As big fans of keeping things fresh, we’ve created yet another buzz-worthy gem in an beloved downtown space. At Outlier, located by the Kimpton Hotel Monaco Seattle (where Sazerac formerly thrived), the vibe is refreshing and the fare seasonal, fresh and locally sourced–think street market meets social club.
Just like its name, Outlier takes an individualistic approach to design and food with an inventive, global menu and décor that gives street-style installations an elevated approach. Seattle-based Dawson Design Associates dreamed up the unique décor that merges retro undertones with the city’s signature grunge scene. We’re talking recycled bottle cap art, warehouse windows and metalwork.
Outlier’s metalwork channels both the retro and grunge.
No one was more jazzed about Outlier’s opening than Executive Chef Shawn Applin. He describes the venue’s overall feel as fun, casual and loungey. “Even the large plates are very shareable.” he continues, “and we want to create a communal vibe.” There are also rare city center perks like a 45-seat, all-seasons patio, complete with fire pits, heaters and a retractable awning.
Outlier’s outdoor space beckons day or night.
Shawn says, “My career has allowed a lot of diversity, and I wanted to put it all together somehow. A small-plates menu focusing on using Northwest ingredients, but bringing in multi-cultural influence of Thai, Japanese, Italian, Indian flavors will really allow us to stay creative and change the menu often.” Shawn’s inspiration stems from his childhood, different restaurants he’s worked at over the years and is an homage to Seattle’s diverse population.
His featured dishes include: vadouvan curried carrots with dates, pistachio, smoked feta cheese; charred cabbage-and-potato pierogis with pork sugo and crème fraiche; “foie-ffle,” or seared foie gras on Belgian waffles with huckleberry sauce and brown butter powder; and whole roasted Pacific rockfish with “bo saam” butter lettuce, fresh herbs, kimchi and pickled cucumber.
Vadouvan curried carrots with dates, pistachios and smoked sheep’s milk feta.
There’s heavy focus on the bar program, too. Lead Bartender Keith Villanueva says, “I’m most excited about the new and fresh ideas that Chef Shawn and I will be combining.” To complement Shawn’s worldly dishes, Keith plans to execute beautifully balanced, creative cocktails through employing innovative techniques with purpose and intention. Most drink components will be hand-picked by the expert bar staff to create new, interesting flavors that are still accessible.
One thing’s for certain: we’re excited taste it for ourselves.
