Salare and the Emergence of a Food Scene

June 8, 2015 | 0 Comments.

During last week’s first preview dinner at Salare (hosted by the rad ladies of One Night Only; check out their upcoming dinner series featuring women chefs and winemakers), I remember crushing on a thick lady-finger shaped cornbread and turning to chef/owner Edouardo Jordan’s wife Usana to ask her, “Have you had Edouardo’s cornbread before? This is ridiculous. So good.” She replies, “I don’t think I’ve had this version of his cornbread. Ed rarely uses the same recipe twice.”

This is the way Edouardo Jordan (alumni of prestigious restaurants such as Per Se, The French Laundry, The Herbfarm, and most recently, at Pioneer Square’s Bar Sajor) cooks so expect a lot of variety. The menu is never gonna get stale. Food enthusiasts in north Seattle, you’re scoring a huge culinary gem.

Chef Edouardo on his restaurant: “I’m looking to build a restaurant where parents can enjoy a stellar meal, drink a glass of wine and don’t feel uncomfortable bringing their kids. At the same time I also want to create a restaurant that couples, food enthusiasts and tourist seek out too.” (Photo credit: Marc Schermerhorn)
This bar is going to be seeing a lot of me (Photo credit: Marc Schermerhorn)

What can diners expect at Salare when they officially open this Friday? “As much as I love meat, I also love stews, vegetable dishes and pasta. I’m not looking to pigeonhole myself as the nose-to-tail restaurant or the pasta joint. There are plenty of great restaurants that do that already. I view my restaurant as a modern day mom and pop concept where my food will reflect what I love.”

Right outside his restaurant, Jordan’s growing herbs such as geranium, English thyme, different basil and verbana varietals. Sarah Farr, owner/tea maker of Harbor Herbalist and an herbalist and ecologist, helped Jordan design his garden. (Photo credit: Marc Schermerhorn)


Salmon rillettes. Instead of serving it the traditional way with bread, Chef Edouardo topped them with field pea fritters and remoulade
Spot prawns
The Spot prawns with jalapeno, avocado, pineapple, pickled onions made my night, only to be outdone by the halibut
This big ol’ halibut was served alongside fiddleheads, sea beans, potatoes, saffron and burnt lemon (Photo credit: Marc Schermerhorn)
Handmade Oxtail gnocchi (Photo credit: Marc Schermerhorn) For you pasta lovers, Jordan lived in Parma Italy for a month where he worked alongside a family of ninth generation butchers and pasta makers.

Diners can expect herbs from his garden, purslane, sea beans and whatever else Jordan forages.

Some chefs hit up the farmers market to procure food for their restaurant. Chef Edouardo goes “ocean shopping.” (Photo credit: Edouardo Jordan)

What else is brewing in the Ravenna food scene?

This fall, Josh Henderson (of Westward, Skillet) is opening a burger shop called Great State Burger and Saint Helens, an all-day brasserie. The latter will serve up pastries, espresso, charcuterie, family-style dinners, and a vast bottled beer selection.

Ravenna Brewing Company, set in an old motorcycle shop, is a craft brewery located just behind/under Carl’s Foreign Car Services on the corner of NE 55th Street and 26th Avenue NE. Opening date: Summer

…and let’s not forget the longstanding Ravenna locals’ favorite: Third Place Pub, located in a subterranean spot underneath Third Place Books. Eighteen rotating taps and mezze plates await.


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