Library Bistro / Bookstore Bar
92 Madison Street
Seattle, Washington 98104
Fax: (206) 340-8861
Inside the Alexis Hotel in Seattle you will find the Library Bistro and Bookstore Bar. Serving contemporary American food under the direction of Executive Chef Tiffany Layco, the restaurant brings a cozy neighborhood feel to the downtown Seattle area. Library Bistro is reminiscent of a 1940s to 1950s-style restaurant with high back booths, ten-foot high bookcases, contemporary copper and bronze checkerboard tiles, and oiled oak floors. Layco’s menu brings together local and seasonally-inspired cuisine, partnered with signature cocktails and a variety of American wines with a Pacific Northwest focus.
Chef de Cuisine Tiffany Layco attended Western Culinary Institute, Le Cordon Bleu in Portland, and then worked at Thomas Keller’s Bistro, Bouchon, in California. But she couldn’t stay away from the Northwest and returned to Portland to work at Bluehour and Saucebox. Layco describes her zest for cooking with one simple phrase: “All food has power over me, and I hold it with great respect.”
Restaurant Manager Nic Pelaez is originally from Colombia, Nic has lived throughout North and South America in four different countries. He knew from an early age he wanted to work in fine dining, a goal that took him from Caracas, Venezuela to Penn State University to study Restaurant Management. Nic interviewed with Kimpton and has never looked back. He worked both in Portland, Oregon and Washington, D.C. but much like Chef Tiffany, he couldn’t stay away from the Northwest. When the first opportunity came, he rushed back to run the Library Bistro and the Bookstore Bar at the Alexis Hotel.
Food and Beverage Pairing
Chef Tiffany Layco and Bookstore Bar Manager Nicolas Pelaez created a pairing of spring items to fit the seasonality of the Northwest but to stay in keeping with the concept of the Library Bistro and Bookstore Bar. The bar’s vast whiskey selection inspired the team to combine a nice, smoky Scotch with something light and refreshing. The cocktail, though Scotch-based, is refreshed with champagne and apple and elderflower liqueurs. The paired salad bursts with flavor and texture with quinoa, avocado, radish slices, and hearts of palm. The depth and weight of the salad come from the sweet agave nectar vinaigrette, the sharp taste of arugula leaves, and the nuttiness of the quinoa. The nuttiness of the Scotch pairs perfectly with the same flavors bursting from the quinoa. The sweetness of apples and elderflowers is complemented by the rich agave nectar.
Pairing – Quinoa and Hearts of Palm Salad & Scotch 75
Seasonal Food Item Recipe
Quinoa and Hearts of Palm Salad served with avocado, arugula, radish, and agave nectar vinaigrette
Recipe serves 2
1 cup cooked quinoa
½ avocado, diced
1 red radish, sliced
1 loosely packed cup of arugula
3 inches of fresh hearts of palm, thinly sliced
1 tablespoon of fresh chopped cilantro
1 ounce of agave nectar vinaigrette:
1 teaspoon of Dijon mustard
2 teaspoons of agave nectar
1 teaspoon of vinegar
6 tablespoons of oil
Blend all vinaigrette ingredients except the oil, and then drizzle in the oil.
Toss all salad ingredients together with the vinaigrette; add salt and pepper to taste.
This cocktail was created to celebrate our love for Scotch and whiskey. We offer more than 60 single malt Scotch whiskeys at our bar and an additional 60 more Canadian, American, Irish, and blended Scotch whiskeys. We also celebrate the history of European fine dining and decided to work with one of our core beverage items, Veuve Clicquot Yellow Label, to make a light, spring-friendly Scotch drink.
1 oz Highland Park 12 year
½ oz St. Germain Elderflower Liqueur
¼ oz apple liqueur
½ oz ginger beer
Topped with Veuve Clicquot Yellow Label Champagne
Serve in a tall flute or glass with crushed ice. Garnish with a flower-shaped orange slice.