For the last several weeks, Restauranteur Nick Badovinus (Montlake Cut, Neighborhood Services) has been doing it this way at Town Hearth, a Design District restaurant that specializes in meat — steaks in particular — cooked over an open flame. Town Hearth's cooking methods are an interesting juxtaposition to its atmosphere. Rich, dark wood and leather, endless mirrors, vintage motorcycles, ornate chandeliers, an actual submarine in a custom-made tank between the bar and the dining room — it's a gorgeous, over-the-top space, which is exactly what Badovinus was going for.
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