Our menu is best described as the cuisine of the Pacific Northwest refined by a French accent. The Chef in the Hat provides the French accent while the bounty of the Pacific Northwest provides the raw ingredients. We do not serve classical French food. Instead we use traditional French techniques to tease out the flavors of the region’s best ingredients. Chef Thierry Rautureau is passionate about sourcing ingredients that are local, sustainable, organic, and seasonal. He buys from a variety of purveyors that include mushroom foragers, Washington State cheese makers, and area farmers.
| Cuisine | French |
| Dining Style | Upscale |
| Price | $$$ |
| Beverages | Full Bar, Wine List |
| Sample Menu |
Click Here |
| Hours | Lunch: Fri 12p-1:30pm, Dinner: Tues - Thurs 6p - 9p, Fri - Sat 5:30p - 10p |
| Payment | Visa, AMEX, MasterCard, Cash and Check |
| Parking | Valet, Street, Pay Lot, Private Lot |
| Contact Name | Siri Angeles |
| Name of space | Main Dining Room |
| Type of space | Large Group |
| Seated (max) | 60 |
| Standing (max) | 90 |
| Room fee | Negotiable |
| AV available | Microphone, Projector, Internet, Screen, Podium, TVCart |
Perfect for group dining events. Our menu is best described as the cuisine of the Pacific Northwest refined by a French accent. The Chef in the Hat provides the French accent while the bounty of the Pacific Northwest provides the raw ingredients. We do
not serve classical French food. Instead we use traditional French techniques to tease out the flavors of the region’s best ingredients. Chef Thierry Rautureau is passionate about sourcing ingredients that are local, sustainable, organic, and seasonal. He buys from a variety of purveyors that include mushroom foragers, Washington State cheese makers, and area farmers.
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| Name of space | Private Room |
| Type of space | Private |
| Seated (max) | 24 |
| Standing (max) | 30 |
| Room fee | Negotiable |
| AV available | Microphone, Projector, Internet, Screen, TV Cart |
Every detail of a Rover’s private group event is personalized to help you entertain your guests in elegance. From social occasions to corporate functions, we take great pride in executing flawless events. The private dining room is available for up to 24 guests (20 if a presentation is required). Presentation resources, including an LCD projector and screen are available on site.
The Chef in the Hat will travel, so remember Rover’s when planning a catered event, a private cooking demonstration in your home, or a team-building event at your office.
Chef Thierry Rautureau
The Chef In The Hat!!! Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover’s Restaurant. Raised on a farm Rautureau helped his mother prepare meals for the family. From an early age he learned to appreciate seasonal cooking and utilizing fresh, homegrown ingredients. At 14, Rautureau began a cooking apprenticeship in Anjou, France and from there continued on a culinary Tour de France, training in the cities of Le Mont Saint Michel in Normandy, Chamonix in the French Alps, and Hendaye in the Pays Basque. With six years of traditional French culinary training behind him, Rautureau headed for the United States and worked with Jean Claude Poilevey at La Fontaine in Chicago. Three years later, Rautureau continued west to Los Angeles working at The Regency Club for Joachim Splichal and at The Seven Street Bistro with Laurent Quenioux. During a 1987 visit to see a friend, Cyril Frechier, in Seattle, Rautureau dined at Rover’s and discovered the restaurant was for sale. Ready to leave Los Angeles, Rautureau bought and opened Rover’s in 1987. Chef Rautureau lives in Seattle with his wife Kathy and their two sons.
In addition to participating in several culinary events across the country each year, Rautureau is also an active participant in a multitude of charitable organizations and events, both locally and nationally.
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