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rockdoggydog

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    [Seattle] Farewell & Welcome: Closings, Transformations, Openings (Part 3)

    in Pacific Northwest & Alaska: Dining

    Posted

    Went and tried Spur on Thursday night, the late menu is currently kind of small but interesting, the good news is they serve food until 130. The space has gone through quite a change since it's Mistral days. The bar is run by Dave Nelson formerly of Union and Campagne. He pours a good drink and the bar selection is pretty good, especially for Belltown. Ethan Evans from Union and Tavolata runs the front and keeps things humming along and kept us all very well informed of what we getting.

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    Regular Menu

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    Cocktail Menu

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    Late Menu - everything here is from the regular menu

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    Housemade Cornuts - a really great bar snack while you decide and wait, crunchy salty goodness

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    Chicken Confit - think buffalo wings evolved, the chicken was tender and very nicely spiced, I just wish there was more of the blue cheese creme fraiche to dip it in

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    Pork Belly Sliders - a bit messy, but damn they are good

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    Smoked Salmon Crostini - it was beautiful, and the flavour combo was good, the problem I had with it was that the big chunk of salmon was a bit much texturally. The same amount of salmon but sliced thinly and laid on would have been much more pleasant, it it is it's just a bit too much mushiness in the mouth.

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    Overall, Spur is a solid hit and I am glad to see it join the Belltown scene, I would be more than glad to meet anyone there any night for drinks and munchies.

    Rocky

    Spring Hill

    in Pacific Northwest & Alaska: Dining

    Posted

    This place has polish, grace, and very good food.

    We had 2 starters, a shellfish course of clams with pork belly and lemon mayo, a pasta with favas and tons of morels, and a dessert (chocolate "cake" and ice cream,) as well as one house cocktail and the only quibble we had was the coffee bbq dip for the wonderful crispy sweetbreads was not to our liking. The fireweed honey mustard and the herbed creme fraiche, bottle 'em and sell them at the door! The other starter of raviolo with duck egg and duck ham with green sauce - well, can I order two for breakfast, please?

    Lots of hard surfaces, but fresh and well designed. Some of the best service I've had lately. Friendly too.

    The bacon cheese burgers, served with fries cooked in beef fat, were flying off the wood grill (I think it is wood) and at $15, they looked really good. I'd like to try the rib eye with twice baked potato pie too. House made ice cream and sorbet  - think salted peanut ice cream or campari grapefruit sorbet.

    I absolutely love the sweetbreads and think that they really need no sauce at all.

    Rocky

    Union in Seattle

    in Pacific Northwest & Alaska: Dining

    Posted

    Got an email from Union:

    Hello everyone!

    I’m happy to announce that we will be hosting a dinner on Sunday, May 18 featuring several delicious Rosés, and to benefit a great charity.

    Here is the menu and some information about the dinner and the Des Moines Area Food Bank:

    GOUGÈRES

    NV LUCIEN ALBRECHT CRÉMANT D’ALSACE BRUT ROSÉ

    KAMPACHI CRUDO

    WITH CUCUMBER, HORSERADISH, TRAMPETTI OLIVE OIL

    2005 JOSEPH ROTY ROSÉ, MARSANNAY

    HALIBUT

    WITH SPRING ONION BROTH, ENGLISH PEAS, SORREL

    2006 LES PALLIÈRES ROSÉ “AU PETIT BONHEUR”, GIGONDAS

    OCEAN TROUT

    WITH FAVA BEANS, RED RADISH, GREEN GARLIC

    2007 REVENANT MALBEC ROSÉ, NAPA VALLEY

    ROASTED SQUAB

    WITH RAMP PURÉE, SAUTÉED MOREL MUSHROOMS

    2007 SYNCLINE ROSÉ, COLUMBIA VALLEY

    ASSORTED CHEESES

    ALMOND CAKE

    WITH RHUBARB AND CRÈME FRAÎCHE

    2006 ADELSHEIM DEGLACÉ, WILLAMETTE VALLEY

    $100 PER PERSON (GRATUITY NOT INCLUDED)

    DINNER BEGINS AT 6:00 PM

    PLEASE CALL 206-838-8000 FOR RESERVATIONS

    THE DES MOINES AREA FOOD BANK WAS BEGUN IN 1966 AS A MINISTRY OF THE DES MOINES UNITED METHODIST CHURCH.  NEED GREW WITH THE BOEING LAYOFFS OF THE LATE 1960’S AND RECESSIONS  OF THE 1970’S AND THE FOOD BANK BECAME ITS OWN NON-PROFIT ORGANIZATION IN 1983.  THIS PAST YEAR, THE FOOD BANK SERVED OVER 1,234,000 POUNDS OF FOOD TO AN AVERAGE OF 920 FAMILIES EACH MONTH IN THE CITIES OF DES MOINES, NORMANDY PARK, SEATAC, AND KENT WEST HILL.  FOOD BANK CLIENTS INCLUDE:  SENIOR CITIZENS ON FIXED INCOME, VETERANS ON DISABILITY, ELEMENTARY STUDENTS AT RISK OF HUNGER OVER THE WEEKEND, HOMELESS INDIVIDUALS, SINGLE PARENTS, AND THE WORKING POOR. 

    We hope to see you here!

    Ethan

    [Seattle] Farewell & Welcome: Closings, Transformations, Openings (Part 3)

    in Pacific Northwest & Alaska: Dining

    Posted

    Attention poutine lovers, get thee to West Seattle! Stopped by Shadowland last night and had a very nice meal. The chef there used to cook at Union and the attention to detail shows. We had the poutine, mac and cheese, hummus, and tortilla, they very graciously sent out some clams with chorizo, some mini duck sandwiches, and some dessert. The poutine was everything it should be, good fries, good gravy, and nicely melted cheese curds. The hummus had a pleasant zing to it and was served with naan instead of pita which I thought was a nice touch. The mac and cheese was more than solid, just a good simple cheddar and béchamel version with bread crumb topping. The tortilla was the only thing that didn't make much of an impression, it was fairly well executed and nicely presented in a small cast iron skillet but didn't stand out, it just was. The clams were excellent and the chorizo added a spicy bite to it, the duck sandwiches were good with a slice of what I think was Tallegio over the top melted on and holding it all together. Dessert was a olive oil cake with a fig compote between layers making a sort of fig newton sort of thing, there was also this chocolate thing that would cure any and all craving for chocolate in about a bite and a half. Cocktails were decent, a nice wine list, and an extensive beer selection rounded out the offerings. Portions are huge by the way, two of us ordered four small plates and really we could have just ordered one each. Why can't I get a place like this in my neighbourhood!? Any time I'm in West Seattle or craving poutine I'm definitely heading here.

    Rocky

    Setting up a Private Dinner

    in Pacific Northwest & Alaska: Dining

    Posted

    Hey Dave,

    My name is Dustin and I own Art of the Table.  This is my brother's blog but I just wanted to let you know that I specialize in private dinners and themed dinner parties.  I have a small, intimate space that seats a max of 22 people and invite you to check out what I'm doing.  You can get some info. at www.artofthetable.net.  We're a 5 min. cab ride from downtown, very easy to get to.  Just wanted to let you know.

    We have also been to Art of the Table and found it to be great!

    Totally second Art of the Table, I've had some really wonderful and fun meals there.

    Rocky

    Whirlwind Seattle Visit

    in Pacific Northwest & Alaska: Dining

    Posted

    On the first day I would go to Green Leaf next door to Szechuan Noodle Bowl and grab some apps - especially the spring rolls, and then get your noodle on, although the noodles at Green Leaf are great too. Second the different place for brunch idea, since you'll be going to a Tom Douglas place already for dinner. If you have time, after Spanish Table stop by Zig Zag for a cocktail, since you'll be close by and maybe pick up a tamale or two from El Puerco Lloron next door to Zig Zag to add to your picnic, and maybe stop by De Laurenti to pick up some more stuff to picnic on including Salumi meats and some pastas from Tavolata to make the next day. Have fun.

    Rocky

    Union in Seattle

    in Pacific Northwest & Alaska: Dining

    Posted

    They've increased the number of pasta dishes but have actually increased the number of entrees as well. Pretty much what happened with the menu is that they combined the firsts and seconds into an app section and gave pasta it's own section of the menu, going from two to four pastas a night to five or six now. The pastas are very different from those at Tavolata though, and the overall read of the menu is still very definitely Union.

    Rocky

    Walla Walla - Merged Topics

    in Pacific Northwest & Alaska: Dining

    Posted

    I can kind of see the Vietnamese and French thing going together on one menu. With the French colonial influence on Southeast Asia I would not be surprised if there were not quite a few chefs from that region or from France who are steeped in both traditions. I think it's just a matter of balance in assembling a menu.

    Rocky

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