Cafe Presse

Order your Pique-nique from Café Presse

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Memorial Day is coming…It’s the perfect time for a pique-nique! Café Presse has assembled everything you need for your own “dejeuner sur l’herbe” in a picnic meal for two featuring our whole WA State free-range chicken roasted to your order. Perfect for lunch, dinner or any time of the day. Available during regular business hours […]

Order your Pique-nique from Café Presse Read More »

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Memorial Day is coming…It’s the perfect time for a pique-nique! Café Presse has assembled everything you need for your own “dejeuner sur l’herbe” in a picnic meal for two featuring our whole WA State free-range chicken roasted to your order. Perfect for lunch, dinner or any time of the day. Available during regular business hours

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Stuff

Two gnocchi dishes for spring

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Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish. At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes,

Two gnocchi dishes for spring Read More »

[portfolio_slideshow]

Spring has inspired both Chef Randall Brush at Cafe Presse and Vince Hall at Le Pichet to offer a gnocchi dish. At Cafe Presse, the featured gnocchi are made Paris-style, with eggs, butter, wheat flour and parmesan cheese. At Le Pichet, we have opted for gnocchi in the style popular in Nice, made with potatoes,

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Cafe Presse

Café Presse now open until 8pm

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You asked and we listened! Starting April 22nd, Café Presse is now open seating until 8pm! Hope to see you soon. Hours of operation:Thursday through Sunday10am to 8pm

Café Presse now open until 8pm Read More »

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You asked and we listened! Starting April 22nd, Café Presse is now open seating until 8pm! Hope to see you soon. Hours of operation:Thursday through Sunday10am to 8pm

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Special today at Café Presse

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Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

Special today at Café Presse Read More »

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Special croque today at Café Presse: Grand Central Bakery rustic pullman loaf baked with béchamel, herbed goat cheese and Basque-style sweet pepper ragoût!

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New on the menu at Le Pichet

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New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!

New on the menu at Le Pichet Read More »

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New on the menu at Le Pichet for spring: Wild-caught salmon filet, pan roasted and served with sauteed barley, lemon-grilled escarole and shallot beurre blanc. Miam Miam!

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Cafe Presse

The Seattle Times does takeout from Café Presse

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Thanks to Bethany Jean Clement and Moira Macdonald at the Seattle Times for their nice words about Cafe Presse and Le Pichet! We also wish we were on the beach in France, bien sur! Here are all the great photos and a link to the article!

The Seattle Times does takeout from Café Presse Read More »

[portfolio_slideshow]

Thanks to Bethany Jean Clement and Moira Macdonald at the Seattle Times for their nice words about Cafe Presse and Le Pichet! We also wish we were on the beach in France, bien sur! Here are all the great photos and a link to the article!

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Cafe Presse | Le Pichet

Le Pichet and Café Presse now open Thursdays too!

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You asked and we listened! As of April 15th, Le Pichet and Café Presse are both open from Thursday through Sunday! Le Pichet open Thursday through Sunday from 11am to 9pmwww.lepichetseattle.com Café Presse open Thursday through Sunday from 10am to 7pmwww.cafepresseseattle.com  

Le Pichet and Café Presse now open Thursdays too! Read More »

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You asked and we listened! As of April 15th, Le Pichet and Café Presse are both open from Thursday through Sunday! Le Pichet open Thursday through Sunday from 11am to 9pmwww.lepichetseattle.com Café Presse open Thursday through Sunday from 10am to 7pmwww.cafepresseseattle.com  

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Cafe Presse

Steak Tartare!!

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Special today at Café Presse: Steak Tartare! Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites. Available this weekend while supplies last.

Steak Tartare!! Read More »

[portfolio_slideshow]

Special today at Café Presse: Steak Tartare! Served with a salad of curly and red chicories, red onion, pine nuts and a blood orange vinaigrette. Choose appetizer portions served with grilled baguette slices or main course portion with pommes frites. Available this weekend while supplies last.

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Special salad at Café Presse this weekend.

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

Special salad at Café Presse this weekend. Read More »

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Appetizer special at Café Presse this weekend:House-made farmer’s cheese served with grilled Treviso, pine nuts and sauce ravigote made with soft herbs, lemon, olive oil, capers and anchovies.

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Stuff

Plat du jour at Cafe Presse

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Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites.

Plat du jour at Cafe Presse Read More »

[portfolio_slideshow]

Our main course special today at Café Presse is a long-time guest favorite: Axoa d’Espelette. Axoa is a stalwart of good Basque country cooking. Our version is made in the style of the village of Espelette, with ground beef and veal simmered with sweet peppers, onions, garlic, tomato, thyme and Piment d’Espelette,served with pommes frites.

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