| Aug 07, 2014
Rendering of 99 Park in Downtown Bellevue
Downtown Bellevue has a diverse and authentic dining scene and will soon add another gem to the mix. 99 Park
is set to open near Bellevue Downtown Park on Monday, Aug. 11. The restaurant and bar will offer an elegant dining room and patio with views of the park as well as a contemporary Northwest menu for dinner and weekend brunch.
Located at the intersection of NE 1st St. and 102nd Ave. NE, 99 Park will serve as a link between Old Bellevue’s Main Street and the city’s rapidly-growing downtown core. 99 Park will open at 4 p.m. Monday-Friday for dinner
, and at 11 a.m. on Saturday and Sunday for brunch
. Happy hour will be offered daily from 4 to 6 p.m.
and a late-night menu
will be served Thursday-Saturday until 1 a.m.
Menus will follow the seasons and be presented predominantly via small and entrée-sized plates that can be shared or enjoyed on their own.
“We’re so thrilled to be opening,” said general manager Charles Veitch. “We hope people find our restaurant a great place to spend time, not only this summer on our terrific patio, but for many years to come.”
An all-star team has been tapped to design the restaurant, run the kitchen and head up the bar and dining room (full bios available upon request). Executive Chef Quinton Stewart spent time on the line in several notable Seattle kitchens, including Tilth, Spur and the Coterie Room (where he served as sous chef). He also spent two years in New York at various culinary hot spots like Graydon Carter’s Waverly Inn & Garden and the Scandinavian brasserie, ACME.
“The area’s great product will serve as the primary driver of our menus,” said Stewart. “The food we’re serving is essentially contemporary American, with lots of global cuisines serving as influence, including Japanese, Mexican, Scandinavian and French. We think the increasingly diverse population on the Eastside will be excited about what we’re doing.”
Sample opening menu items are as follows (full menus available upon request):
• House-made donuts w/ jam (small)
• Nash’s Organics red wheat waffle with foie gras butter and maple syrup (large)—also available gluten free
• Cured salmon or Dungeness crab benedict w/ heirloom tomato hollandaise (large)
• Pork Belly with soft polenta, pickled ramps and slow-cooked egg (large)
• Chilled green pea soup w/ English peas and whey granita (small)
• Miso-cured arctic char w/ summer squash, capers and squash blossoms (small)
• Pleasant View Farm duck breast w/ morels, huckleberries and farro (large)
• Dry-aged, grass-fed beef burger with grilled sweet onions, heirloom tomato, Beecher’s Flagship and smoked aioli (large)
• Razor clam w/ uni, rhubarb, sorrel and green garlic vinaigrette
• Sweet corn fritters with smoked ramp butter
• Manila clams with Belgian frites, tori shoyu and oyster aioli (add lardons $3)
• Selection of Washington cheeses with accompaniments
The restaurant will also offer a $65, 5-course fixed price menu during dinner with optional wine pairings for an additional $40.
Veitch will oversee the dining room and bar as general manager. Prior to helping open 99 Park, he served on the opening team at Daniel Humm and Will Guidara’s James Beard award-winning NoMad Hotel bar. And before his year at The NoMad Bar, Veitch served as bar manager at Ballard’s Bastille.
“Two things that people will notice immediately are the patio and the open format dining room,” said Veitch. “The dining room is set up so everyone can see everyone else—from the hosts, to the cooks, to the bartenders and of course the guests. And when the telescoping doors are open, the space merges seamlessly onto the patio, which is the only one of its kind overlooking Bellevue Downtown Park.”
For drinks, the bar will serve a full range of classic and craft cocktails, along with rotating taps of local beers, wines and ciders. The wine list will showcase an eclectic mix of sparkling, white, red and rosé from around the world.
The restaurant was designed by David Balian of Balian Architects, an LA firm that has carried out an impressive portfolio of residential, commercial and institutional projects. The firm has also designed a number of hotels but never a restaurant. 99 Park is its first.
“Our big focuses included making sure the guest arrival experience is striking, and creating a sense of seamlessness between the dining room and the patio,” said Balian. “We were really surprised this site had been underutilized for so many years because it sits on a fantastic spot in the heart of the city.”
All the tables at 99 Park were designed and built by the relatively new Seattle furniture company Plank & Grain. Opened at the beginning of the year, the SoDo-based furniture manufacturer specializes in building tables made with reclaimed old-growth lumber from the Northwest. Each table at 99 Park will be slightly different in terms of grain and color. Plank & Grain built 20 tables total for the restaurant.
“The aim in opening 99 Park is to offer a variety of dining experiences,” added Stewart. “The team envisions the restaurant as a place where people can come for a terrific brunch, a drink and a light meal after work, or a big dinner to celebrate one of life’s milestones.”