Your First Look at Tray Kitchen, Opening Nov. 1

And it's a beauty!

By Seattle Mag October 24, 2014

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It’s been a year filled with a crushing amount of new restaurants. So much so, some of the important ones are getting lost in the shuffle. The one that immediately comes to mind, for me anyway, is Tray Kitchen.

When Heong Soon Park (known as simply “Park”) announced he was opening his third restaurant—following Bacco and Chan in Pike Place Market—I found myself really excited by the prospect of seasonal Asian/NW-inspired small plates being carted (and carried) around a restaurant, a la the dim-sum style of service at State Bird Provisions in San Francisco.

Today, nearly three months after thoughts of Tray Kitchen were put on the back burner of my mind,  I got an update: it’s opening November 1 (4012 Leary Way NW), just a few doors down from Bourbon & Bones

The space itself is gorgeous, designed by Graham Baba, which also did the build-out on Melrose Market and RockCreek. And the menu is equally shiny, new and exciting. In addition to the daily “chef’s whim” specials that will be served on rolling carts, there will be about 10 standard menu items. Here they are:

Charcuterie plate (house-cured)—pickles, cheeses and lavash crackers

Carrot pancake, curried almonds, shaved fennel

Roasted bone marrow—kale, matsutaki mushroom, pink pepper corn

Korean Fried Chicken (KFC) wing, peanuts, pickled radish

Pan-seared black cod, bok choi, braised daikon, dashi broth

Kimchi maple pork sausage, caramelized onion, chili, savory cabbage

Braised and grilled pork spare rib, braised kale and Swiss chard

Soy-braised beef brisket, roasted winter squash

Kimchi paella, mussels, shrimp, grilled chicken

Grilled Alaskan octopus, ancho chili aioli, blistered tomato confit

These items average about $15 a pop, while the daily carted specials will range from $3-$10.

 

“People think of Korean food as sweet and spicy and strong flavors, but that’s not always the case,” says Park. “Even though it’s Korean, we put a lot of subtlety into the Western palates. We make house sausage, but we make it with kimchi and maple syrup, but it’s not overpowering kimchi. It’s not upfront. That could be my biggest challenge in the future—people come in and expect Korean (because I’m Korean), but it’s not. Nothing’s traditional anymore. How many French restaurants can say they’re 100-percent traditional? I see lots of pasta dishes in French restaurants and there’s nothing wrong with that.”

Tray Kitchen will be open daily; Sun-Thurs from 5-10p, Fri-Sat from 5-11p, and happy hour from 5-6:30p. Park says Tray Kitchen will begin brunch service in December.

The website isn’t quite up and running just yet, but the Facebook page is.

 

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