Executive Chef Mike Davis of Bellevue’s Purple Cafe serves up old favorites with a dash of Eastside flare

Executive Chef Mike Davis of Purple Cafe

Pasta shells, heavy cream, and a blend of fontina, gruia, and chedder cheeses (the ingredients of heaven) or in Purple Cafe’s case, the ingredients of the Lobster Mac and Cheese. The staple dish is a favorite amongst diners at Purple Cafe in Bellevue and is one of many dishes on the menu considered an ideal comfort food. 

Executive Chef Mike Davis, who joined Purple and the Heavy Restaurant group in 2009, knows all about comfort food. The former owner of 26brix in Walla Walla moved to the Bellevue area and took over as executive chef for Purple Cafe, Barrio and a new concept restaurant opening soon on the corner of 4th and 106th in downtown Bellevue.

Growing up in New Orleans, Davis spent his formative years in the Big Easy, where he learned to love food. He moved around the country, went to school, traveled and followed every chef imaginable.At the age of 28, he took his first shot at becoming an executive chef at Salish Lodge and Spa. He then went on to open his own restaurant and has now come full circle back, managing the trio of restaurants in Bellevue. The Scene recently sat down with Davis to dish about his role at Purple, what’s on the menu, and some his favorite comfort foods. 

Cranberry Chicken Salad

SCENE: How did growing in New Orleans shape your approach
to food? 

DAVIS: In New Orleans I learned technique and style. I learned to really love food. It spurred something in me and made me want to learn as much as I could. I studied the best chefs in the industry and have eaten at as many different restaurants as possible. I haven’t lost that same love of food yet. 

SCENE: What is your style of cooking?

DAVIS: My style of cooking is predominately French, but I am a son of all cuisines. French technique is the foundation of so many styles of cooking. Purple being mediterranean just fit in perfectly with how
I approach cooking. 

SCENE: What is the focus of the menu at Purple?

DAVIS:The focus here at Purple is wine-friendly food and a major emphasis on approachability. Most people don’t look at French food as approachable, but we try to concentrate on comfort foods. 

SCENE: What would you consider comfort food?

DAVIS: Comfort food is a food that people can really relate to. It’s a food you can enjoy anytime, whether you’re off of work, at home or out to dinner. It’s not always food that makes you feel really full and overstuffed, but rather a food that you like to have that makes you feel really good.  

SCENE: What is a popular comfort food on Purple’s menu? 

DAVIS: The most popular is the Lobster Mac and Cheese, hands down. It sells more than anything. Also the Margarita Pizza which we make it really well. We use fresh-torn mozzarella and torn basil, releasing the flavors onto the pizza and our sauce. The Basil Pesto Pasta is another big one here that people seem to love. And let’s not forget our Cranberry Chicken Salad which has grilled chicken, celery, bacon, and almonds. It’s basically a lettuce-less salad. It’s such a simple mixture of flavors and would be easy to mimic at home.
I also like the Lamb Burger. It’s a good spin on your typical burger at home and is one of our top selling sandwiches. 

SCENE: Can you share some of your favorite comfort foods?

DAVIS: When I think of comfort food I go back to my roots. My favorite comfort food is Southern. Gumbos or stews. Really one pot wonders. Things you can throw in the pot and let cook all day. Comfort food is anything that reminds you of growing up and
being home.

Top Comfort Food Picks at Purple Cafe in Bellevue

cranberry chicken - grilled chicken, bacon, almonds, scallions, celery, apples, dried cranberries, parmigiano-reggiano and cranberry-dijon vinaigrette . half 10/full 13 

bruschetta pomodoraccio tomatoes, fresh mozzarella, fried basil and 10 year old balsamic . 11 

lamb burger housemade brioche bun, red onion, tomato, cucumber-yogurt sauce and shoestring fries . 13 / add bacon, sheep’s milk feta, white cheddar or maytag bleu cheese . 2 

margherita fresh mozzarella, tomato sauce and fresh basil . 11 

lobster baked mac and cheese campanelle noodles and lobster baked in a sauce of creamy gruyère . 22