One of Seattle's most impressive chefs embraces "grandma food" at the Central District brewpub.
By
Allecia Vermillion
12/15/2020 at 8:30am
A tiny kitchen, but a top-notch mask game.
Jason Strattonâthe former executive chef of Spinasse, Mamnoon, and mBar, not to mention a
Top Chef alumâhas found himself a new kitchen. And, perhaps, a surprising one: Stratton is now cooking at Standard Brewing, the small Central District brewery thatâs served casual, but detail-oriented fare ever since owner Justin Gerardy expanded the operation into a proper brewpub a few years back.
Strattonâs about three weeks in; he's still orienting himself, but has begun running some weekend specials, like a lamb sloppy joe and a green gumbo with duck. He expects about half the menu to remain as is. âItâs a pretty cool little program,â he says. âItâs a tiny little kitchen; you feel like youâre in a taco truck.â Thatâs also because Strattonâs been busy making actual tacos. They're the focus of Standardâs current menu, filled with everything from fried catfish to smoked pork butt, to smoked carrots with sesame and lemon butter.