50 North and The Hardware Store

One of Melinda’s good customers at The Hardware Store, Rob Andrews, is involved with several fine restaurants in Seattle, including Wild Ginger. He approached Melinda about doing something in town. "I told him I would only do it if it met my mission. It has to be a gathering place in an area that needs one and it has to have great food and service. I came out to the University Village area and talked to neighbors and business people, realizing that there was really very little food in the area, yet lots of density. The space was a former pizza place with no kitchen. There was work to do. But the event space upstairs sealed the deal for me." It is 3,200 square feet with a view of Mt. Rainier. A second conference room down the hall can seat 80. She and Rob became partners. She designed the restaurant and event room and they completed the project in three and a half months, redoing everything, moving the entrance and creating a patio. 50 North opened December 15, 2010. They’ve held parties in the event space from 30 to 180 people.

The two restaurants cross over on some menu items, like their popular fried chicken, although 50 North’s menu is a little more upscale. Most desserts, like the pies, are made by the pastry chef at The Hardware Store. They both use local and organic ingredients whenever possible and produce from Vashon farms. The Hardware Store does about six daily specials. "Our customers get mad if we take anything off the menu, but they also want new items, so we do that through specials," explains Melinda. "Another difference is the Vashon dietary needs. Gluten free is huge and many people are vegans or vegetarians. At one time, almost everyone on the island was on the anti-inflammatory diet. I had to take a class to understand what people could eat at every stage of the diet. We actually have a ‘mindful diet’ at The Hardware Store. One of our lead cooks and his wife have written gluten-free cookbooks. The New York Times interviewed them and filmed here and Oprah’s producers are interested. Our cook’s wife is the foremost authority in the nation on understanding gluten issues. We’ve actually had people fly here to eat out for the first time in their lives."

All the oil used at both locations is recycled. Vashon’s goes to one person who is able to power his whole complex. Seattle’s goes to a certified recycling center. Because of her water battles on Vashon, both restaurants are very efficient water users. For instance, they use dishwashers that hold the rinse water to use on the next wash cycle. All employees are trained extensively on the mission; everyone has to understand the importance of caring for the guest every time.

Rick Yoder of Wild Ginger introduced Melinda to Ken Batali, a restaurant consultant who spent many years with Restaurants Unlimited. She met Shari Spurgeon through Ken and considered her for the general manager position at 50 North. Shari was consulting with URBAN Enoteca at the time, but ultimately their timing worked and Shari was hired. "It’s the next step for me," says Melinda. "I can step out of the restaurant and focus on private parties upstairs. I start out at The Hardware Store in the morning and am usually here by noon. Shari knows so much—the restaurant is probably in better hands than mine! She’s so good on all the details—training, food costs, service. She absolutely gets what we do, even after just one visit to The Hardware Store."

Shari always had an interest in cooking and entertaining. During college, she spent her summers working in the food and beverage industry. "My passion for food and wine has been influenced by travels through Europe, Africa and the Caribbean." She was recruited by Restaurants Unlimited from WSU where she studied social sciences and hospitality management. "I had a phenomenal career at RUI," says Shari. "I took on every project offered and volunteered for those that weren’t; I wanted to learn every aspect of the business." She became the Sr. Training General Manager and the Interim Regional Manager and served on concept task forces positioning the company for growth. Some of the restaurant concepts she managed were Palisade, Cutters, Palomino (California, Texas and Pennsylvania) and Scott’s Bar & Grill. "I loved the original grass roots feel of RUI," recalls Shari. "I still clearly remember conversations with Rich Komen of RUI from 20 years ago about how it was all about the people you entertain and the people who work for you. He always said ‘take care of the people and everything else will come from that.’ I started in finance and stayed with RUI for 19 years. When I met Melinda and saw The Hardware Store, I saw the ‘Komen-esqueness’ of what she and Rob are doing." Ken Batali was one of the first general managers at RUI that Shari worked with. Seattle’s restaurant industry truly is a small world.

Above: Melinda at left, Shari on right

Melinda, Shari and Rob feel 50 North is where they want it to be now, but know that it takes awhile for people to hear about something and then change their habits to include it in their lives. "Once people get that we’re about creating a place with healthy food that invites you in, where you feel comfortable right away, they want to come back," says Melinda. As Shari says, "We don’t want this to be overly complicated. Just drop in. Wear whatever. Fit us into your lifestyle."

With the free garage parking, "great, good food," and a staff that works hard to make it all about you, there’s no reason to stay away from 50 North. Unless you’re eating at The Hardware Store.

Connie Adams/August-September 2011

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