Welcome to Tate's List

Create an account or log in, then Ask The LIST to start saving time and money!


  • Bacardi



  • Small Restaurant Specialist

    November 22

  • Hi Liza-It would be great to find out what your needs are. Please email or call me to discuss. Thank you. Jean Klein, CPA - jklein@smallrestaurantspecialist.com or 206-795-4443

  • Liz Curran , Owner/Operator at Seattle Small Business Accounting

    November 23

  • Liza: I also have a great deal of restaurant experience and would love to talk with you as well

    Liz Curran, Seattle Small Business Accounting
    myptcontroller@gmail.com
    (206)499-7744


  • Adam Messick , Membership Service Manager at Tate's List

    November 26

  • Liza Danger, I believe that a lot of the accountants can either help you with your bookkeeping or they work with someone that can help you.


  • Lindsay Uhrich , Administrative Assistant at Food Service Equipment Repair, INC.

    November 26

  • Hey Robert. I'm with Food Service Equipment Repair, Inc. What kind of oven do you have? Are you having current issues with it or are you asking for future reference? I'd be happy to answer any questions you have.


  • Garret Sweet , Director of Sales at Tate's List

    November 25

  • Siri! Welcome to Tate's List. Feel free to reach out any time with questions or if I can be of assistance. Always nice to see a fellow Canlis alum on the network. :)

  • Sarah Evanson-Isaac , Chef, Founder and Member at Blessed Belly Kitchen LLC

    November 26

  • My new business Blessed Belly Kitchen is a personal chef and prepared meals delivery service plus catering and cooking classes. I put an emphasis on food-as-medicine and scratch-cooking primarily with clean, green, locally-sourced, organic, free range and grass fed ingredients. Nutrient-dense, hearty foods feed body and spirit. Blessed Belly Kitchen's mission is to connect everyone to the pleasure of life on Earth. Please check out my Facebook page ( http://goo.gl/Q0eXAb ) and LinkedIn ( http://goo.gl/9pVoOh ) for more information. Thanks!


  • Gerard Wirz , Publicist at EAT BALLARD

    November 26

  • Hi Kathleen! I was talking to Jeremy from Seattle Pipeline who recently moved to Portland. He told me he perhaps misses Senor Moose Cafe more than anything else! I invited him to come have lunch at the Moose next time he is in town:-) G.



  • Gerard Wirz , Publicist at EAT BALLARD

    November 25

  • We are so excited about the next Tate's List Industry Only Tasting event that we splashed it all over EAT BALLARD'S website at http://goo.gl/5RDd5S


  • Tate's List

    November 25

    Welcome to an evening addition of Quick Six! Tonight we're chatting with bartender extraordinaire Matthew Collette of Damn the Weather. Pour yourself a glass of wine (or in our Featured Professional's case Fernet), get cozy, and learn a bit more about Matt below...

    Q: Where are you from? And what is your current job?
    A: I am from Escondido, California near San Diego. I am currently bartending at Damn The Weather.

    Q: What was your first restaurant experience?
    A: My first restaurant experience I can remember as a guest would be going to this small taco shop in my hometown, Estrada's. I can remember my pops bringing in peppers he grew in the backyard and chatting it up with the little old Abuela's in the kitchen. I remember that my 5 year old mind thought it was super cool that something we grew was going to be part of somebody's dinner.

    Q: What restaurant or bar do you love right now?
    A: I guess more than anything I'll always love the bars that make me feel like I'm home as soon as I walk in. That being said, I tend to spend the most time at and heart Bitterroot and 418 Public House more then most right now. Nothing fancy about either, just the bartenders at both places all bring a healthy dose of genuine hospitality that makes you glad to be there.

    Q: What do you like to drink after a long night at work?
    A: So cliché, but nothing says, "I'm off work" more then a shot of Fernet upside the head with a cider back. After a long shift you need something bitter and strong to remind you that you made it out alive.

    Q: What's your favorite midnight snack?
    A: Seeing how I'm generally working at midnight, I snack on what we all do. Olives and cherries. And espresso.

    Q: What's your biggest industry related pet peeve?
    A: I guess my biggest pet peeve at the moment is how every single person lately needs to announce that "they don't like sweet drinks" as often as possible, as if that's some redeeming trait that makes them a unique person. Seriously, nobody likes sweet drinks. Where are all these people going that they keep getting sweet drinks? Not liking sweet drinks is as unique as not liking cancer.

    We also asked Matt who he'd like to see next on Quick Six, and he nominated Ryan Lobe of Bastille and Rumba. Look for his interview soon on Tate's List. Cheers everyone!


  • Karen Kinbar from Balleywood Creamery

    November 25

    The holidays are almost upon us, and Balleywood Creamery is offering pints of delightful seasonal flavors: Sweet Potato Streusel, Bourbon Vanilla, Chestnut with Cognac, Persimmon Confit, and so on. And we would love nothing more than to have our ice creams on the menus of Seattle restaurants and bars...


  • CasCioppo Brothers Meats


  • Seattle Edge

    November 24

    I'm at max capacity through the end of this week (25th - 29th), but will have room for more orders first week of December. Stop by and say hello! And bring a knife. :) #services




  • Aleksandr Safaryan from Tapman A.S.

    November 24

    Tapman A.S. Servises

    Professional Cleaning of the Beer Taps and Lines.
    Professional Cleaning of the Wine Taps and Lines.
    Lease, Installation and Service of BLM-2000 & BLM-Q
    (Electronic Beer Lines Maintenance & Cleaning System)
    Lease, Installation and Service of Foam Detection System.
    Installations, Repairs, Replacements, Upgrades and More...
    Emergency Beer and CO2 System Repair.
    GUARANTEE Perfect Job or it's FREE*!
    GUARANTEE Best Rates than Anyone else!
    FREE Estimate at any time.
    24/7 Free* Emergency Call.

    Call (206) 432-7982 Alex.


  • John Neumeister , Owner at Cattail Creek Lamb

    November 22

  • It's braising season and we have plenty of ultra flavorful bone in or out lamb shoulder from LAVA LAKE LAMB. 100% grass fed. Please give us a call



  • Gerard Wirz , Publicist at EAT BALLARD

    November 23

  • Good to see you here, Tim. We had a good meeting yesterday with Angela Shen of Savor Seattle Food Tours.