Food / Quality
I recently had a chance to try one of Seattle's hottest restaurants! I ordered the tasting menu which comprised of 9 courses along with small bits here and there. Overall the food was solid and of high quality. It was an enjoyable culinary experience as one would expect at this type of establishment. I learned from one of the cooks that between himself and the Chef, they collect fresh vegetables from the garden. Very cool!
While good, I wasn't particularly blown away overall. The food was inventive and creative, however, some flavors were not that memorable. I was unimpressed by the fava bean risotto with summer truffles and morels. I found the flavors to be too bitter. It reminded me of something my mother made. Not to say that my mother doesn't make great food—but if she can make it, why eat out? If you are in Seattle and money isn't a constraint then I think it's worth a try. Maybe I eat out too often so my judgement is a bit dulled and am harder to impress. If you are someone who doesn't eat out too often and is looking to splurge, it definitely won't bore you.
A few dishes I particularly enjoyed:
1) Mussels wrapped in pancetta that was served in a little lid full of smoke (I enjoyed the presentation of this a lot! It was also tasty and aesthetically pleasing)
2) Abalone with crispy spinach
3) Wagyu beef and pork chops with various vegetables—absolutely delicious!!
4) Gorgonzola cheese in a cracker with pepper and sage (I thought the presentation was unique and the flavor profile peaked my interest)
5) Hot chocolate affogato
Ambiance / Decor
The ambiance is okay. The decor is very ordinary and has that homey Italian feel. This place is not luxurious. It is definitely very low key, laid back and cozy. The emphasis is on the food and not their home decor skills.
Price
The tasting menu is $137 per person—a bit high for Seattle. Don't get me wrong, the food is great. But the price is a bit high compared to the other restaurants of the same caliber. It's more expensive than Art of the Table and I think you can get better value elsewhere.
Reservation
Make a reservation at least a week in advance and request for the Chef's table.
Ostera caviar
Mussels wrapped in pancetta
Fava bean paste with bread
Fava bean risotto with mushrooms and summer truffles
Gorgonzola cheese with salt and sage
Quail egg tartare
Abalone with spinach
Basil snails
Wagyu beef and pork chop
Hot chocolate affogato