Consider it an evolution in food service.
So say Millie Henry and Toby Warren, co-owners of Admiralty Fine Foods, which continued its pop-up cuisine series with two …
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Consider it an evolution in food service.
So say Millie Henry and Toby Warren, co-owners of Admiralty Fine Foods, which continued its pop-up cuisine series with two days of Szechuan on Jan. 24 and 25.
The restaurant opened at 929 Water St. in Port Townsend in December 2021, which Henry admitted presented problems “beyond the standard growing pains” of a new business, since the country was still recovering from COVID.
But as its business grew, its catering did well enough that Admiralty was able to lean into those services without having to focus as much on day-to-day food service. That shift is now permanent.
While Admiralty still has a fine dining space with a lovely view, it is now available through rentals and special events, including the once-a-month dining events begun the last weekend in December.
“We’ll be switching our themes every three months,” Henry said. “We did Szechuan last month and this month, and we’ll be switching it up to something else after next month. It’s about what Toby is inspired to create, and it tends to be things we might not see around here all the time.”
Between them, Warren and Henry brought a wealth of cooking and bartending experience, from New York to Seattle, before they started Admiralty. It has offered a variety of American and European dishes over the years, particularly Italian and French menu items.
“Every couple of weeks, we try to have something different coming up,” Henry said. “We’ve done everything from wedding receptions and bridal showers to private dinners and mixers for folks in the commerce sector.”
They plan a six-course meal slated for Valentine’s Day on Friday, Feb. 14, in place of their monthly pop-up.
In the meantime, Henry advised those interested in taking part in February’s pop-up Szechuan meal that diners will be seated on a first-come, first-served basis, in a casual, informal setting.
“We had about 120 guests come through over the weekend, and we ended up selling out both days,” Henry said. “We had about 80 last time. This is why we encourage folks to come early.”