94's Blog

We have stopped using yelp after their continued onslaught of litigation. It doesn't mean we don't read what is written there. The most recent, of course failed to learn anything about us before coming in for a meal. Our long standing policy of open dialog failed to illicit an in-house comment, but instead they ran home to post it online. We'll say it one more time for good measure.

Don't like it? SAY SOMETHING! It is literally written on our website, menu and comment cards given to each and every table. The servers often preach it on their own as well. We are only as good as the last dish we put out. And with an ever changing menu you never know what that may be. Don't like it? SPEAK UP!

So what would it cost to put together that "pricey" meal?

Clams
8 oz Clams $4
Roast Tomato $2
Fresh Garlic $.50
Butter $.50
Onion $.50
Wine $2.50
Baguette $1.00

Total - $11 we sell it for $10 AND do all the work.

Calamari
6 oz Calamari $4
We buy whole bodies and cut and cleaned in house. What is your time worth?
Onion $.50
Cherry Tomatoes fresh from Merv who drove them in from Yakima yesterday - $1.00
Basil - $1.00
White Wine - $2.50

Total - $9 we sell it for $10

Scallops x2
Overnight Fresh Day Boat Diver Scallops 6-8 oz $11 x2 $22
We pluck the tuff part off as well. So probably loose close to an oz each scallop on average. Chef also mentioned that cooking without gas is going to be a big mistake. A camp stove can work, but a good gas range is going to cost you.
Lime Juice - $.50 Hand squeezed in house.
Cilantro - $1.00
White Beans - $2.00
Crushed Chillies - $2.00
Broccoli - $2.00

Total - $29.50 for two scallop dishes we sell two dishes for $64

You could probably plan ahead and make all these the same night and save a few pennies here and there on repeat ingredients. Many of these ingredients you'll need to buy WAY more then you need to accomplish the dishes.

Grand Total - $49.50 not counting labor cost at $15-25 an hour.
What is your time worth? Maybe we should raise the prices on the apps after doing this exercise as we apparently aren't charging enough compared to the home cook.

No we can't compete with free labor. Maybe we could have "employed" some staff from the company that the feds took down today. They literally paid for the privilege to work. What a great idea!

Lard. Lard. Lard.

Why do we use lard? Maybe it's a sin to eat something fried in rendered and clarified pork fat because of the high cholesterol factor, but then again maybe it's just pure goodness. Lard is natural and unprocessed giving anything baptized in its goodness a clean flavor. Another plus is that there are no trans fatty acids.

Deep fried, flaky, warm, savory in the mouth. Golden goodness. Try any of these dishes on our menu:

Fried Pork Rillettes
Fried Avocado
Hushpuppies with Crab

Cheers!
-94 Stewart

Remember that random day last week that President Obama came to town? Well he lunched out at the Grand Central Bakery in Pioneer Square, the same bakery we here at 94 Stewart choose our loafs of bread to serve to you. Word on the street is that Obama was thoroughly satisfied with the food and that means the bread you indulge in here, it has been Obama certified.

Maybe he would like to try one of our butters? Obama come back.

Cheers!
-94 Stewart

Our eggs come from Wilcox Farms where the eggs are from cage-free chickens and this family run farm has a very comprehensive food safety assurance program.

Go local!

-94 Stewart

The mojito calamari has had a make-over. The original incarnation just wasn't working as chef had visualized. We all took your comments and worked together to make it as fantastic as everything else on today's menu. As always we welcome your feedback and encourage you to have the best time possible. And please wear whatever you would like, dress casual or spiff it up. Whatever makes you happy and comfortable, the only dress code we have here is that you actually wear clothes (however it would be great to dine in the nude).

Cheers!

-94