Seattle times - June 2017
“Radish soup currently leads the dinner menu’s dozen or so offerings, ranging from charcuterie and smoked fish to a heartier fare. Small, medium and large plates encourage grazing and are designed to complement a cocktail list that rivals Sambar’s in originality and execution.” - Providence Cicero
Seattle Magazine - July 2017
“Marmite, a term for a French cooking pot and not a reference to the funky British toast spread, serves simple French cuisine for lunch, dinner and weekend brunch. There’s a bar in back called Spirit in the Bottle, located in a way similar to how the cocktail lounge Sambar was within Le Gourmand. Regardless of the time of day, the restaurant walks a delicate line between feeling homey and being a place worthy of a special occasion.” - Chelsea Lin
Seattle Met best restaurants - August 2017
“That persona has much to do with Sara, undoubtedly Marmite’s secret weapon. Dissatisfied with the gnocchi, she crossed a straightforward recipe with one for choux pastry used for profiteroles and eclairs. These hybrids—tinged green with backyard stridolo—can thank her for a texture so airy it seems perpetually on the verge of collapse, even as it holds its own with cubes of pancetta and a brown butter sage sauce with the soul of chicken drippings.” - Allecia Vermillion
For press inquiries please contact Tallulah Anderson at TallulahRubyAnderson@Gmail.Com.