Tango Restaurant and Lounge

Tango, the dance, is complexity made to look smooth and simple, fast and slow, dramatic yet joyful. Tango, the restaurant, not only takes its culinary suggestions from countries where the tango originated and flourished (Spain, Cuba, Argentina), it also echoes the dance's characteristics: complex flavors in simple dishes; lively evenings and slow, intimate meals; dramatic lighting and rooms filled with happy voices. Dancing along, they have reached their ten year anniversary.

Owner Travis Rosenthal

Serious celebrations are in order when you hit double digits. Owner Travis Rosenthal has a month of fun in store for everyone in April. April 1 (no fooling), April 15 (tax relief) and April 30 (wrapping it all up) will feature a free El Diablo dessert to all diners. This is no frivolous give away—El Diablo has won numerous dessert awards and is a closely-held secret. The pastry chef has signed a confidentiality agreement and even Gourmet magazine's request for the recipe was turned down (could this be what caused the magazine's demise? We'll never know for sure).

The first week of April will feature tango dancers on the sidewalk outside the restaurant. Those guests who join in will receive a coupon for a free dessert. Week two will feature happy hour all night in the bar Monday-Thursday. The final two weeks, Tango will be part of Restaurant Week—three courses for $25 and also take part in Dine Out for Life April 29.

Tango was created by Danielle Philippa, owner of Bandoleone, Eastlake/Fremont, in 2000. She sold the restaurant to Travis in 2006. "I love the design of the restaurant," says Travis. "Danielle created a beautiful place. We refocused the menu, putting it all on one sheet. It was originally in beautiful leather binders. We kept the binders and use them for our wine list!" Executive Chef Michael Bruno ran the kitchen for 8-9 years. Sous chef Daniel Perez (who had been in the kitchen since opening day) took over as executive chef when Michael moved on.

Executive Chef Daniel Perez

Other changes include a new logo, redesigned website, new dining room staff and signage. "The original exterior sign is now inside. With just the word ‘Tango' and a dancer, people thought we were a dance studio. Our menu is constantly evolving, seasonally and also to continually improve what we do." Originally, Tango had one of the largest tequila selections in the city. Travis is slimming that down somewhat from the 47 they have now and increasing the number of rums they carry. The reason? "I like rum," he says.

Somewhat accidentally, they are known as a gluten-free restaurant. "We were designated as one of the top ten gluten-free restaurants on a restaurant website. It wasn't on purpose, our menu just lends itself to that. But we've printed up a special menu with a few ordering instructions and get one or two requests every night for that menu. We use rice flour in our meatballs on happy hour so everyone can enjoy them."

Tango also meets groups' needs. The Copper Room holds 16 and the mezzanine accommodates up to 45. If large enough, a group can take the whole restaurant, like the Rockettes did in December. In addition, Tango caters for groups up to 100 and does paella dinners in private homes. They've recently received their retail sales license and are able to sell bottles of wine for people to take home. Any wine on their list is available to go for half price.

About a third of their guests are with conventions, a third from the Paramount Theater, and a third from the neighborhood. "It's a crazy mix of people which is fun and means we're busy even when there isn't a convention in town," says Travis. Guests can park in the Homewood Suites lot after 5 for $3 if they are dining at Tango or bring back their receipt. Even if they dine, then go to the theater, they can leave the car all evening. Parking is subject to availability, but the lot is large.

Success would seem likely based on all they offer, but it is also due to what Travis brings as an owner. He comes from a family of restaurant owners in Chicago and attended Cornell University's Hotel School in 1997. He began by working in the kitchen and dining room of Il Fornaio in Pasadena for nine months, then moved into the management program in Sacramento for five months. He was on the opening management team of Il Fornaio in Seattle in 1998 and stayed for two years. Piatti Ristorante & Bar found Travis through a headhunter and hired him to be Seattle's general manager in 2000. "The restaurant was in trouble and they allowed me to get in and do whatever I needed to turn it around." Travis stayed for six years and during that time was asked to turn one other Piatti location around and opened a location in Santa Clara. "My biggest strength is that I hire good people. We pride ourselves on being boring behind the scenes—there's just not a lot of drama."

Travis married Carrie in 2002 and even while having son Kyan in 2006, they chose to mortgage the house and buy Tango. Two years later, daughter Larissa was born. "It was a lot to take on, but it's worked out well," he says. "The sad thing about the economy is that credit is so tight, we wouldn't be able to do this today. In fact, we'd like to think about a second restaurant but can't do it. Others aren't able to either."

Considering the economy and the sale from one owner to another, the ten-year mark is truly something to celebrate. "Washington is one of the hardest states in which to own a restaurant," says Travis. "There are many political and financial issues to deal with. Yet Tango has survived and succeeded. Danielle should be proud of what she created and I'm proud to have kept it moving forward. Hot new places often come and go, but it's the ones you don't always read about, supported by neighborhoods, that keep on."

Overhead look at the dining room

Let's join them not only for some fun celebrations in April, but afterward as well, ensuring another ten-year party!

Photos courtesy of Tango restaurant and lounge

Connie Adams/March 2010