Archive for cheese

Mistral Kitchen – South Lake Union

Posted in Fine Dining with tags , , , , , , , , on February 28, 2010 by belltowngirl

Ever since my favorite multi-course restaurant Mistral in Belltown closed, I have been awaiting for the owner’s new restaurant to be opened in South Lake Union.  I am so happy that it has finally opened in December ’09.  Mistral Kitchen is much more different than his older restaurant in terms of space, design, and technicalities.  When you step inside it is much more massive with an industrial-like interior of brushed chrome and steel, soft brown leather seats, and natural wood.  At William Belickis’s old restaurant Mistral, it was smaller, intimate, 4-6 multi-course meals, and “one table per night reservations.”  I will say I am quite impressed with his new restaurant Mistral Kitchen located in South Lake Union.  On the main floor is two dining floors: a casual dining area that serves a la carte and a fine dining room called the Jewel Box that serves only 4-8 course meals.  There is also a large bar area and lounge in the back.  Their casual dining area is open daily while the fine dining room is open daily except Sunday and Monday.  I decided to try a couple dishes from the a la carte menu.  It was rainy and cold out and wanted to try something warm first.  I had the Butternut Squash soup with Black Trumpet Mushrooms and Basil Oil….the soup was very tasty and not too rich.

Butternut Squash Soup - Mistral Kitchen

Butternut Squash Soup - Mistral Kitchen

I always have room for cheese platters because for one thing you don’t get too full and you can try a variety of different cheeses along with some great wine!  On the cheese platter were mostly cheeses from France with semi soft and hard textures.  The Persille du Beaujolais which is a blue cheese was creamy soft with intense flavor.  The word Persille in French means “parsley” and refers to the blue-green veins in the blue cheese.  The cheese from Cellars in Vermont was a nutty, rich, and mildly sweet finish.  I also had the Bethmale cheese which is a traditional farmhouse cheese from the Pyrenees region of France.  It was tangy and tasty, but like some aged cheeses don’t smell this one…extremely pungent.  Lastly, I had a firm cheese from the Cantal region of France.  It had a rich and sharp flavor.  It is one of the oldest in France…even older than Livarot and well known Roquefort.  All were great, but this was my most favorite. 

Cheese Platter - Mistral Kitchen

Cheese Platter - Mistral Kitchen

What I like most about Mistral Kitchen is that there menu changes daily.  I can understand there are some people like me that routinely orders that most sublime dessert from Tango…the “El Diablo”…but at Mistral Kitchen their desserts are just as unique and sublime as well.  They have a great dessert list and two caught my eye.  Anything with the word “mascarpone” in it I have to order.  The Mascarpone mousse was smooth and very tasty with multiple flavors and textures.  It had mousse on top with coffee granita and chocolate crumbles in the middle, and banana caramel on the bottom…Sublime!  I have a weakness for anything cream puff-related and I had their Cream puff filled with chocolate mousse, banana ice cream, and chocolate sauce – Very tasty! 

Mascarpone Mousse - Mistral Kitchen

Mascarpone Mousse - Mistral Kitchen

Chocolate Mousse Cream Puff - Mistral Kitchen

Chocolate Mousse Cream Puff - Mistral Kitchen

I looked at their cocktail menu, but haven’t had the chance to try any of it and heard that that the bar manager mixes up some exotic and tasty drinks.  I will definitely try their most ordered cocktail called the Bitter Handshake…it has Fernet Franca, Rye Whiskey simple syrup, and heavy orange zest!  The Bee’s Knees cocktail sounds pretty complex and interesting.  It has old tom gin, lavender honey syrup, egg white, lemon juice, and angostura bitters….i know…strange, egg white and lavender.  Well, it doesn’t hurt to try it once…If you are curious about the guy that manages the bar, he has his own blog on the cocktails that he makes at Mistral Kitchen among others.  Mistral Kitchen is located in South Lake Union and can be hard to find if you are driving….I will say that it is within a 2 block radius of Whole Foods on Denny Way.  Overall, I immensely enjoyed the food and excellent customer service at Mistral Kitchen.  This restaurant will be a great enhancement to South Lake Union and I look forward to many more exciting dishes to come!

Mistral Kitchen - South Lake Union

Mistral Kitchen - South Lake Union

Mistral Kitchen website:  http://www.mistral-kitchen.com/

Bar Manager’s  Blog on Cocktails:  http://caskstrength.wordpress.com/

Address:  2020 Westlake Ave Seattle, WA  98121

Hours:  Dinner is Sunday-Thursday 5pm -10pm, Fri-Sat 5pm-12am

Contact:  206 623-1922


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