New and Refreshed

The Sound Hotel

Opened on February 12, The Sound Hotel is the first Tapestry Collection by Hilton on the West Coast and is one of the first for-rent mixed-use properties in the market. It occupies the first 10 floors of the 42-story Arrivé tower on 4^th Avenue in Belltown. There are 142 guest rooms with views of downtown Seattle and Puget Sound. Design-wise, they went with Belltown's roots in arts and music and you'll find interesting items throughout (a floor lamp made of musical horns for instance).

Currant Bistro is on the ground level with plenty of natural light (and good people watching out the windows) and they're looking to do more than "just satisfy your hunger." They want to tell the story of Seattle/Belltown and are doing it with regionally-sourced ingredients used in simple and approachable dishes. You'll find shareable plates like charcuterie plates, spreads and dips, beef tartare, Spanish sardines, smoked salmon, salads, sandwiches flatbreads and, of course, a burger. They don't have a hood, yet that doesn't seem to be an issue at all. We tried some delicious lamb and chicken, cheese and meats, and more at a recent opening party. Cocktails, beer, and wine are all available in the full bar in Currant. Most wines are from the Northwest, but there are options from California, France, and Italy as well. An adjacent grab-and-go coffee bar also offers several sandwiches.

Former Heavy Restaurant chef Jon Langley is the Food and Beverage Director and works closely with Chef de Cuisine Leif Thornquist who has a hotel restaurant background (The Edgewater, Thompson Hotel). Food is inspired by the flavors of France, Spain, and Italy. The wine list and craft cocktail program has been created by Bar and Restaurant Manager Cristina Buenaventura. Local spirits include Batch 206, Westland Distillery, Big Gin, Woodinville Whiskey, among others.

If you're looking for a great meeting space, the Lupine Room on the 7 ^th floor has unobstructed views of the Space Needle. How Seattle is that? 770 square feet can be divided up for groups of up to 35. Huge windows and access to a seasonal outdoor sun deck via the Sound Bite Lounge complete the picture.

The Sound Hotel is managed by The Hotel Group based in Edmonds.

The Sound Hotel
2120 4^th Ave
Seattle, WA
Breakfast, lunch, dinner

thesoundhotelseattle.com

Silver Cloud Hotel Broadway and Jimmy's on Broadway

Silver Cloud Hotel Broadway recently had a spring open house to show off their refreshed event space and new Jimmy's chef Matt Andes.

There is up to 1,800 square feet of pillar-free space in their Madison and Broadway rooms, a calming color scheme, and multiple options for meetings/events: classroom, theatre, U-shape; banquet (from 30-80) or reception (30-150) set-ups. If you want people to focus, consider the Broadway room with no windows. The Madison room has 25 feet of windows; plenty of natural light. The Executive Board Room is 280 square feet with 22.5 feet of windows. A U-shape set up accommodates 10.

Now let's talk chef and food. Chef Matt Andes grew up in Kansas City and is well known on the Texas BBQ circuit, going to championships since the age of 12. Matt attended the Culinary Institute of America, Hyde Park, and he has catered to Mohammed Ali and Randy Travis and other celebrities. Over the past 20 years, he has worked his way across the country learning about people and culture through food. Now he's exploring the Pacific Northwest, our seafood and other local products. As you can see from the photo, it's not all about BBQ!

Silver Cloud Inns & Hotels is family owned, based out of Bellevue, and was founded in 1980. They have numerous properties in Washington and Oregon and have a new hotel coming on Ruston Way in Tacoma.

Silver Cloud Hotel Broadway
1100 Broadway
Seattle, WA 98122
206-325-1400

Jimmy's on Broadway
206-204-1188

jimmysonbroadway.com

Crisp Greens

Having lived in New York and seen the large number of places that offer fast, easy, good food, Corie Cameron decided she had to offer that in Tacoma. It's not really a surprise since her company Crisp Meals offers her services as a private chef, and she's also a health coach. "We'd love to see people come in a couple of times a week for a bowl. It's good food and the bowls are just $9.99. We have so many veggie options that honestly, I quit counting when I got to over a million options you could make - you'd never have to have the same bowl twice. Plus I knew no one would believe me," she laughs.

You can choose a composed salad, ready to go in their cold case up front, or you can create your own. Choose your base: salad (their blend is kale, spinach, cabbage, beet greens) or arugula, spinach or romaine. Or you can do a grain bowl (wild rice blend, cauliflower rice tabbouleh, black lentils. Maybe a greens and grains combo? Doable.

Step 2 is where you choose up to three dips and spreads. Everything Hummus (regular hummus with Everything Seasoning), tzatziki, walnut kale pesto, hummus, harissa, crazy feta (jalapeño-infused feta with olive oil).

Step 3 is your protein: grilled chicken, sausage and pork meatballs, roasted tofu, braised chipotle chicken, grilled steak, roasted seasonal vegetables.

Step 4 is where so many options reside. Grape tomatoes, diced cucumber, carrots, hard boiled eggs, chickpeas, jicama, roasted beets and ten more.

There are gluten-free, dairy-free, wheat-free, vegan and vegetarian options. All items are wheat- and gluten-free.

They expect a lot of take out, which is why they'll be painting the curb in front white, so people can pull up and salads can be handed in the window. Inside, there are about 22 seats if you want to dig in as soon as you get your hands on your bowl. Free Wi-Fi is available.

They soft opened on May 6 and officially opened May 10. Corie still does personal chef work on Mondays and Wednesdays, so if you love the bowls, think what else she could do for you!

Crisp Greens
4312 6^th Ave
Tacoma, WA 98406
360-631-0629

www.crispgreens.co

May 2019