Archive for waterfront dining

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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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