94's Blog

During October 17th-28th 2010, we will be participating in the Fall Restaurant Week. We've posted the menu of what will be served up on our events page, feel free to take a peek. And hint, maybe make a reservation if you're interested.

Cheers!

94 Stewart

New flowers on the table. Half Neon Yellow Mums as well as the other half of Maroon with shades of Purple. The stock market was very green today as well. A welcome sign. Lets focus on the good news and ignore the other stuff! We like Green!

On a side note. Was looking at the news just now and noticed Palin is heading north of the border to Vancouver, B.C. Who wants to let her know that's not another state and no one can vote for her who lives up there.

We were just thinking about this some more and it is possible to confuse BC and DC. They are similar sounding and very near each other in the alphabet.

Ok, we are going to get back to work.

With our menu this credo holds very true. Chef tends to write exactly what she intends a dish to contain. Take our recently reviewed 3 cheese on Zagat. It is exactly as it says on the menu, 3 cheeses of the Steward's choosing. Want something else? We have a number of options. We didn't price the item to include unneeded garnish or extras. You get three of the best cheeses you can procure. Our in house Cheese Steward picks cheeses for their ability to stand up on their own and have no need for even bread or crackers. Here is what he recently featured:

uTaravu - Sheep and Goat milk in an ever changing ratio. Made by a small coop of shepards on the island of Corsica. Aged to perfection. Dense and nutty with just the right amount of tang. Why would you want to ruin this beautiful flavor with over powering garnish?

Hyelzas - Blue that never blue'd. They mixed in Roqueforti Penicillin, but never punctured the rind. The richness of raw sheep's milk with just a hint of spicy blue to the edge. Wonderful even without bread!

Landaff - What do you get with rich Welsh tradition? A wonderfully simple Welsh inspired cheese of course! Could you still taste the subtle mushroom in the past with crackers? Probably not.

And in keeping with our ever changing policy. Here is the new three cheese offerings:

Appenberg
Brewleggio
Petit Pont l'Eveque

I'll let you read the entire cheese menu for yourselves on this one. No you won't find a single cheese on this menu that needs a thing. Just great cheeses that are meant to stand on their own. Don't recognize any of them? GOOD! Expand your horizons and take a bite of that rind. If its there you CAN eat it!

Lard. Lard. Lard.

Why do we use lard? Maybe it's a sin to eat something fried in rendered and clarified pork fat because of the high cholesterol factor, but then again maybe it's just pure goodness. Lard is natural and unprocessed giving anything baptized in its goodness a clean flavor. Another plus is that there are no trans fatty acids.

Deep fried, flaky, warm, savory in the mouth. Golden goodness. Try any of these dishes on our menu:

Fried Pork Rillettes
Fried Avocado
Hushpuppies with Crab

Cheers!
-94 Stewart

Remember that random day last week that President Obama came to town? Well he lunched out at the Grand Central Bakery in Pioneer Square, the same bakery we here at 94 Stewart choose our loafs of bread to serve to you. Word on the street is that Obama was thoroughly satisfied with the food and that means the bread you indulge in here, it has been Obama certified.

Maybe he would like to try one of our butters? Obama come back.

Cheers!
-94 Stewart