Surrell

Braised Wahl Ranch Lamb with a Spiced Beet Sauce, Coffee Roasted Beets, a Crumble of Pumpkin Seeds and Sesame and Pickled Beets and Onions

Service starts long before the first guest arrives. There’s an hour, just before open, when the room is still and the work is careful and unhurried. Hand-sculpted centerpieces placed, welcome poems set, pairings decanted, first bites ready.

Hickory Smoked and White Miso Marinated Sablefish with Wild Nettles, Grilled Spring Vegetables and Pickled Cippolinis.

Sauce of Celery Root infused with Grilled
Sablefish Bones and Black Truffle.

1000 pounds of Marsanne grapes. 50+ hours of pressing. Less than half a barrel of wine. The 2022 Light of the Night is a passito-style dessert wine unlike anything else on our list — dried in the winery, honey-slow out of the press, and probably unrepeatable. We’re proud to pour something this singular, and even prouder that it’s entirely Washington-grown.

Calm before the storm

An Herb Infused Chevre Semifreddo with an Almond Olive Oil Cake and Rhubarb Many Ways.

Chef Aaron, minutes before service. Florals get final touches, candles get lit.

The room is always changing. Living sculptures built from Pacific Northwest wood and arrangements that shift with the seasons.

We can’t wait to show you what the Pacific Northwest has to offer this spring and summer.

We’re proud to be the only fine dining restaurant in WA with a 100% Washington wine list—celebrating local talent in every glass. Currently a part of our pairing line up:

I’m still processing all that is happening, and what I can say for sure is that I feel incredibly fortunate and thankful. It’s cheesy to say but it is surreal. Just to be nominated as a semifinalist for a James Beard Award was mind blowing. To have made the finalist list is beyond words incredible. I can’t say enough how much I appreciate this opportunity, and all it will bring to Surrell and my life. I have always believed in hard work, and the power of what it can do for your life. It’s a strong lesson both of my parents taught me, leading with an amazing exampe. Working toward a life work balance has always been my goal, and though I’m not perfect at it I try every day. I truly believe if you add in some patience, persistence and perseverance it can only lead to good things.

I am so fortunate for the family I have and how they have always supported me. Coming to Seattle is the only way I would have met my wife and our daughter would have been born. My wife and daughter are my heart, and are the best support system anyone could dream of. I promise to release the dance party sound track someday.

My team. What can I say, they have always been why Surrell exists at 2319 W Madison. I was the solo chef much like a solo singer song writer for years. And, though it was fun, nothing compares to the excitement of rocking with a group. Thank you to all who have ever come through the doors at Surrell, and especially to my team today. This affirmation of the work we do, and the concept at Surrell is incredibly humbling and so exciting. We all want to be understood in what we do with our craft, and I feel a unique sense of it now that is overwhelmingly joyful. We can make this industry, and specifically the fining part of it, rewarding, fun, lead with thoughtfulness and respect, and built on lifting from below rather than shouting from above.

Cheers to the future!

Aaron T

The link for this article is in our bio or at https://www.seattletimes.com/life/food-drink/how-this-seattle-james-beard-award-finalist-started-small-in-montana/

Thank you to Bethany and The Seattle Times for the feature!

The chef/owner of Seattle's Surrell has a background that might surprise you. https://www.seattletimes.com/life/food-drink/how-this-seattle-james-beard-award-finalist-started-small-in-montana/?utm_medium=social&utm_campaign=owned_echobox_f&utm_source=Facebook =1778090184