the city - and our Field House team has them at their fingertips to create seasonal, fresh dishes that will surprise and delight people”, Ethan says. “Pairing this with the welcoming T&C team and warm, inviting restaurant environment, this is a recipe for success.” Field House offers full menus for breakfast, lunch, dinner, weekend brunch, in addition to coffees and espressos, smoothies, and local beer and wine. Live music will be a regular feature. Check out the Field House Menus or visit Town & Country in Mill Creek to learn more! Visit Field HouseBowling and Games at Victor Tavern Edmonds!
Looking for a fun outing with family or friends? The upstairs gaming mezzanine at Victor Tavern Edmonds is now open and offers something for everyone! Enjoy a snack or a burger from our extensive tavern menu while you play shuffleboard or rollerball bowling. Grab some friends and come on down for laughter, good times, and great food! The Victor Tavern Edmonds Rollerball Bowling Our bowling is $20 per hour per lane and each lane can accomodate up to 6 players. Reservations are available and recommended. Guests can choose 1 or 2 hour time frames when making their reservation. Each lane reservation will have two small cocktail tables for guests to use. We recommend making a separate dinner reservation if guests are looking for an additional full-dining experience. Bowling lane tables are bar-table size and more suited for snacks and drinks depending on the number of guests in the party. Bowling Reservations What is Rollerball Bowling? Rollerball or mini-bowling is played with a smaller ball than large ball (think Big Lebowski) bowling. The lanes are also smaller and the pins are suspended from strings. The rules and scorekeeping are all the same as the larger game!Spritz Cocktails at ESR
Cool off with one of our favorite Spritz Cocktails! Summer is in full swing, and we're all looking for a way to beat the heat. At Ethan Stowell Restaurants, our favorite method involves one of our outdoor patios and an ice-cold cocktail. This year, we're all about a Spritz, so we've rounded up a few of our favorites from across our locations to share with you. We love the Spritz because it's low ABV and great for warm weather, but we also offer a couple of Zero % ABV options for those looking to enjoy a refreshing drink without the alcohol. Head to your favorite ESR location to enjoy the sunshine and a Spritz. Patios are open, and we're ready to pour you something delicious! Here are some of our favorite Spritz Cocktails: Tavolàta - Belltown Pathfinder Oasis - Zero % ABV Pathfinder N/A Amaro, Grapefruit, Lemon, Seltzer Tavolàta - Capitol Hill Hugo Spritz Elderflower, Prosecco, Lime, Mint, Soda TAVOLÀTA - REDMOND Rosa Colored Glasses Cocchi Rosa, Pamplemousse, Lime, Sparkling Rose TAVOLÀTA - SPOKANE Hibiscus Spritz Ramazzotti Rosato, Hibiscus Syrup, Lemon, Prosecco TAVOLÀTA - STONE WAY Lambrusco Spritz Lambrusco, Amaro, Montenegro, Orange, Soda BOMBO ITALIAN KITCHEN - DOWNTOWN Campari Spritz Sparkling Wine, Grapefruit CORTINA - DOWNTOWN Pulito Spritz - Zero % ABV N/A Aperol Aperitivo, Lemon, Seltzer HOW TO COOK A WOLF - QUEEN ANNE Foxy Mama Gin, Blanc Vermouth, Lemon, Hibiscus- Rosemary, Bitters, Bubbles RIONE XIII - CAPITOL HILL Limoncello Spritz House-made Limoncello, Prosecco VICTORY BAR & COFFEE - SPOKANE Wonder Spritz Bittersweet Apertivo, Rosemary, Seltzer, LemonShrimp & Grits with Hey Danie Bakes!
Danie Baker, the culinary genius behind Hey Danie Bakes!, Seattle Times recipe columnist and Top Chef Amateurs winner, has joined forces with Chef Ethan Stowell to bring you a sensational Shrimp & Grits with Chorizo recipe. Curious to see how it’s made? Catch Danie and Chef Ethan in action on Instagram, and follow the recipe below to make it yourself at home. Or, for a limited time, enjoy this deliciousness on The Victor Tavern Brunch Menu! Hit the link below to reserve your spot for Weekend Brunch at The Victor Tavern SLU or Edmonds. Trust us, your taste buds will thank you! The Victor Tavern Reservations Hey Danie Bakes & Chef Ethan on Instagram INGREDIENTS 1 pound shrimp, cleaned and deveined ¼ cup olive oil 2 teaspoons cajun seasoning ¼ teaspoon paprika 2 lemons, juiced 1½ teaspoon salt 1 tablespoon minced garlic ¼ teaspoon fresh cracked pepper 2 teaspoons tomato paste ¼ cup to ½ cup seafood or chicken stock ¼ cup olive oil 1 cup yellow grits 1 teaspoon salt 1.5 cups water 1.5 cups whole milk 3 tablespoon butter, divided ½ cup white cheddar cheese, shredded ½ cup pecorino romano, shredded ½ cup heavy cream ¼ pounds ground chorizo Chopped parsley for garnish DIRECTIONS In a medium bowl, mix the cleaned and deveined shrimp, pepper, ½ teaspoon salt, paprika, and cajun seasoning together. Set aside. In a 4-quart pot over high heat, bring the water and milk, and 1 teaspoon of salt to a boil. Add the ground chorizo to a cast iron skillet or sauté pan over medium-high heat and cook until crispy, about 6 to 8 minutes. Pour the chorizo into a bowl and set aside. Reduce the heat of the milk & water mixture to low and add in the grits. Cook the grits for 5 minutes, stirring occasionally. Remove the grits from the heat, add the butter, and half of the cheese. Stir to combine. Cover and let sit while you prepare the shrimp. Using the same cast iron skillet or sauté pan you used for the chorizo, heat about 1 tablespoon of olive oil over medium heat. Add shrimp to the skillet and cook for about 1 minute on each side until they turn slightly pink. Remove from heat and set aside. Add tomato paste, 2 tablespoons of butter, garlic, and the remaining lemon juice marinade and broth. Whisk to combine and cook until the sauce thickens slightly. Over medium heat, add cream, cracked pepper, and remaining cheese. Stir until completely combined. Serve by layering the cheesy grits on the bottom of a bowl, adding the shrimp next, and topping with chorizo, freshly chopped parsley, and extra cheese, if desired. Follow Chef Ethan on Instagram for more recipes! You can find him here.