Restaurant Marche
 
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At one end of the cook line, a WoodStone Mt. St. Helens model, solid-fuel Char Broiler will burn apple wood for wood-fired steaks and seafood; at the other end of the line, a state-of-the-art Blodgett combination oven-steamer will deliver fresh-baked rolls made with local organically grown flour and slow-braised dishes prepared from local pastured meats. In between, a deep fryer filled with non-GMO corn oil will be filledwith crisp golden fries from Washington-grown potatoes. Modernist touches will come from an immersion circulator that will produce items like perfectly consistent liquid-centered duck eggs for a classic Salade Lyonnaise.

To house the various northwest and imported wines that Atkinson plans to pour, a custom, 30-case wine storage rack made of Oregon Walnut is under construction by island woodworker Steve Trick, who will also build the wait stands and custom banquettes for the dining room. Upholstery on the banquettes is a woven fabric of multiple colors reminiscent of colors that Greg and Betsy Atkinson spotted on a recent walkalong the Dungeness Spit. “When I saw the colors of the gravel and the sky, the sand and the seaweed,” says Atkinson, “I knew these were the colors we needed in our dining room. Polished concrete will mimic the wave washed shore and the woven fabric will evoke the textures and colors of the seaweed.

The building itself is a mid-century modern designed by Hal Moldstad that forms one of the cornerstones of an area in downtown Winslow known as Madrone Lane. Located pivotally between the town’s Farmer’s Market, City Hall and Winslow Way, “the site gets a lot of foot traffic,” says Atkinson. “I’m confident that everyone who lives on Bainbridge is going to know where we are.”

 
 
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