Let's see the socks!

Beef--it's what's for dinner.
Bum-bum-bum!

Jeez, Bethany, did the Stowell people pay you to work in the vegan mockery? Not that it matters. The fries look stiffer than Dick's but just as greasy. Not bad for a chain.

Wow, cow parts and french fries. How can you be proud of pushing this? It's not original or interesting, and not ethical from a health, environmental, or animal welfare perspective.

Seattle has one of the most interesting, thoughtful, and diverse vegan/ethical food scenes in the world. And you mock it in favor of steak and fries. It would be an absurd joke in a right-wing publication, it's a travesty in a progressive, alternative publication.

I love cow parts and greasy fries!

@5 I think your funny bone needs a factory reset. And your outrage setting needs to be deactivated.

Steak is never a travesty, unless it is cooked incorrectly. Restaurants don't have to be particularly ethical; isn't it enough that they serve local and sustainable food that tastes good and is good for you?

I can't abide thoughtfully diverse vegan food. There is only so much soy product I can choke down. Carmelita came closer than most to being edible and interesting, yet it still fell short of "normal restaurants."

@5
"It's not original"

Neither is your incessant whining.

I loved Crémant but hated having to shout to be heard by my companions. Is Red Cow any less loud?

The main problem with this review, as with the majority of Bethany's reviews, is that it's written for Joni Balter, not Emily Nokes.

Looks disgusting.

How is it the Stowell's are opening another restaurant?

Aren't they going to just have to close when the minimum wage goes up?

Isn't this toxic environment of compulsory paid sick leave and highest in the nation minimum wage too much for small businesses to hire anymore?

Goddamnit! I wish he wasn't such a prick so I could eat there, but he is, so I won't.

#7: Where do you get that this restaurant serves "local and sustainable" food? It certainly isn't organic. It certainly isn't isn't a local in-season menu. Lots of their products like foie gras certainly aren't slaughtered locally. It doesn't even claim to be local or sustainable.

Regardless, livestock, including raising cows for slaughter, is by definition unsustainable, and the #1 cause of deforestation, land degradation, and climate change/global warming.

http://en.wikipedia.org/wiki/Climate_cha…
http://www.nytimes.com/2012/04/13/opinio…

You know what's exactly as annoying as vegetarians preaching about their diet? Every food review you've ever written. Yes, vegetarians exist, we know. I would be fucking surprised if anyone was berated by vegetarians as much as you bitch about their existence. Just write about the fucking food. Actually, don't, don't write about the food, just don't write at all. Thanks.

Ah, the Vegan whores and "sustainable" vomit douche bags come out of the wood work when a "meatatarian" restaurant is reviewed, but most of you sick looking skalitors will die of some trendy "disease" long before me. Now, I'm off to have a slab of grass-fed horse, which is very delicious.

@ 20 When the so-called "Vegan whores" can craft something that is an absolutely transcendent experience to my palate, and serve it up without a lot of the holier-than-thou "sustainable" pretense that normally follows, I would gladly support such an establishment, BUT...

...while I totally respect the personal choices that vegans make in their diet decisions, having their preachy bullshit rammed down my throat makes me want to beat them about the head and torso with a organically grown hemp sack filled with sustainably farmed tubers.

back on topic...

@Bethany, did you give the compound butter or red wine reduction a shot? If so, how were they? What flavors were in the compound butter? Did it consist of the standard chives and such, or something a bit more creative?