Trove is one of top 50 best new restaurants in the nation!
Pretty awesome.
Click HERE for the link.
The Best Pasta Dishes of 2015 by Bon Appetit
Trove is one of GQ’s 25 best restaurants of 2015
Check out the article here.
Trove Seattle Video
Trove Seattle from Puget Sound Creative on Vimeo.
Eater National Interviews Chef Rachel Yang
Trove & other Exciting New Restaurant Openings
After a string of bad news about the closures of well-established restaurants– the “legendary” Catfish Corner was the latest casualty – here’s some encouraging news about exciting newcomers.
Trove, an ambitious restaurant project from Rachel Yang and Seif Chirchi of Revel and Joule, is scheduled to open Sept. 14 in a massive space at 500 East Pike St. on Capitol Hill. It’s four Asian-influenced eateries under one roof, featuring a noodle bar, an “elevated” Korean barbecue grill, a bar with cocktails and local draft beers, and, as the owners described it, “a custom-painted truck that has been sawed in half to house Seattle’s most intriguing ice cream shop.” That last, Trove Parfait, will feature Korean-influenced frozen custard and toppings, “with combinations such as black sesame, miso, caramel, and candied peanuts.” The website doesn’t have a lot of information up yet, but it’ll be at troveseattle.com.
READ MORE HERE
Eater: Trove
Trove is on track to softly open the weekend of September 12. That’s plenty of time to get acquainted with the highly anticipated new fourplex from Joule and Revel’s Rachel Yang and Seif Chirchi. When Yang first saw the firecracker red that dips the ceiling and top quarter of Trove’s walls, she felt like she was “having a heart attack.” But now she’s a huge fan of the aggressive, bold color because she says it matches the big flavors of the food. READ MORE HERE
A Look at Trove, Rachel Yang’s Forthcoming Capitol Hill Quartet
This might be better than Disneyland. When Rachel Yang and Seif Chirchi found the space at 500 E Pike, they weren’t entirely sure what to do with something so vast. “Where are all these people coming from?” Yang recalls wondering as they looked around its 4,000 square feet and pondered the difficulty of pulling off sit-down dinner service for such crowds. “I don’t know how to feed them.”
READ THE REST HERE