Wednesday
Apr112012

Chef Philip Mihalski on New Day Northwest

King5's New Day Northwest featured Nell's chef/owner Philip Mihalsk last week to help promote Seattle Restaurant Week, which is going on now! Check out the video below and learn how to make one of the appetizer selections at Nell's during the promotion: Penn Cove Mussels with Sweet Onions, Wild Nettles, Coconut Milk and Ginger. 

Thursday
Mar292012

SEATTLE RESTAURANT WEEK

 

Nell's, along with about 150 other Seattle area restaurants, will be participating in Seattle Restaurant Week April 8th -12th and 15th - 19th. All participating restaurants will offer a three course dinner menu for $28, including an appetizer, entree and dessert. Reservations are highly recommended and very appreciated during this busy time. Please call ahead or reserve online. Chef Phillip never fails to create a delicious and very generous menu for this biannual event.

MENU

FIRST

Rutabaga Soup with Rosemary Croutons and Crème Fraîche
or
Penn Cove Mussels with Sweet Onions, Wild Nettles, Coconut Milk and Ginger
or
Asparagus Salad with Frisée, Blood Oranges, Feta and Tarragon Vinaigrette

Hedges CMS, Sauvignon Blanc, Columbia Valley 2010

. . .

SECOND

Local Petrale Sole with Fingerling Potatoes, Sautéed Pea Vines and Verjus Butter
or
Grilled Top Sirloin Steak with Celery Root Puree, Brussels Sprouts and Shallot Jus
or
English Pea Risotto with Mint, Reggiano Parmesan Cheese and Truffle Oil

Terra Blanca, Cabernet Blend, Arche Terrace Lot 1, Red Mountain

. . .

DESSERT

Strawberry Rhubarb Crisp with Ginger Ice Cream
or
Pink Grapefruit and Honey with Mango Sorbet and Lemon Shortbread Cookie
or
Callebaut Chocolate Brownie with Walnut Ice Cream and Vanilla Sauce

Domaine Bernardins – Muscat Beaumes des Venise , FR 2007            

Dinner $28.
Wine Pairings add $17.


*Please note that the Seattle Restaurant Week menu will not be available on Friday and Saturday evenings.

Monday
Mar192012

Goat Cheese Flan featured on Chefs Feed

  

Our seasonal Goat Cheese Flan was recently selected by Chef John Howie of John Howie Steak, Seastar, and Sport as one of his top dishes in the city to be featured on a new foodie smart phone application, CHEFS FEED. The idea behind the application is to be the first chef-driven restaurant guide to the best food cities in the U.S.

Seattle is among the list of supported cities. According to the designers, "With hundreds of high-end to hole-in-the-wall restaurant recommendations straight from the mouths of the country’s best chefs, you’ll learn where to go and, most importantly, what to order."

The Goat Cheese Flan is served with Frisée, Poached Bosc Pear, Toasted Pecans and Port Syrup. According to John Howie "The cheese flan has a great combination of flavors with the rich cheese, sweet pear, and port. There is also a really great contrast of textures with the cream cheese...and crunchy pecans." We would like to thank him for selecting our dish.

If you are interested, you can download the free Chefs Feed app here: http://chefsfeed.com/app

 

Friday
Feb172012

Auguste Escoffier Chef Tribute Dinner Menu- March 7, 2012

Nell's is excited to launch the 2012 season of Chef Tribute Dinners with and evening in honor of Auguste Escoffier (1846-1935). Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Join us through a menu inspired by Escoffier himself as our guest speaker helps shed life on the famed chef's life and accomplishments in between each course.

 

AUGUSTE ESCOFFIER CHEF TRIBUTE DINNER
March 7, 2012

MENU

6:15pm
Passed h'orderves

Oysters au Gratin
Artichokes A La Grecque
Omelet with Morel Mushrooms
*
Albert Bichot, Cremant de Bourgogne, Brut Rose


7:00pm
Dinner

Lobster Bisque
*
Schoenheitz, Riesling, Vin d’Alsace 2007

__

Sole Mornay des Provenceaux
*
Pascal Jolivet, Sancerre 2009

__

Quail with Green Peas a la Romaine
*
Domaine Faiveley, Mercury 2008

__

Blanquette of Veal Breast with Celery Root and Endive
*
Laurent Combier, Crozes-Hermitage 2010

__

 Apple Fritters with Powdered Sugar and Walnut Ice Cream
            *          
Le Dauphin de Guiraud, Sauternes 2004

. . .

$80. per person
tax and gratuity are extra 

 

RESERVATIONS ARE HIGHLY RECOMMENDED FOR THIS EVENT
call 206.524.4044

Tuesday
Feb072012

VALENTINE'S DAY UPDATES

We will be opening at 5:00pm on Valentine's Day. We now have reservations available at 9:30pm - 10:00pm.

We will also be offering our Valentine's Day Menu on Sunday the 12th and Monday the 13th of February in place of our usual Tasting Menu. The price on these days will be $58 per person plus tax and gratuity. It's a great deal for those wanting to avoid the crowds and celebrate your loved one a day early. 

We look forward to seeing you!