Adam’s Northwest Bistro and Brewery

Monroe, United States

3.6

Closed now

20 reviews

Accepts Credit Cards
Free Wi-Fi

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
No
Good For
Dinner
Parking
Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
Full Bar
Outdoor Seating
No
Wi-Fi
Free
Has TV
Yes
Waiter Service
Yes
Caters
Yes

Description

Specialties

We serve a variety of local fresh foods, and organic foods as well as gluten-​free products. Whether it is fresh meat, fish vegetables or eggs.

I specialize in what I call old world methods, This means things like curing meats, making cheese, smoking foods, confit, canning and aging meats and fish. Foods that were prepared in a way that would survive the long winters back in the days before refrigeration and overnight deliveries.

I found it was more fun to make the food than buy it already done. I have been making my own bacon for over a decade now. All the butchery is done in house as well. I strongly believe that a fresh ingredient does most of the work, all I have to do is focus on the method in which I cook it, add a little love and we are good to go. It shows in the food I believe.

What I’m trying to accomplish here at the bistro is great food, great beers/​wine, nice atmosphere and good times for all. Relax, sit back and enjoy what the bounty of the Northwest has to offer.

History

Established in 2011.

Adam’s Northwest Bistro and Brewery opened the door’s mid March 2011.

Meet the Business Owner

Adam H.

Business Owner

Adam is a graduate of the California Culinary Academy and the American Culinary Federation Apprenticeship Program. During his apprenticeship he achieved gold and silver medals in National and Regional culinary competitions. Adam began his culinary career at one of Las Vegas’ first 4-​star restaurants, Le Montrachet. In Seattle, Adam has worked at Café Juanita, Sunset Club, Assaggio Restaurant, and Figaro Bistro.

Adam joined Rover’s in 1999. His specialties include saucier work, classical French methods, wild game, and seafood. Adam makes his own cheese, and creates traditional charcuterie, which is smoked and cured at the restaurant.

When Adam isn’t learning about new ingredients, he teaches culinary techniques to young cooks. Adam was a Chef Instructor at the Culinary Program at the Art Institute of Seattle.

In March 2011 Adam opened :“Adam’s Northwest Bistro and Brewery”

Adam’s Northwest Bistro and Brewery also recommends

Rover’s — CLOSED

268

reviews

French

Adam H. says,

«Simply the best dining experience in the Northwest»