4 Burgers. 4 Chefs. 4 Weeks. We’re kicking off Burger Month 2017 on Tuesday, January 31, 2017. Through February, all of our locations will be featuring a weekly burger from 4 acclaimed chefs who offer their culinary spin on the beloved sandwich. These one-of- a-kind concoctions are not to be missed and are worthy of trying each version. Diners can pick up a stamp card from any location, fill it out with the purchase of all 4 burgers, and receive a limited-edition hat!
Rachel Yang: 1/31/17 – 2/6/17
Rachel Yang was born in Korea and honed her skills working in some of New York City’s top restaurants where she met her husband, Seif Chirchi. They moved to Seattle in 2006 and opened their first restaurant, Joule, in 2007. In 2010 they opened Revel, followed by Trove in 2014, and Revelry in Portland, Oregon in 2016. Yang won a tough, televised competition in Kitchen Stadium against Iron Chef Jose Garces on the Food Network’s “Iron Chef America” and has been a James Beard Foundation finalist for “Best Chef: Northwest” for her nontraditional twist on Korean cuisine.
Yang’s Burger: Relay Burger
Pickled Korean Peppers and Onions, Caramelized Bacon Kimchi Mayo, Butter Lettuce, 1/3lb Painted Hills grass-fed beef
Learn more about Rachel and her restaurants at http://www.relayrestaurantgroup.com/
Zoi Antonitsas: 2/7/17 – 2/13/17
Zoi Antonitsas was named a Best New Chef by Food and Wine Magazine in 2015 when she helmed the kitchen at Chef Josh Henderson’s water-inspired restaurant, Westward. In late 2015, she joined Capitol Hill Greek restaurant Omega Ouzeri and in the summer of 2017, she will partner with Bryan Jarr (Jarr Barr) on the new Jarr & Co, a cannery and restaurant/bar that will specialize in preserved seafood located in the historic Pike Place Market.
Antonitsas Burger: Ras El Hanout Fried Oyster Roll
Tzatziki, Butter Lettuce, Mint, Sliced Tomato, Pickled Red Onions, Fried Pacific Oysters, Seeded Oyster Roll. A side of West Bay Fries are recommended and available for purchase.
Learn more about her upcoming restaurant at http://jarrandco.com/
Aaron Willis: 2/14/17 – 2/20/17
Aaron Willis has a lust for travel and brings his passion for the global flavors of the Middle East, North Africa and Southeast Asia to Ciudad Grill. Along the way of his travels and work in San Diego, Bali, Berlin, and Western Europe, Aaron became certified as a sommelier by the Court of Master Sommeliers and earned Level 2 certification from the International Sommeliers Guild. In 2012, Aaron became executive chef at Delicatus in Pioneer Square and later helped open The Kitchen by Delicatus. He left in in 2015 to start his own company- The Generous Chef, where he executed pop-up dinners, catered events and provided restaurant consulting.
Willis’ Burger: Merguez Sausage Burger
Ingredients: Roasted Garlic Chimichurri Aioli, Piperade of Sun dried tomatoes and Piquillo peppers, Arugula, Ciudad in-house spiced Lamb sausage link, 1/3lb Painted Hills grass fed beef
Learn more about Ciudad Grill & Bar Ciudad at http://ciudadseattle.com
Jason Stratton: 2/21/17 – 2/27/17
A Seattle native, Jason Stratton began his career at the early age of 16 at Seattle’s classic Le Gourmand restaurant. From 2002-2007, Jason worked for Chef/Owner Holly Smith of Cafe Juanita. In 2009, he joined Spinasse and in 2010 he was named one of Food & Wine magazine’s 10 Best New Chefs. In June 2011, Stratton opened Artusi next door to Spinasse and later Aragona, a James Beard Foundation semifinalist nominee for Best New Restaurant in 2014. In 2015, Jason assumed the role of general manager and executive chef for mamnoon, and in 2016, Jason opened mbar, the 14th floor, rooftop restaurant and bar in Seattle’s burgeoning South Lake Union neighborhood.
Stratton’s Burger: Big Freedia
Fried Cauliflower, Pistachio, Calabrian Chile relish, Feta Cheese, Tahini Mayo, Mint, Cilantro and Dill mixed greens, Baharat-Spiced, 1/3lb Painted Hills grass fed Beef
Learn more about mbar at http://mbarseattle.com
SEATTLE BURGER MONTH 2016
Li’l Woody’s and Seattle Met Magazine have teamed up once again for another mouth-watering, star-studded #SeattleBurgerMonth in 2016. The entire month of February will bring a symphony of 4 custom made burgers, expertly crafted by top chefs in the Pacific Northwest, destined to win the hearts of every tastebud this side of the Mississippi.
You know the drill – each week a new burger will be featured, and this year for every burger during BM you’ve enjoyed, you’ll receive a stamp. Collect all four stamps at the end of the month and we’ll give you a set of unique Li’l Woody’s pins to celebrate!
Check out this year’s lineup of all-star chefs & when you can catch their respective burgers:
Eric Johnson: 2/2/16 – 2/8/16
With strong culinary ties to both France and China, the fresh flavors of Vietnam make perfect sense to Chef/Owner Eric Johnson. Eric recently returned to the States after more than a decade working and living abroad in Paris, Shanghai and Hong Kong, working with acclaimed Michelin-star chefs such as Daniel Boulud and Jean-Georges. With family roots in the Pacific Northwest, his goal was to open a casual restaurant in Seattle that reflects his culinary experience abroad. This goal was made into reality with his Vietnamese restaurant, Stateside, named 2015 Restaurant of the Year by Seattle Met.
Learn more at statesideseattle.com
Tamara Murphy: 2/9/16 – 2/15/16
Trained in New York City, Tamara Murphy honed her craft while working at various top restaurants in the area. In 1988, drawn to the Northwest’s bounty of fresh ingredients, Tamara decided to move to Seattle. Her love for creative & delicious plates inspired by the seasons and made possible by our local growers and artisan producers is showcased at her restaurant, Terra Plata – a Spanish influenced “earth to plate” concept. James Beard Award for “Best Chef: Northwest”, “Best New Chef” by Food & Wine Magazine, and an appearance on Iron Chef America are among her many accolades.
Learn more about Terra Plata at terraplata.com
Ethan Stowell: 2/16/16 – 2/22/16
Ethan Stowell was born in Germany, but raised right here on Capitol Hill, Seattle. He was named one of Food & Wine’s “Best New Chefs in America” in 2008, “Best New Chef All Star” in 2013 and is frequently nominated for “Best Chef: Northwest” by James Beard. His food philosophy for all his restaurants is to keep it simple. He likes to use fresh ingredients and let the food do the talking. This commitment is apparent in the generous bowls of house-made pasta, locally-foraged mushrooms, delicately prepared fish, wood-fired pizza, a ribeye for two, and his passion for doing it right. In 2003 he opened up his first restaurant in Seattle, thirteen years later he now owns 12 restaurants all over the city.
Learn more about Ethan and his restaurants at ethanstowellrestaurants.com
Edouardo Jordan: 2/23/16 – 2/29/16
Originally from Florida, Chef Jordan has worked at acclaimed Michelin-starred restaurants such as The French Laundry in California and Per Se in New York, before coming to Seattle to work at restaurants like The Herbfarm, Sitka & Spruce and Bar Sajor. Chef Jordan’s philosophy is rooted in his passion for cooking traditions, primal techniques, and ancient methods for preserving foods. His restaurant, Salare is a chef-driven neighborhood restaurant, nestled in the heart of Ravenna in North Seattle. They capture America’s diverse culture of food with influences from America’s South, Africa, Europe and the Caribbean Islands. Last year, Jordan was the lone Seattle contender from the Northwest and Pacific Region in Food & Wine’s “The People’s Best New Chef” competition.
Learn more about Salare here: salarerestaurant.com
SEATTLE BURGER MONTH 2015
Li’l Woody’s is dedicated to combining burgers you love with flavors you didn’t know could be possible. In our most ambitious collab to date, we along with Seattle Met Magazine, are proud to announce #SeattleBurgerMonth: a partnership with four top chefs from all around the Pacific Northwest bringing you gourmet burgers that will test the boundaries of your foodie imagination.
Throughout March 2015, we’ll be featuring a new burger each week. From fried chicken skin to pickled serranos, you won’t want to miss these one-of-a-kind concoctions. And if you manage to try each burger, we’re rewarding you with an exclusive “I Survived Burger Month” t-shirt!
Here’s a quick rundown of our feature chefs & when you can catch their respective burgers:
Maria Hines: 3/3/15 – 3/9/15
Maria Hines is the head chef / owner of The Golden Beetle in Ballard. The winner of numerous awards, including the 2009 James Beard Award for Best Chef in the Northwest, Hines has been making noise in the chef game since 2003, even emerging victorious in Iron Chef America’s “Battle of Pacific Cod”. Hines now owns 3 restaurants (including Tilth and Agrodolce) with the highly esteemed organic certification from Oregon Tilth, and is sure to bring something amazing to Burger Month.
Learn more about Maria and her restaurants at www.mariahinesrestaurants.com
Matt Dillon: 3/10/15 – 3/16/15
Matt Dillon is the owner and chef at Sitka & Spruce, Bar Sajor and more. A proponent of local and seasonal cooking, Dillon was the winner of the 2012 James Beard Award for Best Chef in the Northwest as well as the 2007 Food & Wine Best New Chef award. Dillon is also the culinary mastermind behind The Corson Building and London Plane. As a former professional forager, Dillon can pick out deliciousness with a single glance and we’re eager to see where he’s lookin’ for his Burger Month flavor.
Renee Erickson: 3/17/15 – 3/23/15
Renee Erickson is another James Beard nominee and a seafood savant. From Whale to Barnacle, her numerous acclaimed restaurants demonstrates the best of Northwest cooking. Combining her passion for great food with inspirations from her favorite places in South Europe & England, you can be sure that Erickson is creating something that will have you fishing for more. Her restaurants include The Whale Wins, The Walrus & The Carpenter, and Barnacle.
Learn more about Renee and her culinary adventures www.reneeerickson.com
Brendan McGill: 3/24/15 – 3/30/15
Brendan McGill is the chef / managing partner of Hitchcock Group, which is comprised of the Hitchcock Restaurant, Hitchcock Delicatessen and Shady Acres Farm on Bainbridge Island as well as the Hitchcock Deli in Georgetown. A semi-finalist for the James Beard Award for Best Chef in the Northwest, McGill has been praised by the culinary community for his delicious creations and is notorious for bringing the freshest ingredients from the farm to the fork.
Learn more at Hitchcock Restaurant
Special Guest Chef: 3/31/15 – 4/6/15