festivore CHOICERover's
Courtesy of public domain
...Seattle's master of northwest haute cuisine since 1987
Neighborhood: Madison Park / Valley
Cuisine: Pacific Northwest
(French)
Cost: $$$$$
Chef: Thierry Rautureau
2808 E Madison
Seattle, Washington, United States
(Map)
www.rovers-seattle.com
+1 (206) 325-7442
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Festivore ChoiceOur Comments
Great ingredients and thoughtful, intricate preparations are not cheap. If you can, please try Rover’s at least once for a truly memorable meal.
| Restaurant Features | ||
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| Food | artisanal food, awesome salads, great wine list, nutrient balance, organic / real food, pairing food & beverages, pastured animals, raw food options, seasonal menu, set menus / prix fixe, smaller portions / sharing, vegetarian friendly, working garden | |
| Place | antiques/handmade items, natural materials, private setting | |
| Service | community connection, farm connection, full bar, great teamwork, meet the chef, superior service | reservations required |
| Scene | business friendly, cultural connection, romantic / intimate, special occasion | |
| Values | community leader, local sourcing, natural ingredients, neighborhood icon, respect for the land / oceans, seafood sustainbly sourced | can be very expensive |
From the Restaurant Site...
During a visit to see friends in Seattle, Thierry Rautureau, known as the Chef in the Hat due to his ever-present fedora, dined at Rover’s and discovered the restaurant was for sale. Charmed by the converted house tucked away in a private courtyard, and inspired by the ingredients found in the Pacific Northwest, Rautureau moved to Seattle and opened Rover’s in August 1987. Chef Rautureau’s vision is a warm, comfortable dining environment, similar to dining at a friend’s house. Rover’s is dedicated to professional service, exquisite wine and food, and an intimate environment…
Our menu is best described as the cuisine of the Pacific Northwest refined by a French accent. The Chef in the Hat provides the French accent while the bounty of the Pacific Northwest provides the raw ingredients. We do not serve classical French food. Instead we use traditional French techniques to tease out the flavors of the region’s best ingredients. Chef Thierry Rautureau is passionate about sourcing ingredients that are local, sustainable, organic, and seasonal. He buys from a variety of purveyors that include mushroom foragers, Washington State cheese makers, and area farmers.
The menu at Rover’s depends on the freshest ingredients, and changes are made to the menu on a daily basis. Our Lunch and Dinner menus are filled with tasting sized à la carte options, giving you the flexibility to sample as many dishes as you wish…During Friday Lunch, in addition to our à la carte options, we also offer a 3-course set menu for $35.00.