- a public room or building used for a specified purpose.
- a place where alcoholic drinks may be bought and drunk.
- a large public room for use as a lounge on a ship
Michelle Magidow, Owner
Chef-owner Michelle Magidow has lived and breathed restaurants for most of her life. Here in Seattle, she’s worked in some of the city’s most notable restaurants, including Salumi, Harvest Vine, Lark, and Delancey.
At Salumi, Michelle was Armandino Batali’s sous-chef. Working alongside him, she dug into classic Italian cooking and also discovered a love for customer service at the restaurant’s famous Friday night dinners. From Salumi, she went on to Harvest Vine and then Jonathan Sundstrom’s Lark, moving into a front-of-the house management role. When Lark’s sister bar Licorous opened, Michelle became a partner.
After almost a decade with the Lark family, Michelle found her way to Delancey, where she worked closely with owners Brandon Pettit and Molly Wizenberg and honed her vision of what a neighborhood restaurant could be.
Union Saloon is the culmination of Michelle’s talents and tastes, the kind of corner bar where she herself would like to be a regular.
Blake King, Chef
Union Saloon’s Chef Blake King is a new comer to the Seattle culinary scene. Blake honed his skill working in DC and Chicago – most recently cooking at the Michelin starred BOKA. Before that, Blake was the opening executive sous chef of Momotaro and sous chef of Stephan Starr's Le Diplomate.
At BOKA, he was able to follow his dream of cooking and learning in Japan. At the end of a three-month experience cooking in some of the most renown Japanese restaurants, a mutual friend introduced Blake to Michelle and he decided to take the position as Chef for Union Saloon. Together they have created Union Saloon’s full menu that straddles comfort food and fresh, seasonal cooking.
Union Saloon’s Sous Chef Erik Dressler relocated to Seattle after attending Culinary School in San Diego California. He cut his teeth while working in some of Seattle's best kitchens. Pair, Poppy, and Revel where he discovered a love for working with Asian ingredients.
Erik brings his skill of making homemade pasta and charcuterie as well as his Asian touches to the Union Saloon kitchen. Working under Owner Michelle Magidow and Chef Blake King is an exciting next step for Erik, who is looking forward to learning from his first management roll and eventually hopes to open his own kitchen.