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The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

But otherwise to directly answer your question: like what Chemicalkinetics was saying, I do feel like more people of our current generation are more open to trying sushi. Also, like Bob says, I am not suggesting that sushi lovers like myself should push for a first date at a sushi restaurant on those that really don't like it.

Feb 23, 2015
mlbartender in General Topics

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Hi again,
When I was referring to "foodies" in my original comment/question in regards to the sushi bar being the ideal place for a first date for foodies, it's referring to people who are generally open to trying new foods to those that really spend their paychecks and their free time eating and ruminating about food: hardcore foodies. I know some people might throw in exceptions wanting to disprove/disagree with me saying they for example love to dine at a nice bistro but wouldn't dare go to a sushi bar. But generally speaking, food lovers, especially at that high of a level (examples would be food bloggers, members of the Yelp Elite, Bourdain acolytes) should appreciate authentic sushi. As a sushi lover when I was little, I thought I would never like steak as I had not only deemed it boring but I would have had it served to me well done as kids next to me would have been all like "eewww" to anyone who ordered any other temperature below it. However years later, after having a grass fed Ribeye simply seasoned with salt and pepper served medium rare for the first time, I immediately saw the light and understood why people loved steak. Now, I eat steak not only rare but also black and blue. Funny thing is I still have people go "eewww" at me and at times, they can be old as 50.

Of course on a future date, I would ask if she would be open to eating traditional sushi. And if she does have some have some reservations as she's never tried it before but is still willing to try nonetheless, I of course would definitely offer to pay (for the sole reason that she won't feel that she's wasted her money as it would be my idea and would never expect anything more out of it) and to also offer to go somewhere else afterward in case if she didn't like it and didn't eat much.

To me, it's like I am optimistic generally for people to appreciate and enjoy A cuisine like sushi if they try the good stuff of not only high quality but expertly prepared. Because of this, I have a general sense that they might not like certain foods or cuisines because they've had a bad experience in the past. However for just me, if she can't not only appreciate sushi but also not enjoy food in general and only sees it as merely a source of chemical energy (a person with no taste (definitely going to be labeled a snob after this but I'd imagine some of y'all would say the same thing, especially on Chow)), it is very, very unlikely that the relationship would continue, especially for the long run (once again to those reading, this is just for me). I know I'll get flak for this for being in a sense "shallow", but it's also like I generally don't hear people who are really outdoorsy who are into hiking, sports, etc. get flak on the same level for dumping someone who hates anything that's physically intensive and prefers to be on his or her computer all day (you can probably tell by now that I'm quite the "indoors" person).

Feb 23, 2015
mlbartender in General Topics

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

And Manhattan

Feb 23, 2015
mlbartender in General Topics

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

In addition to learning how to take criticism. I too am mainly glad that this turned out to be a huge discussion, nonetheless.

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Thanks for your concern. I've realized from this experience that opinions are polarizing and there will be those who will disagree with be, albeit harshly. Because of this, I've learned to know what to expect so that I won't be so shy in general when expressing an opinion.

Feb 23, 2015
mlbartender in General Topics

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Hi there,

First, I'll be upfront a bit about myself. I am generally very shy and can't think of anything to talk about when it comes to talking to the opposite sex. Because of this and you might think I'm being a bit prejudiced, I feel that I'm being unfairly judged as "weird" as it's just that I'm too nervous to talk about anything. Therefore, you can tell by now that my dating prospects are severely limited.

Be that as it may, I will share my friends' accounts on their first dates to a local, very authentic sushi restaurant as they always would come up to me for restaurant suggestions for dates; ironic, isn't it.

Friend 1: A close friend took his first date to the restaurant. He had told me that the date had expected a place that serves California/Spicy Tuna/ Dynamite rolls. However, he had told me that she was very hesitant and just being polite when eating the very authentic, preseasoned, no soy sauce/ wasabi on the side nigiri sushi. There was no second date.

Friend #2. Before I get into his first date, he was initially very hesitant at first at the beginning of our friendship to try sushi again in general due to a bad experience (bad spicy tuna roll). Because of that, I took him to an authentic izakaya where they not only had sushi but other cooked items. He was very hesitant to try a slice of tuna sashimi, but when he did, he was surprised of how clean it tasted and how much he had enjoyed it. Days later, I took him to the authentic sushi restaurant. He actually wanted to sit at the tables when I had reserved for the sushi bar. After I had told him the reasons why Sushi bar > table such as each piece is given to you as soon as it's made and witnessing the progression (lightest to heaviest in terms of flavor) throughout the meal, he was still hesitant until he experienced it. During our meal together, he was telling me how much better of an experience it was due to the reasons above in addition towards seeing the light of experiencing authentic nigirizushi. As a matter of fact, he was the one who told me that eating at the sushi bar is great for dates as there would be less "dead time" since there will always be something to talk about. To tell you the truth, the only thing he hated was... The uni (btw, I meant that Uni/ Bourdain reference as a funny note, nothing that I would actually consider a deal breaker for the long term dating prospects unless if she didn't enjoy eating authentic sushi overall (key word)).

Long story short, he took plenty of first dates which turned out to successfully produce following dates afterwards; he did skip the Uni fyi. The point is the dates loved too the authentic sushi as they told him they had never experienced anything liked it due to him providing them guidance/ suggestions by doing all the ordering as he adhered to the progression I had taught him.

Friend #3. This friend is actually a very attractive female friend of mine as we were roommates as she gets asked out dates all the time. We actually went out to that same authentic sushi place and like friend number two (he joined in btw as they were closer friends), she was initially hesitant as well. However, her perception of sushi had changed for the better of being more open towards eating sushi in general, especially authentic and traditional versions. Funny fact: as she was laughing, she told me not to stare at her while she's taking her first bite (was very curious of her reaction, not actually being a creep like the future commenters will accuse me of being)

Feb 22, 2015
mlbartender in General Topics

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Just replying to your question: The OP loves ankimo and mirugai. FYI, he is in his late 20s and has been eating sushi throughout his life, so he knows he's an exception :)

Feb 20, 2015
mlbartender in General Topics

Sushi Gen at the sushi bar: The Non $15 Sashimi Platter review (Part 2)

I understand that there are some other places in the area that have risen up recently such as the places you have in mind and others such as Q Sushi and what the other commenter had mentioned; albeit a few of them. Be that as it may, although you refer to Sushi Gen as "basic bitch" sushi, it's still considered the staple and gateway for more traditional preparations as they've been there since the 80s/90s compared to the many, many other sushi restaurants in the area. All I'm saying is that there is more to the restaurant than the special that everyone's accustomed to.

Have a nice day, sir :)

The "remarkable value" special lunch spot

Pierre Gagnaire (2*) is known for their high value lunches. They have two menus below the 10k point and one slightly above it. Although French-based, each of Pierre Gagnaire's restaurants utilizes the local ingredients and techniques so you'll definitely be getting a unique Japanese flair with your meal.

You can just email them requesting for a reservation as they have English speaking staff. Much simpler compared to others on this site as they would talk about their reservation experiences for other restaurants.

http://www.anaintercontinental-tokyo....

Feb 20, 2015
mlbartender in Japan

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Just to be clear, when I have rolls in quotations, I'm obviously referring to American style makizushi (i.e. California Rolls, Spicy Tuna Roll) as a lot of people refer to them as just that.

Feb 20, 2015
mlbartender in General Topics

If you're not Catholic and in SoCal trying to find something worthwhile hearing others talk about what they have to give up during Lent

Or if you're a devout Catholic in which the referring promotion is originally intended for.

Feb 19, 2015
mlbartender in Chains

If you're not Catholic and in SoCal trying to find something worthwhile hearing others talk about what they have to give up during Lent

Feb 19, 2015
mlbartender in Chains

Sushi Gen at the sushi bar: The Non $15 Sashimi Platter review (Part 1)

Thanks for letting me know of that. It will certainly be less of a pain and be a great way to share my blog, with the main intent of informing others about amazing food, of course :)

Be sure to get there at least 30 minutes early before opening as a long line will build up if you get a chance to go.

Feb 19, 2015
mlbartender in Los Angeles Area

Sushi Gen at the sushi bar: The Non $15 Sashimi Platter review (Part 2)

Okonomi desu. It was at around $100 before the last three pics (Ika Somen with Uni to the Tuna trio) with drinks from what I remembered though I can't guarantee.

Feb 19, 2015
mlbartender in Los Angeles Area

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Of course, Bar Dining not only incorporates other cuisines but it's becoming a more popular alternative in this generation edging out the table with the white cloth. Even with that being said, I would still argue that Sushi versus other cuisines at the bar is the most optimal first date choice for the following reasons:

1. Even more so for this current generation, people are more open to Sushi wanting more authentic & traditional preparations unlike places that serve "rolls", even more so with "Jiro Dreams of Sushi" and other food related media released out there exposing many people to authentic preparations of sushi.

2. Unlike other cuisines, not only can the itamae (sushi chef) converse with you and your date throughout the meal in order to avoid that awkward period where neither of you can think of anything to talk about, there will be another different piece of sushi freshly made at intervals of between 2-10 minutes so there will almost always be something to talk about whether it will be like an initial "ooooh" and a following "whadya think of that?"

3. Although there are exceptions to reason #1 as there are people still not open to trying sushi, let alone its traditional forms (I actually had heard someone ignorantly say to his date in front of sushi chef "next time let's get some real sushi" at one of the most authentic sushi restaurants in Southern California, Ikko), it can serve as an indicator whether or not you two would be compatible in the long run. As what Anthony Bourdain would say on his shows/books whenever he used to take his dates to Sushi Yasuda in NYC, "If she didn't eat the Uni, the relationship was essentially over at that point".

Agree or disagree? Feel free to chime your opinion or if you would like to add more points.

Feb 19, 2015
mlbartender in General Topics

SF Trip 2015

I was definitely considering dining at Perbacco for my last trip but didn't have the time. Do you follow SF Bay Area's PBS affiliate, KQED and its show "Check Please: Bay Area"? They have all the episodes on their YouTube channel and here's a clip of Perbacco review: https://www.youtube.com/watch?v=Ru9NC...

Sushi Gen at the sushi bar: The Non $15 Sashimi Platter review (Part 2)

Continuing from the first part, here are the rest of the pics and review!

Feb 19, 2015
mlbartender in Los Angeles Area

Sushi Gen at the sushi bar: The Non $15 Sashimi Platter review (Part 1)

I had written about and took the photos on my blog for the following almost two years ago (http://themetropolitanlounge.blogspot...). Be that as it may, even from my recent visit a couple months ago, I can safely say that the food quality and offerings haven't changed.

I know, I know: the $15 Sashimi Platter is of amazing value and going from there to paying close to around $100 (or higher) dining at the sushi bar is quite a jump. Even with that being said, I feel that not only is the price worth dining at the bar but also those ordering the sets from their menu are genuinely missing out on the best Sushi Gen has to offer.

If you get a chance, be sure to start out with the Mozuku (a slimy seaweed) in a vinegar-based sauce topped with grated mountain yam. Sorry I forgot to take a pic but it's definitely an ideal starter towards a fabulous and extremely authentic meal at the city where sushi started in America, Los Angeles. As I typically like to stick to tradition when dining at the sushi bar, I had ordered my sushi progressively from lightest to heaviest in terms of flavor.

Feb 19, 2015
mlbartender in Los Angeles Area

My Thanksgiving meal at Aqua by El Gaucho

Yep, as there weren't that many fine dining options for thanksgiving other than Ruth Chris' and El Gaucho, it seemed like the best place for an out of towner, especially with the waterfront and seafood. I dined at Canlis the following day which was totally worth it's price, even though I paid just slightly more as I was more than generous with gratuity due to it being a high caliber dining institution.

Jan 19, 2015
mlbartender in Greater Seattle

My Thanksgiving meal at Aqua by El Gaucho

Yeah, really overpriced. And you know what? It was a full house that day. In addition, plenty of whole, large families booked tables that day and I can only fathom of thinking about the cost for a large party like that.

Definitely appreciate the info about frozen crabs. Yeah, although the service was very friendly and attentive, it's certainly for those who totally have money to burn without actually caring much for the food.

Sorry as I gotta ask, why does the corn photo give you nightmares? Just curious.

Jan 19, 2015
mlbartender in Greater Seattle

My Thanksgiving meal at Aqua by El Gaucho

As I had made my decision to spend my thanksgiving away from the family in Seattle, I ended up choosing Aqua by El Gaucho for my Thanksgiving dinner as I made reservations since it was one of the few restaurants open on that day along with it being packed on that day.

Located on the beautiful Seattle Waterfront on Alaskan Way next to the Port of Seattle, the restaurant was nested on an ideal location for the extremely wealthy to blow out chunks of cash for simple preparations of Seafood and Steak. Don't get be wrong: although I'm the type of a person that avoids a restaurant if their menu offerings are too safe, I can definitely appreciate and savor the bold flavors of a broiled lobster tail with only melted butter or a medium rare 35 day aged ribeye only seasoned with salt and pepper. But because I'm a person who generally is hesitant against restaurants with simple menu offerings mainly those serving Traditional American cuisine, the moment I walked in and gazed briefly at the clientele, I've immediately realized that these aren't the bunch that have discerning palates (by this point, either you're empathetic towards me or labeled me as a snob). If you log in on Instagram and look at all the pics tagged to the physical location of the restaurant, you'll see that the majority of pics are either selfies or just photos of people, not food.

With that aside, the interior looked very nice and the hostesses were extremely pleasant and polite while offering to take my coat immediately with warm smiles. Seated, I was immediately assisted by my friendly and attentive waiter. After ordering and tasting my first drink of a Knob Creek Manhattan, I've made the realization that this was the best simple preparation of the cocktail I've had as the bartender was extremely skilled. In addition, I've ordered the Barents Sea King Crab Leg. After the immediate bread service, the beautiful King Crab Legs arrived ten minutes in front of me with Lemon Butter and Black Truffle Aioli. In addition to mentioning that the hefty price ($89, freaking wow) included two legs, they came with their shells precut with sheers. After popping open the shell of the first leg, the crab of course was decadent in flavor. The Lemon Butter was too an amazing complement for the dish. However even though it was nice that it provided an acidic zing of a different flavor once after every few bites, the Black Truffle Aioli wasn't really necessary as I prefered the flavor of the rich and not too sour Lemon Butter much more. On the side as the waiter said that the restaurant can do half orders along with not seeing the Lobster Madhed Potatoes on there, I went for the Sweet Yellow Corn with Chipotle Lime Butter. As I've noticed that it was cooked with Bacon/Pancetta as it was really rich, it was a tad too salty albeit still delicious.

I do apologize for the low lighting as it was pretty dim and I didn't want to be so conspicuous when taking the pics with my phone.

Jan 19, 2015
mlbartender in Greater Seattle

My Review of Canlis during Chef Jason Franey's Last Days

Believe me, I know they will be.

Jan 14, 2015
mlbartender in Greater Seattle

My Review of Canlis during Chef Jason Franey's Last Days

Yes, the salad is definitely worth trying once at Canlis. Although a great salad, I wouldn't say that it's close to being anything revolutionary. Besides as a great, refreshing palate cleanser (no disrespect to the Canlis family, just saying it's a great way to bridge to the heavier main course), it's there to preserve the nostalgia of when Canlis first opened in light of Franey's modernist cuisine taking the lead.

Jan 13, 2015
mlbartender in Greater Seattle

My Review of Canlis during Chef Jason Franey's Last Days

That was the first question I've asked to my waitress (who was extremely wonderful, btw if I hadn't said that enough already, lol) after acknowledging that Jason Franey was there managing the kitchen during my visit. Unfortunately, they hadn't decided then and from the recent Yelp reviews of Canlis, they haven't been able to offer their tasting menu as there's no head chef. I hope they'll find one soon and keep continuing towards the more modern direction as Seattle really needs to have restaurants of this caliber and style as the area's growing affluent can't just be having overpriced steak and seafood all the time.

Jan 13, 2015
mlbartender in Greater Seattle

Sitka & Spruce: Modern Pacific NW Cuisine and Taylor Shellfish Oyster Bar

Hi firecracker, It's been 9 years since I've been back to Washington State, let alone Seattle. I actually was a Huskie at UW for my freshman year but transferred to the UC system as out of state tuition really killed it; been missing this wonderful city since then. Definitely brought flashbacks after seeing all the people wear "The North Face" clothing, even at the departing gate before my flight, lol. Yes, that Seabass was the best dish I had for my Seattle trip with the Brussels Sprouts dish from S&S being second and a great surprise. I hope to return soon :)

Jan 13, 2015
mlbartender in Greater Seattle

Capital Hill Restaurants - Low Carb

I second Sitka & Spruce, especially to enjoy some of the finest produce the Pacific NW has to offer. Something that will also surprise your husband: their Brussels Sprouts dish with Borani (Yogurt Sauce) and Chili Vinaigrette, an all vegetarian dish, was my favorite dish at S & S while being my second favorite dish of my recent Seattle trip. I also recommend going to Taylor Shellfish Oyster Bar next door for some awesome oysters at very reasonable prices (vs $19 for a half dozen at other restaurants) and also going to The Calf and Kid for some awesome cheeses, including the Briar Rose Creamery Chocolate Goat Cheese Truffles that Bourdain enjoyed during his past visit on one of his shows (The Layover).

Jan 08, 2015
mlbartender in Greater Seattle

Sitka & Spruce: Modern Pacific NW Cuisine and Taylor Shellfish Oyster Bar

Earlier, I had been initially hesitant of how the dishes at Sitka & Spruce were small and overpriced in addition to being overrated. However, I was very glad that was disproved as I had a wonderful meal with an all-vegetarian dish being my second favorite dish of my Seattle trip (The Sea Bass at Canlis being my most favorite). If you're visiting out of town and want to try one of Seattle's trendy restaurants serving modern Pacific NW cuisine, Sitka & Spruce should be on your list. They even open during lunch if you have other restaurants on your itinerary. The next day, I went to the Taylor Shellfish Oyster Bar next door within the Melrose Market in Capital Hill which is a short walk from downtown.

Jan 08, 2015
mlbartender in Greater Seattle

Solo Business Travel to Seattle - Looking for Seafood

Although I sat by myself at a table during my Thanksgiving meal, I went to Aqua by El Gaucho. Although expensive, it serves some of Seattle's finest seafood in an upscale setting and along the beautiful waterfront. In addition to Taylor Oyster bar in Capitol Hill which is a very short walk from downtown, I would recommend having lunch at Sitka & Spruce where you can enjoy modern Pacific Northwestern cuisine utilizing some of the local high quality seafood and produce. It too is very solo-dining friendly as they have a unique counter setup. Afterwards is when I would head over, or before, for a few oysters at Taylor's as they're within the same building, the Melrose Market (or next door).

Jan 08, 2015
mlbartender in Greater Seattle

My Review of Canlis during Chef Jason Franey's Last Days

A couple months ago, I've posted that I would be dining at Canlis for my post-Thanksgiving meal in Seattle which was also during Chef Franey's last days at the helm of the Canlis kitchen.

Overall, my experience was phenomenal. Along with the amazing food, what really made Canlis shine against the other fine dining restaurants in America besides the breathtaking views were the service and value. At $100 for a 4 course menu, it was definitely one of the most bang for your buck fine dining establishments out there. And along with the elegant ambiance, I've received the most finest service ever from the waitstaff. Michelin-starred restaurants should take cues in this regard.

I've ordered the four course menu with the Canlis Salad as a supplement. In regards to selecting which dish to charge as the supplement, they would choose the cheapest one. For my amuse bouche, I've received a Morel Tart, Rice Crisp with Wasabi-infused Tobiko, and a Tater Tot.

For my First Course, especially with me being from California with the Foie Gras Ban (just recently repealed), I went with the Foie Gras Torchon served with Dehydrated Cinnamon Meringue and Washington Apples. It came with a warm slice of Cinnamon Brioche. The Foie Gras Torchon was loaded with more meatier flavors of the duck liver which differs from my other foie gras experiences of the fattier flavors being more of the forerunners. With that being said, this distinction played well with the refreshing apple component of the dish while the Dehydrated Cinnamon Meringue served as the sweet bridge that brought them together.'

Next as it was Franey's last days at Canlis, I went with the more modern Pork Collar. The collar was sitting on Polenta and Chorizo with bits of popcorn on the top. Cutting it through, the Pork Collar was cooked beautifully. With it being moist, it had deep flavors while the polenta served to keeping them restraint while delivering another flavor profile for the dish.

After the heavier first and second courses came the famous Canlis Salad. Now, what I have to note is that the salad is meant to be more straight-forward as it existed since the beginning of the restaurant; nothing utilizing molecular gastronomy or fancy ingredients like white truffles from Italy. As I was dining for one since I knew a head of time that I wouldn't receive a presentation meant for two, I was fortunate enough to witness the waiter (who happened to be also my waiter) making the salad for the table of two next to me. As all of the components were separated into their own individual tiny bowls, the waiter then tossed all the components together in one giant wooden bowl. By the time I received mine, it came on one plate neatly presented before me as another server applied the pepper. No doubt, this is certainly one of the most freshly prepared salads I've ever tasted. The romaine lettuce and the mint were definitely crisp while of course proving their roles to cleanse the palate. In addition, the lemon juice added provided the refreshing acidity to counter the more savory bacon and Romano cheese that was used to give the salad a savory element. My only issue was that the salad may have had a tad bit too much salt. Be that as it may, it was quite fulfilling while greatly serving the purpose as an intermezzo to refresh the palate for the upcoming main course.

For my main course, I had the Pan-seared Sea Bass with Parsnip, Quinoa and Preserved Lemon. Pan-seared beautifully with a nice golden crust without the slightest blemish; the thick, moist piece of Sea Bass looked decadent as it sat on top of the other components. The moment I sliced through the fish, I immediately was able to tell that the fish was cooked to perfection (I rarely use that word) as my knife went through it consistently without encountering much resistance. And when the fish itself made contact on my tongue, a rush of emotions and thoughts when through my conscience. This is certainly not only the best cooked Sea Bass I've ever tasted, but I knew right then that this immediately was the best dish of my Seattle trip. Seasoned to the right point, the butteriness and the meatiness of the fish, in terms of flavor, were balanced at the right point especially with how generously thick the piece of fish was that greatly contributed to this effect with, of course, the fish being such skillfully prepared. Not only cooking the Sea Bass to perfection but consistently doing it for many orders is astonishing as cooking seafood, especially cooking such a thick piece as such, takes immense talent, skill and the utmost strain of one's cognitive abilities for doing so. The Quinoa definitely provided another element of texture to the dish while the Preserved Lemon provided the acidic component that's needed to invigorate the senses in order to enjoy such a beautifully prepared fish.

After that wonderful main dish, I had as my dessert the Apple Tart with Hazelnut Cremeux, Caramelized Apples and Cider Granita. Although I was excited with the dish as it had the icy granita which I wanted and needed as it seemed refreshing, I was unfortunately quite disappointed with this dessert. Let's start with what was good: it certainly looked beautiful and vibrant as the colors of each component popped out and the Washington Apples tasted splendid as my waitress mentioned of them being harvested at the peak of the season. Be that as it may, the hazelnut cremeaux was quite heavy; not only in terms of flavor but mainly in consistency of almost that of peanut butter which overwhelmed the dish. What was the main offender was the part that I was the most excited about: the cider granita. Unfortunately, it tasted more like apple vinegar rather than cider to which it soured the dish (sorry for the pun). I hope next time that I choose a dessert that completely makes up for the one I had.

Afterwards, I was given from a box two kinds of Macarons: Hazelnut Coffee and Red Velvet Cake (not pictured). They were really delicious although I was quite full from the meal.

In the end, I was given a Peanut Butter & Jelly Chocolate Bar to take home as the flavors for their chocolate bars change periodically.

Once again, it was a great meal that surpassed expectations. Without a whiff of pretentiousness, this was genuinely the most empathetic and warm service I've ever experienced from the waitstaff of a fine dining establishment. Without any sort of written reference, they memorize everyone's names listed on their reservations and no tag was necessary as they checked your coat which was quite impressive. I definitely recommend dining here for the most special of occasions here in Seattle. If you live in the area and consider yourself as someone who partakes in the culinary scene of Seattle, it is imperative that you must dine at Canlis at least once in your lifetime.

Jan 08, 2015
mlbartender in Greater Seattle

Birthday Dinner 2014

Hi There,
I actually came back from an amazing meal at Sitka & Spruce. Truly wholesome, modern Pacific NW cuisine made beautifully. Although I went for lunch, it was one of the best meals I've had for the year, especially with their vegetable dishes. Although I was actually quite full which contradicts other people saying "it was so little food for the price", you can always walk next door to Taylor Shellfish Farms Oyster Bar for some awesome, unpretentious oysters. The Service at Sitka & Spruce was great while the decor is quite tasteful.

Dec 02, 2014
mlbartender in Greater Seattle