Archive for the Wine Category

Six Seven at the Edgewater Hotel

Posted in Fine Dining, Seafood, Wine with tags , , , , , , on January 14, 2011 by belltowngirl

One of my favorite restaurants on the waterfront is Six Seven.  It has spectacular views of the puget sound and the olympic mountains and is located on Pier 67.  It features New American appetizers and entrees, specializing in gourmet food with a seafood focus.  I always come here for their seafood especially for their tasty white fish and salmon dishes. 

There were a couple dishes I wanted to try, but the salmon entree always seems to catch my eye.  The Cedar Plank Salmon was spectacular….chanterelle mushrooms, rainbow potatoes, tomato, pancetta, truffle cream, asparagus, and blackberry honey…Yum!  The grilled King Salmon had a rich, smoky flavor especially when combined with truffle cream sauce.  I am a fan of wild mushrooms such as the porcini and morel mushrooms and the chanterelle was a perfect addition with its meaty and nutty flavor.  Perfect timing as wild mushrooms are in season in late fall.  Typically, wine pairing is dependent on the base and bridge ingredients of the dish and since the salmon(base) had chanterelle mushrooms, truffles(bridge) it was a perfect match for a Pinot Noir so we had the 2007 Rochioli Pinot Noir from the Russian River Valley in California.  A terrific fish to match with this wine! 

Cedar Plank King Salmon - Six Seven

Cedar Plank King Salmon - Six Seven

I could not leave without trying the Wild Striped Sea Bass.  The Sea Bass was perfectly immersed with artichoke and leek stew, sauvignon blanc, fines herbs, cipoline onions, tomato confit, and roasted fennel on top to give it that sweet and mild delicious added flavor to the fish.  This one is a winner!!  The Sea Bass was pan roasted perfectly which gives the skin that nice crackle and that is how it should be cooked. 

Wild Striped Sea Bass - Six Seven

Wild Striped Sea Bass - Six Seven

Lastly, it could not hurt to try one dessert for the night as all the previous dishes were light, but very tasty.  I had to try the pumpkin with pistachio crusted cheescake….Yum!!  If you try this dont forget to eat slice with the gingerbread pureed sauce that is drizzled on the dish!  

Pumpkin with Pistachio crusted Cheesecake - Six Seven

Pumpkin with Pistachio crusted Cheesecake - Six Seven

Six Seven restaurant also has a chic lounge with a fireplace that gives it a warm and cozy feeling.  Be sure to check out the lounge on Fridays and Saturdays as the have terrific bands playing rhythm and blues to jazz music.   If you like great drinks with tonic water be sure to try their vodka tonic because their tonic is homemade.  The chief ingredient in tonic is called Quinine.  It is derived from a tree bark in the Amazon basin and is supposed to have medicinal properties.  The major plus is that the bar uses Quinine powder in its “pure form” as opposed to it being dilluted into a high fructose corn syrup such as the likes of Schweppes and Canada Dry.  I have been a recent fan of 100% pure Quinine powder in tonic water as it has less of that sugary, syrupy taste and more of a slightly bitter, but very tasty ingredient in tonic water.  I would recommend reserving a booth for dinner as you have excellent views facing the waterfront.  The customer service is always top notch all the times that I have dined there.  Six Seven is a great restaurant with tasty seafood dishes and an excellent wine list.  The ambiance is also perfect to take your special loved one for a romantic dinner as well ;)  Enjoy everyone!

Six Seven restaurant website:  http://www.edgewaterhotel.com/edgewater_dining.aspx

Address:  2411 Alaskan Way, Pier 67 Seattle, WA  98121

Hours:  Dinner Sun-Thurs 5:30-9pm, Fri-Sat 5:30-10pm

Contact:  1 800 624-0670

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The Oyster Bar – Chuckanut Drive

Posted in Seafood, Wine with tags , , , , , , , , on July 31, 2010 by belltowngirl

I love going for great scenic drives all over Washington state especially during the summertime…whether it be Hwy 20 to Winthrop or driving through Whidbey Island to Deception Pass.  One of my FAVorites for many years is called Chuckanut Drive in Skagit County.  Chuckanut Drive is along a cliffhanger road with spectacular views of Samish Bay and the San Juans.  While I was driving I noticed a restaurant called The Oyster bar and I love oysters so I must go inside :)  A great romantic lodge style restaurant and an excellent patio where you are surrounded by fir trees and surreal sea views.  They have a cozy indoor dining area with two floors, but it was a nice sunny day out so I dined on their patio.  They have a great list of Oysters on a half shell so I tried the Baker’s dozen($30) that included the Samish Bay Pacific, Penn Cove Select, Fanny Bay, and Kumamoto.  I am purist when it comes to eating raw oysters so a squeeze of lemon or a just a splash of mignonette is ideal.  All were great along with my favorites, the Kumamoto…plump, mildly sweet, and succulent. 

Top clockwise: Fanny Bay, Samish Bay Pacific, Kumamoto, Penn Cove Select

Top clockwise: Fanny Bay, Samish Bay Pacific, Kumamoto, Penn Cove Select

I always order either Champagne or a crisp, dry white wine with my oysters and tried the 2009 Sauvignon Blanc Kim Crawford from New Zealand.  Light and crisp with tropical hints of fruit.  I also love my oysters baked in many ways…I remember making my very first Oysters Rockefeller at home and it was suprisingly yummy!  I tried their Baked Oysters($15)…four Samish Bay Oysters with Boar bacon, spinach, tomatoes, dry sherry, and chives…Very tasty indeed! 

Samish Bay Baked Oysters - Oyster Bar on Chuckanut Drive

Samish Bay Baked Oysters - Oyster Bar on Chuckanut Drive

Next on my list that I definitely want to try is their California Red Abalone, thin slices flash sauteed with hazelnut lime butter. This sounds great as I never had Abalone before.  Also, the Maine Lobster Tails sounds soo good…butter poached and grilled with gremolata garni and Yuzu honey butter sauce.  Yum!  Gremolata is an Italian mix of minced parsley, lemon peel and garlic.  I highly recommend dining on their patio as it has excellent views of Samish Bay and the San Juan Islands.  They even bring out comfy blankets as the night draws near.  Overall, I immensely enjoyed The Oyster Bar on Chuckanut Drive for their fresh oysters, great bay views, and not to be forgotten…an excellent drive!

The Oyster Bar on Chuckanut Drive

The Oyster Bar on Chuckanut Drive

The Oyster Bar on Chuckanut Drive website: http://www.theoysterbaronchuckanutdrive.com/

Address: 2578 Chuckanut Drive  Bow, WA  98232

Hours: Lunch daily 11:30am-4pm, Dinner daily 4pm-10pm

Contact:  360 766-6185

Barolo – Downtown Seattle

Posted in Fine Dining, Italian, Wine with tags , , , , , , , , , , on July 30, 2010 by belltowngirl

I’ve been meaning try this Italian restaurant right below the Metropolitan Tower bordering Belltown and I am soo glad I finally did.  When you walk inside Barolo Ristorante, it has a sleek and seductive look with large Italian glass chandeliers and flickering melted wax candles that adorns this place.  Barolo has a large list of over 300 wines ranging from Barbaresco to Barolo Italian reds and a good selection of domestic reds.  I decided on the Allegrini La Grola red wine and it was an excellent choice by the staff.  A great full bodied and fruity wine to compliment my pasta dishes coming ahead.  As for the appetizers I tend try a couple, but with heavy pasta dishes coming up I limited it to either Foie Gras or Carpaccio.  I love Foie Gras so go figure!  I probably said this before, but I am so glad I don’t live in California or Chicago.   The Fegato Grasso e Fagioli $16 (Foie Gras with cannellini beans, thyme, and candied wild black cherries) was delectable.  Typically, foie gras is paired with fruit and the cherries added a nice tart and slightly fruity taste. The foie gras was seared perfectly…lightly crispt on the outside.

Foie Gras with cannellini beans, candied wild black cherries - Barolo

Foie Gras with cannellini beans, candied wild black cherries - Barolo

Now for the pasta dishes, the truffle-leek sauce ingredient caught my eye so I tried the Tortelloni alla Piemontese  $19 (Fresh homemade pasta filled with porcini mushrooms with truffle-leek sauce)….My FAVorite!  Excellent aroma and a great earthy taste!

Fresh homemade pasta, porcini mushrooms, truffle-leek sauce - Barolo

Fresh homemade pasta, porcini mushrooms, truffle-leek sauce - Barolo

Lastly, I tried the Gnocchi in Tegamino con Mozzarella Fresca $16 (House-made Gnocchi with fresh mozzarella, fresh tomato sauce, and Copper River Salmon)…the texture of the gnocchi was soo tender, smooth, and full of flavor.

Housemade Gnocchi, Copper River king salmon - Barolo

Housemade Gnocchi, Copper River king salmon - Barolo

Barolo - Westlake

Barolo - Westlake

I will definitely be back to try their other dishes especially their baby Octopus, wine reduction, and garbanzo beans…and the Tuna Tartare, ginger glaze with organic copper mountain honey, and french sea salt!  I highly recommend reserving a booth for dinner as the seats are very cozy and spacious.  Overall, I highly recommend Barolo for a perfect ambiance and great homemade organic pasta dishes!

Barolo Ristorante website:  http://www.baroloseattle.com/

Address: 1940 Westlake Avenue Seattle, WA  98101 (Below the Metropolitan Towers)

Hours:  Lunch Mon-Fri 11:30am-3pm, Dinner Sun-Thurs 4:30pm-10:30pm, Fri-Sat 4:30pm-11pm, Happy Hour Everyday 3-6pm and again on 10pm-midnite

Contact:  206 770-9000

Seastar – South Lake Union

Posted in Fine Dining, Seafood, Wine with tags , , , , , , , , , on May 26, 2010 by belltowngirl

One of my FAVorite seafood restaurants over the bridge has finally opened another in South Lake Union….Seastar!  I have been a major fan of Seastar in Bellevue for many years and I am very excited that they settled with South Lake Union.  The menu is almost exactly the same as the one in Bellevue.  The only slight difference is the raw bar has a lot more selections!  The raw bar has a great range of “raw” food so to speak…..oysters, ceviche, and sushi served maki style. 

I was invited to a family celebration and I was so excited that I wanted to order all my fav dishes, but alas I wanted to save my appetite for my ultimate FAVorite entree that only comes 2 months out of the year ;)  I decided to try my usual favorite, the Sesame-Peppercorn Crusted Ahi($14.5)….crusted with white and black sesame seeds and black peppcorns that is seared rare, served on top is daikon-carrot salad with ginger-soy reduction and wasabi cream.  Loved the textures and the suttle spices on the Ahi. 

Sesame-Peppercorn Crusted Ahi - Seastar South Lake Union

Sesame-Peppercorn Crusted Ahi - Seastar South Lake Union

For dinner I never had steak before at Seastar hence seafood restaurant so I decided to try the USDA Prime Top Sirloin($29) that was grilled a perfect juicy medium rare…my favorite…with herb roasted red potatoes, grilled red onion, garlic portabella mushroom, and Maytag blue cheese….Yum!  I complimented my steak with a bottle of 2000 Henri Bonneau Chateauneuf du Pape Reserve des Celestins wine($525) from the Southern Rhone Valley of France.  Henri Bonneau’s wines consist of a Rhone blend of at least 90% Grenache and the rest Mourvedre, Counoise, and Vaccarese.  A phenomenal wine!
 USDA Prime Top Sirloin - Seastar South Lake Union

USDA Prime Top Sirloin - Seastar South Lake Union

Henri Bonneau Réserve des Célestins, Châteauneuf du Pape, 2000 - Seastar

Henri Bonneau Réserve des Célestins, Châteauneuf du Pape, 2000 - Seastar

Lastly, my all time FAVorite entree that I saved the best for last is the Applewood Grilled Copper River King Salmon(market price)….it is grilled over Applewood with butter, vermouth, and lemon and served with truffle-tomatoes and rosemary fingerling potatoes.  It was excellent…as always! I loved the hint of fruity and mild flavors of the apple with the salmon.  They also have the salmon roasted over Cedar plank which I had in the past.  A very subtle and smoky flavor, but I love a mild and fruity flavor to my salmon and grilling over Applewood was the best!  Also, one key thing to remember is that Copper River salmon is only available May to June.  Of course every Seattleite like me knows this so I definitely came to Seastar just in time…

Applewood Grilled Copper River King Salmon - Seastar South Lake Union

Applewood Grilled Copper River King Salmon - Seastar South Lake Union

Seastar will most definitely be a great addition to South Lake Union.  In terms of parking it is free at lunch with validation and $2 during dinner.  Seastar is quite easy to find as it is located right above Whole Foods and right next to Pan Pacific Hotel in South Lake Union.  Overall, I immensely enjoyed the Applewood Copper River King salmon, excellent Chateauneuf du Pape wine, and always the best customer service at Seastar…always!

Seastar restaurant and Raw bar website:  http://www.seastarrestaurant.com/seattle.php?page=Home

Address:  2121 Terry Ave, Suite 108 Seattle, WA  98121 (South Lake Union)

Hours:  Mon-Fri 11:30am-2:30pm (Lunch), Mon-Sat 5pm-10pm, Sun 5pm-9pm (Dinner), Mon-Fri 4-6pm, Sun 5-10pm (Happy Hour)

Contact:  206 462-4364

Tango Restaurant

Posted in Fine Dining, Wine with tags , , , , , , , , , , , , on April 10, 2009 by belltowngirl

One of my favorite restaurants in Seattle for great food and wine.  Located on the bottom of Capitol Hill, Tango Restaurant serves Latin food ranging from paella to ceviche.  A good selection of Tempranillo’s from Spain and Malbec’s from Argentina.  A couple years ago I had the Finca Valpiedra Reserva and was hooked ever since.  The Finca Valpiedra is located in the Rioja Alta of Spain and is a blend of 95% Tempranillo and 5% Cab.  Unfortunately, they don’t carry it anymore….but nevertheless found another great wine…I ordered the Finca Allende Rioja 2004($46).  A Tempranillo from Rioja, a great nose of berries, and tasted fruity with ripe tannins – One of my favs!  The tapas here are amazing….One of my FAVorite tapa dishes that I always order is the Croquetas de Papas($9).  No words can really describe this….beyond amazing.  Croquetas is Spanish for croquette, the outer coating ball is fried golden brown from the bread crumbs and filled with mashed potato.  Their Croquetas de Papas are always perfectly crisp on the outside and fluffy potato infused with horseradish inside, then topped with Cotija cheese.  Be sure to scoop the sauce and layer it on top!  The red sauce is the smoked tomato jam and compliments the croquette quite well. 

Finca Allende Rioja 2004 - Tango Restaurant

Finca Allende Rioja 2004 - Tango Restaurant

 

Croquetas de Papas - Tango restaurant

Croquetas de Papas - Tango restaurant

My other favorite tapas are the Carnitas del Puerco($10.50) which is cinammon and chili pork, salsa verde, and tortillas.  I love the carnes and seafood entrees..oh and definitely the salad..love all kinds of salad, but I decided to focus on my all time FAVorite dish for that night…the Paella($48).  I ordered the Con Carnes Paella and it is an immensely big tasty dish….beef tenderloin, shredded pork, veal shank, linquica (Portugese pork sausage), red peppers, and onion.  The beef tenderloin was medium cut, very tender and juicy…shredded pork….very tender and juicy…and lastly the veal shank…seared brown on the outside, juicy and tender inside.  Dont worry if you see just meat on top….hidden under is the Arborio rice that was slow cooked and seasoned from the juices of the meat and Rioja reduction sauce.  Be sure to order the Con Carnes Paella when you first order your appetizer because prep is about 40 minutes.  I tend to make reservations at www.opentable.com – Tango Restaurant is listed in Seattle and you get free points.  Overall, I highly recommend Tango Restaurant for their diverse latin food, great wine, and THE best paella and Spanish croquettes in Seattle.

Con Carnes Paella - Tango Restaurant

Con Carnes Paella - Tango Restaurant

Tango Restaurant website:  http://www.tangorestaurant.com/index.php

Address:  1100 Pike Street, Seattle, WA  98101 ( Cross st. is Boren)

Hours:  Sun-Thurs 5pm – 10:30pm, Fri-Sat 5pm – midnight

Contact:  206 583-0382

Six Seven Restaurant – New Years Eve ’08

Posted in Fine Dining, Wine with tags , , , , , , , , , , , on January 16, 2009 by belltowngirl

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:  http://www.edgewaterhotel.com/edgewater_dining.aspx

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

Taberna del Alabardero in Belltown – Pt2

Posted in Dessert and Pastries, Fine Dining, Seafood, Wine with tags , , , , , , , , , on December 21, 2008 by belltowngirl
Taberna del Alabardero in Belltown

Taberna del Alabardero in Belltown

One of my best friends was in town and I wanted to take him to Taberna del Alabardero restaurant in Belltown because I know he hasn’t tried traditional spanish cuisine – he loved it!  The manager and sommelier were extremely friendly.  They were very informative and explained all the spanish dishes we ordered and even showed us upstairs where a fireside room is held for private events.  First we decided to try two reds:  2007 Luna Beberide($10) from the Bierzo region and is a Mencia varietal and the 2005 Moristel de Alquezar and is a Moristel varietal($8).  The Mencia was full-bodied with light tannins, and spicy blue fruits – my current favorite.  We then moved forward to try some tapas.  If you like prosciutto…read on.  We decided to try the Tostada de Jamon Iberico a la Catalana ($7.50)  which is an Iberico ham on a toast rubbed with fresh tomatoes.  This appetizer is listed under Pinchos, in Spanish means small slice of bread which is similar to that of Bruschetta.  The Iberico de Bellota is a dry cured ham from the Iberico pig.  There are many different grades of Jamon Iberico depending on the diet of the pig,  and the most expensive grade is the “de Bellota.”  The Jamon Iberico de Bellota, the Holy Grail of ham is one of the pricest hams in the world and just recently became available in America in fall of 2007.   In the spring, the pig eats mushrooms and in the fall it consumes acorns.  This all natural diet of the iberico pig is one of the factors from its quality of meat that produces a more tender and flavorful one than prosciutto. It produces a marbled meat with fat that has a sweet and nutty flavor and melts onto the bread perfectly – My all time current favorite tapa dish. 

Luna Beberide Mencia, Moristel de Alquezar - Taberna del Alabardero

Luna Beberide Mencia, Moristel de Alquezar - Taberna del Alabardero

Jamon Iberico de Bellota - Taberna del Alabardero

Jamon Iberico de Bellota - Taberna del Alabardero

Next we tried the Brocheta de Pulpo y Colas de Langostinos($6) which is an Octopus and King Prawn Brochette.  Drizzled with Spanish olive oil and a tangy sauce that complimented the seafood very well.  

Octopus and King Prawn Brochette - Taberna del Alabardero

Octopus and King Prawn Brochette - Taberna del Alabardero

A different twist…we tried a refreshing chilled shot of Gazpacho($5) – Very healthy concoction.  Typically, it is a drink consumed during the summer months in Spain.  Now, when I first tried this even after a couple sips, this is still an acquired taste…for me that is.  It was very fulfilling and you can really taste the cucumber flavor.  Generally, the Gazpacho recipe comprises of cucumber, tomato, onion, green and red pepper, olive oil, and sherry vinegar.  Overall, this was fulfilling, very healthy and would try it again – maybe during the summertime.

Gazpacho shots - Taberna del Alabardero

Gazpacho shots - Taberna del Alabardero

Last, but not least…can’t leave without trying desert!  We tried the Leche Frita a la Canela which is fried milk squares with cinnamon($8). – Oh my gosh….this is incredibly good.  It had a thick custard inside with a crisp fried outer shell.  It is very much melt in your mouth delicious and I can eat a dozen of these bite size fried milk squares.  Overall, I immensely enjoyed the Spanish cuisine here at Taberna del Alabardero in Belltown and will keep you posted on more unique dishes to come!

Fried Milk Squares with Cinnamon - Taberna del Alabardero

Fried Milk Squares with Cinnamon - Taberna del Alabardero

Taberna del Alabardero website (Belltown):  http://www.alabardero.com/seattle/index.html

Address:  2328 1st Avenue, Seattle, WA 98121 (Cross st is Battery st.)

Tel:  206 448-8884

Happy Hour:  Mon – Fri (3pm-6pm)  50% off tapas, sangria, and pitchers.