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  • LOVE IT OR HATE IT – VALENTINE’S DAY IS NEAR 01.31.13



    Love it or hate it, Valentine’s Day is quickly approaching. Whether you’re planning a night out with that special someone, a girls night out or a gathering with friends, we’ve got culinary delights, palate pleasers and tempting tastes for you! Read on for Valentine’s Day menus inspired by cultures from around the world, including your own backyard.

    HUNGER

    Hunger has put their heart into a special five-course Valentine’s menu filled with rich winter flavors and decadent treats like beef tartare, oysters and chocolate. Guests will receive a sweet treat delivered with their bill and a rose for the special lady, or gent! The menu is available for $150 per couple, with additional wine pairings available for $25 per person. Hunger is located at 3601 Fremont Avenue North, Seattle. Reservations can be made at 206.402.4854 and online at HungerSeattle.com.

    First Course

    Fennel-Citrus Salad brioche crouton, picholine olive, sea salt

    Second Course

    Beef Tartare shallots, capers, herbs

    White Bean & Truffle Soup herbs, fried leeks

    Baked Oysters harissa butter, bread crumbs

    Third Course

    Celery Root and Mascarpone Ravioli brown butter, root chips

    Inetermezzo

    Raspberry sorbet, cava

    Fourth Course

    Grilled Lamb Leg radish salad, curry stew, black radish, marguez sausage, pickled radish

    Seared Tuna Moroccan cucumber salad, smoked scallop, roe remoulade, zarzuela stew, saffron aioli

    Eggplant Curry herbs, vegetable terrine, roasted piquillo coulis, mushroom roulade with goat cheese, basil cream

    Fifth Course

    Decadent Chocolate Sampler milk chocolate roll cake with condensed milk ice cream, dark chocolate truffle pops, white chocolate raspberry panna cotta

    CAFE FLORA

    Cafe Flora’s decadent four-course Valentine’s menu provides a perfect escape for a cozy and romantic meal, with a sustainable flair. Their local vegetarian and vegan menu also offers gluten free dishes that satisfy. $50 per person, reservations required and run 5-10 p.m. Add wine pairings for $20 per person or enjoy signature cocktails, bubbly and local beer and cider. Cafe Flora is located at 2901 East Madison Street, Seattle. Call 206.325.9100 to reserve or visit online at CafeFlora.com.

    First Course

    Sumac Grilled Mango white bean pate, fried pappadam, cilantro mint pistou (vegan and gluten free)

    Second Course

    Spiced Pequin Peppers roasted zaatar root vegetables, citrus tahini sauce, chermoula eggplant, and petite Persian cucumber, radish and preserved meyer lemon salad (vegan and gluten free)

    Third Course

    Passion Fruit Salad baby arugula, endive, fresh pear, toasted macadamia nut, pomegranate seeds, champagne vinaigrette (vegan and gluten free)

    Fourth Course

    Citrus Dew Drop citrus syrup soaked Clementine cake, Bavarian cream, meyer lemon confit, white chocolate feuilletine (nut free, available gluten free)

    Princess Praline chocolate fudge graham, praline mousse, smoked chocolate toffee sauce (vegan and gluten free)

    AGRODOLCE

    Maria Hines is celebrating Valentine’s Day at her newest restaurant, Agrodolce. Open since late December, the Southern Italian trattoria located in Fremont is creating a four-course menu featuring house milled, handmade pastas and other favorites. Guests can select one dish under each course for $65. Wine pairing recommendations are an additional $30. Agrodolce is located at 709 North 35th Street, Seattle. Call 206.547.9707 or book online at AgrodolceRestaurant.net for reservations.

    Starter

    Housemade Focaccia, extra virgin olive oil, fleur de sel

    First Course

    Wild Arugula Salad with blood orange, ricotta salata, crouton

    Arancini with skagit river ranch beef carnaroli rice, parsley pesto pugliese style

    Burrata served with baby beet, citrus honey gastrique, mint

    Wine: Terredora, falanghina itpomia, campania, it

    Second Course

    Hand Cut Tagliarini with pistachio, wild fennel seed, pecorino

    Bucatini and uni cream, cauliflower, pine nut

    Spaghetti with skagit river ranch sugo, hot pepper, red wine

    Wine: tenuta delle terre nere, etna bianco, sicily, it

    Wine: colosi, nero d’avola, sicilia, it

    Third Course

    Ricotta Ravioli and black truffle butter, marjoram, arugula

    St. Jude’s Albacore Tuna, meyer lemon, artichoke, caper

    Grilled Anderson Ranch Lamb, grilled treviso, onion marmalade, celeriac

    Wine: masi, modello rosso, venezia, it sella & mosca, “terre rare”, sardegna, it

    Dessert

    Chocolate Budino, Italian chestnut, whipped cream, mint

    Rice Pudding Fritters, citrus honey, powdered sugar, vanilla bean

    Limoncello Sorbetto, candied lemon, fennel, almond

    Wine: individual pairings with each dessert

    TILTH

    Seattle’s first certified organic restaurant and the one that earned Maria Hines her James Beard Award presents a special four-course Valentine’s menu on February 14. Guests can indulge with a selection under each course for $85 and vegetarian options are plentiful; wine pairings are additional $40. Tilth is located at 1411 North 45th Street, Seattle. Call TIlth at 206.633.0801 or book online at TilthRestaurant.com for reservations.

    First Course

    Juniper Coffee Beet Salad, blue cheese, watercress, fennel

    Spot Prawn Consommé, savoy cabbage, sherry vinaigrette, szechuan pepper

    Grilled Beef Heart Tartlet, puff pastry, crème fraiche, charcroute

    Second Course

    Ricotta Gnudi, pecorino, purple cauliflower, white truffle

    Steamed Penn Cove Mussel, braised cardoon, celeriac mousse, slivered celery

    Pan Seared Alaskan Sablefish, kabocha squash, charred green onion, cilantro

    Third Course

    Snoqualmie Valley Lamb Cannelloni, flageolet bean, cippolini onion, black garlic

    Smoked Heirloom Bean Cassoulet, foraged mushroom, brioche, oven dried tomato

    Skagit River Ranch Pork Belly, jerzy boy apple, brussels sprouts, cider vinegar

    Fourth Course

    Trampetti Olive Oil Cake, fennel ice cream, blood orange, olive brittle

    Dark Chocolate Sorbet, shaved chocolate, holmquist hazelnut

    Bourbon Pecan Pie, woodford reserve, chantilly, caramel

    GOLDEN BEETLE

    Discover the place for Mediterranean cuisine celebrating robust flavors and spices served with a sustainable conscience. Valentine’s Day at Golden Beetle brings unrivaled Mediterranean dishes with a four-course menu for $50 and optional wine pairing for $25. Known for its craft cocktails, diners can expect a special Valentine’s Day spirited cocktail. Golden Beetle is located in Seattle’s Ballard neighborhood at 1744 NW Market Street. Call 206.706.2977 or visit Golden-Beetle.com for reservations.

    First Course

    Spiced Carrot Soup, olive oil, turmeric, crouton

    Wine: Ontanon Vetiver Rosado, Rioja, Spain ‘11

    Winter Citrus Salad, fennel, red onion, pomegranate seeds

    Wine: Funente Seca, Macabeo/Sauvignon Blanc, Spain ‘09

    Leek and Kale Tart, sumac, currents

    Wine: Ontanon Vetiver Rosado, Rioja, Spain ‘11

    Second Course

    Olympia Oysters, mignonette, lemon

    Wine: Sabrego Godello, Valdeorras, Spain ‘10

    Paprika Smoked Cod, white beans, crème fraîche, parsley

    Wine: Ontanon Vetiver, Rioja, Spain ‘09

    Spanakopita, baby spinach, feta, phyllo

    Wine: Mark Wysling Rousanne/Marsanne, Yakima Valley, Washington ‘11

    Third Course

    Seared Lamb Belly, celery root puree, pistachio, brussel sprouts

    Wine: Chateau Galtier L’Obstinee, Saint Chinian, France ‘09

    Yogurt Marinated Chicken, carrot couscous, cabbage slaw, tzatziki

    Wine: Tenuta Delle Terre Nere, Etna Bianco, Italy ‘11
    Stuffed Baby Eggplant, tomato, garlic, pinenuts

    Wine: Cooper Hill Pinot Noir, Willamette Valley, Oregon ‘10

    Fourth Course

    Crème Fraîche Sorbet, almond cookie, black pepper

    Wine: Sandeman Amontillado

    Chocolate Truffle Torte, framboise, chantilly

    Wine: Broadbent Rainwater Medeira

    Grilled Local Pear, cacao nib, candied walnut, cardamom

    Wine: Domaine des Gatinauds, Pineau des Charentes

    LLOYD MARTIN

    Chef-owner Sam Crannell is inspiring couples this Valentine’s Day to indulge in their senses with his aphrodisiac-inspired Sexy Menu. While the menu will be created with what Sam can source fresh from purveyors, guests will encounter such items as local honey, lobster, avocado, local oysters and other sensual ingredients. The three-course menu will be offered for $75 per person with an optional wine paring for an additional $25. Located on Queen Anne’s counterbalance at 1525 Queen Anne Ave North, Seattle. Make reservations by calling 206.420.7602 or visit LloydMartinSeattle.com.

    IL FORNAIO

    Il Fornaio’s own Seattle Chef Franz Junga is recreating the flavors of one of Italy’s most beloved regions, the “green heart of Italy,” Umbria from Feb. 4-17, including Valentine’s Day. Bring your special someone, group of friends or fly solo to indulge in the robust, flavorful and earthy menu filled with Umbrian specialties and imported ingredients, including black truffles, olive oil, pecorino and handmade pastas. This special menu is available per item or can be enjoyed as a three-course tasting menu for $32.99. Umbrian wine pairings are also available by the half glass ($5-$8), glass ($9-$15), bottle ($39-$59) or enjoy any three half glasses for $14.99. Diners will receive a heart-shaped bottle of Il Fornaio’s signature extra-virgin olive oil as a complimentary gift. Located in Pacific Place in downtown Seattle at 600 Pine Street. Call for reservations at 206.264.0994 or online at IlFornaio.com.

    Zuppa e antipasti

    Zuppa di Porcini con Frascarelli – Porcini mushroom soup with potatoes, celery, onion and garlic; served with housemade frascarelli and Grana Padano and drizzled with Umbrian extra-virgin olive oil (vegetarian; vegan without cheese) $5.99/6.99.

    Wine: Grecante, Arnaldo Caprai, 2011

    Insalata di Finocchi e Pecorino Pepato – Fennel salad with farro, Belgian endive, watercress, celery, carrots and pecorino pepato cheese, with red wine vinaigrette $9.99.

    Wine: Bramito del Cervo Chardonnay, Castello della Sala, 2011

    Crostini con Uova e Tartufo Nero – Toasted focaccia croutons topped with scrambled eggs, black truffles, and Grana Padano $11.99.

    Wine: Bramito del Cervo Chardonnay, Castello della Sala, 2011

    Pasta

    Gnocchi di Bietole e Spinaci – Spinach and beet dumplings with porcini mushroom cream sauce and crispy sage (vegetarian)
$16.79.

    Wine: Grecante, Arnaldo Caprai, 2011

    Cuore di Raviolo con Rancetto – Heart-shaped butternut squash ravioli filled with guinea hen, carrots, celery, and herbs, served in a crispy pancetta sauce with tomato coulis and Grana Padano $17.99.

    Wine: Rosso Montefalco, Copetrone, 2008

    Cannelloni alla Ternana – Fresh pasta filled with pecorino, gruyere and fresh ricotta, Swiss chard, potatoes, pine nuts and onions; baked with béchamel and sliced black truffles (vegetarian) $18.99.

    Wine: Rosso Montefalco, Copetrone, 2008

    Risotto Umbro – Carnaroli rice, Italian sausage, porcini mushrooms, Grana Padano, tomato, marinara, thyme and basil $18.79.

    Wine: Sagrantino di Montefalco, Colpetrone, 2007

    Secondi

    Anatra alla Perugina – Wood-fired rotisserie duck with citrus sauce; served with sautéed spinach and roasted Yukon Gold potatoes $26.99.

    Wine: Rosso Montefalco, Copetrone, 2008

    Salmone Tartufato – Salmon filet sautéed with artichokes and topped with black truffles; served with sliced potato cake $27.99.

    Wine: Bramito del Cervo Chardonnay, Castello della Sala, 2011

    Agnello in Crosta di Pecorino – Roasted rack of lamb in Umbrian pecorino cheese crust; served with roasted Yukon Gold potatoes and sautéed seasonal vegetables $28.99.

    Wine: Sagrantino di Montefalco, Colpetrone, 2007

    Sogliola al Grecchetto – Petrale sole sautéed with Grecchetto wine served with roasted shiitake mushrooms and green olive gremolata $28.99.

    Wine: Grecante, Arnaldo Caprai, 2011

    Dolci

    Semifreddo di Tozzetti – Semi-frozen Vin Santo custard with Umbrian cookies, topped with chocolate sauce and candied orange peel $6.99.

    Where will we see you on Valentine’s Day?

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  • Plan Your Holiday Dining Now! 12.11.12



    Every year we’ve helped you plan your holiday dining, whether you’re looking to get away from family or bringing all of the extended family and in-laws together! This year is the same with some treasured holiday dining for Christmas, New Year’s Eve and New Year’s Day from award-wining mainstays and new restaurants to hit the holiday dining scene.

    Read on for full menus and make those reservations!

    AGRODOLCE – New Year’s Eve
    The soon-to-open third restaurant from Maria Hines is already becoming the hot spot this holiday season. Nestled in Fremont, Agrodolce is now taking reservations for New Year’s Eve and its special menu, inspired by the restaurant’s Southern Italy and Sicily roots. The four-course menu is $65 with an optional wine pairing for $30. Call or visit online for reservations.
    Housemade Focaccia – extra virgin olive oil, italian sea salt

    First Course
    Wild Arugula Salad – blood orange, ricotta salata, thumbelina carrot
    Arancini – skagit river ranch beef, tomato, carnaroli rice
    House Made Burrata – cylindrical beet, citrus honey gastrique, mint

    Second Course
    Bucatini – pine nut, sardine, fennel, golden raisin
    Ricotta Cavetelli – black truffle butter, marjoram, garlic
    Spaghetti – skagit river ranch sugo, hot pepper, red wine

    Third Course
    Hand Cut Tagliarini – sicilian pistachio, sweet myrtle, pecorino
    St. Jude’s Albacore Tuna – controne bean, lacinato kale, caper
    Lamb Meatballs – grilled treviso, onion marmalade, saffron potatoes

    Dessert
    Theo Chocolate Budino – italian chestnut, whipped cream, mint
    Orange Cannoli – sheep’s milk ricotta, shaved chocolate, holmquist hazelnut
    Limoncello Sorbetto – lemon-thyme, candied fennel, almond

    TILTH– Christmas Eve + New Year’s Eve
    James Beard award-winning chef Maria Hines is making her first restaurant, Tilth, a dining destination this holiday season. Open on Christmas Eve and New Year’s Eve from 5-10 p.m., Guests can indulge in a beautiful four-course menu for $85 that covers meat, fish and vegetarian options. Wine pairings are additional $40. Prices exclude tax and gratuity. Call 206.633.0801 or visit online for reservations.

    First Course
    Juniper Roasted Beet Salad – blue cheese, coffee, fennel
    Spot Prawn Consomme – savoy cabbage, sherry vinaigrette, cured roe
    Rabbit Rillette pickled vegetable, crostini, whole grain mustard
    Paired with 2007 Domaine des Grandes Perrières, Sancerre, France

    Second Course
    Ricotta Gnudi – watercress, pecorino, winter truffle
    Albacore Tuna Croquettes – poblano pepper, aioli, romaine
    Skagit River Ranch Chicken Roulade – marjoram, black trumpet, marcona almond
    Paired with 2000 Jean-Luc Colombo,’Amour de Dieu’, Condrieu, France

    Third Course
    Snoqualmie Valley Lamb Ravioli – cippolini onion, black garlic, flageolet bean
    Smoked Heirloom Bean Cassoulet – wild mushroom, brioche, oven dried tomato
    Seared Alaskan Sablefish – escarole, cured olive, celery root
    Paired with 2005 Domaine de Terrebrune, Bandol, France

    Fourth Course
    Bouche de Noel – honey, pistachio, cranberry
    Dark Chocolate Sorbet – shaved chocolate, holmquist hazelnut
    Bourbon Pecan Pie – Woodford reserve, chantilly, caramel
    Paired with Blandy’s, 10 year Dry Sercial, Madeira, Portugal

    GOLDEN BEETLE – Christmas Eve + New Year’s Eve
    If you’re longing for the warmer weather of the Mediterranean then transport your palates to Golden Beetle during the holidays. Offering a special $50 four-course menu on New Year’s Eve from 5-10 p.m., Golden Beetle is your Ballard spot for the last great dinner of 2012. Call 206.796.2977 or make your reservations online. Golden Beetle will be offering its regular menu on Christmas Eve 4-10 p.m.

    First Course
    Butternut Squash Soup – dukka, creme fraiche, croutons
    Beet Salad – olives, za’atar, preserved kumquat
    Lacinato Kale – harissa, sultana, extra virgin olive oil

    Second Course
    Penn Cove Mussels – preserved lemons, serranos, ginger
    Oven Roasted Black Cod – tahini, garlic, sumac
    Feta Brioat – mustard greens, phyllo, cumin

    Third Course
    Braised Lamb Shank – polenta, currant, pistachios
    Chicken Meatballs – coriander, carrot, cous cous
    Chickpeas – yogurt, paprika, crouton

    Fourth Course
    Chocolate Torte – apple, chantilly, chocolate
    Grilled Pears – cocoa nibs, walnuts, cardamom
    Cornmeal Halvah – hazelnuts, mascarpone, honey

    LLOYD MARTIN – New Year’s Eve
    Lloyd Martin is encouraging indulgence this New Year’s Eve. Ring in the new year in culinary luxury with such items as Perigord truffles, lobster, foie gras, caviar and more. Chef owner Sam Crannell prides himself on creating dishes based on the freshest ingredients that arrive at his doorstep so guests can expect the exact dishes to be finalized just a few days prior. As a Best New Restaurant award-winner, diners won’t be disappointed with an exotic New Year’s Eve dinner at Lloyd Martin. Five-course dinner for $145, excluding tax and gratuity. Reservations are required by calling 206.420.7602 or visit online.

    HUNGER 2.0 – New Year’s Eve
    Chef owners and couple Brian & Jaime Brooks are thrilled to be serving guests an exciting New Year’s Eve menu in their new restaurant space. The four-course menu highlights the best of the local winter bounty with Hunger’s Mediterranean and North African influence. Credit card is required at the time of reservation; 24-hour cancellation notice or $25 per person charged. Reservations are required and can be made at 206.402.4854, visit online for more information. Seating’s and prices are as follows:

    -5:00-7:30 Seating $100/couple + $25 per person wine pairing option
    -7:30-10:00 Seating $125/couple + $25 per person wine pairing option
    -10:00–12:30 Seating $150/couple + $25 per person wine pairing option
    -Final seating includes champagne toast and party favors

    Couple chooses two items from the first and third courses:
    First Course
    Diablo Shrimp milho frito, housemade sausage, salsa piquant, lava salt
    Crispy Lamb Sweetbreads celery root, garlic puree, meyer lemon
    Smoked Pork Belly pickled chiogga beets, piri piri vinaigrette
    Potato Fennel Soup cream, leeks, spanish olive oil, herbs

    Second Course
    Fennel Citrus Salad brioche crouton, picholine olives, herbs, manchego, spanish olive oil

    Third Course
    Portuguese Seafood Stew
    nw shellfish, turnips, potato, carrot, saffron, cream
    Head to Tail whole animal prepared mulitple ways
    Red Wine Braised Pollo onion, house made bacon, mushroom, carrot
    Vegetarian Dish

    Intermezzo
    Meyer Lemon Sorbet

    Fourth Course
    Dessert Sampler

    CAFE FLORA – New Year’s Eve + New Year’s Day
    New Year’s Eve
    Each dish is centered around luck in the New Year. From Asia long noodles which signifying a long life; lentils and collard greens both lucky foods from the south; to the Spanish New Year tradition of eating 12 grapes as the clock strikes midnight; as well as the Vietnamese tradition of kumquats and citrus.

    $50 per person, reservations required and runs from 5:30-10 p.m. Add wine pairings for an additional cost. Signature cocktails and champagne available. Call 206.325.9100 to reserve or visit them online.

    First Course
    Semolina Tart
    Gorgonzola dolce, roasted grapes and walnuts (available vegan and gluten free)

    Second Course
    Citrus Salad Cara Cara oranges, blood orange, kumquat, watercress, fresh basil in a St. Germaine vinaigrette with crispy rice noodles (vegan and gluten free)

    Third Course
    Root Vegetable Medallions Coconut lentil allspice sauce, braised chickpeas, greens and peppers, meyer lemon yogurt (gluten free and available vegan)

    Fourth Course
    Bittersweet Chocolate Cake Chocolate orange glaze, caramel cocoa truffle, Moscato D’asti foam (vegan and gluten free)

    New Year’s Day
    The annual tradition continues with Cafe Flora’s New Year brunch buffet. This popular event is the only time of the year the vegetarian landmark offers a buffet and it’s not to be missed!
    $25 per person, $12.50 for kids under 12, reservations required for large parties only, brunch offered from 9 a.m. – 2 p.m. Variety of Bloody Mary’s available. Call 206.325.9100 to reserve or visit them online

    Starters
    Blackberry Cardamom Coffee Cake
    Vegan Cinnamon Rolls Cream cheese frosting
    Blueberry Cornmeal Muffins
    Assortment of fresh fruit with agave cinnamon sauce
    Additional vegan and gluten free baked options

    Salads
    Caesar Salad crispy romaine hearts, herbed croutons, parmesan, creamy caesar dressing, fried capers, fresh lemon
    Lentil and Beet Salad long leaf arugula, french green lentils, roasted beets, asian pears, pomegranate seeds, tarragon, fresh chevre, sherry vinaigrette
    Apple-Wintergreen Salad salt-rubbed kale chiffonade, apple cider vinaigrette, sliced apples, dried currants, red onion, toasted walnuts; gorgonzola available
    Grilled Vegetable Salad grilled seasonal vegetables in balsamic reduction

    Entrees
    Smokey Roma Florentine Scramble fresh spinach, sliced onion, fresh basil, topped with smoky tomato coulis, shaved grana
    Garlic-Mushroom & Chevre Scramble garlicky braised wild mushrooms, sliced leeks, fresh chives, chevre
    Orange-Cranberry French Toast sliced brioche grilled in orange egg batter with warm cranberry compote; whipped orange butter and maple syrup available
    Potato Latkes veggie-packed traditional potato pancakes with housemade applesauce and chive-crème fraiche
    Wild Mushroom & Poblano Tamales locally foraged mushrooms, roasted poblano-pumpkin seed pesto, with roasted tomatillo-chipotle salsa

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  • Chef’s Table at Hunger for the Holidays 11.01.12


    It’s officially the holidays and Hunger Restaurant in Fremont has you covered! Their Chef’s Table offers a private dining experience where Sous Chef Joshua Slaughter prepares a special 7-course seasonal menu just for your occasion.

    The Chef’s Table is available to guests Wednesday through Sunday by reservation only and is $100 per person for the 7-course meal. Wine pairings and additional courses available. Please note any food allergies upon reserving.

    Contact Hunger for more information and to book your date!

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  • Where to lunch and dine for Restaurant Week 10.18.12

    Hunger 2.0

    We’re well into Seattle Restaurant Week, but you still have tonight and Sunday through Thursday next week to take advantage of three course lunches for $15 and three course dinners for $28. With over 150 restaurants to choose from you may be feeling stumped or overwhelmed. Fear not as we provide you a list of a few of our favs and where the bang for your buck is as good as the flavors in your mouth.

    Fall is making an appearance with seasonal pears, oysters, soups and more! Read on for a sampling by course and then make those reservations! Just a few days left!

    Hunger 2.0 – Fremont (Lunch/Dinner)
    Lunch – Braised Boar Sandwich laura chenel cheve, pickled onion, brioche
    Dinner – Fabada pepper bacon, house made sausage, flageolet beans, tomato, poultry confit leg
    Dessert – Curried Bread Pudding golden raisins, cardamom custard, candied orange

    Cafe Flora – Madison Park/Madrona (Lunch/Dinner)
    Lunch – Roasted Pear and St. Andre Cheese Sandwich herbed pistachio pesto, Columbia City Bakery focaccia, sweet red onion confit, mixed greens
    Dinner – Creamy Bluebird Grain Farro butternut squash, Local Roots greens, roasted ruttabega and turnips, parmesan cheese, pomegranate molasses, spiced beet chips
    Dessert – Candy Apple Crisp spiced apples, oat crumble, vanilla chai ice cream, Rockridge Orchard hard cider caramel sauce (vegan, soy free)

    Golden Beetle – Ballard (Dinner)
    Tomato-Chickpea Soup lentil, ginger, crouton
    Slow Roasted Baby Back Ribs tamarind, rice, mustard greens
    Warm Bread Pudding mint coulis, stone fruit, Chantilly

    Tilth – Wallingford (Dinner)
    Sweet Corn Flan yogurt, sweet pepper, espellette
    Wild Mushroom Risotto swiss chard, fine herbs, pine nut
    Pumpkin Panna Cotta spiced anglaise, pumpkin seed brittle, fresh breeze cream

    Coastal Kitchen – Capitol Hill (Reopening this Saturday, October 20 after a lengthy remodel and installation of a new oyster bar and cocktail bar!) (Lunch/Dinner)
    Fresh Shucked Oysters Trio
    Cuban Pete’s Paella
    Flourless Chocolate Torte

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