Ethan Stowell at Red Cow

Bio

Ethan grew up in Seattle and is self-taught. He was named one of Food & Wine's Best New Chefs in America in 2008 and has been nominated for more James Beard Awards than he cares to remember. He opened Union in 2003 and hasn't looked back.

Accolades

  • Nominee for Best Chef: Northwest
    James Beard Foundation
  • Best New Chef
    Food & Wine
  • Author
    Ethan Stowell's New Italian Kitchen
  • Ten Best New Restaurants (Anchovies & Olives)
    GQ Magazine
  • 50 Best New U.S. Restaurants (How to Cook a Wolf)
    Travel + Leisure magazine
  • Seattle's Best Restaurants
    Seattle magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Seattle

My Restaurants

Where I Eat

Behind the Scenes

Chef Ethan Stowell reviews  at post.venue.name
"Family-style dining is a specialty of ours. Fresh ingredients and straightforward preparation lets the food speak for itself: foraged, farmed, and flavorful. From our kitchens to your plate!"
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Chef Ethan Stowell reviews  at post.venue.name
"It's never too early to start planning your reception venue or rehearsal dinner! One of our neighborhood restaurants could be the perfect, cozy space to host your family and friends. Treat them to a delicious meal and a night they will remember forever! Email events@ethanstowellrestaurants.com for details Photos by @stevendangerfield"
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Chef Ethan Stowell reviews  at post.venue.name
"Dessert is served."
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From My Menu

Chef Timmy Malloy reviews Rigatoni at Tavolàta Belltown
$$$ | Italian
Belltown
4 Reviews
"I swear I'm not biased since I've cooked over 800 of these and tasted it more times then I could calculate. Sausage is perfectly spicy the marjoram takes it to next level and it's topped with Parm!! That's why it's called the KING!! Must have in Seattle."
Chef Dalis Chea reviews Crudo at Anchovies & Olives
$$$ | Seafood, | Modern, | American
Capitol Hill
1 Review
"I know that chef-owner Ethan Stowell loves to go pick up his fresh fish at the airport and deliver them to his four restaurants. Yes, fish flown in! His crudo (raw fish) is always fresh and made with seasonal ingredients. The preparation always changes a bit, but order it. You can't go wrong."
Chef Shaun McCrain reviews Chicken-liver mousse at How To Cook A Wolf
$$$ | Seafood, | Italian, | Modern, | American
Queen Anne
1 Review
"This is something that I normally don't order since I don't enjoy the vitamin-A taste, but theirs is really delicious. It has great texture and flavor."
Chef Jason Franey reviews Potato gnocchi at Staple & Fancy
$$$ | Seafood, | Italian, | Modern, | American
Ballard
1 Review
"I usually just let the kitchen cook for me because it showcases what's in season, but if not, I head straight for the pasta section on the menu. Their gnocchi served with bolognese is perfect, reminding you of what your mom used to make, and the freshness of the mint just sets it off."
Chef Renee Erickson reviews Bigoli at Anchovies & Olives
$$$ | Seafood, | Modern, | American
Capitol Hill
2 Reviews
"Chef-owner Ethan Stowell always has some sort of buckwheat pasta with some sort of anchovy or cuddlefish mixed in with chilies and breadcrumbs. I like the combination of the salty fish with the spicy chili. I think the simplicity of it is genius; you can actually taste the noodles rather than them being some sort of vehicle for the sauce. Plus, I love breadcrumbs on pasta; it's so delicious!"
Chef Daisley Gordon reviews Spaghetti at Tavolàta Belltown
$$$ | Italian
Belltown
1 Review
"The pasta is combined with anchovies, garlic, and chili. I've always loved pasta, and this is my favorite when I go to Tavolata. Chef Brandon Kirksey squeezes lots and lots of flavor out of a few simple ingredients."