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0/8 Seafood Grill and Twisted Cork Wine Bar

Chef Dan Thiessen and Matt Bomberger up the ante in Bellevue

SD!: Your new venture is about to open, correct?
Dan: Yes, the 0/8 Seafood Grill and Twisted Cork Wine Bar will open November 24. Right after Thanksgiving and ready for the holidays in downtown Bellevue.

Photo: Chef Dan Thiessen

SD!: Where is the restaurant located?
Matt: 0/8 Seafood Grill and Twisted Cork Wine Bar is located in the Hyatt Regency Bellevue where Chadfield’s was previously located. With the redesign of the Hyatt, the restaurant space was enlarged greatly so we could accommodate both our concepts and all the elements we feel are important to our guests. We will open with 300 seats and over 7,600 square-feet of space.

SD!: How was the duo concept conceived?
Dan: The 0/8 Seafood Grill and Twisted Cork Wine Bar is a combination of Matt’s and my two visions, brought together into a single element. That element showcases regionally-inspired food with a great selection of wine and spirits, dovetailing the two complementary concepts within a single location.
Matt: Seattle’s own restaurant consultant Arnold Shain brought us together. He knew I wanted to start a wine bar and had been working with Dan since July of 2005 on his restaurant concept. Arnold suggested we team up to offer the best to Bellevue. When Dan and I first sat down to share business plans, we had a lot of the same ideas. Our plans actually fit together perfectly.

SD!: How has the pre-opening process gone?
Dan: It’s been a challenging but rewarding process, opening these two concepts. There were construction issues with the existing space, staff to hire, the search for the perfect ingredients, wines and spirits. Opening a restaurant is not easy. If it were, everyone would do it. Having worked for some of the biggest concepts in Seattle, it was great to pour that effort into our own place. I can’t wait to see the pleasure on our guests’ faces. That will be the big pay back for all the hard work.

SD!: What about the names?
Matt: When developing the wine bar concept, I was looking for a name that conveyed the theme, but also something fun and new. I actually asked friends for suggestions, with wine as the obvious reward, and our friend Melissa Van Leeuwen from Frisco, Texas suggested Twisted Cork. I think the name exudes the notion we are going for...looking at wine in a different way. Too often wine is seen only in technical terms, with the sensual enjoyment often as an after thought. Imagine a wine exploration, letting the wine lead you on new trails. Then there are reminders of your own individual travels. Not through photos or brochures, but through a means of keeping track of what you savored and what your impressions were through our own Internet-based wine journal. The way of enjoying wine is "twisted," in a good way, to be more individual and more accessible. (Note: Twisted Cork's web page, expected to go live in early April, will allow guests to track the wines they've tried, make notes about flavor profiles and what food pairings were most successful. These personalized wine journals will be linked to the Tasting Club Card which will afford membership rewards and special offers.)

Photo above: Matt Bomberg

SD!: So Dan, what about the restaurant name?
Dan: Well, I guess I’m just sentimental. 0/8 is the moniker of my wedding date to my beautiful wife Erika, the eighth day of the eighth month, 08.08.04. We had a bunch of names in the works, but when we met with peers and focus groups, 0/8 seemed to rise to the top. Afterwards, we found out a bunch of numerology reasons as to why it is the perfect name. I like the moniker, and when people find out about where the name came from, they have a little secret to share with their friends. Besides, what better way to stay out of trouble of not remembering your anniversary than by having a restaurant with that date?

SD!: What is this restaurant and wine bar going to bring to the Eastside?
Matt: The wine and food experience is meant to be a sensory exploration. We are presenting it in a spirited environment with excellent service. We plan to elevate the bar, so to speak, about food, wine and overall dining in Bellevue.

SD!: What are some of the elements of 0/8 Seafood Grill and Twisted Cork Wine Bar that will achieve this?
Dan: Like water, 0/8 Seafood Grill is flexible, presenting guests the alternatives to create the sort of experience they want. We have a seafood-centric menu, but with plenty of land-loving items as well. We have an assortment of 20 small plates and many large plates that are designed to be shared. Our main menu is great, and then we have a weekly Market Sheet and daily verbal features where we present the freshest seasonal selections available.
Matt: On the Twisted Cork side, the flexibility continues. Starting with our 300 bottle cellar we have something for everyone. Then we present 50 wines by the glass, wine flights and exploratory events. Our signature Champagne Lounge serves as an area to enjoy bottles of Champagne and sparkling wines, with 20 selections by the taste or glass, and watch live entertainment five nights a week.
Dan: And we are presenting the Eastside’s only weekend buffet brunch on Saturdays and Sundays. Plus we will have a la cart selections for lighter appetites. We are also offering private dining for groups of two to 300.
Matt: And don’t forget the weekly wine tastings and monthly wine dinners. We have private rooms, cozy spots and semi-private spaces. Also we will soon offer off-site catering in the homes, on the boats and in the gardens of our customers.

SD!: This sounds like a lot to offer under one roof. How do you plan to make it happen?
Dan: Our staff is key. We have scoured the West Coast to assemble a team of seasoned restaurant veterans. I have been fortunate to bring a lot of team members with me that I’ve worked with in the past, both in the kitchen and in the front of the house. Matt’s skill at financial management will bring everything together so that I can focus on the needs of the restaurant. All together we aim to offer opportunities for our guests to have a great experience on their terms with super service and knock-out food.

SD!: How can you do this, Dan?
Dan: I’m a native of Washington state, raised on a cattle ranch in Eastern Washington. I know what Northwesterners like. My training and experience gives me a platform to make decisions based on the guests needs. I will spend a great deal of time out with guests as they dine in my restaurant. Being in a chef’s jacket and on the floor and in the community is critical to our success. I know that we have the team in place to support this effort. I have a tremendous team that represents me both from a PR aspect and media presence in radio and TV. My current radio show, which is on Saturdays from 11 a.m. to noon on AM 570 KVI, has really taken off and is a ton of fun to do!

SD!: Dan, what is your background?
Dan: The month after high school graduation I got on a plane and headed for the prestigious Culinary Institute of America at Hyde Park, New York. After I finished my training there, I moved to Switzerland for classic training at restaurants and hotels for a few years. Then I returned to the Northwest as Sous Chef at the Coeur d’Aleane Resort. My first job in Seattle 10 years ago was teaching at The Art Institute. After that I was Executive Chef for the Space Needle, Golf Club at Newcastle, Chandler’s Crabhouse and Corporate Executive Chef for Salty’s Restaurant Group.

SD!: Matt, what is your background?
Matt: I have not been in the restaurant business before, but my background in business development and management and my passion for wine has led me into this venture with Chef Dan. I’m the behind-the-scenes guy, managing the financial well-being of the restaurant and taking care of the marketing and technology support. I learned those skills through a series of jobs in consulting and business development that ranged across industries.

November 2006

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