LP Steak July 2016


Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing

Buttermilk fried chicken livers on bean and pea salad

Summer Menu 2016

CP new menu July 2016  mackerel

House smoked mackerel, grilled and served on a salad of heirloom tomatoes, basil, shallots and orange-picholine olive vinaigrette.

The new summer menu at Cafe Presse started this morning, Thursday July 07, 2016.  We are very proud of our new dishes and hope that you will enjoy them as well.

Check out the new menu here.

Here are some photos from the Staff Tasting:

Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing

Butter milk fried chicken livers on a salad of green beans, snow peas, peas and roasted shallot dressing

Continue reading

Tagged | Leave a comment

We’re open on the Fourth

Both Café Presse and Le Pichet will be open regular hours on the Fourth of July and the entire holiday weekend.

Le Pichet open 8am to midnight everyday

Café Presse open 7am to 2am everyday

Tagged | Leave a comment

Tour de France 2016

The 2016 edition of the Tour de France kicks off from Mont Saint-Michel on Saturday July 2nd and finishes on the Champs Elysée on Sunday July 24th.

Café Presse will be showing every stage on the big screen over the bar beginning at 7am when we open.  Check our out Weekly Event Calendar for full schedule.

Tagged , , | Leave a comment

France v Ireland this Sunday!

Café Presse invites you to get up early for the EURO 2016 Round of 16 Match


Sunday June 26, 2016 6AM

*Morning Drink Specials
*Special Casse-Croute de Champion
(cheese, sausage, country bread)

No cover charge  No reservations  Everyone welcome

1117 12th AVE  206.709.7674

Tagged , | Leave a comment

Tonight’s Special at Cafe Presse

Soup June 2016

Today’s special at Café Presse combines lovage from our own garden with morel mushrooms:  Creamy potato-leek-lovage soup garnished with morel mushroom and Comté beignets

For those not familiar with lovage, it is an herb that has a flavor similar to wild celery, more pungent and earthy than its domesticated cousin. The lovage for this soup came from the garden of Cafe Presse’s dining room manager, so it doesn’t get any more local than that.

It has been a banner year for morels, so if you haven’t had the chance to try some this season, try some while they are here.

Tagged , , , | Leave a comment

Bastille Day Fête at Le Pichet

Bastille Day 2016 at Le Pichet

Join us at Le Pichet as we celebrate the 227th year of the Révolution!

Everyone is welcome! No reservations and no cover charge.

Tagged , | Leave a comment

Green walnut wine

Walnut Wine June 2016 1

Crushing green walnuts with a heavy pan.

In the southwest of France, vin de noix is a fortified wine aperitif that is often associated with Christmas.  That’s because 1) it’s delicious, dense and warming like a good glass of porto, and is therefore, welcome during the cold winter months and 2) because it is made with green walnuts, which are available in June.  The recipe calls for  6 months to finish a batch, so that adds up to getting a first taste around Christmas time.

Many of the recipes for this old peasant specialty that I have seen specify that the green walnuts be picked on Saint Jean’s Day, June 24 (though to be fair I also have seen recipes specifying green walnuts picked on July 14th for a more patriotic version.  In reality, it depends on the climate of your region and the weather pattern of the year).

Anyway, having come into a bag of green walnuts and walnut leaves (gathered not on St. Jean’s day or even Bastille Day, it must be admitted), I decided to try my hand at making some vin de noix

Walnut Wine June 2016 3

Preparing bottles for filling with vin de noix.

The basic outline of the process is as follows:  the walnuts are crushed (I accomplished this with the help of a heavy copper pan), the leaves separated from their stems and washed.  Then the walnuts and leaves all go together in a big crock along with a lot of red wine, to macerate for 40 days.

At the end of 40 days, the wine is strained, then fortified with vodka into which has been dissolved sugar.  It has been years since the last time I made vin de noix, and, being unable to find any notes I may have made, I am winging it a little bit on this point.  So far, the walnuts and leaves are snoozing comfortably together with red wine, a bit of dried orange peel and a couple cinnamon sticks, in a cool cellar.  In late July, I will move to the next step.  I will pass along more recipe specifics ten

And around Christmas, I will be sharing a few bottles with friends (including my pals at Green Plate Special, who volunteered the fruits of their ancient walnut tree).

| Leave a comment

Let us do the cooking!


Whole natural Washington chicken for 2, roasted to your order at Cafe Presse or to take home.

Too hot to turn on the oven at home?  Let us cook a chicken for you, to enjoy either here at Café Presse or to take  “chez vous”.  You can choose a cold half-chicken served with mayonnaise and salad  or a whole chicken roasted to order for you, with or without pommes frites.

Check out our menus for full details.

Tagged , | Leave a comment