Art Chowder January | February 2018, Issue 13 | Page 60

D
ining at Hotel RL brings one word
to mind: fresh. The menu is inspired by
Chef Ricky Webster’s personal garden. To
showcase his love for these fresh, seasonal
ingredients, Chef Ricky uses a lot of citrus
and bright colors in his recipes. If you
dine for breakfast, try the “breakfast style”
carbonara, topped with English-style cut
bacon, edible flowers and a raw egg. Yes,
you read that right—pasta for breakfast!
In addition to the full restaurant serving
breakfast, lunch, and dinner, Hotel RL
also serves Victrola coffee and fresh
pastries from their coffee bar. Victrola
Coffee Roasters began as a small café in
Seattle at the beginning of the 21 st  century.
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ART CHOWDER MAGAZINE