Lowell's Restaurant Seattle

Welcome back “home” to our favorite REGULARS!

Representing Nashville Tennessee, our favorite regulars bring us our Sunday Night Dinner YAZOO Barley-Pops and Home-Made R&A Sauce!

Representing Nashville Tennessee, our favorite regulars bring us our Sunday Night Dinner YAZOO Barley-Pops and Home-Made R&A Sauce!


Our favorite regulars, from Nashville, always grace us with their presence when visiting Seattle, and this time they also brought presents! Representing the great state of Tennessee, Ron & Ashley (hey guy’s, anonymity means NO FACES, not names!) brought us some local beverages from YAZOO BREWING in Nashville, and some home-made sauce for tomorrow nights “Miso steamed Black Cod” dinner out on the back deck!
Tyler & I will share the ales while Kristie & Zach swill some fresh raspberry/blueberry lemonade, and then we will all savor the home-made marinade which I’ve yet to get the recipe for from them. Hopefully its not a big family secret or something, because we love home-made best, and if we get it, we’ll put it on our fresh grilled halibut this week for a Lowell’s Dinner Special!
Thanks you two, for being here, the laughs, grins, beers and love in your smiles, you’re the best!
Your Family @ Lowell’s

The rooster, his brood, their eggs and the pilferer!

Red headed Orcas rooster

The hens

The nest

It gets no fresher! This rooster chased me all over the farm after I reached into the nest and snagged three eggs for our morning breakfast on the farm. I felt mixed feelings of guilt, and desire for the omelet to come. I got over the guilt as soon as he left, but, he never looked at me the same. Hens didn’t seem to mind, though!

The Inquisitive Goat! (Lowell’s uses the freshest goat cheese Orcas Island has to offer)

Kristie and I flew up to Orcas Island for our anniversary weekend and found this little farm to stay at that was insanely fresh! Picking eggs from the hen house each morning, walking into the huge garden & green house for salad makings and veggie stir fry ingredients, and my favorite, getting their home-made goat cheese to fold into morning omelets along with fresh snipped chives; unbelievable. I had to bring some back, just like all the farms we visit around Washington, the best gets the “Lowell’s treatment” in our daily specials, and if sustainable, goes right on the menu!

This guy followed me around while I pulled down the upper branches of trees for him to munch on that he couldn’t reach, and we became farm brothers the weekend.

Earl, my inquisitive goat buddy!

Earl, my inquisitive goat buddy!

The Freshest Copper River Wild Alaskan Salmon, at Lowell’s, NOW! The short season is on!

Fresh Copper River Salmon Season!

Fresh Copper River Salmon Season!

It’s the annual short season for the best wild salmon in THE WORLD! Rich, buttery and grilled perfectly, Lowell’s gets Copper River Salmon right off the plane from Alaska overnight, before the biggest chef’s anywhere! It’s a reason to get excited, and to use too many exclamation points, and to get in here for the once a year tradition! Every year the season gets shorter, so hurry it up!

While the most expensive restaurants in Seattle (& the country) charge $60-$100 an entree for their plates of Copper River Salmon, Lowell’s serves it freshest, and less expensive, (for $30 with the freshest Pike Place Market vegetables and our house seasoning jasmine rice pilaf) with a light herb-caper-citrus butter on the side so as not to take away from the incredible luxury of simply grilling our filets perfectly.

We pick the whole fish each morning, filet the fish out and remove the pin bones, and it’s on the grill within hours! Get in Lowell’s and try it while it lasts, or you’ll have to wait another year for what will probably be an even shorter season in 2014!
Cheer the day!
~Mark @ Lowell’s