Nordstrom Restaurants

Stonewashed cocktail from the Nordstrom Bars Food & Drink

Good Cheers: the Stonewashed Cocktail from Our Restaurants

Like the perfect pair of jeans, a delicious cocktail feels easy and pairs well with most things. As the week ends and the weekend begins, slip on your comfy denim (you know the ones) and sip this pretty purple cocktail from our Nordstrom restaurants. The recipe is simple, but the resulting drink has a unique violet flavor that strengthens along with its faded plum shade as you imbibe. Sweet but not sugary, with an herbal gin base, the Stonewashed possesses a mellow fragrant flavor that will set the tone for your Friday and beyond.

And if you don’t feel like mixing your own, you can always stop by one of our Nordstrom restaurants to have one prepared for you.

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Food & Drink

Nordstrom Bistro Chicken Club Sandwich Recipe with Roasted Garlic Aioli | What’s Cooking

Chicken and bacon Bistro Club Sandwich recipe from Nordstrom.

Looking for the next best sandwich recipe? The version served at our Nordstrom Bistro and Bazille restaurants is our take on a pretty classic club with perfectly roasted chicken, crisp bacon, umami-rich tomato. Then we up the gourmet factor with creamy avocado, tender-crisp haricot verts and (here’s the kicker) our secret sauce: Roasted Garlic Aioli. Secret’s out! Our Bistro Club is perfect for a picnic, or prep everything in advance for a quick and tasty weeknight dinner.

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Food & Drink

Parmesan-Crusted Chicken BLT Salad Recipe with Honey-Dijon Dressing | What’s Cooking

Parmesan-Crusted Chicken Salad Recipe with Honey-Dijon Dressing from Nordstrom Cafe. Photo by Jeff Powell.

Introducing your new favorite dinner salad (unless you’ve already tried our Parmesan-Crusted Chicken Salad at one of our Nordstrom Cafe locations). With layers of satisfying flavor, if a salad can be comfort food, this guy is it.

We toss together mixed baby greens with ripe tomatoes, hard-boiled egg, roasted corn, smoky bacon (!) and tender chicken cooked until its Parmesan breading is crisp and golden brown. Clinging to it all: a quick and delicious honey-dijon dressing that’s spiked with a bit of ginger and a handful of fresh cilantro. This is the kind of salad you’ll want to make again and again, because once you’ve tried a gratifying forkful, it’ll be hard to stop thinking about having another.

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Food & Drink

Fresh Blueberry and Lavender Cocktail Recipe | What’s Cooking

Fresh blueberry martini cocktail recipe with lavender syrup from Nordstrom Bars. Photo by Jeff Powell.

What a perfect cocktail to celebrate the first official week of summer. Fresh blueberries get muddled to release their sweet juices–and a beautiful hue that helps color the cocktail–and lavender is simmered into a syrup that ends up slightly fragrant and contributes just the right touch of floral notes. I find lavender sometimes a bit overwhelming, but not here, when balanced by the refreshing tartness of lemon. Try this Blueberry and Lavender Martini in our Nordstrom bars, or read on to create this cocktail recipe for yourself and some very good friends this summer at home.

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Food & Drink

Creamy Deviled Egg Potato Salad Recipe | What’s Cooking

Creamy Deviled Egg Potato Salad recipe from Nordstrom with mustard, pickles and eggs. Photo by Jeff Powell.

This is the kind of recipe that I especially love. Yes, because deviled eggs are having a comeback moment and this classic salad is delicious—creamy, tangy and punctuated by the crisp texture of diced celery and onion—but more so because it brought back memories and offers a strong foundation that can be built on. After I made it at home, this creamy potato salad with eggs, mustard and pickles (served at our Sixth & Pine restaurants) took me right back to my grandmother’s kitchen and her famous egg salad.

This is the kind of recipe you pass down the family line and are asked to share at barbecues and picnics. It’s the kind of recipe to which each new cook adds a special spin making it her own. After my first taste, I added my grandmother’s secret egg salad ingredient—and I don’t think she’d mind me sharing. It took me years to pry it out of my sister, who was one of the only people my grandmother divulged her winning ingredient to: apple cider vinegar. Simple, but what a difference it makes to the memories on my palette.

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While this classic potato salad with mustard and egg is perfectly flavored and balanced as is, there are so many different ways you could adjust it for a personalized touch: adding bacon (of course), scallions and cucumber, blue cheese with hot sauce for a Buffalo-style twist, shrimp with capers and parsley, harissa, scallions with dill and lox, paprika and chorizo … the list goes on. Make this recipe for your next summer gathering, and feel free to make it your own.

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Food & Drink

Grilled Focaccia Farm Bread Bruschetta Recipe | What’s Cooking

This generous first course – or light lunch – has some serious epicurean chops both in presentation and in taste. I’d describe this recipe as a fresh and delicious mix between a caprese salad and bruschetta, with a flourish–namely a peppery arugula pesto and sweet, complex balsamic vinegar reduction.

Grilled Focaccia Farm Bread Bruschetta Recipe from Nordstrom with Arugula Pesto, Balsamic Glaze, Burrata, Seasonal Tomatoes and Micro Basil. Photo by Jeff Powell.

Here, our homemade focaccia bread and ripe tomatoes are accompanied by rich and creamy burrata cheese. This particular cheese can be a challenge to find (fresh mozzarella could be substituted), but burrata, which is fresh mozzarella stuffed with shredded mozzarella and cream, is worth seeking out. To garnish, microgreens add a beautifully pro touch, but a chiffonade (slicing) of basil also works.

Grilled Focaccia Farm Bread Bruschetta Recipe from Nordstrom with Arugula Pesto, Balsamic Glaze, Burrata, Seasonal Tomatoes and Micro Basil. Photo by Jeff Powell.

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Food & Drink

Gin Mint Julep Cocktail Recipe | What’s Cooking

To commemorate the 141st running of the Kentucky Derby, I asked our restaurants team to show me the way to a great mint julep recipe. They left me in the capable hands of Dan Yeisley, the manager at our newest bar, Habitant. Digging up recipes from way back in the 18th and 19th centuries, he resurrected an old twist for this classic cocktail: gin.

Not to upset the entire state of Tennessee and bourbon lovers everywhere, he explained that the earliest recipes on record call for any variety of liquors–most often Cognac, brandy, gin or whiskey. After seeing that one of them also called for peach-flavored liqueur, he knew he’d found a winning combo.

Mint Julep Cocktail Recipe with Gin and Peach Liqueur from Nordstrom; photo by Jeff Powell.

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What’s Cooking at Nordstrom

We recently spoke with Vincent Rossetti, National Director of Restaurants, about what’s cooking at Nordstrom.

Nordstrom Salad

What surprises people when they first visit a Nordstrom restaurant?
I think that our customers are surprised with our ability to consistently deliver taste and flavor in our menu items throughout the day and evening, dish after dish. It comes from our commitment to high standards and teaching our teams effectively. You can only execute well what you teach well.

What would you like customers to know about the food they’re eating?
We specify organic whenever possible—all our restaurants are using organic baby lettuce, spinach, arugula and tomatoes. Our eggs are cage free and our milk and dairy products are free of rBGH growth hormones. There are no hydrogenated fats or oils in any food or beverage product in our operations. We’re working with local and sustainable vendors throughout the country to source our food as close to home as possible.

Can you give me some examples?
In New England, we have local farms that provide us with shiitake mushrooms, micro greens, asparagus and seasonal produce throughout the year. Our Blue Stove Restaurant in Burlington gets shellfish from Cape Cod, scallops from Nantucket and clams from Ipswich. All our chickens come from a farm which raises the birds naturally, on an all-vegetarian diet, and minimally processes them.

How did you get into this business?
Food is all I know. I come from a large family and worked at my parent’s restaurant in Chicago. After high school, I went to chef school. I started with Nordstrom in Oak Brook, Illinois as a prep cook nearly 20 years ago and have been with the company ever since.

Tell us about the daily specials.
They’re created by the local chefs and if they catch on, they may end up on all the menus nationwide, so there’s a fair amount of competition. Our Roma tomato basil soup, for example, started as a special in Kansas City in 1998 and became the most successful soup we’ve ever done. We’ve retailed it now—you can buy it in a jar to take home with you.

Do you have any personal favorite dishes you’d like to call out?
That’s like asking which of my children do I love best. So my answer is all of them.

After three successful cookbooks in the last six years, what else is on the agenda for the restaurant team?
We’re busy opening restaurants in our new Nordstrom stores while developing a new concept for 2011. We’re also working on a portfolio of new retail food items—everything from soups and sauces to olive-oil dipping spreads and signature chocolates. By the holidays, you can expect to see a number of new items for sale in our restaurants and, for the first time, online as well.

OUR RESTAURANTS

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