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Updates on Outlier, our New Seattle Restaurant

The Hottest Happy Hours in Seattle Right Now, June 2017

06-07-2017 | Eater Seattle

The replacement for New Orleans-themed Sazerac takes things in an entirely different direction. Outlier is globally-focused, casting a wide net that pulls influences from a diverse but surprisingly successful set of flavors. Get started early with a happy hour that runs from 2 to 6 p.m. Monday through Friday with discounts on cocktails, bites, and other beverages.

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Nosh Pit Weekly Planner: June 7–13

06-07-2017 | Seattle Met Nosh Pit

All month long, over 25 restaurants—Outlier, Belltown Brewing, Ravenleaf Public House, and Capitol Cider to name check a few—are offering $15, $25, and $35 specials as a nod to Pride Month. Eat, drink—hell, even brunch—with pride.

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Chefs burn for smoke

06-01-2017 | Nation’s Restaurant News

Earlier this year, Applin drew on that smoky, beefy memory to create a similar dish for Outlier, a new restaurant adjacent to the Hotel Monaco in Seattle, where he is now executive chef. “It was so delicious,” Applin said of the original dish. “I took that idea and moved it into a gougère.”

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A Week of Spring Sips

05-01-2017 | Meetings & Conventions

Moscow Mules -- and their signature copper mugs -- are everywhere this season. Outlier in the Hotel Monaco Seattle jazzes theirs up with botanicals from gin and rosemary simple syrup and dubs it the Rosemary Mule

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The Hottest Happy Hours in Seattle Right Now

04-17-2017 | Eater Seattle

The replacement for New Orleans-themed Sazerac takes things in an entirely different direction. Outlier is globally-focused, casting a wide net that pulls influences from a diverse but surprisingly successful set of flavors. Get started early with a happy hour that runs from 2 to 6 p.m. Monday through Friday with discounts on cocktails, bites, and other beverages.

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It's decided! Here's where to eat this Easter Sunday

04-13-2017 | Seattle Refined

HOW IS IT APRIL ALREADY? And HOW is it almost Easter for that matter?! Laaawd almighty folks, time really does fly when you're having fun!

And speaking of fun, we've got the skinny on what is happening around the area for Easter Sunday, so book those rezzies, mark those calendars, and get to brunchin'!

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6 New Brunch Options

04-08-2017 | Seattle Magazine

The “global Pacific Northwest cuisine” of this beautiful, modern replacement to Sazerac is decidedly more all-American in the a.m.: house-made granola, malted waffle, benedict with Benton’s ham, etc.
Brunch hours: Saturday and Sunday, 8 a.m. to 3 p.m.

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Hottest Restaurants in Seattle

04-07-2017 |

Must order: Silky beet-cured salmon with dill cream cheese, duck Bolognese with green olives and perfectly chewy strozzapreti pasta, Vadouvan curried carrots with dates and a side of the smoked beef fat gougeres with fontina cream

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New Restaurants and Bars in Seattle

04-04-2017 |

Outlier | A roomy downtown spot set inside Hotel Monaco that features Pacific Northwest takes on global eats including brick oven pizzas, rockfish bo ssam and potato pierogis with braised pork. The bar focuses on craft cocktails in a comfortable setting that includes an outdoor patio.

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53 Food & Drink Events In Seattle This April 2017 To Plan Ahead For

04-02-2017 | The Stranger

APRIL 6-27  |  Guest Chef Night
FareStart is a fantastic organization that empowers disadvantaged and homeless men and women by training them for work in the restaurant industry. Every Thursday, they host a Guest Chef Night, featuring a three-course dinner from a notable Seattle chef for just $29.95. In April, Chef Breanna Beike of the Seattle Yacht Club, Chef Shawn Applin of Outlier, Chef Maximillian Petty of Eden Hill, and Chef Jeff Maxfield of SkyCity at the Needle.

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Stay & Play: 6 Seattle Hotels for a Spring Break Staycation

03-30-2017 | Red Tricycle

The hotel’s brand new restaurant Outlier, led by Executive Chef Shawn Applin, will open on March 21, 2017 and offer thoughtful and seasonally-driven global fare with plates like Dungeness crab-stuffed pasta, brick oven pizzas, and black Chile roasted chicken that are meant to be shared. The restaurant will also include a newly built back patio space, perfect for dining on during those warm spring days. And kids menus will be available, with choices so tasty you’re going to wish you were under 12.

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Hungry? 27 new restaurant openings in the Seattle area to check out

03-30-2017 | The Seattle Times

Soup dumplings, ramen, pizza and a tiki bar headline some of the big openings in the area.  Outlier replaces Sazerac inside Hotel Monaco Seattle and focuses on small plates and an eclectic entree lineup (pierogies with braised pork sugo and rockfish bo ssam).

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Recipe of the Week: Outlier's Duck Bolognese

03-27-2017 | Seattle Magazine

I learned a version of this recipe from a chef named Stefan Terge, who owns Perbacco in San Francisco. At the time, he was the chef of Scala’s Bistro where I first got my start with Kimpton [Hotels]. Stefan focuses on Northern Italian cuisine and personally took the time to show me this recipe. It's absolutely delicious, and I've had it committed to memory ever since. It's on the new Outlier menu so come give it a try!

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Meet Outlier, the Sazerac Replacement Open Today Downtown

03-27-2017 | Eater Seattle

The restaurant replaces the New Orleans-themed Sazerac, which shuttered after New Year's Day for a rebranding. And the revamp looks nothing like the original, with retro and grunge inspiration, a wall-sized mural made of Fremont Brewing, Kulshan Brewing, and Rainier cans that reads "12," warehouse windows, and metalwork. There's also a new 45-seat patio that endeavors to be open all seasons, with fire pits, heaters, and a retractable awning.

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Seattle's 9 Most Anticipated Spring Restaurant Openings

03-22-2017 | Zagat

New Year’s Eve saw the last service from Sazerac, the New Orleans–inspired restaurant that had resided in Downtown’s Hotel Monaco for 20 years. The space is being fully refreshed with a modern, minimal look with plans for an outdoor area and exhibition kitchen. The menu pulls from global influences seen through a PNW lens and diners can expect dishes like beet-cured salmon with dill cream cheese and pickled mustard seeds, Vadouvan-cured carrots and hearty pasta paired with duck Bolognese and olives.

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Food News: Hotel Monaco Presents Its New Outlier Restaurant

03-20-2017 | The Stranger

Hats off to Chef Shawn Applin, whose media preview menu for Outlier proved to be a genuine pleasure, from perfectly al dente carrots in the Vadouvan curry, to the rather photogenic beet-cured salmon. Perhaps getting to sit at a counter and talk to Applin and his sous chef has given me this notion, but it seemed like they were genuinely excited about the food they'll be cooking at Outlier, and not just looking to find a stable, corporate gig where they can churn out some passably fancy fare for a captive audience of hotel guests. Giving a shit=always a good look.

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Globally-Focused Outlier Set to Replace Sazerac

03-20-2017 | Eater Seattle

Outlier seems to have less of a distinct regional theme than Sazerac did, promising to offer seasonally-driven dishes inspired by a range of cuisines.

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This Week in Restaurant News

03-20-2017 | Seattle Met

Rebrands: Outlier
What was once Sazerac is now a globally focused restaurant with “sharable plates with a strong Pacific Northwest influence.” 

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Seattle's Sazerac restaurant to reopen in March as Outlier

03-20-2017 | Puget Sound Business Journal

The name, Outlier, speaks to the new restaurant’s "individualistic approach to design and menu," according to spokeswoman Margo Helgen. The space has been built out to be social, the plates sharable and the menus will pull in global flavors and respond to season, environment and culture, she said.

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Sazerac’s Replacement, Outlier, Should Open March 21

03-20-2017 | Eater Seattle

Outlier, the upcoming replacement for Sazerac at Kimpton’s Hotel Monaco downtown, has been teasing menu items on its Instagram account for the past week, from a plate of beet-cured salmon with dill cream cheese and rye crackers to a bowl of sea scallops with cauliflower puree and bacon dashi broth.

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