People Are Talking About Rover's
Seattle Magazine April 2007 
10 Very Best Restaurants of 2007
Known for: Refined Pleasures and Otherworldly Wine
“Come September, Rover's will hit its 20-year mark; little surprise that it's a perennial favorite for anniversaries, birthdays and the life. Chef/owner Thierry Rautureau offers a level of refinement rare on the Seattle scene: Each dish is dainty and festive (if sometimes a little festooned), ingredients are stellar and sauces are painstakingly tailored for each element, whether it's a Scottish pheasant or a local ear of corn. And then there's that sommelier extraordinaire, Cyril Frechier, whose wine list is not shy on once-in-a-lifetime vintages. Rautureau recently has been encouraging guests to think of Rover's as more of a neighborhood restaurant-to come for Friday lunch or drop by for a plate off the a la carte menu-a gesture we applaud, even if it's hard to take the special occasion out of a restaurant like his.
Seattle P-I January 2007
Rover’s is still a rich experience, in every way imaginable
By Rebekah Denn
RATINGS:
Food: 4 Stars
Service: 3 Stars
Ambience: 3 Stars
“Rover’s makes its mark as a restaurant with no interest in taking the easy way out.
The clapboard cottage off a retail courtyard celebrates its 20th Anniversary this year, with its fame still fully justified and its laurels intact. It is still Seattle’s place for indulgent, carefully crafted feasts.” Here's the entire article: Seattle P-I
Seattle Metropolitan Magazine November 2006
Best Classic Restaurants: Rover's
"Thierry Rautureau’s French cuisine is virtually flawless, his house restaurant special-occasion elegant, and his servers among the most polished in town. So how Rover’s manages unpretentiousness on top of it is one of the finer mysteries of Seattle’s food cosmos. Perhaps it’s because the chef himself, every inch the affable host, meets and greets nightly.
ORDER UP! Unlike other joints with prix-fixe menus, Rover’s is easygoing enough to let diners order à la carte if they’re on a budget. We say break the bank and go the whole eight-course nine-yards, particularly if one of them is his signature scrambled egg with crème fraîche and caviar.
PRIME TIME Evening celebrations are Rover’s raison d’être, which may be why so few know that it’s also open for lunch on Fridays.
PSSST Vegetarians resigned to French food avoidance can finally enjoy it at Rover’s, in five inspired courses."
Seattle Weekly October 11, 2006
"It's amazing how timeless, how fresh French technique is when it's used to glorify local, seasonal ingredients instead of Frenchitude itself. Rautureau nods to a number of current trends—salumi plates, Kobe beef—yet goes his own way, his cooks doing dozens of delicate little things with dozens of delicate ingredients. It's a meal whose every nuance is considered, down to the tiny dots of sauce that garnish the amuse-bouche, and so well prepared that a lover of good food doesn't have to waste time divining the cook's original intention from what actually ends up crossing his or her palate. Not to say that dishes like a silky roasted squab breast with cauliflower mushrooms or a scallop topped with a fat slice of seared foie gras don't go for the gut, but I found myself, as I rarely get to do, engaged with the dishes in the same way that I would be with a play or an abstract painting: studying the composition, meditating on what each bite told of the seasons and of my own sense of taste and smell." Here's the entire article: The Seattle Weekly
Seattle Metropolitan Magazine May 2006
“Worth every C-note. Thierry Rautureau, the impish owner-chef of this pretty house-restaurant in the Madison Valley, brings the nages, infusions, medallions, and confits of his native France to Seattle palates-preparing them as close to flawlessly as happens in this town, then plating them with the eye of an artist. (No chef in Seattle is as enamored of sauce dots.) You may order à la carte-sampling size portions only, from about $16 to $25-but you’ll be much more satisfied with the five- or eight-course extravaganza, featuring dishes for which words can’t quite do justice-divers scallops with foie gras and baby turnips, Maine lobster with roasted beets and sea urchin roe. Some of the city’s best servers all conspire to create as close to a casual vibe as one could achieve within an enclave of Rover’s stature.”
Zagat Survey 2005
282327
Expect an “unforgettable dining experience” at chef-owner Thierry Rautureau’s “world-class” Madison Valley New-French showing “first-rate” “attention to detail”, from the “perfectly executed” cuisine with “wonderful matched wines” to the “impeccable” staff (voted No. 1 for Service in Seattle) to the “elegant” décor that’s “unexpectedly relaxed for formal dining”.
More Reviews & Articles
Best French Chef The Seattle Weekly
“…one of Seattle's most acclaimed restaurants.” Frommers
“…you will want to give a standing ovation.” The Seattle Weekly
“Presentation is a high art form; the wine list is vast.” The Seattle Weekly
“…an opportunity to slow down and appreciate the fine things on offer.”
The Seattle Weekly
A Final Lunch with Pappy The Seattle Post-Intelligencer
“Vegetarian menus are equally creative…” USA Today
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My Elegant Uncle The Stranger
Full Plate Puget Sound Business Journal
Read, Eat, Enjoy! In Good Taste
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