New restaurant’s menu will add innovation to traditional favorites

Published 2:00 pm Saturday, January 14, 2006

Gordon’s on Blueberry Hill is a new restaurant that incorporates a modern twist on traditional comfort food.

Starting up a high-end restaurant on the South End was the right thing to do for Gordon Stewart.

“It was just a natural,” Stewart said. “I’ve always wanted to open a restaurant. I’ve been doing this for 20 years.”

Stewart has worked as a chef at high quality restaurants in New Orleans and all over Western Washington. His latest position was at The Edgecliff in Langley.

Stewart co-owns his new restaurant with Anneliese Petrie.

The experienced chef said that to operate a successful restaurant here, a proper mix of quality ingredients and great food must match the combination of quality service.

“I’m a firm believer that service has to be equal with food,” Stewart said. “She’s one of the best at it, so that how we came together.”

Still, Stewart thought that to have a truly successful endeavor, he had to have an original product.

“I wanted to blend old and new,” he said.

The chef strove to take old favorites and add a personal transformation to the ingredients.

“That’s what I do,” the chef said. “I innovate. I make new dishes.”

Stewart said his creations have a variety of inspirations, from people to seasons. With his new restaurant, he was able to add pizzaz to his menu by blending old favorites into new cuisines, all while keeping the quality at a premium.

For example, the restaurant offers the traditional baked potato, but encrusted with rosemary rock salt and roasted in a stone-fire oven.

At Gordon’s on Blueberry Hill, they marinate lamb chops and serve them with a port wine cherry demi glaze.

“Even things like the London broil, which is an old-time favorite, we brought it back and made a twist with the jalapeno onion strips on top and tropical fruit marinade,” Stewart said.

You won’t see a “no substitutions” sign on Gordon’s menu.

“If they want me to create something special for them, I’m totally willing to listen,” Stewart said. “If that means trying to specially make a dish for someone, or change a dish for someone, we will.”

Since Gordon’s on Blueberry Hill opened in mid-December, Stewart said response has been really good.

“People are hungry for a good restaurant in this area. There are other great restaurants, but variety piques interest,” he said.

The chef is confident that his mix of service and product will make Gordon’s a premier restaurant on the South End.

“This is a passion for us,” he said. “And any time you have passion involved, things are going to be better.”