(Image: Saucery)
(Image: Corvus and Co.)
By Caroline Carr
With the country and the world seemingly hunkered down in cautious times, this is a good time to celebrate even the smallest steps forward. It is time for Capitol Hill’s Corvus and Co. bar to make a change in its kitchen. The results are hoped to create a new food and drink destination on the north end of Broadway.
“We want to showcase what we can do as Saucery and create the trends instead of following them,” co-owner and chef Mike Lim says about the new venture on the Corvus food side of the menu.
This is not Corvus and Co.’s first culinary revamp. When he started as chef three years ago, the specialty at the time was Mediterranean food until Dali Yu overhauled the menu to suit his skills with a focus on dumplings. Big Dumpling Energy is gone after a two year run. Now Yu is setting out with Lim to elevate the menu with Saucery.
The chefs say they are looking forward to pushing themselves creatively and exploring new dishes in the form of Asian fusion tapas. “Our mission this time is to provide our patrons a quick, upscale dining experience at a reasonable price,” said Yu.
(Image: Saucery)
The duo met at Star Sushi, kitty-corner from Corvus, and decided to move forward with their joint vision. With over 25 years of experience, Lim’s background as a restaurant consultant and rising chef in San Francisco and Houston has him excited and equipped to create something great on Broadway.
The change comes a year after Corvus is settling in under new ownership. CHS reported last summer on the change as founders Izzy Guymon and Paul Berryman sold their 2016-born bar to first time food and drink entrepreneurs Liv Cruzat and Nick Crowley. While the new owners were Capitol Hill rookies, Seattle good times runs in the family. Cruzat’s uncle owned Mama’s Mexican Kitchen, a Belltown mainstay for over 40 years.
The new Saucery menu won’t be focused on massive burritos and nachos. Yu and Lim are calling the start of the new venture their research and development phase with hopes to be ever-evolving and make use of seasonal Pacific Northwest ingredients.
“Mike’s background as a sushi chef and his expertise in Japanese cuisine will lead the program more towards utilizing seasonal and fresh ingredients with Japanese influence on flavor profile and presentation,” Yu said.
They plan to gradually roll out a small but specially curated menu where each item offers a distinct flavor affinity, borrowing from a variety of Asian cuisines. Though the dishes will be more elevated, the chefs aim to maintain the same relative price point and welcoming atmosphere.
Baked into a cozy bar that does not take reservations, Saucery hopes to combine elements of fine dining and casual eating as it grows into the “and Co.” part of Corvus and Co.
“What we’re trying to create is something more unique than the traditional fine dining seen in Seattle, “ said Yu. “We want to make sure our food and concept here is more approachable.”
Corvus and Co. and Saucery are located at 601 Broadway E. Learn more @SaucerySeattle.
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