Downtown Seattle’s Crown Jewel

Downtown Seattle‘s Crown Jewel THE EMERALD

| BY NIKITA VIVEK PAWAR

Enhancing the glory and galore of Seattle, the Emerald brings a new level of exceptional luxury high-rise living with its exotic 40-storey luxury condominium. From curated meals at the Thompson Seattle to on-demand Tesla X and S, the residents of this stunning property have more perks than one could wish for.

Downtown Seattle has been an upcoming market for luxury condos and penthouses. The grand opening of the Emerald in summer of this year has renewed the energies of the luxury buyers of the city. Located on the corner of Stewart Street and Second Avenue, one block from Seattle’s famous Pike Place Market, the Emerald looks a stunning Seattle skyline overlooking the Puget Sound and the Olympic Mountains, the Seattle Aquarium and the city’s newly reimagined waterfront. The Emerald’s central location provides easy access to a vibrant mix of fresh markets, top-rated restaurants and bars, world-class museums, galleries and more. The Emerald sits 30 minutes from SeaTac International Airport and near Seattle’s growing tech campuses across downtown and South Lake Union.

Result of a joint venture between Create World Real Estate and Daniels Real Estate, the Emerald stands to be a true marvel of the city. With over 262 signature studio, one-, two- and three-bedroom residences and penthouses, the forty-storey residential tower has two ground-floor retail spaces. The state of the art amenities and benefits and a stunning view makes the Emerald an excellent property to have. From design to execution of the latest technology, the Emerald creates the most-sought-after luxury experience for every resident of the building. The spaces are meticulously designed by the award-winning world-renowned Seattle-based design team, Julia Nagele of HEWITT Architects and Susan Marinello Interiors.

THE EXUBERANT PENTHOUSES

The crown jewels of the Emerald are the exquisite penthouse collection made up of 22 masterfully designed two-, three-, and four-bedroom premier residences ranging from approximately 1,139 to 3,948 square feet. The premier luxury residences range from $2 million to nearly $11 million, making it Seattle’s most expensive luxury listing along the city’s waterfront. The building’s two top-floor penthouses, appropriately moniker Trillion and Marquise are a testament of one-of-a-kind floor plans resembling the eponymous gem cuts that represent the true essence of luxury in every form and stand in a class of their own.

The Trillion is listed for $10.9 million. The over 10-foot floor-to-ceiling windows intensify the sweeping views of the Puget Sound, Olympic Mountains whilst adding the element of grandeur. The kitchens are fully equipped with appliances by Miele, the Miele drop-down microwave oven, warming drawer, as well as a high-performance Perlick Beverage Center that provides industry-leading cooling refrigeration and storage for wine and beverages for the class apart evening get together and parties. The master bedrooms are exquisitely designed that have a deep sense of privacy, comfort and style. The bathrooms of these penthouses feature natural stone, radiant heated flooring, and full-height natural stone showers with glass enclosures. Top-of-the-line fixtures include cutting-edge

Dornbracht polished chrome bath and shower fittings alongside custom wood cabinetry and sleek Kohler soaking bathtubs.

THE PERKS AND AMENITIES

Amenities space on the 3rd floor includes the state-of-the-art fitness centre, pet walk and pet spa, yoga studio and the resident guest suites, an outdoor terrace, and chef-calibre catering kitchen. The resident guest suites are a great addition for residents that have guests over and would want to have them stay at the Emerald than anywhere else. The 39th floor focuses on the more aesthetically pleasing amenities, a mixture of both indoor and outdoor lounge and fire pits couple with gorgeous views can only cheer people up. The notable highlight is the Olympic Room (named after the view from the lounge) that faces the West and has a spectacular unobstructed view of the Puget Sound and the Olympic Mountains. It’s encouraging to see the top floor occupied by the Community Space for every resident to enjoy.

Apart from exquisite breath-taking views, the Emerald has various high living perks and amenities that the residents could. Considering the encouragement of the city towards alternative transportations mode and renewable energy resources, the parking would have on-demand Tesla Model X and S for the residents to rent for their requirements. The condominium is also the first building in Seattle to introduce Latch keyless technology offering a seamless and secure flow throughout the building. The management has also entered into a partnership with leading luxury boutique hotel, Thompson Seattle, to deliver the building’s current and future homeowners a resort-style living experience. The hotel is situated near the building. Thompson Seattle will invite owners and prospects to enjoy a one-of-a-kind, discounted “Hard Hat Home Away Package” offering incredible views, walkability to fine dining, coveted retailers, and the city’s beloved public market.

“We are excited to join forces with The Emerald and deliver an unforgettable living experience for locals and those relocating from all around the country,” said Thompson Seattle General Manager Amanda Parsons. “The synergies between both brands will help elevate Seattle’s developing waterfront and further position the city as one of the nation’s celebrated destinations for residents and travellers alike.”

From February 2020, current and future residents of The Emerald would enjoy curated food and beverage experiences, including discounted meals at Conversation, Thompson Seattle’s signature restaurant, and a secret signature cocktail menu at The Nest, the hotel’s striking rooftop bar and lounge.

The Emerald is a luxury condominium that gives us a look into the future of luxury living and shows us how efficiently will that be done.

In Conversation with Iconic CHEF PAUL LIEBRANDT

| BY JYOTI BALANI

Chef Paul Liebrandt’s food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique along with a uniquely graphic visual style.

As a teenager growing up in London, England, Liebrandt cooked for some the world’s most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat’ Saisons in Oxford and Jean-Georges Vongerichten at the London outpost of Vong. He traces his turning point from cook to chef to a life-changing year he spent working under the brilliant Pierre Gagnaire at his eponymous three- star restaurant in Paris, France. Following that experience, Liebrandt moved to New York City in 1999, where he worked briefly for David Bouley, at Bouley Bakery.

In 2000, Liebrandt first became a chef in his own right at Atlas restaurant on Central Park South. In November of that year, at the age of 24, he earned the distinction of youngest chef ever awarded three stars by the New York Times: critic William Grimes praised his “daring, distinctive style,” likening him to “a pianist who seems to have found a couple of dozen extra keys.”

After leaving Atlas, Liebrandt cooked at Papillon, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He opened his first restaurant Corton in 2008. Corton was awarded two Michelin stars in its angular year and was nominated as Best New Restaurant in the United States by the James Beard Foundation, also winning best new restaurant in the USA by Esquire magazine.

In 2013 Liebrandt opened his second restaurant The Elm in Brooklyn, which after six weeks of being open was voted best new restaurant in the USA in Esquire magazine’s industry pantheon, its Best New Restaurants list. Liebrandt has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, Men’s Health, W Magazine and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. In 2011 the HBO documentary ‘A matter of taste- serving up Paul Liebrandt’ was released which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012. His first book ‘To the bone’ was published by Clarkson Potter in December 2013. Paul Liebrandt lives in New York City.

In this feature we speak with Chef Paul Liebrandt about his philosophy, his favorite dish and favorite ingredients.

WHICH IS YOUR FAVOURITE INGREDIENT?

Madagascan Vanilla is my favorite ingredient.

WHAT IS YOUR ADVICE TO ASPIRING CHEFS?

Cooking is a marathon not a hundred meters race.

WHAT’S YOUR COMFORT FOOD AND WHICH IS YOUR FAVORITE RESTAURANT TO DINE AT?

Anything Japanese, Sushi Amane in NYC is my favourite restaurant to dine at.

WHO IS YOUR INSPIRATION?

Pierre Gagnaire would be one.

WHICH IS YOUR SIGNATURE DISH/ DISHES?

I do not believe in the term signature, my style and sensibility of my craft speaks louder than a dish.

WHAT IS THE PHILOSOPHY AND ETHOS BEHIND THE FOOD YOU COOK?

The philosophy behind my cooking is spreading happiness, the spirit of sharing, thoughtfulness, the spirit of giving, an international outlook and being respectful towards my ingredients, towards sustainability and zero wastage.

WHICH IS THE DISH YOU’VE CREATED THAT YOU ARE MOST PROUD OF AND WHY?

Anything from the sea- reminds me of my childhood!

HOW HAS THE CURRENT PANDEMIC AFFECTED YOUR RESTAURANT?

The current pandemic is not good for business of course and the long term repercussions of the pandemic are tough questions for most cosmopolitan restaurants.

WHAT IS THE ONE FOOD TREND YOU WISH WOULD GO AWAY?

Pretty and fake Instagram food is one trend I wish would go away.

WHEN THE LOCKDOWN IS OVER, WHAT IS THE FIRST RESTAURANT YOU’LL BE HEADING TO AND WHAT WILL YOU ORDER?

Sushi Amane in New York is the first restaurant I will head to once the lockdown is over, and I shall order a full omakase!

WHAT ARE THE MOST IMPORTANT CONSIDERATIONS WHEN CRAFTING YOUR MENU?

The most important considerations when crafting my menu is balance, time and place, who will be eating, sense of season.

WHICH IS YOUR FAVOURITE DISH TO COOK AT HOME?

Fish curry with jasmine rice is my favourite dish to cook at home!

WHICH IS YOUR FAVOURITE CHILDHOOD DISH AND WHY?

Fish and Chips- so British I know!

CHEF PAUL LIEBRANDT’S RECIPE OF FISH & CHIPS

Yield: 4 Portions

Beer Battered Turbot:

4 (100g portions) Turbot fillets cleaned

250g Rice Flour 50g Corn Starch 370g Brown Lager-Brooklyn Brewery Sorachi Ace 2 Tsp Sea Salt ½ Tsp Cracked Black Peppercorns

3000g Groundnut oil

METHOD:

- Combine all dry ingredients before adding half the Lager, do not over mix as the you want to keep the bubbles in the lager, fold in the remaining lager, strain in to siphon container and charge with two no2 carts. Refrigerate and hold for 2 hours. - In a deep pot, carefully heat groundnut oil to 395f - Lightly season the fish with rice flour- which should be at room temp. - Discharge batter into a cold bowl, Dip the fish into the batter, shaking off the excess and gently place in the oil for 3-4 minutes-drizzle a little of the batter atop the fish whilst frying until light caramel color about 5 mins. - Remove and drain fish on a paper towel, internal temp will rise to 45c perfect cooking temp. - Season lightly with sea salt and pepper

Lime Pickle Aioli:

100g Indian pickled lime relish 300g Mayonnaise 1 Lemon juice/zest

METHOD:

In a mixing bowl, combine all the ingredients using a whisk

Chips:

8 Large Russet Potatoes 3000g Ground nut oil 1Tsp Sea salt

METHOD:

- Peel and cut the potatoes in to 1 inch by 4-inch blocks. - Wash the potatoes in cold water to remove any starch. - Cover potatoes in a pan with water and cook over medium heat at a light simmer just until the potatoes are fully cooked but retain the shape. - Gently remove from water and place on a tray, place in refrigerator to cool for 4 hours. - Heat the oil to 250f and gently fry the potatoes for about 5-7 minutes or until there is a very light golden color to the potato. - Remove gently from the oil and place on a tray, place in refrigerator for 4 hours to cool and dry the outside of the potato. - Heat oil to 375f cook the potato’s until golden in color and crisp- about 5-7 minutes- Remove from oil and season with sea salt.

ARCHITECTURAL PLANNING J. Armando Leyva 253.653.6815