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Seattle's BEST For Special Dinner

Foodie-Girl
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Foodie-Girl

Foodie-Girl

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Good morning and, as always thanks to all of you who have helped with my dining quests since we moved to Poulsbo, WA (culinary capital of big portions/bad food). But I digress....

We're celebrating my husband's birthday on Sat. plans have changed from a creation outta my kitchen to dinner in Seattle.

We've been to Mistral (loved it), Lamphreia (under-impressed) Cafe Juanita (wonderful )Dahlia Lounge (good) Oceannaire (fun/good) and a few others.

For something extraordinary I think you-all favor Rover's...am I correct? If not I'd sure appreciate any other suggestions.

I know this is a bit last-minute..but hope you can help. THANKS

Char

charcoop@yahoo.com

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tighe

tighe

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I loved Union! Their small plates are very good, the service is excellent and the room is nice but minimalist. I think thier tasting menu would be my choice for a great birthday dinner.

Although its been some time since I've been there, Rover's is fantastic.

I would also second Coop's suggestion of Union. The food I had there was on par with the best I've had in Seattle.

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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tighe

tighe

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Thanks X Two!

Excuse my ignorance...but is UNION the name of the restaurant or is it Union Street Grill?  I'm looking for their website.

Union is the name of the restaurant and its at 1st & Union. Here's a link to their web page, but it doesn't really have any content yet. If you didn't see it, there's a thread of reviews and comments about the place.

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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