Food and service is about our relationship with the guest and how we gather to enjoy a meal in our restaurant. It’s about the relationships between our local purveyors and farmers and between ownership and employees, who conspire to deliver an exceptional dining experiences. The Art Alley Grille celebrates all of these relationships in the foods we prepare and the experiences we foster every day.
My philosophy on food is simple. Use fundamental cooking techniques of different cuisines as a foundation, introduce our guest to different herbs, spices and flavors by combining them with the incredible ingredients of the Pacific Northwest. Use fresh, local ingredients, of the highest quality, prepared in innovative delicious ways to enhance the natural flavors, along with careful attention to taste and presentation in harmony with our region.
Chef, Art Alley Grille