Sazerac Restaurant & Bar Buzz

"There is Washington State food in the adjacent, separately-run Sazerac, where a giant pizza oven is fuelled by cherry-wood logs. Stools by the open kitchen allow you to get close to the action, or sit in curtained booths, or more openly in the big restaurant (six freeform maroon chandeliers overhead are in the style of Seattle glass artist Dale Chihuly). Favourite dishes include truffle bites, Yukon potato croquettes with truffle-infused aioli, and local tenderloin, in two sizes. After work, the queue waiting for tables might stretch out of the door to Fourth Avenue."

"Today we have three different appetizer recipes that have a sophisticated look and taste but are simple to make.  All three of them have been graciously provided by Chef Jason McClure of Sazerac Restaurant in Seattle."

"When we woke in the morning, we enjoyed a late breakfast at the adjoining Sazerac restaurant. With menu items such as “Eggs in Hell” and Brioche French Toast with Bananas Foster, it is nothing short of divine."

"What style of cooking is your cuisine at Sazerac?

It’s rustic American food, with roots in the south. We focus on this region using as much local product as possible to execute soulful, straight forward dishes."

"Bartender Jason McGrady of Seattle's Sazerac Restaurant, inside the Hotel Monaco, was so inspired by the series, he mixed up a handful of specialty drinks inspired by Stephanie Meyer's series. The bespoke cocktails range from the vodka-based 'New Moon' to the gin and lemon-infused 'Edward' cocktail, created by bartender Kelly McGilvray, which is pale and sparkly like the skin of the character played Robert Pattinson."

Oprah just loved Chef Jason's take on grilled cheese appetizers - and these delicious bite-sized treats can be made in under 10 minutes!

"This is a classic vegetarian tapas dish that's always on the menu at Sazerac, chef Jason McClure's restaurant in Seattle."

"In honor of Halloween, we’re summoning spirits. That’s right – our bartenders are using their mighty mixology powers to whip up cocktails inspired by the holiday and flavors of the season. Here are recipes to try at home. No cauldron required. Try the Candy Corn Cocktail from Sazerac in Seattle."

"Some bars are even offering drink specials and extended happy hours if commuters are dreading another long ride home. Sazerac at Hotel Monaco has created the 'Gridlock,' a special drink just for this nine day closure."

"A few local spots have some specials in honor of the great headache that is the Alaskan Way Viaduct. Bus commuters, dine at Sazerac and the restaurant will deduct the cost of bus fare from your entree. Also, the restaurant is offering a (presumably non-viaduct-flavored) cocktail called 'gridlock.'"

Cast iron skillets aren't as intimidating as we thought, thanks to Chef Jason's video! It's time to get our "seasoning" on!

Think coolers are just for holding drinks? Think again! Watch Chef Jason McClure demonstrate the art of gourmet tailgating to take your future gatherings to the next level!

It may not be easy to spell but it sure is easy to make - watch Chef Jason McClure show you how to make a simple and delicious vinaigrette in a mason jar!

Watch Chef Jason McClure show you how to take your picnic from ordinary to extraordinary in this video!

"Summer is in full swing, and this refreshing salad is the perfect item to serve at an afternoon lunch or as a first course before dinner. Coutesy of Chef Jason McClure of Sazerac Restaurant in Seattle."

"Each day this month, downtown mainstay Sazerac is serving up a different version of this Boot-based semi-frozen dessert, with flavor options ranging from Iced Espresso, to Pomegranate w/ grape & rosemary, to the lemon verbena/ coconut/ pineapple Rainier Cherry."

"We started with Crispy 'Truffles' - a deep fried ball of yukon gold potatoes and truffly cheese, coated in bread crumbs, served with truffled aioli. I really expected a fancy potato chip when I ordered them. What a pleasant surprise. Next, Ben had the pulled pork sliders with a mustard based bbq sauce, and I had the cheeseburger sliders with garlic aioli. We wrapped up the meal by sharing the grilled housemade Andouille sausage. It had a great texture and a unique flavor. The food was wonderful..."

"Summer is here and so are the warm-weather promotions. Sazerac chef Jason McClure is offering a different flavor of granita each day in July. Day 1 began with an iced espresso granita, and other upcoming flavors include Rainier cherry with lemon verbena, and pomegranate with grape and rosemary, but you have to figure flavors will get pretty adventurous by the 25th or so. Follow the flavors on Facebook."

"Chef Jason McClure stopped by Tiny Green Mom to show us how to make a family-friendly frozen concoction called a granita, made with loads of fresh strawberries in season! It is sure to hit the spot on a hot summer day! Courtesy of Chef Jason McClure of Sazerac Restaurant in Seattle."

"For those who like their coffee strong and served cold in the summertime, this two ingredient granita promises to deliver! It makes a wonderful addition to a summer brunch in lieu of hot coffee. Courtesy of Chef Jason McClure of Sazerac Restaurant in Seattle."

"They utilize local, seasonal and organic foods.  If you are visiting with children, I highly recommend sitting at the Chef's counter where you can get in on the action.  The chefs were super friendly and eager to please, engaging my son and treating him like a little king."

Risotto is easier than you think, check out this video where Chef Jason McClure demonstrates this simple recipe!

Seattle Weekly - Top Local Hotel Bar 2010

Wine Spectator Magazine - Award of Excellence 2009

Seattle Times - Best Bites 2008