Cooking and Dining Out Solo: Tips from a Top Chef in Seattle

As a new and regular feature, our editors sought out top chefs from around the country to find out what inspires them, how they treat solo diners and tips for cooking for one at home. Each chef has also been asked to share a singe-serve signature dish with our readers. If you are not familiar with Chef Ethan Stowell, he made it on Food and Wines Top New Chefs this year. Below are the wonderful insights we got from chef Stowell.

Q: In the last couple of years, how has the Seattle restaurant scene changed to adapt to the increasing numbers of solo diners?
I think the main change has been the lowering of price points on menus, smaller portions (small plates trend) and also the growth of people having casual dinners in restaurant bars. At all three restaurants we find that single diners are much more comfortable dining at the bar counter. But I think the most important thing to note about the growth of single diners is that Seattle has become a very casual dining town (in a good way).

Q: The centerpiece at your restaurant Tavolata is a communal dining table. Was this in any way designed to enhance the dining out alone experience?
Not really, it was designed to encourage people to meet new people, if they happened to be single then so be it.

Q: You also encourage guests to share plates. What are some of the alternative menu items you offer to individuals who are alone?
At Tavolata and How to Cook a Wolf we encourage sharing but at Union we encourage guests to enjoy a multi course dinner. And I would say that Union and HTCAW are the best for a single diner. The portions are a little smaller and the menus are a little more broad with options. Tavolata is definitely a restaurant that has larger portions than the other ones.

Q: "Fresh, clean and simple" is your motto. What is the simplest fresh cooking technique for individuals who need fast food results?
Eat raw food. There are not many meals that are better than a dozen oysters and a salad.

Q: In your opinion what is the most essential ingredient for a good dinner date?
Hunger and a positive attitude!

Q: What is your guiltiest food pleasure when no one is watching?
Goldfish and Miller Highlife

Q: Your favorite dish to prepare when you are all alone in the kitchen?
Spaghetti with garlic, anchovy and extra virgin olive oil.

Q: At your newest restaurant, How to Cook a Wolf, there are plenty of small plate items featured on the menu. Why do you think small bites are better when it comes to casual entertaining?
I think it just gives you an ability to try a lot of different food items. Instead of filling up with one plate of great food why not taste a bunch of things and get satisfied that way?

Q: What is your favorite local ingredient?
My favorite ingredient in the area is not one thing but a group of things, shellfish. We have the best area in the world for shellfish, it doesn't matter if it's oysters, clams, mussels, spot prawns or geoduck, they are the best. But if I had to pick one it would be the Mediterranean Mussels that Taylor Shellfish grows in the summer.

Q: You seem to have a special interest in light Italian cuisine. Can you share one of your signature dishes for our readers this season?
Lots of grilled fish and salads. When the summer comes around I tend to go for the hot and cold combo. Grilled Striped Bass with Artichoke and Fava Bean Salad. Grilled Octopus with Cannelini Beans. Grilled Prawn Panzanella. Also my personal favorite, Linguini with Mediterranean Mussels and Spicy Tomato Sauce, I know it's not grilled but it is damn good.

STEAMED CLAMS WITH CHORIZO
(Serves 4)

2 Pounds - Manilla Clams Washed
1/2 Pound Dry Cured Chorizo Sausage Sliced Thin
2 tablespoons - Butter
2 tablespoons - Extra Virgin Olive Oil
1 cup - White Wine
4 tablespoons - Sliced Chives
Salt and Pepper

Preparation:

To Make the Clams
Place the clams, butter, extra virgin olive oil, and white wine in a large pot. Place lid on pot and bring to a boil over high heat. Continue to cook until clams are all open, about 5 minutes. When all the clams are open, add the chorizo and chives. Season with salt and pepper and serve while hot.