Dining Out: Trellis Restaurant, Kirkland WA

image from Trellis

Note: The Heathman Hotel, including Trellis restaurant has been closed for the past few months due to damage to the property.  This blog entry is based on several dining experiences prior to their closure.  Their anticipated opening is Friday, August 3, 2012.


I'm not a fan of restaurants in hotels.  Low quality and cheap come to mind.  However, at Trellis Restaurant in the Heathman Hotel, it is neither.

Although I've dined breakfast, lunch and dinner at Trellis I like to go there for lunch.  I've been to Trellis on many occasions and I've always received consistent food quality and presentation.  My preference is to sit outside in their covered patio area - which is awesome any time of the year.  However they have a nice dining area that is well lit and a cozy bar area for the casual sip and snack.

Parking is free with validation, but you almost feel obligated to tip the nice person that retrieves your car.  There is street parking in Kirkland, and it's free!

If I were to describe their food in one word, it would be "fresh".  Probably due to the farm to table dining philosophy, locally sourced ingredients and offerings from Chef Brian Scheehser's personal farm in Woodinville.

What's good:
Corned Beef Hash - This is my husband's go to dish when we're there for brunch.  With its big pieces of potatoes and fresh corned beef, it's fantastic.
Housemade Granola - This is delicious if you're looking for something light to eat.
Salmon Nicoise - My favorite lunch dish - and favorite Nicoise salad in the area.  I love the presentation.
Grilled Cheese Sandwich - Oh, so buttery and very rich and delicious.  The nice crust makes this sandwich your perfect comfort food.
Grilled Tomato Soup - Ok this may sound weird, but I like this soup paired with the grilled cheese sandwich and not on it's own.  I found it a little under-seasoned for my taste, and on it's own wasn't a delicious as with the salty, cheesy sandwich.
Field Green Salad - A delicious, fresh salad with nothing but field greens.  Simplicity at it's best.
Trip Tip Sirloin - My husband thoroughly enjoyed this dish.  Meet cooked perfectly and well seasoned.
Ice Cream Sandwich - Currently not on the menu.  I had this house made dessert last summer and it was over the top good.  It's a substantial dessert, perfect for sharing.  Don't be intimated by the steak knife that accompanies this fabulous dessert.
Ice Cream Puffs - Probably their signature dessert and well done.  A nice twist turning the ordinary into something delicious.

Dining Out: Lot No.3, Bellevue WA



I'm not much of a drinker, but I make up for that in food.  If any restaurant can convert me into a consumer of the spirits, it's Lot No. 3 located in the Bellevue Towers.  There is free validated parking - so make sure to bring your ticket when you dine.

When you open the big, substantial doors you enter a space with high ceilings, bad aucustics and a dark loft area with ample seating.  There are tables and chairs, sofas, cozy chairs, coffee tables - just about every seating arrangement to suit your dining mood.

The menu is ample, offering lots of pub food and drink but with a classy and upscale twist.  Beverage choices are overwhelming and for this non-drinking foodie I can't begin to do their drink menu justice.  I do know that they offer house infused spirits, beer, cocktails and anything that will quench your thrist.  If they don't have it, they can run next door to their sister restaurant, Purple Cafe and get it.

Food selections are upscale and delicious.  I'm impressed that they have taken the ordinary and made it their own.  I've been to Lot No. 3 many many times and each visit has been consistently good.  My son loves this place too.

What I recommend:
Pretzel - This is my absolute favorite.  It's served on a cutting board with a side of housemade beer based mustard.  It has a thin, buttery crust and an inside so soft it almost melts in your mouth but has just enough texture to still be considered a pretzel.  It's fantastic.
Creamy Tomato Soup - I usually get this and a pretzel and I'm all set.  The soup has a delicious tomato flavor and just enough cream to give it some substance.
Grilled Cheese Sandwich - My son's favorite.  It's made with gruyere cheese and caramelized onions.  It's quite the combination.
Veggie Sandwich - I try to eat vegetarian throughout the week, and this sandwich makes it easy to do so.  Their vegetables are well seasoned and makes eating your veggies a pleasurable experience.
Lot No. 3 Punch - Think of kool-aid, but even better because it's housemade.  The flavor changes often, so ask your server what's currently "on tap" so to speak.
Big Piece of Chocolate Cake - Ok, if you're a chocoholic, this will put your claim to the test.  This is an intense piece of cake that is sure to satisfy a sweet tooth and your chocolate cravings in one dessert.  I was pleasantly surprised!

Dining Out: Scarpetta, New York NY (Meatpacking)

Like children who are impressed upon when viewing a TV commercial, I feel that same way when I listen to any food authority sign praises of their love of a restaurant.  It's almost gospel!  The Best Thing I’ve Ate features Food Network celebrities sharing their favorite go-to places to eat.  Ted Allen, host of Chopped! talked about his love of Spaghetti at Scarpetta Restaurant in New York City.

I’ve already been to Scarpetta and just recently enjoyed another plate of Chef Scott Conant’s spaghetti.

As I entered the restaurant, I pass the bar which is full of foodies (and possibly drunks) eager to savor the food and drink of this fine dining establishment.   The main dining area is large, offering tables in the center and half booths (when a table offers chairs on one side and booth seating opposite) along the walls.  In the rear houses an impressive wine collection, beautifully displayed through a glass wall and window.

The menu offers an array of Italian dishes, all executed with such style and taste.  While perusing the menu, we are offered an out of this world bread basket.  Ok, I don’t normally go crazy for a bread basket, but the offering is so substantial one can’t help but be delighted by the offering.  Within the crisp white napkin lies freshly sliced Italian boule of sorts, thick cut slices of Stromboli (bread layered with cheese, tomato and cheese), focaccia with pronounced specks of sea salt and small crusty Italian bread rolls.  It is accompanied with freshly churned butter (or so it seems), an eggplant/tomato spread and delicious extra virgin olive oil.  

Service on both visits was excellent.  In fact, on my most recent visit, Ricky our waiter recognized us from the dinner the night before at Scott ConantManagement.  Needless to say, Ricky took very good care of us.

Scarpetta restaurants can also be found in Las Vegas NV, Miami FL, Toronto Canada, Beverly Hills CA in addition to the meat packing district location in New York City.

I highly recommend Scarpetta, which means the little shoe like shape taken by bread that is about to grace your plate (to take in the sauce at the bottom of your plate that you so want to finish because it’s oh so good).

Out and About: Fainting Goat, Wallingford

 

I'm not big on frozen treats, so I can't tell you if this is the best gelato in the world - however, I can tell you that the gelato at Fainting Goat is delicious.

Gelato in general has a lower butterfat content than traditional ice cream products.  It's made in the same way as ice cream, but has a softer texture than it's American counterpart.

Fainting Goat is located in Wallingford right on the main strip.  It's small with about 5 tables for sit down eating.  Flavors are typical of a gelaterie (a place where gelato is made).  There's the always present vanilla bean, chocoalte, but other options like mango, pistachio, coffee and banana.  You'll also find cakes and espresso drinks at this small mom and pop establishment.

Behind the counter you'll find a husband and wife team happily scooping their frozen creations for you.  They're open late - perfect for an evening treat.  Samples are free for the asking.

Support local businesses.  Visit Fainting Goat.

Dining Out: The Modern (Bar)

This place is not to be missed if you’re in New York City.  In fact, on my first visit to NYC I dined there 3 times.  It was that good.

The Modern is a restaurant within the MOMA (Museum of Modern Art), and as you can imagine the art extends to the restaurant.  I normally sit at the bar where it's more casual and easier to get a table.

There is a single door and a long curvy hallway that leads you into The Modern.  The Bar is nice and open an offers seating on lounge sofas, at the bar, and tables.  Their restrooms are worth mentioning, because I think it’s so cool.  It is a long hallway of uni-sex hand basins and individual toilet rooms marked for the ladies or gents.  It’s so cool - so Modern.

Their menu is divided into three sections representing a choice of first, second and third course selections.  Of course you don’t need to order all three, but beware that portions are relatively small.

Food is artfully displayed, pleasing the eye as well as the palate.  It’s such an experience to see food presented in such an eye-candy type way.  You’ll want to take a moment to savor the view.

Don’t skip dessert.  Not only will it satisfy your sweet tooth, your eyes will be delighted and you’ll smile happy as your meal ends (and you probably won’t care about the bill when it comes).

What I’ve Eaten from The Modern (Bar):

Modern Liverwurst | Fantastic.  I get this dish every time I’m there.
Tarte Flambee | Great for sharing this flat bread starter.
Wild Mushroom Soup | If you like mushrooms, order this soup.
Arugula and Watercress Salad | A light, fantastic tasting salad.  The dressing is unique and is a wonderful way to get your veggies.
Grilled Diver Scallops | My son discovered scallops here at The Modern.  He enjoyed them.
Beer-braised Pork | Delicious, however I thought the texture was not as soft as I would have liked.
Pan Roasted Grouper | Not my type of fish, but it was good.
Braised Tripe | Nice flavors and served really hot!
Beignets | I’ve had many and these are light and flavorfull with delicious “dips” that accompany with.
Hot Chocolate | Artfully presented with a house made marshmallow.  This will bring back happy childhood memories.

Dining Out: Bisato, Seattle WA (Belltown)

from bisato facebook page

On 1^st Ave in Belltown where the former Lampreia restaurant once stood now sits Bisato.  Led by Chef Scott Carsberg, a James Beard recipient, the space has transformed into an open, 21 and over bar that offers a bistro type setting with high-end fine dining eats.

Bisato serves Ventian style small plate dishes.  You won’t find your traditional big plate pasta, meatballs or pizza here.  

Note: I did not take pictures.  On their website there are fantastic photos of the dishes that really do justice to their food!  I've shared a few here.

l-r: naomi, myrissa, chef scott, manh
outside bisato restaurant

My husband and I dined as guests of some very dear friends of ours (and fellow foodies) Manh and Naoimi.  We arrived and were not surprised that they were chatting it up with Chef Scott.  We started with cocktails and after a few minutes I felt myself starting to unwind (is that what alcohol does to a person) and studying the menu.

The menu at Bisto includes short and descriptive offerings.  What‘s interesting about the rotating menu is what you read is what you get.  Chef is a firm believer at keeping his dishes simple and limiting ingredients to only few to really help his diners saver the flavors.  Too much could get lost on the palate.  With 20+ offerings on the menu I was a bit overwhelmed, however my host informed me that dishes are small, some eaten in a few bites, so order heavily.  Taking their cue, we ordered "heavily" and we all shared around the table.

from bisato facebook page

My eyes were impressed.   Rarely have I seen food so artfully displayed.  Dish after dish was such eye candy.  But the most exciting part was actually eating these culinary masterpieces.  One after another we were entertained in so many ways that made the dining experience amazing.  Just about all five of my senses enjoyed the dinner at Bisato.

Bisato is a restaurant where you’ll want to sit, relax and enjoy the menu for all it has to offer.  A seat at the counter will treat you to a view where all of the culinary magic takes place. Take time to indulge all of your senses and you’ll find your meal at Bisato well worth your time and money.

from bisato website

What we enjoyed:
morel panna cotta with warm violet asparagus
spring artichoke soup with condiments
blini of red beet with gravlax salmon and crème fraiche
variolo of porcini and egg with butter sauce
warm spaghetti with eggplant
cow's milk gnocchi with ramp butter and parmesan
sweet corn soup, Copper River sockeye salmon, herbs
risotto of strawberry
braised short rib in barolo wine
orange confit with chocolate caramel mousse (You HAVE to order this, absolutely fabulous)
milk chocolate parfait
lemon tart

Read My Mind: Tom Douglas of Tom Douglas Restaurants

 

Among the renowned chefs that make up the Macy’s Culinary Council, there sits a Seattle Chef.  Launching the Macy’s Great American Chefs Tour was Tom Douglas who offered his culinary presence at the Macy’s in downtown Seattle.

The evening opened with Devin Alexander who shared her recipe for a "healthier" McDonald's Big Mac. 

Then Chef Tom took to the kitchen.  The cooking demonstration was – well, let’s just say that Chef Douglas won’t be hosting his own TV show on the Food Network anytime soon.  I was a little disappointed at the lack of actual cooking (demonstration) – but pleasantly surprised at how much I learned about him.  He talked about his restaurant empire, his childhood food memories, winning the James Beard award and his family.

We sampled pre-made duck spring rolls in a sweet chili sauce and seared duck breast with what seemed like the same sauce.  Although he cut up a whole duck, there wasn’t much instruction or demonstration on the actual process, rather Chef Douglas engaging in polite conversation while doing his thing.

There were plenty of copies of his new book for purchase: I Love Crabcakes.  He was gracious enough to sign books and pose for pictures.  We also left with recipes of everything we sampled.

Chef Douglas has made his mark as a successful restaurateur.  I especially enjoy Lola, where I love their brunch menu and have fond memories of nighttime meals and happy hours when I worked in Seattle.

Dining Out: The Willows Inn, Lummi Island WA

The New York Times published a list of restaurants worth a plane ride.  Lucky for me one was just a drive and ferry ride away. On a beautiful summer day my husband and I headed to Willows Inn on Lummi Island.

Lummi Island is small, and will take about about 8 minutes to drive around.  If you're interested in getting away from it all and relaxing, come to Lummi Island.  There's really not a whole lot to do here.

Willows Inn also offers accomodations on and off site.  Very convenient if you're looking to drink and crawl back to your room.  We did stay, but on future visits we will drive back home.

Chef Blane Wetzel is a culinary genius and at the age of 25 (maybe he's 26 now), he is definately going places!  Most, if not all of their produce is grown in their nearby farm, Nettles Farm.  While waiting for dinner, we happened to see Chef Blane quickly walking from the road to the kitchen with a basket full of (what I assumed) freshly picked veggies for the evening's meal.

There is a no-host cocktail offering prior to dinner service which is in the library/lobby.  The tiny table/bar serves a variety of libations which will burn a hole in your wallet.
Right before dinner a hostess will seat you.  The dining room has been tastefully decorated and on a nice summer night patio seating is available.  The restaurant offers a single seating each evening and only a prix fixe menu. Dinner service takes about 3 hours - so allow yourself plenty of time. 

We were offered champagne and then asked about our food allergies and preferences.  The prix fixe menu is not offered every day and is based on what's available throughout the season. There is also a wine or juice pairing that is not included in the price of dinner.  My husband chose the wine and I the juice.

Highlights Of Our Meal:
Juice paring was delicious but the carrot juice was exceptional.  I never sing praises of vegetable juice but this carrot juice was d-e-l-i-c-i-o-u-s! Our amuse-bouche was plentiful and a basket full of produce and edible dirt was amazing.  Chef Blane was in and out of the kitchen, talking with guests and helping with serving these wonderful dishes.  Kale chips dotted with a truffle paste was fantastic.  My entree of salmon and my husband's roasted pork was outstanding.  I enjoy sweets and look forward to dessert, however I was so full that the small offering of fresh fruits and sorbet was just enough sweetness to complete our meal.

This restaurant is exceptional.  One of the best in the pacific northwest.  I would recommend this restaurant with two thumbs up.