Thanks to a press release that landed in our inbox not too long ago, Eater’s learned a few details about how the menu at the highly anticipated Headwaters is shaping up.
Headwaters is the latest restaurant by James Beard Award-winning chef Vitaly Paley (Paley’s Place, Imperial, DaNet). It’s a collaborative effort between him, his wife/business partner, Kimberly, his other business partner and general manager, Garrett Peck (Imperial), and executive chef Ken Norris (Riffle NW, Clutch Sausagery). Chef Jeff McCarthy (Ten-01, Tabla, consultant about town) will head up the restaurant’s pastry program.
The restaurant, located in the Heathman Hotel’s recently renovated dining room, will apply French cooking techniques to dishes like roasted ducks and chickens, with a focus on local seafood. Those offerings will include bonne femme with petrale sole, mushroom duxelles and sea urchin butter, papillote with black cod, baked oysters, and whole roasted fish, which will be sold by the pound. Desserts will include items like gingerbread baba with rum glazed hasselback pear and butter pecan ice cream.
Of course, the Heathman’s tea court will also be home to Headwaters’ Russian Tea Court, where visitors and guests can snack on Georgian cheese breads, smoked and kippered fishes, hazelnut torts, jams, Bee Local honey, and a sour cream cake that makes use of Paley’s babushka’s original recipe.
Stay tuned for more details, including a full menu description, regular hours, photos galore, and, of course, a firm opening date.
Headwaters at The Heathman: 1001 SW Broadway, 503-790-7752