“We happened upon Gainsbourg on a Friday afternoon for happy hour and couldn't have been more delighted.” “Their knowledgeable servers always give terrific recommendations on their many types of absinthe and cocktails.” “While you're at it, try one of their amazing drinks - I suggest the Jane Birkin, but they also serve up a mean French 75.” Show more review highlights "We realized it was Seattle Resteraunt Week and that we needed to try somewhere new on Tuesday (2 days before it ended), luckily for us Pomerol still had a few reservations left for Thursday night. "I happen to disagree with a lot of the yelpers on here. I was treated very well.. We were here on vacation and stayed here for the weekend. The bar/lounge was very very nice and is one of the gems of this…" Yelp users haven’t asked any questions yet about Gainsbourg. You Might Also Consider "I am so overwhelmed with our experience last night. We were greeted immediately. The buzz and atmosphere were high relaxing and energetic at the same time and the smell of the food was amazing.

"Let me just say that one of the best things about this place is the nice lady who I'm sure owns the place and will tell you what just came out of the oven, and encourage you to order any and everything. Who we are Loulay Kitchen & Bar and Luc are both available for private events for lunch and dinner buyouts. Loulay Kitchen & Bar The private mezzanine is available for lunch, and dinner and accommodates up to 20 at one large boardroom style table, 32 guests for a seated event and 45 guests for a standing reception-style affair. The entire restaurant is also available to rent. For a seated dinner we can accommodate 120 guests, or 220 guests for a full restaurant cocktail style reception. Read more about hosting a private event at Loulay on our FAQ page. View of the Loulay dining room from the hostess stand. Loulay Private Dining Inquiries Luc Luc is available for private and semi-private events for lunch and dinner for up to 40 guests. Our rear dining room has been used as a location for bridal & baby showers and community meeting space.

Weather permitting, our outdoor patio is the perfect setting for a neighborhood happy hour, standing reception or warm luncheon spot. Our patio is equipped with sun umbrellas, flower & herb planters and classic French bistro chairs. Luc Private Dining InquiriesToday, the corner of 13th Avenue and East Jefferson Street smells overwhelmingly of beef, which is a bit disorienting for diners arriving to L'Oursin, a French-inspired seafood restaurant. cost of wheelchair lift for vanThe smell on that corner—an intersection of the ever-expanding borders of the Central District and Capitol Hill—is new, coming from Eric Banh's Vietnamese style steak house, Seven Beef. buy recliner chair brisbaneFive years ago, in this same spot, it was the smell of nitter kibbeh (spiced butter) and injera (flatbread) that wafted out of the Ethiopian restaurants here, and the fragrant spices of a Haitian joint called Waid's.louis xvi chair australia

Though dwarfed in aroma and stature—physically and in reputation—by its neighbor, L'Oursin rises quietly as the latest jewel in the corner's culinary crown. Chef JJ Proville and partner Zac Overman searched for more than three years to find the perfect space to fit their vision before settling on this junction of Seattle neighborhoods. table and chair rentals el paso texas"Ideally, we wanted to be on the water: Lake Union, Elliott Bay, with a beautiful view. chairs for sale in odessa txBut that's not how things panned out," Proville explained. large bean bag chairs calgaryInstead, they landed where the landlord was willing to help create a custom space for the duo.wheelchair van rental kansas city

The pair met while working as writer and graphic designer for StarChefs, an industry-focused culinary content site. Overman's design sensibility drives much of the visuals, which Proville says they mostly did on their own using a book of French cafes from an airport stand as inspiration. adirondack chairs for sale in irelandFacing inward, it's easy to envision the wide windows in the front of the space opening toward a great blue expanse, the scent of saltwater rolling in as diners slurp sea creatures. makeup artist chair perthBut since that view lost to the realities of real estate, they chose to make the best of a space they could customize, combining—as the name, a French word for sea urchin and a local seafood delicacy, indicates—their French bistro style with their Northwest seafood inspirations.

The result is a restaurant that doesn't exactly fit into a traditional genre. Using "whatever's fresh" became something of a trope as the farm-to-table trend tumbled into existence, but with a tiny menu (about a dozen dishes of varying sizes), Proville can afford to be picky. Particularly when it comes to the eponymous urchin: After I enjoyed it on the half shell, served simply with a side of crusty toast and savory seaweed butter on Friday, Proville tells me the following Thursday they won't have it that week. "I ordered 10 on Monday, but my provider called today and the divers came up empty-handed." Rather than serve lesser urchin shipped from farther away than the San Juan Islands, he rejiggered the menu, leaving only the sea urchin sauce over poached steelhead as a trace of the namesake ingredient. Like the location, and partially because of it, L'Oursin's food comes from a crossroads. Proville's French heritage—he was born in Los Angeles to French parents, and then lived in France from age 10 until he left for McGill University in Montreal—informs the food, but few of the individual dishes are recognizable classics.

He cites the influence of shopping at places like Viet-Wah, Uwajimaya, and Wong Tung Seafood on 12th Avenue South, letting the flavors mix with those of France, "the land of meat and cheese," where he spent his formative years, just over the border from Geneva. Proville credits his time in Montreal for teaching him the North American farmers-market ethos: "There were acres of tomatoes as far as the eye could see. I was impressionable and started wanting to cook." In 2012, shortly after a trip sailing through British Columbia's Desolation Sound ("There were oysters everywhere!"), Proville's Brooklyn apartment was flooded by Hurricane Sandy, and he took it as a sign to follow a dream he'd conceived on the trip. Arriving in Seattle, Proville worked at Il Corvo with Mike Easton, and the similarity to Easton's adherence to simplicity is clear in dishes like the radicchio salad buried in Parmesan, the grilled leeks, and, of course, the entirely unfettered sea urchin. It's a style that requires a certain confidence—both in the ingredients and the skills of the chef—that what is being served can stand alone.

It's the same kind of confidence required to open a restaurant and fill so little of it with seats. At L'Oursin, wood banquettes line the yellow walls, but only a few small bistro-style tables and chairs stand in the center. Warm lighting from ample sconces reflects against the many mirrors, while a rather urchin-like light fixture hangs over the host desk. The carefully curated bar and sparsely placed tables give an illusion of grandeur, a white-space trick surely masterminded by Overman, the former graphic designer. It's a surprising move for a restaurant on a popular corner in a hot market. They looked to French cafes for ideas, Proville says, though it remains a restaurant for Northwesterners, and "Seattleites like their space." But while L'Oursin is designed for the comfort of locals, the drinks, brazened with the confidence of the menu, go in their own direction. "We have a mutual interest in natural wines," says Proville of himself and Overman, describing them as "so in love with the raw expression of grape."

With the help of wine director Kathryn Olson (previously of Bar Ferdinand, to which Proville gives a nod for first daring to bring the style to Seattle), they've passed up the Washington wine trend and found their own niche. For those not familiar with natural wines, the menu offers intense, creative descriptions to help you choose, like that of the Domaine Dieu-Le-Fit Pouizin "Les Pious": "You'll find at home in the kitchen, one big hairy arm kneading bread, while the other reaches out to pluck an eyelash from right off your face... Big and tall and loves us all." The by-the-glass list is quirky, short (about a dozen), and affordable (none more than $15), but most importantly, it focuses on wines that pair perfectly with the simple flavors of the food. The cocktails, by Overman, are equally nontraditional, using aperitifs like pastis, Pineau des Charentes, and gentiane to craft low-alcohol, food-friendly drinks like the Pourquois-pas, a manhattan-like digestif made with concentrated Rancio wine.