Col

Col. It’s the lowest point of a ridge or saddle between two peaks, typically affording a pass from one side of a mountain range to another; the road home, to the Wenatchee Valley.

Here is a story of what we bring back. The places we’ve been, how they are remembered, and how they are shared. This is a simple but personal concept that we carry home, through the Cŏl, and into the vale. Under one roof we celebrate the French bistro, the Basque taberna and the Italian osteria. These are the iconic ports from which western culinary innovation sails.

More than pristine, it is clean; more than cozy, it is relaxed. It is Sunday brunch and date night. Casual bakery and bistro at street level, a workspace where talented artisans perform their craft. Upstairs is a higher level affair. Art Nouveau in deliberate bursts of flair against a neutral ground. So much of what the culinary arts teach was crystallized alongside the applied and decorative arts of the same years, the Belle Époque and Deco.

The food is slow. The tools are simple. The ingredients are whole and naked.