Six Seven Restaurant – New Years Eve ’08

At the Edgewater Hotel located on Pier 67, we booked a reservation at their restaurant Six Seven.  As we walked into the entrance, the theme was very New Years Eve with a sparkling Moet Chandon champagne fountain to hip and jazzy music playing  by a band that was suprisingly very good.  Think jazzy remakes of mid 80’s to early 90’s hits and a great singer to boot – It was that good!  We requested a table overlooking the waterfront – very intimate atmosphere with candles and a flickering fireplace next to our table.  We reserved a 4-6 course meal($95 per person) and lets just say that the executive chef kept my palate on edge…

First and foremost, I had to order some drinks;)  I started with a goose and tonic..then, decided to get a bottle of 2004 L’Ecole No.41($74).    They had a great selection of wines from Riojas to a couple of my other local fav Washington wineries – Leonetti and Kiona.  On the menu our first was an Amuse Bouche which is a hors d’oeuvre and served with complimentary Moet Chandon.  A faberge egg ensemble with lobster, leek, caviar, truffle, and champagne.  A great selection from the chef, the caviar blended well with the truffle and lobster – light and creamy.

Faberge Egg - Six Seven restaurant

Faberge Egg - Six Seven restaurant

Now, for the real starter dish we had Carmelized Foie Gras infused with toasted cardamom, fleur de sel, white balsamic, and vanilla poached quince.  I love great Foie Gras and I am so glad I dont live in Chicago or California.  The cardamom is a strong herb and suprisingly it didn’ t overpower the rich and melt in your mouth foie gras.  It was served warm which I love as opposed to some restaurants that serve it cold pate-style.   Typically, foie gras is paired with fruit and the Poached Quince was a perfect match.  Very delicious and not too sweet.

Carmelized Foie Gras - Six Seven restaurant

Carmelized Foie Gras - Six Seven restaurant

Next is one of my favorite dishes – the cheese platter….it’s a breather from all the other rich dishes coming up;)  We had the Gouda XO which is a cheese from Holland and aged a minimum of 26 months.   Loved this – Semi hard texture, very creamy and blended perfectly with the pecans dipped in whiskey. 

Gouda XO - Six Seven restaurant

Gouda XO - Six Seven restaurant

For the Intermezzo, we cleansed our palate with Riesling Sorbet with ingredients of chili, pineapple, and mint.  Thumbs up for the pineapple  sorbet – Very lightly tart and refreshing.

Riesling Sorbet - Six Seven restaurant

Riesling Sorbet - Six Seven restaurant

I debated between to the Strip Loin, Black Bass, and the Muscovy Duck…I like duck so go figure.  The Muscovy duck is the leanest of all duck breeds, yet very tender and flavorful.  The duck was complimented with apricot, foie gras, pistachio, brioche, and grand marnier.  My favorite entree thus far! The duck was very tender and blended well with the apricot, and the light tart mustard and dark sweet sauce. 

Muscovy Duck - Six Seven restaurant

Muscovy Duck - Six Seven restaurant

Lastly, I had the “Assiette au Chocolate” which was an AMAZING dessert…Assiette is french for “Assortment.”  It was a trio of a dim sum ensemble, chocolate pave, and pot du creme.   First, many thanks to the Executive Chef for developing a different twist from your typical “trio of creme brulee” or “truffle” type desserts served in multi-course meals.  OMG – Lets first talk about the dim sum ensemble(middle).  Unexplainably fantastic – rich bits of chocolate in a crisp roll.   On the far right is the chocolate pave that was rich, smooth, and overall tasty.  The far left is the pot du creme and is served in small dessert cup that was filled with a luscious cream of chocolate.  I pretty much cleaned that up!  Overall, the trio of chocolate desserts were very delicious.  I would highly recommend dining at Six Seven Restaurant on NYE or any other occasion as it has a very unique twist in dishes and a spectacular wine list. 

Assiette au Chocolate - Six Seven restaurant

Assiette au Chocolate - Six Seven restaurant

Six Seven Restaurant website:

Tel:  206 269-4575

Hours:  Breakfast: Mon-Fri: 6:30am-11:00am, Sat: 6:30am-11:30am, Sun: 6:30am-10:30am

Sunday Brunch: 10:30am-2:00pm

Lunch: Mon-Fri: 11:00am-2:30pm, Sat: 11:30am-2:30pm (No lunch menu on Sundays when Brunch is served)

Dinner: Sun-Thur: 5:30pm-9:00pm, Fri/Sat: 5:30pm-10:00pm

Happy Hour: Sun-Thurs: 3:00pm – 6:00pm


2 Responses to “Six Seven Restaurant – New Years Eve ’08”

  1. surfseatown Says:

    Hi Belltowngirl! Thanks for the in-depth and verbose review. The Exec Chef at Six Seven seems very talented! I love Leonetti…I can never find Leonetti Cab on the East Coast. Foie Gras, Apricot and Duck seems like a fabulous idea…I’ll have to try it!:-D

  2. belltowngirl Says:

    I love Leonetti too! Many, many thanks to my best friend who introduced me to this fabulous Washington wine!

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