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Wrightfood – the restaurant

Oh blimey, where to begin.

I have wanted to do a post about this for a while now, but was waiting for that perfect day. The idea of a restaurant had been playing in my mind for a long time, and then one day it all just clicked.

I have kept this quiet, really quiet. In fact, I think only Danika and I really know about it, until now.

So many things to say, I am not quite sure what to start with. Oh, wait, lets start with the food – since this is a food blog.

Well, any reader of this blog knows I am very much a local, organic, properly raised food kinda person. Well, times are tough, and the restaurant business is even tougher. Things have to change. Lets look at the client base too. What do people want to eat?

My main focus is on seafood. But heck, anyone can cookup some halibut and salmon. Lets do something different. Sure, there is the MSC endangered fish list – but heck some of those are really tasty. We all like monkfish right? “The poor mans lobster” as it was once called! (and times are now poor..).. Oh, and lets not forget the favorite Sturgeon too – gimmie some of that slow growing, almost defunct fish too. Whilst we are at it, lets support the illegal fishing of Chillian Sea Bass! ohhh..Course, last but not least – farmed salmon. What? how dare you.. its sustainable!! that wild Alaskan stuff is expensive too…

I always like to serve fish with something, and what better to serve it with than fruits, vegetables, and whole grains? With over 80% of this nations corn now genetically modified, I reckon that corn should be a pretty cheap and plentiful – just perfect for a new restaurant. Same goes with soy.

Of course I want to source ingredients from all over the globe. But thankfully some great ones are available much closer to home. Now, I am the first to say that I love tomatoes, and the season here in Seattle is just too short for my liking. Thankfully those lovely tomato growing folks out in Florida seem to have the problem sorted – what is even better is that they treat their employees like crap, so they should be inexpensive too. Chile and Mexico seem to be able to grow stuff almost all year round – and well that is only a few thousand food miles, it could be worse… lets not worry about them gassing the produce to make it ripen on its vacation to the US.

I have to be realistic though. Not everyone likes seafood. There is a ton of big meat eaters here in the USofA, lets cater to them too. Local, properly raised animals is so last year. Lets go big. Big farms. Big CO2 problems. Big animal welfare problems. We also shouldn’t forget the big issue of drugs in our animals and meat. Everyone likes chicken too yeah? We all know chicken farms get a bad rap, is it really deserved? But I really want the stuff that has been bleached to remove any harmful pestisides. Talk about added flavor!

So there we have it. Wrightood the bistro. Thoughts?

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43 Responses to “Wrightfood – the restaurant”

  1. Y says:

    Oh Matt!!! Really? How exciting! Where is it? When are you opening? Questions questions! If not for the ocean, I’d be there in a flash!

  2. Y says:

    Will there be duck proscuitto on the menu!!

  3. maggie (p&c) says:

    Wow, congrats! Is there a full menu? Keep us in the loop!

  4. radish says:

    oh my goodness – what wonderful news!! how exciting – i LOVE the font you used… definitely need to come out to Seattle – I’ve never been and I hear it’s absolutely lovely! Congratulations!!

  5. nina says:

    It is about time, well done and many blessings on your new venture!!!

  6. Opening your own restaurant would be amazing, but at least the menu is an April Fools trick, I hope!

  7. Brittany says:

    From what I can tell, this is an April Fool’s post- but you and that bistro look so good together….so I don’t know, you may be on to something….

    naturally, you would want to omit the shady beginnings of your ingredients from your menu. Just serve people the irresponsible garbage food and call it something snazzy- and use lots of buzz garnishes like foam…..you’ll be a hit!! : P

  8. Shannon says:


  9. Food Woolf says:

    I sincerely hope this isn’t an April Fool’s joke. Because I would REALLY, REALLY, REALLY love to see you open your own little place. Hungry Cat Los Angeles/Santa Barbara is a restaurant dedicated to fish and locally grown produce, etc. etc…so you’ll just have to come down again and check it out.

    Please tell me this isn’t a joke. :)

  10. Whaaaaaaaat? No. Yes? Really? It’s a joke, right?! Are you seriuos?

  11. Well, you’re definitely seriuos about the politis of food. That’s great! Was good to read someone writing about it. I started a second blog where I rant about this stuff, so many things people should know about thier food, but don’t want to know…

  12. L says:

    hee hee hee. Happy April!


  13. Giff says:

    As long as the operating hours are from 1am to 5am on February 29th every year but leap years, I think you can be a contendah :)

  14. Janna says:

    April Fool’s joke? Bite, bite.

  15. Y says:

    Well you definitely had me there for a second, even though I thought naaaah to begin with! :) I wanted to believe it though (before I read your post more closely) – the photo looks so real, and I would honestly want to eat at your restaurant!

  16. Judy says:

    LOL! Could yo not have found any more things that your blog is against to put in there. Happy April Fool’s Day. That was definitely a good one!

  17. Ali Scheff says:

    yum! I love me some cancer fish! you had me for a minute, tho

  18. tom says:

    I was dreaming of this day the first time a stumbled across your blog and its awesome recipes and photography. I often wonder if you are a better photographer than you’re a cook or simply gifted in both. Now, we’ll be able to tell. Congrats!

  19. Cliffe says:

    As long as you serve Egg Beaters French Toast, I’ll be visiting your establishment.


  20. sue bette says:

    HI Matt – BIG CONGRATS!! I’m in the same boat on the other coast http://tinyurl.com/dkzzdk

  21. Haha… I think the restaurant you’re referring to already exists… they’re called chain restaurants. ;D

  22. helen says:

    You had me too! The idea is brilliant though. Why not start a private dinner club?

  23. Alex says:

    You had me going for a couple of paragraphs. At least. Very good

  24. Sooooooooo, when will you tell us where was this photo taken?

  25. Angry Brit says:

    If the popularity of McDonald’s is anything to go by, then you’ll be the new go-to neighbourhood restaurant of choice. Make sure you have no parking out front and make everyone valet. Then you’ll be perfect.

  26. Matt, congratulations. I will make a trip to wherever it is to eat your seafood, really. Seafood is the way to go, the rare kinds, for example: langoustine. I cannot find it anywhere in any market, and you know they taste so great. I have only had it once at L’Atelier Joel de Robuchon in Las Vegas. Let me think what else. Oh well, any seafood, small plates, tapas like.

    Congrats again. Would love to learn more.


  27. oliver says:

    Hahaha. I love it!

    Will there be homemade Bald Eagle Procuitto on the menu?

  28. Yana says:

    Matt, congratulations! great news! all the best to you!!!!


  29. Lang says:

    Ha ha! Reel ‘em in…

  30. redmenace says:

    I am just bursting. This is fabulous news! When? Where? I can’t wait to see it!!!!!! Your menu will be fantastic. I’m so excited! Congratulations!

  31. Mariki says:

    Hi Matt can’t believe Chris didn’t tell me about this yet – I’m sure we can send you some ingredients as well, like, watery tomatoes or chicken bulked out with water – nice extra food miles too ;-)

  32. Zenchef says:

    Hmm… i look at posts dated april 1st with a lot of suspicion. :-)

  33. HAHA! hell screw what people want, seafood is much better, please focus on non-halibut seafood, please!! Oh thats great. im almost done in spokane and will be moving back to seattle. excellent! you’ve cleverly angled that photo to leave out any street signs….

  34. Heather says:

    Your leet photoshop skills fooled me too! I’m a sucker for that shit anyway. I must say, though, that I was giddy with excitement at the prospect that you’d opened a joint, and felt sad and dejected at the realization that it was a sham. :) You win this round, Mr. Wright.

  35. rachel says:

    ha di ha.
    that traffic cone is classy.

  36. Rebecca says:

    CONGRATS!!! What a wonderful surprise, and I wish you all the luck! When are you opening, and when can I make a reservation? Keep us all posted!

  37. MPG says:

    You better have 1 vegetarian dish for me ;) coz I want to eat there….Congrats!

  38. judyfoodie says:

    Congrats on the bistro! Success and blessings on your new venture!

  39. codfish says:

    Matt- Congratulations!!! What big, wonderful, serious news! I’m sure it will be fabulous and don’t imagine it could be any less with the quality you put on your blog. Jim and I will certainly be stopping by when we take a trip out to your parts (we’re actually booked to go next August (2010) so I will be crossing my fingers that the bistro is open then!)

  40. codfish says:

    Open BY then I mean. :D

  41. mycookinghut says:

    Wow!! That’s great! Congrats!