Comments on: Future French restaurant gets a facelift

By: Wendy

Wendy — Thu, 30 Apr 2009 00:16:31 +0000

full story about the resto here:

http://blog.seattletimes.nwsource.com/allyoucan...

By: emeraldkity

emeraldkity — Fri, 24 Apr 2009 14:34:57 +0000

Another French restaurant in Ballard
http://www.urbanspoon.com/r/1/5517/restaurant/B...

And Anita's ( from the crepe cart at the street market), is open next to the Dish.

By: Jen

Jen — Fri, 24 Apr 2009 10:14:10 +0000

A little bird told me they are modeling the menu and atmosphere after Manhattan's Balthazar and Pastis. If this is true, I can't wait!!!

By: anonymous

anonymous — Fri, 24 Apr 2009 07:10:55 +0000

The owners are shooting for a mid-June opening but you know how those construction projects can go, it might be late-June.

By: Julie

Julie — Thu, 23 Apr 2009 23:41:02 +0000

Carnegies is FANTASTIC and the prices are really good…for the price of a 3 course fabulous dinner, you can order an entree at Le Courmand. I highly recommend Carnegies and eat there all the time. They also have a cozy bar; nice to go in and have a few nibbles or a bowl of their French onion soup and a glass of wine. Cheers!

By: DWeb

DWeb — Thu, 23 Apr 2009 21:07:05 +0000

Oh it completely slipped my mind! Thank you for the recommendation – I will try to check it out!

By: Bark more, Wag Less

Bark more, Wag Less — Thu, 23 Apr 2009 08:20:52 +0000

Are you kidding? Half my neighbors have painted their homes in 'Go Dawgs' purple.

By: Mymble

Mymble — Thu, 23 Apr 2009 05:14:06 +0000

We have a great French restaurant “in the 'hood”, called Carnegie's, located in the old historic Carnegie Library, 2026 NW Market St. The owner is also the Chef, his wife is the Hostess, their motto seems to be: ” if it's not right, we will make it right!” We love the food and the service is first rate. Try it, you'll like it!

By: boardbrown

boardbrown — Thu, 23 Apr 2009 01:27:13 +0000

The Historic District guidelines have a lot to do with this. I guess white is on the “approved” list.

By: lazy

lazy — Thu, 23 Apr 2009 00:44:04 +0000

hey Red,
I believe if you got together with all your buddies (Orange, Yellow, Green, Indigo an Blue) you would in fact make White.

additive color theory—> white is a color!

By: RED

RED — Thu, 23 Apr 2009 00:19:14 +0000

Why is Seattle so afraid of COLOR?

By: DWeb

DWeb — Thu, 23 Apr 2009 00:07:46 +0000

I read in the Seattle Weekly or Seattle Metropolitan (I think) that this was planning to open in June. Does anyone recall who the chef will be? Something in my mind says it's Shannon Galusha of Veil. No?

Very excited for French food in the 'hood!

By: Trix

Trix — Wed, 22 Apr 2009 23:30:23 +0000

Understand the painters may not know when it's scheduled to open, but somebody must have an idea. At least a 'shoot for' date. If it's already been mentioned anywhere I missed it.

By: boo

boo — Wed, 22 Apr 2009 23:01:24 +0000

I think they are shooting for an early to mid June opening

By: lazy

lazy — Wed, 22 Apr 2009 21:45:29 +0000

as a former painter, I would've been SHOCKED if those painters knew when the place was going to open. it's likely they didn't even know it was a restaurant. we painters were always the last to know...

it does look like they put a lot of work into it, as boardbrown pointed out.
I would be surprised though if this 'investment' pays off, given the financial success of most eateries (or lack thereof).

I am excited for some french food--although I wouldn't be surprised to see them cut the rolled crepes into sush-like pieces, just to fit in more with ballard.

By: boardbrown

boardbrown — Wed, 22 Apr 2009 20:53:29 +0000

Those guys have put A LOT of work into that building. The paint is just the icing on the cake. I hope the investment pays off…I really do.