Reviews
Hand Crafted Cocktails
D-List Magazine
Going green isn't supposed to look or taste this good.
Read the June 2010 D-List Magazine article by clicking here.
Urbane: Best New Restaurants
Northwest Palate
Located in the heart of downtown Seattle at the Hyatt Olive 8, Urbane is in the vanguard of sustainability minded hotel restaurants.
Behind its modern exterior, with steely blue lighting and glass sculptures, lies a farm-to-table restaurant that sources the majority of its ingredients from within a 200-mile radius.
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Blood of Eden
By Jay Friedman
Gastronaut
Peter Gabriel’s “Blood of Eden” inspires complicated, but delicious, relationships.
“I did a rather straightforward, literal interpretation of the song,” T explains, playing on “blood” and “Eden.” He really wanted to prepare snake for the Eden theme, but instead chose rabbit because of their prevalence in gardens, and their free-spirit nature. A delightful rabbit crépinette sits on a salad of apple and quince—both believed by different camps to be the forbidden fruit of Eden.
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The premise of Urbane is local food
By Mary Jo Manzanares
PlanetEye Traveler
The dictionary defines “urbane” as “notably polished or polite in manner,” and it’s clear that’s just what Urbane, the restaurant, is trying to achieve.
With a location on the first floor of LEED certified Hyatt at Olive 8, I had high expectation for what Urbane had to deliver, both it terms of decor, food, and attitude. In some respects, they delivered in spades. In others, however, I think they may be living a little bit too much on their own hype.
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Hyatt's Urbane a promising newcomer
By Providence Cicero
Special to The Seattle Times
Urbane is a noble effort by Hyatt Corporation to break out of the ho-hum hotel-dining rut.
It's not its first attempt here. Remember 727 Pine? The Grand Hyatt's glamorous dining room opened at the start of this decade with a rising-star chef at the helm (Danielle Custer, now overseeing Taste at Seattle Art Museum).
Four years and a few chefs later, it was superseded by Ruth's Chris.
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Urbane Legend
By Ideal Bite - May 2009
Friend of a friend scare you away from trying new recipes (pop rocks + Coke = exploding dinner guests)?
Well, this tasty farro dish from polished downtown eatery Urbane is no myth. Click here to view the entire article and farro recipe
Urbane at Hyatt Olive 8 for Afternoon Delights
www.hotelchatter.com
One of our must-see hotels in Seattle was the brand-new, LEED-certified Hyatt at Olive 8. While we didn't spend the night, we did hit up the happy hour (from 4 to 6pm) at the Urbane restaurant just off the lobby.
The Urbane restaurant, in keeping with the hotel's eco commitment, uses local, organic ingredients from all over the Northwest. But taste is not sacrificed here. We sampled the mac n' cheese which is made with Beecher's cheese curds (a local homemade cheese company), the fish and chips (served with halibut), and the wagyu beef sliders. Click here to view the entire www.hotelchatter.com article.
Comfort food with style at Seattle's Urbane
By Brie Rydberg EXAMIINER.COM
Urbane (adj.): having suavity and polished refinement characteristic of sophisticated social life in major cities; reflecting elegance, sophistication
As far as hotel lobby bars go,Urbane restaurant is just as its name suggests- hip, suave, polished, elegant. Located in the lobby of the newly opened Hyatt Hotel at Olive and 8th (and the only LEED-certified“green” Seattle hotel), this cosmopolitan hotspot is serving wonderfully deconstructed comfort food using local ingredients.
Their take on an open-faced sandwich features thinly sliced Wagyu beef with caramelized onions and blue cheese. They have crab mac’n cheese using Dungeness crab and local Beecher’s cheese curds, or a Ploughman’s lunch with local artisan salami from Salumi. Try the classic fish n’chips- fresh fish lightly breaded to perfection with the chips (fries) served true English-style in a paper cone. This dish pairs nicely with their organic Fishtail I.P.A. (a favorite of mine, as any reader of my articles would know). And relax- even the kiddies’ menu has guilt-free options with turkey dogs and free-range chicken nuggets. And for dessert, their chocolate cream pie uses real cream and local Theo chocolate, which is organic and fair-trade.
Use your noodle
By Gourmet Magazine - May 2009
Urbane's CRAB MAC N’ CHEESE - dungeness crab | beecher’s cheese curds | tillamook sharp cheddar
No dish gets fiddled with more than lowly macaroni and cheese. And, contrary to legend, your mother did not invent it....click here to view the entire Gourmet Magazine article.
Drinks: Urbane Perfect Rye Manhattan
By SEATTLEPI.COM
Urbane, the restaurant for the eco-friendly new Hyatt at Olive 8 in downtown Seattle, is slated to open Monday. The seasonal menu emphasizes Northwest cuisine from regional producers. This drink recipe is Urbane's spin on the Manhattan, a cocktail classic.
URBANE PERFECT RYE MANHATTAN
Serves: 1
2 1/2 ounces rye whiskey
1/8 ounce sweet and dry vermouth (equal parts)
2 dashes of bitters
Ground fennel (two full twists of the wrist
Grind fennel into a chilled martini glass, spread fennel along bottom of glass.
In mixing glass combine ice, whiskey, vermouths and bitters. Stir mixture with a bar spoon to chill, strain and pour into glass. Garnish with a cherry syrup cherry.
