DOWNTOWN: The Heathman Restaurant's dynamic chef duo (of Philippe Boulot and Michael Stanton) are welcoming a guest chef (Brian Scheehser, of Kirkland, WA's Trellis Restaurant) for a one-off "farm to chef to table" dinner, scheduled for next Wednesday, May 25. Each chef will prepare an amuse and a course that highlights (finally!!!) the arrival of spring (think razor clams with spring market risotto and chimi churri vinaigrette; pan-seared local harvest wild salmon with market fresh rhubarb). Reservations are $55 (wine pairings an additional $20).
OLD TOWN: Community kitchen space KitchenCru is ready to show off the work of its resident chef, Jeff McCarthy (most recently of Ten 01 and Tabla). After an under-the-radar rollout, KitchenCru's recurring dining series, dubbed TenTop, will kick things off with a five-course "Breakfast for Dinner" series beginning May 20, and a one-time Saturday morning brunch scheduled for 11am on May 21. Reservations for the brunch are currently being accepted ($45 includes four courses and wine pairings by CorksCru's Dan Beekley). Seating for brunch is limited to 16 people, and yes, provides the perfect excuse to start drinking before noon.
Image of the Heathman Restaurant courtesy StarChefs