"Chef-owner Johnathan Sundstrom has been preparing seasonally-driven farm-to-table fare since way before that term became trendy, working with local producers to create ever-changing menus. Take the Mishima Ranch Wagyu steak tartare or the Jones Farm pork belly, for instance. Those top-drawer ingredients are treated with great care in the kitchen, embellished by herbs and spices that showcase the main attraction. A well-balanced wine list features Pacific Northwest appellations, while the small bar shakes and pours creative cocktails. The lovely dining room feels cozy, especially if your table is tucked behind the gauzy curtains that run through the space. Look out for the popular whole beast dinners, too." (From Gayot.com)
SEATTLE RESTAURANT WEEK MENU
DINNER - 3 COURSES FOR $28
Fra Mani salame with green chickpeas and black olive
Spring salad with radish, fennel and creamy lemon vinaigrette
Asparagus soup with green garlic and chèvre mousse
Chicken fried trout with roasted potatoes, bacon and dill caper tartare sauce
Rotisserie pork loin with tomato rosemary sofrito and Parmigiano Reggiano polenta
Roasted cauliflower with freekah tabbouleh, mint, capers, lemon and chile
Theo chocolate panna cotta with chocolate cookie crumble and mint ice cream
Pineapple tarte tatin with rum caramel and vanilla bean ice cream
Coconut sorbet with rhubarb, strawberry and salted almond
RSVP ETTIQUETTE: Serious folks only, please.
If you're going to sign up, please honor your RSVP. If you need to cancel, please please PLEASE do so more than 72 hours in advance so that someone else can have ample notice of getting in.
Waiting Listers - Being on the Waiting List actually means something... if you do end up moving up, you will be expected to show up.
Restaurants expect diners to honor their reservations and No-Shows mean lost business.