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This new restaurant is weaving all kinds of culinary magic

Epic Middle Eastern food at Beacon Hill’s Homer worth the odyssey of scoring a table


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Location: WA-Seattle

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

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