FAR-EATS

Indian food can be amazing. The intense spices, differing textures, delicious sauces. What happens when all that goodness is combined with fresh and sustainable ingredients from the Northwest? It's called FAR-EATS and you'll want to plan a visit soon.

Owner Geogy Chacko has a long history in the culinary world starting with his three-and-a-half-year training at the Institute of Hotel Management and Catering Technology in Bombay, India (the equivalent to the Culinary Institute of America), followed by internships at the high-end Oberoi Sheraton, Poonam International, and Sky Chef by Ambassador. After moving to Seattle at the age of 19, he worked with some of the best chefs in town, attended business management courses while working at the Seattle Sheraton, and began his restaurant ownership career. "I felt I needed both business and culinary knowledge," explains Geogy.

Geogy's love of Indian food and his deep experience with fine dining allow him to seamlessly blend the flavors and techniques of India with Northwest foods, creating his own marinades and sauces. On the FAR-EATS menu, you'll find creative dishes that take Indian food to a new level. His clam chowder includes fenugreek leaves and a touch of saffron; the lamb burger has wonderful spices, mint mayonnaise, and is served with masala fries; pepper chicken is braised and finished dry in Malabar black pepper flakes, then drizzled with honey; Malabar lamb is curried with fresh roasted coconut; the pappad Caesar has a saffron Caesar dressing and is served with a crispy lentil wafer. "I've worked for some of the finest restaurants and I've learned culinary techniques that I can apply in my own way," he says. "I'm an Indian at heart, but because I came to the US at a young age, I behave like an American."

Another twist is the wine program at FAR-EATS. You'll find wines here you don't see elsewhere; they are specifically paired to enhance the food. Even better, over 50% of the wines are from Washington state. With a full bar, you can also enjoy cocktails and beer. Happy hour can be a joyful experience! "I have a tongue for spices with my Indian background and find I can pick out spices in the wines," says Geogy.

To understand the width of Geogy's culinary prowess, you just have to head to his Global Food Garden at 5^th and Bell in downtown Seattle. FAR-EATS on the corner is his flagship restaurant, but you can graze through Beba's Deli, Dos Amigos, 3 Asian, and Belltown Burger for breakfast, quick-serve lunch, and global snacks. His catering arm, Affairs by Geogy, took a back seat while FAR-EATS was coming to life, but will be available again soon.

At FAR-EATS, you'll meet Geogy's wife Mitsy who has been part of their restaurant world from the beginning. Their middle daughter helped open the restaurant but has left to attend medical school. Her older sister is also in medical school. Their youngest daughter is not yet of working age.

The warm atmosphere, carved wood tables, orange-patterned wall and floor-to-ceiling windows create a comfortable and enjoyable experience. Next year, you'll be enjoying food and beverage on his covered and heated sidewalk patio.

Photos courtesy of Jim Rawson

Connie Adams/November 2012