DAS - Come tame the Sexy Beast on the Hill

  • March 12, 2013 · 5:30 PM

The Seattle True Foodies believe that a shared meal is one of the best ways to bring people together.

We also believe that gathering often for a delicious, convivial meal is an essential part of living the "good life."

With both of these thoughts in mind, we invite you to join us for one, or a series of meals during Dining Around Seattle.

Dine out and celebrate the spring run of Dining Around Seattle (excluding Friday, Saturday, and Sunday breakfast/brunch for some restaurants).

La Bete is about cooking the food that we like to eat without pretense or limitations. We want to showcase the bounty and beauty of the Pacific Northwest while building a sense of community in our neighborhood and local food scene.

Appetizer

Chicken Liver Mousse
with Grapes, Date and Walnut Toast

Winter Salad
with Roasted Red and Gold Beets, Roasted Eggplant, Frisee, Orange, Pistachio, Pomegranate and Ricotta Salatta

Sunchoke Soup
Vegetable Fritter, Caramelized Shallot, Kashmiri Curry and Herbs

Entree

Housemade Papardelle Pasta
With Braised Rabbit, Mushrooms and Parmigiano Reggiano

Housemade Sausage
Puy Lentils, Sweet Potato, Vegetables, Cilantro and Harissa

Grilled Painted Hills Beef
with Fingerling Potatoe, Baby Carrot, Baby Turnip
and Bone Marrow Demi Glace

Dessert

Sundae
With Blackberry Crème Fraiche Ice Cream, Meyer
Lemon Curd, Puffed Wild Rice, Hazelnut Madeleine

Carrot Cake
With Cream Cheese Frosting,
and Brown Butter Cinnamon Ice Cream

Crepe
With Rum and Muscavado Sugar Glazed Banana,
Peanut Butter Ice Cream, Dulce de Leche

"This restaurant has a unique presence of its own and could very well be placed in a major European city. It is informal yet elegant. The food is imaginative and delicious..."

(From the Seattle Times, Nov. 11, 2010):

"Sexy. Delicious.

That about sums up La Bête, a beguiling, art-filled Capitol Hill kitchen and bar that blends contemporary American sense and European sensibility.

La Bête is just the sort of romantic beast you'd get if you mated Lark with any of Ethan Stowell's restaurants. The owners/co-chefs met while working at Stowell's Union. Both have also worked for John Sundstrom of Lark.

The chefs' (pedigree) is evident in their unstructured, seasonal menu of European-influenced comfort food - rustic dishes elevated by solid culinary technique and visual artistry."



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Three-course are $30 The price does not include tax, beverage, or gratuity. Wine, beer, and non-alcoholic beverages are available for purchase.
Parties of 8 or more will be asked to hold their reservation with a credit card. We ask that you use one form of payment and an automatic 18% gratuity will apply.

This is the first restaurant of this awesome week.

Let's all have a great time.

Bring CASH please!! :) CASHOLA:)

FREE PARKING !!!

**Price will be fixed and includes gratuity making it easy for everyone involved. We will have name tags for all my events. So I get to know your name and makes it easy to mingle. Two no show policy will be applied.

If you do not adhere to any of this please do not attend.

RSVP ETIQUETTE: Since we have limited space I ask that you (and your guest) be considerate of others and commit to your RSVP. Your no-show may prevent someone else from attending and you from attending other limited dinner events like this.

Join or login to comment.

  • Rhonda

    Yum, yum, yum, Thank you, Karen.

    March 13, 2013

  • Estelle

    Thanks Kyoni for organizing ! Good food around good people :)

    March 12, 2013

  • A former member
    A former member

    Delicious food and fantastic conversation. Tonight's group was great!

    March 12, 2013

  • kelvin l.

    Stuck in traffic...will be abit tardy

    March 12, 2013

  • A former member
    A former member

    Sorry to cancel but I woke up with a horrible head cold.

    March 12, 2013

  • kyoni

    You can't beat the quality and price for this place..3 more slots left !!

    March 12, 2013

  • Mike

    damn you K why did you pick Tue? Have Sounders match. Enjoy!

    March 9, 2013

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