This new restaurant is weaving all kinds of culinary magic
Story Date: 11/23/2018
Publisher: The Seattle Times
Author: Providence Cicero
The bad news: Getting a seat at the two-month-old Beacon Hill restaurant Homer requires patience, persistence and planning. The good news: It’s worth the machinations to experience the voluptuous cooking of chef Logan Cox. In his own kitchen, Cox picks up where he left off after four years as chef de cuisine at Matt Dillon’s Sitka & Spruce. His multifaceted set pieces center on plants and proteins enhanced with char or smoke from an expansive brick hearth and a rotund, Venetian-plastered, wood-fired oven. Drawing inspiration from Mediterranean and Middle Eastern cultures, Cox deploys pungent, peppery spices; gentles them with yogurt, whey, fresh cheeses or tahini; then liberally strews nuts, seeds or fresh herbs over all.
Place Category: Food & Drink
Story Category: Review of a Place