Chef-Driven American Cuisine Made for Seattle
We think C.S. Lewis had it right when he said that eating and reading are two pleasures that combine admirably. Test the theory yourself at Seattle’s Bookstore Bar, where our regional cuisine is complemented by one of the largest whiskey selections around.
Daniel Matthiesen - Executive Chef
Washington native Daniel Matthiesen has worked in notable Seattle kitchens for the last decade. He brings his uniquely local slant to the Bookstore Bar & Cafe, traveling here just blocks from his previous posts in the city.
Matthiesen has always been at the pulse of the Seattle culinary scene, most recognizably working as chef de cuisine at LloydMartin, where for seven years he focused on the region’s produce and seafood which helped garner the restaurant the title of Best New Restaurant in Seattle Weekly and a 4.4 rating in Zagat. Prior to LloydMartin, Matthiesen was the executive sous chef at 5 Corner Market Bar & Kitchen and sous chef at Oddfellows Café + Bar, and also cooked at Quinn’s Pub. Just prior to arriving at Bookstore Bar & Café, he was a key culinary team member at Outlier.
As a child growing up on the Canadian border, Matthiesen was drawn to the outdoors and the fresh bounty of ingredients available. He spent his youth on the water, fishing and crabbing, as well as playing baseball. As the son of a high-school sports coach, he sees the link between the gym and the kitchen: “It’s always a team effort and you have to be on point to make everything run” he says.
Matthiesen puts collaboration first, and also knows the value of simplicity. His philosophy is to not overcrowd a dish and let the ingredients speak for themselves, uncomplicated and true. At Bookstore Bar, he lends a pure sensibility to modern American cuisine, adding a touch of French and Italian influence (he’s long enjoyed making pasta and pâté from scratch). The menu is highlighted by dishes like pork sausage with rapini, oiled cured tomatoes and lemon; and smoked chicken fettucine with mushrooms, cherry tomatoes, spinach, leeks chicken jus and parmesan.
When Matthiesen isn’t cooking, he’s busy with the activities of his childhood: fishing, crabbing and boating with his dad.