13 Coins restaurant hits 40

In 1967, the Seattle Super Sonics debuted in Seattle, the Space Needle was celebrating its fifth birthday and 13 Coins restaurant opened it's doors downtown on Boren Avenue.

For 40 years, 13 Coins has been the restaurant where Seattle goes to celebrate. It's décor and cuisine have not been altered much over the years, but that's about to take a minor change. This fall 13 Coins is undergoing a refurbishment. "This will improve the atmosphere yet keep the charm that our guests know and love," said Mark Nesheim, director of operations. "Of course we will be keeping our signature high-backed private booths and swinging captain chairs at the Chef's counter and our menu will remain the same," stressed Mark. "We also hope to remain open during the entire project," he added. " The exterior work is currently underway and the interior is scheduled to start on January 7. We hope to have it all completed by February."

In 1976, 13 Coins opened a second location in Sea Tac, just across the street from the airport. It has grown into one of the southend's most popular restaurants with a clientele that consists of local patrons who have been coming in for years and a host of international travelers who look forward to enjoying their favorite 13 Coins dish every time they pass through the Emerald City.

Since the restaurant first opened, 13 Coins ownership has changed hands three times, the most recent taking place just over a year ago. The new owners are Al Moscatel and Howard McQuade. Both are Seattleites and longtime patrons who have enjoyed the restaurant over the years and wanted to be a part of Seattle history by taking ownership of the restaurant now considered a Seattle institution. Neither of the men have a restaurant background but were regular 13 Coins customers. When they heard it was on the market, they decided to purchase it together. Neither Moscatel nor McQuade are involved in the day-to-day operations. Instead they have two veteran general managers, Phil Hayter and Jon Over and a director of operations, Mark Nesheim, running the business for them.

13 Coins is preparing for future growth but no definite dates have been set. They would like to include a location on the Eastside and in other cities. "We are not there yet," said Nesheim, "but that would be something we'd eventually like to do."

Their open kitchens offer first-hand views for those guests who choose to sit at the Chef's counter in the famous high-backed leather chairs. It's not uncommon for searing flames to shoot up several feet in the air while the sauté chefs dazzle the guests. Over the years, this display style of cooking is part of what has made 13 Coins and their chefs so popular.

The open kitchen, courtesy of 13 Coins

"13 Coins has a following that goes back to the day the doors first opened in Seattle. They are loyal, have their favorite dish, favorite server and favorite table!" added Seattle general manager, Phil Hayter. The menu offers over 130 items with longtime favorites including chicken parmigiana, aka "The Believer," calamari steak and crab eggs benedict.

The full menu is available 24 hours a day, with salmon eggs benedict available at 9:00 p.m. or steak and lobster at 4:00 a.m.

It's comforting to know that this Seattle stalwart is being polished up, hopefully for another crowd pleasing 40 years!

Susan Bauer/October 2007