Toulouse Petit Kitchen and Lounge

01/23/2025

We are always top five in bookings for the day. Usually number one.

The others who top the list: your local media hasn’t said a nice thing about any of them for years.

That total and complete disconnect from what you actually choose and like from what you’re told (propagandized relentlessly) to like is what we are bringing into focus.

And WHY it’s really this way.

01/21/2025

Meanwhile to every capable server out there. The practice of raiding your gratuity is going to end.

We’ve NEVER done that.

No adding 20 or even 22 percent to cover your employer’s taxes while they (he) give(s) you what your chef / owner dork who’s mad he’s never been good in front of people thinks you should get.

I understand Erica has done this too but she will relent and adjust. She’s a good person who has bad people around her.

We have true authority on this issue.

No one will ever do this to you again. Taking any part of what you deserve.

You just need to have it explained to you.

We will do that.

You are the true talent that is left and out there. We know.

You know.

01/21/2025

If you know what you’re seeing, you will have no less than five moments of holy s**t. This person is incredibly special.

“Every second that I am breathing inside of this restaurant, I need to come up with new dishes.” Bon Appétit spends a day on the line with chef Kane William ...

01/21/2025

You don’t know what we’re going to do. What I can and will do.

Meanwhile I know I everything you have to say.

No one. No one. No one. Can do what I can out of a traditional kitchen line.

Go ahead and try to find it. You can give every living ‘chef’ a six months to year head start to get themselves together to even try.

You can even get them all collectively together. And they’ll do their best.

They’d have to copy me. To become anywhere close.

You are in the midst of the greatest composition and integration capability and talent that has ever existed in the history of food preparation.

That will bear out in due time.

This is a marker for when it will matter.

I don’t need to prove it you right now.

And I already know all the various ways I’ll be invalidated.

Go ahead. Every last attempt will backfire. I can beat you every which fu***ng way.

01/21/2025

We appreciate those of you who made it such an incredibly patronized and just flat out busy past few days for us.

We have a whole lot more coming that we need to roll out in proper order and methodically to make sure we can really do it right.

Some of the most technically sound and demanding preparations with true range across the palate, depth, and ethereality to ever come out of a traditional kitchen line anywhere.

And a true and definitive answer to what you’ve been relentlessly told and propagandized to believe and accept is ‘great’. By gatekeepers. Protecting their place.

I will be eventually tell you in through detail the utter f**kery and series of outright lies and cosplay you were told to accept. The game that was run on all of you. And most of those doing that didn’t know why they were. That’s why it worked.

Until if couldn’t and doesn’t.

But that will wait for when it can land and be truly understood.

This is a larger story. And we understand our world through the stories we tell ourselves. And believe.

And in this story the conclusions have already been drawn. The dining public writ large has already decided and chosen. And that isn’t going to change no matter what anyone attempts at this point.

The threshold of mass public decision has already been crossed. And it hasn’t even been articulated clearly yet what they have decided.

Those of you who do not yet know: you’re the last to get the memo.

Because you were propagandized relentlessly and you believed you were sophisticated for believing a series of lies. Propagated by people who had little or no true talent in the first place.

That’s how propaganda works. That’s why you even do propaganda and gatekeeping.

Well it was doomed from the start.

Who are the true experts who were eventually not going to fu***ng buy it anymore?

And who were never going to put in charge of what they like and enjoy in their own free time a bunch of social misfits and wannabes doing literal cosplay as ‘chefs’ and food writers who also don’t really respect them and their history?

The people who make experiential full service dining even possible. Who is that?

I’m reporting what’s already happened. Where it started. Why it started. How it started.

And I haven’t gotten into any of that yet.

In the meantime we all know there’s a (much) larger story to tell.

No one is so obtuse that you don’t know at least that. No one.

And we understand our world and lives through the stories we tell ourselves.

How do you replace the one you’ve been told and accepted at one time . . . with another you cannot even articulate clearly?

You first stop living in the story you don’t really like or believe so much anymore.

You have been there longer than you know btw. Have been for even quite awhile.

(I mean the collective you. If anyone here had any idea the relentless litany of commentary and observation and both diplomatic and not so much at all variations of what we’ve heard through the years . . . )

The interim story is a grim go it alone removal and survivalism. A true retreat. And regrouping. It sucks too. But even so you’ll choose that.

This is where you really are.

Good stories have at least some form of redemption and renewal and even rediscovery at their conclusion. This one will.

01/18/2025

It’s curious how the right people always find you. At the right time. When it can make the true difference.

And it will matter enough to completely change the entire trajectory of understanding of well . . . everything you think you know.

Unless you’re the dumbest of persons, it’s obvious know by now that’s what the posts here have been getting at.

They’re not really just what they’re ostensibly about.

And also the start of a trajectory through time.

The very first part of the first act of an unfolding three act play, so to speak.

Start with a villain. Or a crazy person.

Make it yourself. To tell the story.

01/16/2025

I think we’re less than three weeks away from being able to execute this portion of the new menu format. The new format for the comprehensive beverage menu, cocktail menu, wine list, and distilled spirits is going to be around 55 pages.

Over 100 cocktails that take you on a tour of cocktail history. With our respectful additions folded in.

A history that perhaps we could all maybe be reminded of to even appreciate.

12/22/2024

THIS is one of the great cocktails ever invented. Ever. Courtesy of Stefan’s assistance.

And would not be possible had Astraea Ocean Gin never been conceived of or made. By Danielle. You’ll be hearing about her.

12/22/2024

March. April through June would be late. That’s the true timeline and timeframe that it all comes together and there’s a corresponding national force of publicity and understanding that is nascent.

And it completely overwhelms any local or any other version of what you’re supposed to think.

12/16/2024

We constructed this shop for development of future projects last year.

12/16/2024

Things that don’t and won’t change. The most booked in the state and by people who live here. Your continuing patronage is quite appreciated.

It will be going up no less then twenty percent in the next year or so.

The forthcoming menu change is a giant step forward for what can be executed out of any traditional kitchen line. As is the menu format itself.

We’ve just installed Garde Manger preparations and the changed line layout so far. And the changed prep program.

Our kitchen needs to get used to just that for now.

Full menu implementation is likely mid to end of January.

https://trk.opentable.com/c/m/?T=2RLTeyJhaSI6MjQ0MjY1NjgsImUiOiJicmlhbkB0b3Vsb3VzZXBldGl0LmNvbSIsInJpIjoiMTUwMTg0NzMyMjg1IiwicnEiOiIwMi1iMjQzNTAtNjBiYmRmOWMxNmI2NDhkN2I4NjlhYjcwNWU5MjllNjciLCJtIjpmYWxzZSwidWkiOiIxNjM0IiwidW4iOiIifQ%3A%3AvhY0j67jeGXmpSnwgfRcLg&mg_x_url=aHR0cHM6Ly93d3cub3BlbnRhYmxlLmNvbS9zL2RpbmVyc2Nob2ljZT90b3BpYz1Nb3N0Qm9va2VkJm1ldHJvaWQ9MiZyZWdpb25pZHM9MSZyZWY9OTQ3MiZjbXBpZD1lbV9FbWFpbDIwMjQmdXRtX3NvdXJjZT1tZyZ1dG1fbWVkaXVtPWVtYWls&m=false

Seattle's #1 dining destination. Join us daily for Brunch, Lunch, Dinner or one of our famous happy

12/14/2024

Initial format prototype and first draft. I’ve included the misspellings and obvious things that a ten year old should see right away.

The larger question would be what follows behind that . . . ?

Oh and that’s plain white paper. That won’t be it. Just getting it punched properly without a precise jig to line it all up was a home job. To figure out what the paper punching
jigs to make it exactly right will need to be.

10/28/2024

It’s Seattle Restaurant Week. Come join us us for specially priced Lunch and or Dinner!
Lunch
Monday — Friday 11pm-3pm.
Dinner
Sunday — Thursday 5pm pm - 11pm

01/19/2021

Toulouse in now open for Dine In service under the Governor’s recently updated Open Air Guidelines.

We will have capacity for 45 seated patrons at 25 percent of our total occupancy under the Governor’s latest Open Air rules.

Reservations can be made through Open Table and our website at www.toulousepetit.com.

We will be open from 10 am to 10 pm serving Brunch, Lunch, Happy Hour and Dinner Service.


A few notes regarding the Open Air Dining Guidelines and our Covid Safety Protocol:

Our eight twelve feet tall storefront windows will be left open at all times.

We installed an oversized HVAC system when Toulouse was constructed in 2009, which replaces the volume of air in our dining space every 3o minutes. The system will be operating at maximum fan capacity and air flow.

Our kitchen features a 27 foot ventilation hood and a five ton HVAC cooling system which replaces the volume of air in our kitchen and service area spaces every five minutes.

Plexiglass barriers separate all of our booth table seating.

A minimum of seven feet separates the closest seat of any seated party of one table from the closest seat at any other table.

All of which in total will easily make Toulouse among the most ventilated and most safely arranged ‘Open Air’ dining spaces in the region.

We’ve found that our dining space maintains a temperature of around 57 to 64 F with the HVAC system’s heat supplementing the outside air inflow. So attire accordingly is advised.


When we opened for dine in service after the first lockdown, we implemented thorough a safety and systems protocol that went far beyond any of the State and local Health Department Guidance. Those same protocol in place and practice as well.

During the Phase Two period we were open for Dine In Service from June 19th through November 12th of 2020 we seated 28,000 parties and served over 150,000 patrons. During that period there was not a single suspected Covid transmission between any patron, employee or person.

We have devised and implemented what we believe are the most thorough and safest Covid protocol, systems and practices implemented anywhere, and we look forward to providing the same warm and welcoming safe environment to our patrons as we reopen to the dining public under our Governor’s and safety officials’ careful guidance.

Our local community’s continuing support and patronage is so greatly appreciated and we look forward to serving you in accordance the safest and most community minded manner moving forward.

12/13/2020

Toulouse Petit Restaurant is offering a Two Course Restaurant Week-style Menu for $30.

Thirty Main Dish selections to choose from. All menu items are beautifully photographed and and available for view on our store ordering page.

https://toulousepetit.square.site

Toulouse will be offering a Restaurant Week Style Menu for Delivery and Pick through the end of January. Available after 3 pm every evening.

This is a Two Course menu for $30 for Dinner ($25 at Lunch).

It includes a Starter and Main course from all our most popular preparations.

A third Dessert course is optional which would mimic the standard Restaurant Week menus of three courses for $35.

Exclusively sold through our online store portal, which can be found here:

https://toulousepetit.square.site

Or can be found through our website home page at www.toulousepetit.com

Delivery is handled through our payment processing partnership with Square.

Your order will include a $3 contribution toward Delivery Fees.

This unique offer allows us to keep our fabulous Kitchen staff employed through the lockdown.

We are so fortunate to have such a large and diverse community patronage. This is one way we can say thank you through the duration of the holidays and current lockdown with a menu offering that is a win our staff and the diverse community who support us.

Your continuing support is so very appreciated.

06/20/2020

Toulouse just opened for our first Brunch service 25 minutes ago.

Extensive review of all protocol and safety measures that go well beyond County and State recommendations with our serving staff went great. Everyone is prepared, knowledgeable, focused and ready to serve and be as safe as possible for the wellbeing and safety of our patrons.

Hope to see you soon!

06/18/2020

Toulouse will have the safest and most premier Phase Two environment and practices in the region. Rather than do takeout, we chose to make the space readied for you to enjoy properly. Our kitchen staff picked up a few new skills and returned to prepping our menu this morninv. We look forward to seeing you soon! - Brian Hutmacher, Owner