Another day I was invited to a “speakeasy”, these prohibition
era bars where you need to know the hows and wheres
and the passwords to get in, as probably everyone
knows about but me, and funny enough, they had a
Washington State Liquor Board license, just like me…
I’m not a chef. I’ve been cooking professionally for many years, 3 continents, 11 restaurants, some great reviews, one bad one… but I’m not a chef. I’m a guy that cooks and loves doing it. No jackets – white, black or any other color – no embroidered name, no hats and absolutely no tantrums! Well, one or two, maybe…
All Nations Soccer Bar & Restaurant is not a bar, nor a restaurant. It’s my house.
Cooking is the most humble form of art. We still enjoy books, plays, tunes, paintings, created by artists long gone and often it gives us a false sense of eternity, of grandeur. If you cook a great dish it can be reproduced but that particular creation, that special moment when ingredients combined perfectly – for your palate and your guests, at least – is unique and gone with the meal. It brings us back to our finitude and brings us to the daily celebration of life. A meal cooked and eaten with love and passion, with family and friends has a magic that we should hope would be never gone as a custom, as part of so many cultures.
Cooking is also the only art form to touch all senses: the flavors, scents, the texture, the colors and shapes, and so many sounds to go with it. That’s why my bar is a liquid kitchen!
I have a profound admiration for plates constructed as sculptures, abstract praises to the art of cooking. And elaborate dishes that take forever to get ready and have so many steps you feel like you’re climbing Machu Pichu. But I also love the simple: a steak rubbed with coarse salt, grilled on a live fire. A caipirinha: cachaça (not rum! not vodka!), muddled limes (not lime juice! not lemons!), sugar (not simple syrup!) and ice. Simple and delicious, genius! It also makes me think of how easy it’s to bastardize cocktails, dishes, concepts, like some of the filthy places around town which only sell inedible garbage but call themselves a deli…
In spite of my admiration for the fancy, sculpted dishes that are a wonder for the eyes, and (not so) quite often a feast for the palate I get tired. I want simple. I can’t wear a tux to the party of life everyday. I guess I’m a simple person by option and by nature.
So my house/restaurant/bar has no pretense. It’s a soccer bar/restaurant that celebrates soccer as a cultural phenomenon. A place that wasn’t started because of the Sounders (the project is 3 years old and came alive as a way to help Sister Communities/All Nations Cup survive). A bar where you can have a classic drink properly made, where we make several infusions and have a very nice selection of spirits not because it’s hype. I made my first infusion when I was 17, and de-bastardized cocktails were always a trademark of my restaurants.
Food is also simple but ingredients are very good and as authentic as possible, and preparation has no shortcuts. Here nobody is “your server (servant?) for the night” but you’re treated properly and you feel at home if anything that I said above rings a bell. You’re not the patron but our guest and the guest of the crazy bunch that works with me. We’re not hype, we’re not trendy. Our concept of a social club, where regulars are members and have several advantages, was started in London, in my cafe – Rio – in 1995!
My goal was to come up with a place where I could experiment, where I’d like to come and have fun working there, trying new recipes, new infusions and cocktails, working with my music projects, being creative. I think I just managed to do that. I just hope you’ll enjoy the ride as much as we do.