EDGEWATERHOTEL.COM | 800.624.0670 | SEATTLE, WA
the edgewater's six/seven restaurant 1
DANIEL KRAUS
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the edgewater's six/seven restaurant
DANIEL WORKED AS A BARTENDER
SEATTLE, WA
SIX /S E V E N G M
daniel kraus W A S B O R N A N D R AIS E D in the Niagara region of Southern Ontario, 25 minutes from Niagara Falls. Working at his father’s sporting goods store from a young age, Daniel learned all about hard work, dedication and customer service. He began his journey as most do in the Food and Beverage industry, as a dishwasher. From here, he began staying late after work and learning to bar-back and began falling in love with the excitement of the industry. Daniel attended the University of Western Ontario where he began bartending and serving for The Keg Steakhouse and Bar. This is where his true spark for learning more about the business side of hospitality began; taking on many projects to assist the managers whenever possible. After graduating, Daniel received an offer to work for the Fairmont Banff Springs Hotel, in Banff, Alberta. He made the long journey out west and within six months tending bar and serving, he was given the opportunity and accepted a managerial role. After 3 years and working through a variety of fine dining outlets, Daniel continued his journey west after being recruited by The Keg Steakhouse & Bar to join their management team at their flagship location in Vancouver, BC during the 2010 Winter Olympics. Within nine months, Daniel accepted an opportunity to be a part of the opening team for a US expansion location in Tucson AZ. While in Tucson, Daniel received an amazing opportunity to join Fox Restaurant Concepts. It was this location, Wildflower; Sam Fox’s very first restaurant, gave him his first opportunity as General Manager After two years leading this team, Daniel accepted an opportunity to join FRC’s growing True Food Kitchen concept in Scottsdale. Within three months, Daniel took over the Denver location. In a way to return to his Hotel beginnings, Daniel joined Sage Hospitality running F&B operations for The Corner Office Restaurant & Martini bar at The Curtis Hotel. After a few years leading this team through record sales and a full renovation, Daniel’s adventures brought him to the PNW. At the beginning of 2018 Daniel took an amazing opportunity with Noble House Hotels and Resorts to take the helm of Six Seven Restaurant & Lounge inside the Iconic Edgewater Hotel.
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“WE
CHOOSE
SEAFOOD
RR
RANCH
BECAUSE
OF
BEEF THE
AND
PA CIFIC
Q U A LIT Y
OF
T H EIR P R O D U C T S, T H E IN T E G RIT Y O F T H EIR R A N C HIN G
AND
FIS HIN G
P R A C TIC E S,
AND
T H EIR C O M MIT M E N T T O M AIN TAININ G B A L A N C E WIT H T H EIR N AT U R A L S U R R O U N DIN G S.”
-jesse souza, executive chef
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the edgewater's six/seven restaurant
JESSE SOUZA
RR Ranch produces superb local beef from a ranch in Loomis, Washington. Their family-run ranch works carefully with veterinarians, animal husbandry experts, and the USDA to maintain a healthy and safe environment for the cattle while also minimizing ecological impact. Their best practices allow the natural grasses and plant life to continue to thrive, while making concerted efforts to conserve land and water during the feed and finishing process. Pacific Seafood is a vertically integrated company, maintaining ownership of many of their boats as well as their processing plants and delivery vehicles. This allows them to have complete control over the product during the entire cycle from catch to our kitchen. They also participate in and are certified by the Marine Stewardship Council, the Best Aquaculture Practices, and the Monterey Bay Aquarium Seafood Watch. Their ongoing commitment to sustainable resources in both wild and aquacultured products, with the goal of becoming 100% sustainable on all fronts, gives us the confidence that we are buying the best, from the best.
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the edgewater's six/seven restaurant
new cocktails LION’S TAIL
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knob creek bourbon, st.george allspice dram, lime, simple syrup, peychaud’s bitters
BRUCE LEE LEMON DROP
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thai basil & ginger-infused sobieski vodka, triple sec, lemon juice, simple syrup
PAISLEY PEGU
15
mission fig & thyme-infused bombay “sapphire” gin, cointreau, lime juice, simple syrup, angostura bitters, orange bitters
FOOL ON THE HILL
12
baked apple-walnut-allspice berry & cinnamom-infused bacardi rum, rothman orchard apricot liqueur, lime juice, simple syrup, peach bitters
CALIFORNIA DREAMING
15
valenica orange peel-infused bulleit bourbon, amaretto di saronno, lemon juice, simple syrup, peychaud’s bitters
APPLE CUP
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washington apple & sage-infused dewar’s scotch, piced apple cider, cinnamon syrup, lemon juice, angostura bitters
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coming soon SIX S E V E N ’S V E R Y O W N B L E N D E D M A K E R ’S M A R K P RIV AT E S E L E C T W HIS K Y Beginning as fully matured Maker’s Mark® at cask strength, expressions of Private Select are created by adding 10 custom finishing staves to each barrel and finishing them in a limestone cellar to extract more flavor. The 10 finishing staves can be any combination of five flavor profiles chosen especially for this program. With 1,001 possible stave combinations, each expression of Private Select has a customized finish and taste profile that is unique, yet undeniably Maker’s®.
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the edgewater's six/seven restaurant
BARREL & STAVES FILLING THE BARREL
DAN & DAN OFFICIAL
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the edgewater's six/seven restaurant
entertainment NOVEMBER 11/2
FRIDAY - The Kelly Ash Group
11/3
SATURDAY - Caety Sagoian
11/9
FRIDAY - Leah T and the Baked Goods
11/10
SATURDAY - The Unoriginals
11/16
FRIDAY - Octomalien
11/17
SATURDAY - Sunshine Junkies
11/23
FRIDAY - General Mojos
11/24
SATURDAY - Marina Christopher
11/30
FRIDAY - Darelle Holden Quartet
12/1
SATURDAY - Aline Vida
12/7
FRIDAY - Papa Josh
12/8
SATURDAY - The Alex Britton Band
12/14
FRIDAY - Darelle Holden Quartet
12/15
SATURDAY - Marina Christopher
12/21
FRIDAY - Leah T and the Baked Goods
12/22
SATURDAY - Jim Basnight Band
12/28
FRIDAY - The Speakeasy Jazz Cats
12/29
SATURDAY - Tetrabox
DECEMBER
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SIX /S E V E N S O M M E LIE R
volkan temel W A S B O R N A N D R AIS E D in the magnificent city of Istanbul, Turkey; where food and culture is well diverse due to its geographical setting. The city straddles Asia and Europe across the Bosphorus Strait. It has a long-standing history of hospitality traditions dating back to the time when kings and empires existed. These practices are still present in almost every household. Growing up in this kind of home, he developed his interest in the hospitality industry. He pursued an education in catering, tourism and hotel management. At the age of 15, he worked as a bar back and was trained in every department in the hotel as part of his internship. He ventured to Hungary in 2006, as an exchange student. It was here where he worked in a fine-dining restaurant as a server/bartender for six months. Volkan returned to Turkey to finish his studies and took a part-time job working in an event organization business as a supervisor. After college, Volkan accepted an internship with The Hilton Marco Island, FL., a four- diamond Hotel. During this time, Volkan held roles in the fine dining restaurant as a server and bartender before accepting a promotion to Assistant Beverage Manager. Volkan received the prestigious “Blue Spirit Award� which recognizes employee excellence across Hilton Worldwide. Within a few years as an Assistant Manager, Volkan accepted a promotion to Restaurant Manager. Following the Hotel’s renovation, he received an offer to work in one of Naples most prestigious Country Clubs. It was during this time that Volkan fell in love with wine. This passion led Volkan on his next journey out of Florida. From the southwest of sunny Florida to the Pacific Northwest, Volkan found his new home in Seattle, Washington. A place that reminds him a lot of Istanbul; city lights, four seasons, beautiful lakes and seas. As he began his journey with Six Seven Restaurant & Lounge as a restaurant manager, Volkan decided to pursue his long-time dream to start his sommelier course. On March 2018, he passed the introductory level and is currently studying for the certified level 2 course. While enjoying the season and exploring the evergreen state, Volkan is always on the look out for ideas that will make your Six Seven dining experience the best one yet!
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the edgewater's six/seven restaurant
VOLKAN TEMEL
SEATTLE, WA
STUDYING HIS SOMMELIER COURSE
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the edgewater's six/seven restaurant
awards USA TODAY
BEST WATERFRONT restaurant in seattle
FOOD & WINE MAGAZINE BEST HOTEL bars in the us
SEATTLE MAGAZINE READER’S CHOICE
BEST seafood restaurant BEST for washington state wines BEST for outdoor dining BEST happy hour BEST brunch
GAYOT.COM
TOP 10 brunch hotels in the us TOP 10 seattle seafood restaurants
OPEN TABLE
TOP 10 best outdoor dining LOVED FOR – outdoor dining, scenic views & seafood
social media @theedgewater @six_seven | @chefjsouza @sixsevenrestaurant
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thanksgiving H A PPY
APPETIZER
ENTRÉE
Foraged Mushroom Risotto
Roasted Natural Turkey
Ricotta & Parmesan, Truffle Coulis,
Sourdough Stuffing, Whipped Potato,
Soft Egg, Sea Salt
Glazed Vegetables, Cranberry Chutney & Brown Butter Gravy
Butternut Squash & Apple Bisque Maple Crème Fraiche, Roasted Walnut
Roquefort Crusted Filet of Beef
Dungeness Crab Cake
Mushroom Ragout, Roasted Tomato, Asparagus, Silky Potato Purée, Red Wine Demi Glace
Lemongrass Sauce, Tomato Ginger Jam
Cedar Planked King Salmon
Burrata
Rainbow Potatoes, Foraged Mushrooms, Smoked Bacon, Tomato, Asparagus, Truffle Cream, West Seattle Honey
Apple Chutney, Pomegranate, Fennel Salad, Toasted Pistachio, Crostini SALAD
Miso Glazed Black Cod
Winter Lettuces
Roasted Eggplant, Charred Cabbage, Pickled Mushrooms, Sesame, Scallion, Miso Butter
Pear, Citrus, Smoked Blue Cheese, Spiced Pecans, Cider Vinaigrette Classic Caesar Salad
Pappardelle
Herbed Crouton, Parmesan, Lemon
Roasted Winter Squashes, Kale, Leek, Whipped Ricotta, Aged Balsamic, Hazelnut Brown Butter SWEET
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Traditional Pumpkin Pie
Lemon Ricotta Cheesecake
Milk Chocolate Tart
Whipped Cream & Cinnamon Anglaise
Citrus, Mint, Cranberry Coulis
Sea Salt, Hazelnut, Whipped Cream, Butterscotch
the edgewater's six/seven restaurant
christmas ME RRY
APPETIZER
ENTRÉE
Butternut Squash Risotto
Moroccan Spiced Beef Short Rib
Ricotta & Parmesan, Brown Butter,
Charred Eggplant Purée, Roasted Carrot, Sultana Pine Nut Relish, Herbed Yogurt
Soft Egg, Sea Salt
Potato, Leek, & Fennel Bisque
Roquefort Crusted Filet of Beef
Rye Crouton, Chive, Smoked Salmon
Mushroom Ragout, Roasted Tomato, Asparagus, Silky Potato Purée, Red Wine Demi Glace
Dungeness Crab Cake Lemongrass Sauce, Tomato Ginger Jam
Cedar Planked King Salmon
Burrata
Rainbow Potatoes, Foraged Mushrooms, Smoked Bacon, Tomato, Asparagus, Truffle
Pear Mostarda, Roasted Beet,
Cream, West Seattle Honey
Pomegranate, Hazelnut, Crostini Miso Glazed Black Cod SALAD
Seared Cabbage, Shiitake Mushroom, Radish Salad, Sesame, Scallion, Miso Butter
Butter Lettuce Fennel, Orange, Pepitas, Feta, Green Goddess Dressing
Roasted Pumpkin Ravioli Gratinée Kale, Leek, Sage, Fontina, Porcini Cream
Classic Caesar Salad Herbed Crouton, Parmesan, Lemon
SWEET
Flourless Chocolate Torte
Lemon Ricotta Cheesecake
Key Lime Pie
Macerated Berries & Raspberry Sauce
Citrus, Mint, Cranberry Coulis
Cashew Graham Crust, Chantilly Cream
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the edgewater's six/seven restaurant
TH E MOST WONDER FUL
time of the year
GIVE THE GIFT OF • DELICIOUSNESS• with a gift certificate for Six Seven Restaurant & Lounge the edgewater's six/seven restaurant 19
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EDGEWATERHOTEL.COM | 800.624.0670 | SEATTLE, WA the edgewater's six/seven restaurant