2331 2nd Ave • Seattle, Washington 98121 • (206) 441-9842
The visit there was unexpected. or at least unplanned on my part. A thought it would be a fun outing given that it was my birthday and she had read a good review of the place.
Situated in Belltown, parking is potentially always a problem and you certainly are unlikely to find any for free. We arrived a few minutes are Seven, a little later than we should have been but anyhow. The crowds had not quite picked up yet and we entered into a narrow room adjoined by an enclosed courtyard with a few tables shaded by some trees. The ambience is European sophisticated with an eclectic mix of Southern Asia and Americana. The bar is right near the door but we didn't stop there. The room was dress out with fresh flowers. roses and lilies with a great smell that assailed you as you entered. Lighting is dim, to fit the venue. The tables are a little close together and jammed in well, with possibilities for two or more aplenty. The menu was broad with a keynote plantain fries plate but they are renowned for a mystery 5 course tasting menu for $45. We opted for this with me taking a flite of accompanying wines.
Our server was very attentive, as were the others including the waterboy. Overhearing the presentation to the other patrons, it was clear that the servers were well rehearsed in the 5 course mystery line up. We started with a tremendous heirloom tomato soup lake surrounding a large grilled scallop. This was followed by a frisée Lactuca crispa lettuce salad with bacon pieces and a raspberry vinaigrette followed by a apricot-like sorbet. The entrée was small venison T bone on a bed of cauliflower florets and zucchini - delicious, though we did discover that one side of the T was a little tougher than the other - odd... Dessert was a chocolate gateau with walnut praline on the top dipped in chocolate - delish! Expensive but I would go again.
The visit there was unexpected. or at least unplanned on my part. A thought it would be a fun outing given that it was my birthday and she had read a good review of the place.
Situated in Belltown, parking is potentially always a problem and you certainly are unlikely to find any for free. We arrived a few minutes are Seven, a little later than we should have been but anyhow. The crowds had not quite picked up yet and we entered into a narrow room adjoined by an enclosed courtyard with a few tables shaded by some trees. The ambience is European sophisticated with an eclectic mix of Southern Asia and Americana. The bar is right near the door but we didn't stop there. The room was dress out with fresh flowers. roses and lilies with a great smell that assailed you as you entered. Lighting is dim, to fit the venue. The tables are a little close together and jammed in well, with possibilities for two or more aplenty. The menu was broad with a keynote plantain fries plate but they are renowned for a mystery 5 course tasting menu for $45. We opted for this with me taking a flite of accompanying wines.
Our server was very attentive, as were the others including the waterboy. Overhearing the presentation to the other patrons, it was clear that the servers were well rehearsed in the 5 course mystery line up. We started with a tremendous heirloom tomato soup lake surrounding a large grilled scallop. This was followed by a frisée Lactuca crispa lettuce salad with bacon pieces and a raspberry vinaigrette followed by a apricot-like sorbet. The entrée was small venison T bone on a bed of cauliflower florets and zucchini - delicious, though we did discover that one side of the T was a little tougher than the other - odd... Dessert was a chocolate gateau with walnut praline on the top dipped in chocolate - delish! Expensive but I would go again.
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Re: Marjorie on 2nd
Mon, October 29, 2007 - 9:33 AM"though we did discover that one side of the T was a little tougher than the other - odd... "
It usually is in every Tbone steak. One side is the tenderloin - the most tender part of the cow. (The smallest and most tender of the tenderloin cuts we call filet mignon.) The other side one often calls "NY Strip steak" or "strip loin", in europe it's the sirloin steak. Tenderness depends on which end you've gained the cut from. -
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Re: Marjorie on 2nd
Mon, October 29, 2007 - 3:22 PM
Wow. Good info.
Thanks, Mekachu.
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