{"id":3570,"date":"2019-04-16T19:24:10","date_gmt":"2019-04-16T19:24:10","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3570"},"modified":"2019-04-16T19:24:10","modified_gmt":"2019-04-16T19:24:10","slug":"cafe-flora-floret-always-fresh-and-exciting","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/cafe-flora-floret-always-fresh-and-exciting\/","title":{"rendered":"Cafe Flora & Floret: Always Fresh and Exciting"},"content":{"rendered":"

Like flowers in spring, new restaurants are blossoming in Seattle.\u00a0<\/span>We have nearly 3,000\u00a0<\/span>restaurants now<\/span>, up more than 25 percent from a decade ago.<\/span>\u00a0Not many of them were around 28 years ago. And of those that were,\u00a0<\/span>few<\/span>\u00a0still feel as contemporary as\u00a0<\/span>Cafe<\/span>\u00a0<\/span><\/a>Flora<\/a>, the beloved Madison Valley ode to fresh Northwest produce.\u00a0<\/span>Cafe<\/span>\u00a0<\/span>Flora was farm-to-table before that phrase\u00a0<\/span>became ubiquitous<\/span>.<\/span>\u00a0<\/span><\/p>\n

\"Cafe-Flora\"<\/a><\/p>\n

A couple of years ago,\u00a0<\/span>Cafe<\/span>\u00a0<\/span>Flora<\/span>\u2019s owner,\u00a0<\/span>Nat\u00a0<\/span>Stratton-Clarke, became interested in opening a second location. He looked at Capitol Hill and Ballard. But then an intriguing and unusual opportunity arose: Sea-Tac Airport. In February of 2018,\u00a0<\/span>Nat<\/span>\u00a0opened Floret<\/a><\/span>\u00a0by Caf<\/span>e<\/span>\u00a0Flora<\/span>. The 2,000-square-foot restaurant is\u00a0<\/span>located\u00a0<\/span>by the Delta lounge<\/span>\u00a0between terminals A and B. There is a full-service restaurant that seats 80 and serves breakfast, lunch and dinner. For those on the run,\u00a0<\/span>it offers<\/span>\u00a0coffee, pastries<\/span>\u00a0and healthy grab-and-go options, including hot meals.<\/span>\u00a0<\/span>Floret<\/span>\u00a0<\/span>has been busy<\/span>\u00a0since day one<\/span>.<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n

\"Floret<\/a><\/h2>\n

Floret: New Challenges Arise<\/h2>\n

Even though it’s in the airport, Floret is\u00a0<\/span>in a beautiful, light-filled atrium,\u00a0<\/span>making it\u00a0<\/span>reminiscent of the conservatory feeling one gets at Flora. \u201cI wanted it to feel like Flora\u2014and\u00a0<\/span>natural<\/span>\u00a0light is a big part of that,\u201d says<\/span>\u00a0Nat<\/span>.\u00a0<\/span>\u201cWhen the space became available, I really felt like it was the right one for us to bid on.\u201d<\/span>\u00a0<\/span><\/p>\n

\"Floret\"<\/a><\/p>\n

Like\u00a0<\/span>Cafe<\/span>\u00a0<\/span>Flora, Floret serves vegetarian and vegan food, much of it made from produce freshly delivered from local farms.\u00a0<\/span>Nat\u00a0<\/span>says, \u201cSo many people are excited about good food. Most of our guests aren\u2019t vegetarian. They\u2019re just excited about something delicious to eat that happens to be vegetarian.\u201d<\/span>\u00a0<\/span><\/p>\n

\"Floret<\/a><\/p>\n

Because it\u2019s the airport, all employees and vendors must go through security. \u201cWe had to get our farmers badged,\u201d\u00a0<\/span>Nat\u00a0<\/span>says. \u201cFresh deliveries are so much a part of what we do at Flora, and we weren\u2019t going to change just because there are a few more hurdles.\u201d\u00a0<\/span>\u00a0<\/span><\/p>\n

\"Floret<\/a><\/p>\n

There have been logistical challenges, besides security. The airport is open 365 days a year\u2014rain, sleet<\/span>\u00a0or snow. During the snows this past February, many employees stayed at an airport hotel so they could be there to prepare for the 4:30 a.m. opening<\/span>.<\/span>\u00a0<\/span>\u201cMacrina was right there with us delivering bread and getting everything out there no matter how much snow was coming down,\u201d\u00a0<\/span>Nat\u00a0<\/span>says. \u201cFolks who were delayed stayed for breakfast, lunch<\/span>\u00a0and dinner\u2014which was amazing. We had to close at\u00a0<\/span>Cafe<\/span>\u00a0<\/span>Flora. There\u2019s no option to close at the airport. That was new to us and we rallied together to find solutions.\u201d<\/span>\u00a0<\/span><\/p>\n

\"Nat\u00a0Stratton-Clarke\"<\/a><\/p>\n

Nat\u00a0<\/span>is an\u00a0<\/span>avid<\/span>\u00a0<\/span>Farmers Market shopper<\/span>\u00a0and\u00a0<\/span>market produce\u00a0<\/span>always finds<\/span>\u00a0its way onto the menu. \u201cI love it in Seattle this time of year, when the city embraces nettles and fiddlehead ferns,\u201d\u00a0<\/span>Nat\u00a0<\/span>says. \u201cOther cities might hold out for asparagus and strawberries, but we get excited early<\/span>. R<\/span>eady for that fresh green.\u00a0<\/span>As much as we all love a root vegetable, by March we\u2019re ready to say farewell to butternut squash for a couple of months. We love that bright green flavor you get from nettles. We were just talking in the kitchen about nettle pesto to go with gnocchi. Things like that are one of the really cool things about spring in the Northwest.\u201d<\/span>\u00a0<\/span><\/p>\n

\"Floret<\/a><\/p>\n

Whether you\u2019re on your way somewhere or looking for a great meal in the city,\u00a0<\/span>Caf<\/span>e<\/span>\u00a0<\/span>Flora and Floret are great dining options. You\u2019ll enjoy exquisitely prepared meals made with produce delivered fresh daily\u00a0<\/span>from farms such as Local Roots in\u00a0<\/span>Carnation<\/span>,\u00a0<\/span>Tonnemakers<\/span>\u00a0in Woodinville, Whistling Train Farm in Kent, and Hayton Farms in Skagit Valley. It\u2019s no mystery why\u00a0<\/span>Cafe<\/span>\u00a0<\/span>Flora is still going strong after 28 years and Floret has found such a following at Sea<\/span>-T<\/span>ac.<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Like flowers in spring, new restaurants are blossoming in Seattle.\u00a0We have nearly 3,000\u00a0restaurants now, up more than 25 percent from a decade ago.\u00a0Not many of them were around 28 years ago. And of those that were,\u00a0few\u00a0still feel as contemporary as\u00a0Cafe\u00a0Flora, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-3570","post","type-post","status-publish","format-standard","hentry","category-macrina-community"],"yoast_head":"\nCafe Flora & Floret: Always Fresh and Exciting - Macrina Bakery Blog<\/title>\n<meta name=\"description\" content=\"Cafe\u00a0Flora, the beloved restaurant in Madison Valley, was farm-to-table before that phrase\u00a0became ubiquitous. Owner Nat\u00a0Stratton-Clarke opened a second location, Floret, in Sea-Tac Airport! 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