Media Contact: Lael Carlson
Randall PR / (206) 624-5757

FOR IMMEDIATE RELEASE

icon Grill and Zephyr Grill & Bar Mix Business with Pleasure

Free Wi-Fi and Flavorful Menu are Ideal for Business-Focused Dining

SEATTLE, Wash.—(May 21, 2007) — “Meatloaf with a side of free wi-fi.” That’s what Executive Chef Nick Musser promises and delivers during business-friendly lunches at icon Grill (Seattle) and Zephyr Grill & Bar (Kent Station).

Whether it’s a solo working lunch or large corporate team building event, icon and Zephyr strike a balance between satisfying appetites and answering business needs. It’s uniquely business, uniquely social, uniquely iconor Zephyr.  It’s lunch the way it should be, with expertly paced meals to suit the time requirements of every individual guest or group.

Located in the downtown business and retail core, icon Grill serves lunch from 11:30 a.m. to 2 p.m. And, the completely private Grill Room, which seats 22 guests comfortably, offers a unique setting in which to hold a business meeting.

Zephyr is particularly well suited for meetings, offering large tables, private booths, audio-visual capabilities, and an extended lunchtime that goes from 11 a.m. to 5 p.m. Both restaurants welcome reservations for parties of all sizes.

In addition to Chef Musser’s time-tested favorites—such as potato wrapped halibut, artichoke Gruyere dip, wild mushroom ravioli and seven-layer Texas funeral fudge cake—spring welcomes delicious new comfort-inspired classics to the menu:

Appetizer:
Fried Macaroni n’ Cheese, made with four different cheeses, then deep fried and served with jalapeno con queso and smoked tomato bacon rouille ($10.95)

Salad:
Grilled Asparagus Salad, served with herb goat cheese, roasted red pepper relish with Dijon hazelnut vinaigrette ($8.95)

Entrée:
Cumin Seared Lamb Tenderloin, boneless lamb tenderloin pan-seared and served in a roasted poblano mint demi glace on a cilantro cotija polenta ($24.95)

Desserts:
White Chocolate Strawberry Cake, layers of white chocolate cake layered with fresh strawberries and white chocolate cream cheese ($8.95)
Strawberry Rhubarb Turnover (icon only), crispy puff pastry shell stuffed with strawberry rhubarb filling, drizzled with vanilla sauce and served with a scoop of ginger ice cream ($7.95)

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. In 2006, icon Grill’s sister restaurant, Zephyr Grill & Bar, opened in Kent, Wash. joining the Livermore, Calif., location, which opened in 2004. Call (206) 441-6330 or visit www.icongrill.net for more information. 

Zephyr Grill & Bar, which opened May 2006, is located at 240 W. Kent Station St., Kent, Wash. Open for lunch everyday from 11 a.m. to 5 p.m.; dinner Sunday – Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m.; lounge and bar menu served all day. Happy hour is from 3 to 6 p.m. Monday – Friday. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake, both available at Zephyr and sister restaurant icon Grill. Call (206) 441-6330 or visit www.zephyrgrill.com for more information. 

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Media Contact: Lael Carlson
Randall PR / (206) 624-5757

Media Contact: Lael Carlson
Randall Public Relations
(206) 624-5757 / lael.carlson@randallpr.com

FOR IMMEDIATE RELEASE

icon Grill and Zephyr Grill & Bar Come Together With Chateau Ste. Michelle to Toast “A Feast of Artists”
Trio of Events Celebrate the Art We Taste, Smell, Touch, Hear and See

SEATTLE, Wash.—(October 13, 2006)—A three-part event titled “A Feast of Artists” takes place Monday, October 23 through Thursday, November 9 at Seattle’s icon Grill and Kent’s Zephyr Grill & Bar. The event highlights the art in wine, food and music, and showcases renowned local artists. 

The series kicks off Monday, October 23 at Zephyr Grill & Bar when Chateau Ste. Michelle presents Antinori Italian wines at a five-course dinner. The series continues at icon Grill with a hosted pre-party event for the Seattle Art Walk on Thursday, November 2. The final event will be held Thursday, November 9 with Chateau Ste. Michelle and label artist Will Robinson at icon Grill to feature the release of the Artist Series Meritage.

“These events bring together my love of art in all forms,” explains professional musician and Executive Chef, Nick Musser. 

Monday, October 23
Chateau Ste. Michelle Wine Dinner at Zephyr Grill & Bar
Zephyr Grill & Bar, 240 W. Kent Station St., Kent, (253) 854-5050
The evening begins at 5:30 p.m. with a hosted wine reception showcasing local artists, including Misty Martin and Danny Pierce. Executive Chef, Nick Musser, will be performing Viola with his Raven String Quartet. At 7 p.m., Chateau Ste. Michelle representative Joe Aschbacher will showcase the new catalog of Antinori Italian wines, paired with a five-course dinner designed by Musser. Cost is $79 per person, exclusive of tax and gratuity. Call the restaurant for reservations.

Savory butternut squash soup with Cambozola swirl, brown sage butter, fried leeks

2004 Vermentino Guado Al Tasso

Black pepper linguine, with pancetta, fresh arugula, olives, toasted walnuts, Gorgonzola

2003 Peppoli Chianti Classico

Pan-seared free-range chicken breast, with spot shrimp and artichoke stuffing and garlic Pecorino Romano cream
2005 Orvieto Campogrande

Marsala Pear Sorbet

Veal osso bucco, with harvest mushroom risotto and balsamic braised escarole
2002 Villa Antinori Toscana Red

Bittersweet chocolate and grappa ganache, with pistachio crust and lavender whipped cream
2000 Badia a Passignano Chianti Classico Riserva

Thursday, November 2
Hosted Reception for the Seattle Art Walk at icon Grill
icon Grill, 1933 Fifth Ave., Seattle, (206) 441-6330
Hosted wine and appetizer reception, to coincide with the Seattle Art Walk, will showcase local artists including Bill Braun, and will feature painting, photography and blown glass pieces, from 5 to 7 p.m. Please call the restaurant to RSVP.

Thursday, November 9
Chateau Ste. Michelle Wine Dinner at icon Grill
icon Grill, 1933 Fifth Ave., Seattle, (206) 441-6330
A champagne reception for Will Robinson, designer of Chateau Ste. Michelle’s 2003 Meritage “Artist Series” label, begins at 6:30 p.m. Guests can view a selection of Robinson’s artistic pieces while enjoying a performance by Executive Chef Nick Musser on solo Viola before sitting down to dinner at 7 p.m. Bob Bertheau, head winemaker at Chateau Ste. Michelle, will be present, as well as the label’s artist, Will Robinson. The menu, created by Musser, is paired with wine selections from Chateau Ste. Michelle. Cost is $79 per person, exclusive of tax and gratuity. Call the restaurant for reservations.

Fried Penn Cove select oysters and shaved fennel salad, with creamy orange-grapefruit vinaigrette
2005 Marier Sauvignon Blanc Columbia Valley

Grilled Portobello mushroom napoleon, with smoked mozzarella, roasted red pepper cream and arugula pesto
2003 Canoe Ridge Estates Cabernet Sauvignon

Seared dry pack sea scallops, with sugar pie pumpkin risotto and curry mint cream
2004 Ethos Chardonnay Columbia Valley

Ginger Pear Sorbet

Herb and garlic roasted Châteaubriand, with Stilton-Yukon gold mashed potatoes and roasted shallot red wine reduction
2003 Chateau Ste. Michelle Meritage “Artist Series”

Apple pear spice cake, with lavender caramel and sweet crème fraîche
2005 Chateau Ste. Michelle Late Harvest Chenin Blanc

Zephyr Grill & Bar, which opened this year, is located at 240 W. Kent Station St., Kent, Wash. Open for lunch everyday from 11 a.m. to 5 p.m.; dinner Sunday – Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m.; lounge and bar menu served all day. Happy hour is from 3 to 6 p.m. Monday – Friday. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake, both available at Zephyr and sister restaurant icon Grill. Call (206) 441-6330 or visit www.zephyrgrill.com for more information. 

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. In 2006, icon Grill’s sister restaurant, Zephyr Grill & Bar, opened in Kent, Wash. joining the Livermore, Calif., location, which opened in 2004. Call (206) 441-6330 of visit www.icongrill.net for more information. 

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Cheers!

Media Contact: Lael Carlson
Randall Public Relations
(206) 624-5757 / lael.carlson@randallpr.com

Media Contact: Lael Carlson
Randall PR / (206) 624-5757

FOR IMMEDIATE RELEASE

icon Grill Marks Eighth Anniversary with Seattle Icons Contest

SEATTLE, Wash.—(September 5, 2006)—In celebration of icon Grill’s eighth birthday, the restaurant is calling on locals to recognize Seattle’s other famous icons. The 30 icons are inconspicuously painted into an intriguing mural that hangs in icon Grill’s vibrant dining room.

The mural has been a part of icon’s décor since it opened. Over the years, it has been admired by thousands upon thousands of guests, many of them visitors to Seattle.

The contest goes like this: any guest who identifies eight of the icons in the mural will receive a $25 gift certificate. Any guest who names all 30 of the icons will be entered in a grand prize drawing when the contest closes Saturday, September 30. The winner gets a private dinner for eight in icon’s plush Grill Room. Contest entry forms are available at the restaurant.

icon itself has been a  Seattle landmark from the day it opened in August 1998, on Fifth Avenue across from the Westin Hotel. Critics and guests alike were wowed by its stunning décor, breathtaking blown-glass fixtures and vibrant comfort food, titled Aroused Americana.

“Our menu may include American favorites like meatloaf, but I promise it’s not your mother’s meatloaf,” says icon Grill’s Executive Chef Nick Musser. “And it’s not her mac and cheese, either.”

Eight years of the popular Mac and Cheese at icon Grill adds up to about 25,000 pounds of macaroni, 20,000 pounds of sharp cheddar, 9,000 pounds of Velveeta, and 6,000 pounds of tomato snow.  One BIG side dish!

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. In 2006, icon Grill’s sister restaurant, Zephyr Grill & Bar, opened in Kent, Wash. joining the Livermore, Calif., location, which opened in 2004. Call (206) 441-6330 of visit www.icongrill.net for more information. 

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Media Contact: Lael Carlson
Randall PR / (206) 624-5757