Brought C and GG here for dinner on their last night in Seattle. We tend to bring guests to Ethan Stowell restaurants on their last night, since they never disappoint. This place is a collaboration between ESR and the Four Seasons though, so the interior is a little different from his regular restaurants (more spacious) and the food cooked by a larger kitchen (not as good as his other restaurants but still delicious).
Smoked salmon crostini – I always get his smoked fish crostini, one would be foolish not to. Depending on the fish the mousse is usually creamy and chunky and perfectly seasoned. I wish he put the recipe in his cookbook, which I have bought.
Duck confit salad for the table. I wouldn’t mind ordering a duck confit that was just by itself with some carbs, but this was a nice combination too; the onions were not too spicy and the almonds were really fresh
We liked how spacious this restaurant was and how much space and quiet there was to have a nice conversation, how easy it was to make reservations, and how it is in the heart of the city so it’s easy to come here after a day of exploring the art museum or Pike Place etc. The food however is noticeably lacking compared to his other restaurants, which are smaller scale and more tightly run operations. Still this is a better place to bring guests because it’s more host-y.