— Jerry Traunfeld (@poppyseattle) July 25, 2015
With some of Seattle’s super chefs storming forward with concept after concept, Capitol Hill resident Jerry Traunfeld has taken a different path. His Poppy debuted on Broadway nearly seven years ago. Lionhead, the little, 47-seat, Sichuan sibling to his popular Pacific Northwest thali restaurant on the north end of Broadway, is now softly open:
Lionhead serves familiar Szechuan (aka Sichuan) dishes like ma po doufu, gung bao chicken, anddan dan mein. The James Beard–winning chef spent four years thinking about a Chinese restaurant; he’s always been a fan of the cuisine and cooks it often at home. Originally Traunfeld figured he’d do some sort of fusion; “that’s what’s expected from a chef,” he muses. But after a trip to China lead by esteemed food writer Fuschia Dunlop, he returned to Seattle seeing little reason to tinker with classic Szechuan flavor profiles.
In china two days and we've eaten at least 50 different foods and snacks. Camel foot with leeks anyone? pic.twitter.com/Wd6cXlPbwD
— Jerry Traunfeld (@poppyseattle) October 14, 2013
Last December when CHS first reported on the project, Traunfeld told CHS he was happy to have the opportunity to take his passion for cooking Chinese at home to the next level — all within walking distance of his own Capitol Hill few-block radius. Traunfeld can now “literally be two places at once,” he told CHS. “It will be exciting to create a restaurant serving my take on traditional Chinese dishes, using quality ingredients and my personal approach to the flavors and cooking methods of this cuisine,” Traunfeld said. Continue reading