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Bateau – Seattle, WA

My oh my this place is a beauty!  From the perfect interior design choices to the awesome meat cooler on display, Renee Erickson (along with her partners at Sea Creatures), has opened another stunner.  Bateau is going to get a lot of press and it will all be well deserved.  The focus is grass-finished beef (soon to be from their own farm on Whidbey Island) from Burk Ridge Farms and Painted Hills that is butchered and dry-aged in house.

I have no problem admitting that yes, I’m that person that typically orders fish at a steakhouse.  It’s not that I don’t care for meat but I just gravitate towards seafood most of the time.  Not here.  I couldn’t resist the filet topped with browned butter and preserved lemon (you get your choice of butter – nori bonito, brown butter and preserved lemon, bone marrow or anchovy).  My husband got the ribeye with the same butter.  Both were outstanding!  I couldn’t eat the full 8oz but it was delicious the second day with eggs for breakfast.  The steaks are served a la carte but there are so many great sides to accompany them.  We decided on the frites and aioli, roasted mushrooms and swiss chard.  We also started with the steak tartare (served with homemade potato chips) and octopus.  Both were unbelievable.  The octopus was served so beautifully like I’ve never seen before, sliced into little coin like disks topped with a small dots of burnt lemon, roasted pepper and ink aioli.

You’ll most definitely need a reservation to eat here so get one soon before they get more attention.  Bravo Renee!

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Octopus – burnt lemon, peppers, in aioli

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Steak Tartare – egg yolk, fried potatoes

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Filet – Burk Ridge, Custer, WA, grass finished & dry aged 30 days, 8oz

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Frites & Aioli

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Roasted Mushrooms – egg yolk, toasted garlic

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Swiss Chard – garlic, preserved lemon, créme fraîche

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Boat Street Bread Pudding – rum butter cream

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Mamnoon – Seattle, WA

I’ve been meaning to go here for a while, ever since I noticed construction going on while dining across the street at Terra Plata.  The space is gorgeous and without knowing you’re in Seattle, this could easily be in New York, San Francisco, Los Angeles, etc.  Very urban and edgy.

And the food…I honestly can’t say enough great things about it.  A blend of Lebanese and Syrian food, it’s absolutely delicious and unlike anything else in the city.  Lots of bright spices and fresh vegetables, perfectly cooked meats and sauces that you can’t help but sop up with whatever bread you have left on the table.  Each dish is so uniquely different from the last that you end up having a hard time picking a favorite when it’s all over.  I went with a group of 6 and after eating there I think it’s probably best to go in a group so you have the opportunity to try a bunch of different things.  That or you’ll just want to immediately go back to try what you didn’t have room for.  We ordered a lot…primarily vegetarian heavy items…and I walked away satisfied, content and excited to go back!

Be sure to order one of the khobz – specialty breads, the bateresh – charred eggplant with minced lamb, fatten hummus – fresh chickpeas, grilled bread, green garlic yogurt and pine nuts (one of my all time favorite dishes to make in culinary school!) and the kefta – minced lamb, onion, pistachio and baharat.  YUMMMM!!!

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Trove Noodle – Seattle, WA

Rachel Yang and Seif Chirchi have proven themselves ingenious chefs once again!  Trove, located on the corner of Pike and Summit, is four concepts in one.  You’ve got Noodle, Parfait, Bar and BBQ.  All are very unique and different yet they compliment each other perfectly.  I’ve been to all four but because they’re each their own, they also deserve their own blog post so stay tuned.

We couldn’t help ourselves and had to order three different noodles.  First the yellow curry rigatoni with cauliflower chickpea and yogurt.  Out standing!  So much flavor, awesome texture…standout dish for me!  I believe the nuts on top were toasted hazelnuts and there were also raisins or currants in there as well.  Perfection.

Next the spaghetti stir fried with meatballs and swiss chard.  Sounds plain but there was so much more to the dish and it was tasty!

Last but not least (and somehow I forgot to take a picture) was the rice noodle, chipotle pad thai with pork belly and yu choy.  Awesome!

I really don’t think you can go wrong.  The menu rotates so get in there often and try something new each time.  IF you aren’t stuffed when you leave, stop by Parfait on the way out.

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