Located inside The Shop, a members-only Seattle car club owned by Matt Bell, Ethan and Angela Stowell’s newest project, Derby, is open to the public. Serving lunch, happy hour, dinner and weekend brunch, front-row views of classic and luxury cars make for great dining conversation, while the menu’s mix of comfort foods such as BLTs and burgers alongside local seafood dishes create a relaxing and memorable experience. An extensive happy hour menu peppered with beer specials and specialty cocktails attracts both car lovers and anyone seeking refuge after a long day.
Designed to reignite a passion for grains, Emmerson’s menu revolves around house-baked breads and pastries, homemade porridges and pastas, and cocktails made with grain-based spirits. The owners are five restaurant veterans who hail from New York, Los Angeles and Boulder, and include chef and author Michael Gibney; pastry chef Jeb Breakell; general manager Tre Gerbitz; beverage director Ben Foote and restaurateur Ben Kaplan. Nancy Kwon, credited with introducing the craft cocktail movement to Los Angeles’ Koreatown, has also relocated to Boulder to become Emmerson’s bar manager. Menu highlights include squid ink agnolotti and octopus with ‘nduja croutons.
Compline Wine Bar, Restaurant and Merchant
Donna Kopol Bonick
A Latin word meaning, “The completion of the working day,” Compline (pronounced Comp-LYN) invites guests to enjoy a delicious meal; learn about world-class wines; and purchase those wines by the bottle prior to departing the restaurant. Former Charlie Trotter wine director Ryan Stetins teamed up with Matt Stamp, formerly of the French Laundry, to open Compline earlier this month. The menu features local, domestic and international wines alongside sharable foods such as lamb meatballs and fried polenta. Wine classes, led by Stamp, are scheduled to kick off in October.
Paolo Meregalli, best known for his Manhattan restaurant Mulino a Vino, has opened a new Italian eatery inspired by dim sum. Along with consulting chef Massimiliano Eandi, Meregalli takes traditional Italian dishes and reconstructs them, styling each into various buns and dumplings. While the menu may borrow its inspiration from Asian dim sum, everything on the menu is Italian, featuring selections of classic Italian dishes divided into meat, fish and vegetarian selections. An Italian-inspired cocktail menu, complete with a Bubble Bar program and DIY Gin-and-Tonic menu, underlines the experience.
In an effort to pay homage to Mexico City, the lush outdoor patio at Tintorera was designed using furnishings sourced directly from Mexico. Owners Maycoll Calderón and Walter Meyenberg operate Mexico City’s popular Huset and Hanky Panky restaurants, and Tintorera is the team’s first U.S.-based endeavor. An abbreviated seafood-centric menu highlights crudo and raw plates such as tuna tartare and hamachi along with roasted fish and meat dishes such as arroz con pollo. In addition to the tropics-inspired cocktails served on the patio, Tintorera’s indoor speakeasy features a separate craft cocktail menu and a variety of less familiar agave distillates and Mexican drinks.
The Marble Room Steaks and Raw Bar
The Marble Room
Millennia Hospitality Group has transformed the historic Garfield Building on Cleveland’s Euclid Avenue into The Marble Room Steaks and Raw Bar, complete with 40-foot ceilings, grand staircases and dramatic pillars. Antique fixtures and gilded tiles have been carefully restored to their original glory, while the former bank’s lower-level vaults and executive offices have been converted into exclusive private party spaces, dining boardrooms and cocktail lounges. Chef Brandon Veres and chef de cuisine Kyle Anderson offer a menu that features seafood and prime steaks with unique presentations, such as grilled king salmon and miyazaki kobe strip loin cooked tableside. Executive sushi chef Jango Enkhtaivan oversees the Marble Room’s raw bar and sushi selections.
A partnership between Chad Shaner, J.T. Stewart and T.J. Steele, Claro celebrates Oaxacan cuisine with a special focus on corn, barbacoa and mezcal. Steele has traveled extensively throughout Oaxaca, making barbacoa with the masters. At Claro, barbacoa, or goat, is dry rubbed with spices and steamed in avocado leaves over the backyard grill. Working directly with Oaxacan farmers, Claro sources non-genetically modified heirloom corn in black, yellow, red, white, green, and purple and has plans to plant corn on one of Steele’s properties in Oaxaca and his home in upstate New York. House-made masa is used extensively, from the tortillas grilled on the Mexican clay comal to the beverages served at the bar adorned with tiles made by an Oaxacan artist.