Driftwood Now Open on Alki Seaside – EatSeattle | The Global Today

The much-anticipated restaurant and bar shall be situated within the coronary heart of Alki Seaside

Washington native Government Chef Dan Mallahan and his enterprise associate and spouse Jackie Mallahan have introduced their first brick and mortar restaurant. Driftwood will formally open on Thursday January fifth in Seattle’s Alki Seaside neighborhood. An expansive bar will take heart stage alongside an open kitchen and two out of doors areas with views of Elliott Bay.

Driftwood takes inspiration from the area surrounding it and goals to showcase Washington’s bountiful connection from mountain to sound, together with all of the fantastic substances that may be celebrated. Targeted on regional group partnerships, Chef Mallahan has introduced consuming native to new heights, partnering with farmers within the Deschutes, Inexperienced and Snohomish River valleys, in addition to Vashon and the San Juan islands to develop contemporary seasonal substances completely for the restaurant.

Working intently with tribal members of the Quinault, and Makah tribes permits Chef Mallahan to supply a few of the finest fish on the planet, and hyperlinks Washington’s wealthy tribal fishing heritage to his kitchen. Count on an distinctive oyster and shellfish program and foraged wild meals and substances unknown to many. The menu will function shared plates, mains, and desserts together with objects equivalent to, Whistling Prepare Farm’s entire roasted honey bear squash, cider poached pear, home feta and pumpkin seeds, Buildings Brewing steamed native clams with glazed pork stomach and buttered turnips from Little Large Farm, and Mama’s apple cake with poached star king apples from Collins Household Orchards, spiced pecan, goat cheese, and burnt sugar bourbon gastrique.    

The two,200 SF house will seat 48, together with bar seating and particular water view counter house, and can supply extra seasonal out of doors seating for as much as 22. The patio will supply semi-private eating for teams of as much as 16. 

“We’re so excited to be opening an area in West Seattle. We reside within the neighborhood and have had a aim to serve this group for fairly a while,” stated Mallahan. “This restaurant is the end result of a few years of dreaming, planning, and taking time to verify we get it proper. We are able to’t wait to open our doorways.”

An in depth bar program will function enjoyable coastal cocktails highlighting spirits from native distilleries and world wide, a number of native and home beers, and a considerable native wine listing that options crisp whites and daring reds from Washington State. 

Driftwood is situated at 2722 Alki Ave SW, Seattle WA 98116 and shall be open from 5-10pm Thursdays – Mondays. Reservations may be made at www.driftwoodseattle.com, and reward playing cards may be bought at Order | Driftwood Restaurant, Seattle WA eGift Cards (squareup.com). Comply with @driftwood_seattle on Instagram for extra data and updates.  

Meet Chef Dan Mallahan: Chef Dan was born and raised in Everett, Washington on the headwaters of Wooden Creek, a small tributary surrounded by mature forest, meandering into the valley under and flowing into the Snohomish River. Rising up, he spent numerous hours along with his brothers exploring the forest and stream hall, choosing wild mushrooms and berries, studying about native vegetation and animals, and discovering a ardour for nature and its vital relationship to meals. In 2008, after learning Enterprise Administration at Western Washington College, Daniel moved to San Francisco to pursue cooking professionally. After graduating from the California Culinary Academy he started working on the new FIVE Restaurant, an area market pushed idea in Berkeley, California. In 2011 Daniel started working for James Beard Award successful Chef Nancy Oakes on the Michelin-starred Boulevard restaurant in San Francisco. Daniel shortly rose by means of the ranks and earned a spot in administration on this extremely profitable and aggressive restaurant. Through the summer season of 2016 Daniel obtained the chance to work with world famend Chef Cristina Bowerman in Rome, Italy. He was in a position to spend time with the groups from each of Cristina’s eating places, Michelin-starred Glass Hostaria and her trendy Italian house, Romeo Chef and Baker. In 2017 Daniel moved again to Seattle to open RIDER, a seafood centered woodfired restaurant within the coronary heart of downtown. Chef Daniel has prided himself in working with the easiest merchandise and folks of the PNW. At all times with a give attention to what’s close by, what’s in season and what’s rising within the wild.

Meet Jackie Mallahan: Jacqueline grew up on the seaside in Melbourne, Florida. She spent her days baking together with her grandmother, tinkering on traditional vehicles in her father’s storage and rearranging their residence’s furnishings together with her mom. After learning inside design at Florida State College Jackie jumped into the culinary world attending the celebrated CIA in New York. After graduating culinary faculty Jackie moved to Laguna Seaside to work underneath Michael Mina and Adam Keough on the extremely regarded Stonehill Tavern. Jackie moved again to Manhattan in 2007 to work on the critically acclaimed Beacon with Chef Waldy Malouf the place she took on all facets of the entrance of home and cemented her love and appreciation of wine. In 2009 the California coast beckoned her again and she or he joined the group at Boulevard. After many profitable years at Boulevard, Jackie left to pursue her different ardour and opened Pleasant Designs Decor specializing in furnishings refurbishment, residence decor curating and spatial planning. With a eager eye and specializing in mid-century and antiques, Jackie’s curated items and decor have been featured in houses and in print throughout the globe, in addition to on set for The Marvelous Mrs. Maisel TV collection. 

Jackie has personally taken on the reimagining of the Driftwood house. With a real give attention to hospitality and native sourcing, she has designed a restaurant that’s each comfy but refined. Elevated however not pretentious, with an emphasis on service. Mushy wooden tones, sea colours of aqua and inexperienced and stone all have their place on this lovely design.