Tom Black takes over kitchen at 35th Street Bistro

Located in the heart of Fremont, 35th Street Bistro is excited to have recently added well-known Seattle chef Tom Black to its tight-knit family. Originally from Gary, Ind., Black has called Seattle home for the last 12 years. He is most recognized for his past executive-chef positions at such top establishments as the Fuller's in Seattle, Barking Frog in Woodinville and the Alderbrook Lodge in Union. He joins 35th Street Bistro, 709 N. 35th St., after a three-year hiatus from the restaurant industry.MISSING THE KITCHENDuring his time away from restaurants, Black varied his cooking experiences by offering his expertise to numerous charities, including the annual Taste of the Nation event. He also spent time cooking for the exclusive Gypsy dinners, a private club devoted to creating new and exotic foods. Before arriving at 35th, Black worked as a personal chef for a family of four in the Highlands suburbs, where, for a couple nights a week, he was in charge of making specially prepared, four-course meals. Though he accompanied the family on vacations and had a relaxed schedule, Black ultimately missed the fast pace of the kitchen.Black said he chose 35th Street Bistro for all the same reasons that diners continue to return for meals: He loved its cozy, neighborhood atmosphere, the classic European bistro food and the small, family-like staff. He said he relishes the opportunity to work in a smaller venue where he can see firsthand the effects he is having on the restaurant. He also hopes to meet locals in the neighborhood and speak to them about their dining experiences. A NEW MENUIn the short month that Black has already been at 35th Street Bistro, he has been very busy. While adjusting to his new surroundings, he has also been planning and researching new recipes that will appear on the menu beginning this spring. He said he hopes to refine and bring variety to some of the regular menu favorites while adding new European classics with his own twist. The first of his many menus to come will be featured on Easter Sunday, March 23. The menu, which can also be viewed on its website (, will highlight entrees such as Spring Rabbit Roulade and English Pea Risotto. In addition, it will offer new takes on old Seattle favorites, like the grilled Northwest salmon, prepared with pearl cous cous, rainbow chard, and vanilla-scented veloute. (For reservations, call 547-9850.)COOKING FOR CHARITYWhile working at 35th, Black still plans on dedicating his time to charity events in the community. "Seattle chefs can actually do quite a lot for people in need by taking a little time to offer their skills," Black explained. On Saturday, March 15, Black will participate in Copper for a Cure to help fund lymphoma research along with 19 other favorite Seattle chefs. Taking place at the Century Ballroom on Capitol Hill, the chefs will auction off meals made in eclectic copper gelatin molds. Black will auction off a lobster pot pie in a lobster gelatin mold. The highest bidders will get one lucky evening with the chef of their choice coming to their home and making the recipes picked for a personal dinner.With Black in the kitchen at 35th Street Bistro, his customers' appetites won't be disappointed.[[In-content Ad]]