Charles Koh
“We are excited about bringing our concept of hospitality to Seattle and being located in the hub of this bustling area,” says Milan. “2120 will be a central destination for both day, and evening, that will we think will appeal to those who both work and live in the city.”
Bugge is also the Executive Chef at 99 Park in Bellevue, and will assume the lead kitchen role at 2120 when it opens. His 12-year cooking experience has focused on crafting contemporary American dishes using local and sustainable products, but his distinctive style comes with the melding of interesting Latin combinations. Menus between the restaurants will cross on a few signature items like the grilled octopus, lamb tartare, and chicken with mole negro.
At 2120, Bugge will showcase dishes at dinner like Painted Hills New York steak with cilantro chimichurri, a freshly ground Wagyu burger with avocado, smoked bacon and chipotle mayo, and King salmon with salsa verde. Masa Dumplings with creamed epazote, pickled tomatillo, pumpkin seeds, cotija; Bacalao Cakes made with blistered corn relish, lime crème fraîche, mache and a Rack of Lamb Mixiote with black bean puree, puffed Spanish rice, nopales and avocado are a few additional offerings.
Lunch features small, medium and large plates. Some of the selections include: Chicharones with smoked raclette choriqueso and pickled peppers; Smoked boar ribs with charred scallion barbeque sauce and red cabbage slaw; and a Cuban sandwich with guajillo-braised, Lanroc pork shoulder, guava mostarda, house pickles and manchego cheese.
Weekend brunch goers will find such classics as Steak & Eggs, French toast, and Eggs Benedict. Some of the more contemporary dishes include: Croque Madame with sauce Mornay, Hempler’s ham, and served on a house-made waffle; Pork Belly Migas, and Chicken and Waffles topped with apple brandy maple syrup.
2120 is located at 2120 6th Avenue in Downtown Seattle. The restaurant serves dinner Sunday-Thursday, 4pm-10pm and Friday and Saturday, 4pm-11pm. Lunch is available Monday-Friday 11am-3pm and Brunch, Saturday and Sunday, 10am-2:30pm. Happy Hour is available daily from 4pm-6pm. Outdoor seating is seasonally available. The telephone number is {206} 829-8700. Reservations are available at 2120restaurant.com.
ABOUT CHEF DEREK BUGGE
Derek attended Western Culinary {Cordon Bleu} in Portland, and later worked at Portland’s Waverly Country Club with Chef Jim Cox, whose experience from Restaurant Guy Savoy, MGM Grand and the Park Hyatt in Carmel, CA., helped Derek master the basics and introduced him to the elevated cooking techniques of sous vide and molecular gastronomy.
With a desire to be closer to family, Derek returned to Seattle, where he worked as a sous chef at Cactus in Kirkland for 2 years. In search of a kitchen where he could chart his own direction, he landed a position as Chef de Cuisine with Sarah and Felix Penn at Franks Oyster House, and Pair. He remained there for 3 years before taking on the lead role at 99 Park.
