Black Bottle, Gastro-Tavern

919 Bellevue Way, NE
Bellevue, WA

Last night we tried a newly opened Black Bottle in downtown Bellevue. This is a modern gastro pub with a slick, industrial, open-air space softened with the abundant use of warm wood and the gentle glow of stylish incandescent lights. We sat at the bar and had some big decisions to make. On the beverage side of the house, they have an extensive selection of interesting draft beers that showcase many small handcrafted brews representing a large variety of flavors and styles... no Bud Light here! Their wine list is equally impressive with a well chosen diverse selection of wine from around the world and from our own pride and joy, the Columbia and Walla Walla Valleys. We ordered a bottle of the 2008 Tapiz Cabernet Sauvagnon, from Mendoza Argentina, to enjoy with some tasty food from their eclectic menu. “Food designed to be shared", we were told, as we ordered the Lamb Meatballs and a Flatbread of Nicoise Olives, Feta, Roasted Tomato and Arugula. Both food choices were well made, delicious and satisfying. The Lamb Meatballs dish had a Middle East meets India feel as savory meatballs were accompanied by grilled vegetables, Tabouli salad and Tandori spiced cubes of Paneer. Our flatbread was served in a rectangular tinned steel fluted tart pan and had a crisp, chewy crust that was perfectly topped with high quality cheese, olives, roasted tomatoes and arugula. We had the pleasure of conversing with the Black Bottle’s Beverage Manager, Noah Goldman, about their interesting wine list and how these wines have been carefully selected to represent wines of high quality and diversity at a reasonable price point. Bottles are fairly priced with many in the mid-twenties to low thirties and no bottles over $50. Since yesterday was the last day of my birthday month, I decided to celebrate and finish our meal with an order of warm Bread Pudding with Bourbon Sauce. Sweet, fragrant and gooey, this house-made confection was a perfect ending to a fun evening. Last night, the Black Bottle was abuzz, packed with a high energy crowd enjoying the nightlife in yet another Bellevue "hot spot" for excellent food, libations and camaraderie.

Tapiz, Cabernet Sauvignon, 2008

This wine has a deep opaque ruby color with a purple hue. On the nose this wine reveals complex berry notes, chocolate, licorice and hints black pepper and cinnamon. It delivers a broad mouthful of dark fruit with cherry, currant, black raspberry balanced by mocha, coffee and some toasty oak. There is excellent depth and length and it shows plenty of complexity with sweet tannins and enough acidity to make it versatile with food. This was a solid wine to pair with our flavorful food.
　

Cantinetta, Bellevue

• rustico, elegante and delizioso: a great addition to downtown Bellevue

During the past decade there has been amazing growth in Bellevue with newly constructed high-rises, an ever increasing population and a slue of new restaurants. A welcomed trend is privately owned restaurants that offer a level of service, quality and atmosphere that is unmatched by the corporate “big-boys” like Maggiano's, P.F. Chang's and The Cheesecake Factory. The newly opened Bellevue Cantinetta is an off-shoot of the popular, quaint Seattle Cantinetta tucked away in a Wallingford neighborhood.
Located at street level on Old Main Street, Cantinetta is a small restaurant (by Bellevue standards) with a warm atmosphere of a Tuscan Trattoria. The dimly lit, high ceiling room has massive windows, Italian country chandeliers, re-claimed wood floors, warm brown tones and hefty rustic wood furniture. Dining options include small, medium and large rectangular tables, an outdoor sidewalk section and a curved rustic bar to enjoy a glass of wine or a complete meal.

The menu is small and precise showcasing fresh house-made pastas, Tuscan inspired antipasti and entrées created with local organic and seasonal ingredients. The young chef is the talented Tomer Shneor who is originally from Haifa, Israel and has spent time in some of New York’s finest restaurants. We had an opportunity to speak with Tomer as he walked us through the menu and highlighted the details of various preparations and the quality local ingredients. The chef is excited about sourcing fresh, local produce from the Bellevue Farmers Market.

The menu is organized in traditional Tuscan fashion with Antipasti, Contorni, Primi, Secondi and Dolci. Kate and I decided to order something from each section and share our picks. We brought a bottle of Giuseppe Campagnola Le Bine Valpolicella Classico Superiore, 2006 which we new would be a great compliment to our meal. We started with the antipasti of Heirloom Tomato, Burrata, mizuna. The presentation was simple and elegant with chunks of fresh orange and red tomato, a cut ball of creamy white Burrata cheese and a mound of well-dressed delicate greens. Our primo plati was fresh Tagliatelle with summer corn, house made pancetta and fresh Shitake. The perfectly cooked pasta was delicate and delicious and the sweet summer corn was deftly balanced by the smoky/salty pancetta and the earthy shitake mushrooms. Our secondi was fresh Halibut with caramelized Zucchini. The super-fresh Halibut was cooked very well with a crispy pan-seared crust and a moist flaky interior. The fish was plated over a puréed sweet yellow pepper sauce with caramelized yellow and green squash. For the contorni ( side dish) we ordered the Eggplant. The eggplant was fantastic and quite memorable with a preparation that includes marinating for at least 24 hours, then slow cooking with olive oil and tomato creating intensely flavorful morsels…yum. For dessert (dolci) we had the warm Chocolate Budino. This was a perfect dessert to savor as we finished off our lovely Valpolicella. The Budino (Italian for pudding) was rich, voluptuous, creamy chocolate heaven made with olive oil and perked up with a delightful sprinkling of sea salt. Kate told Chef Shneor that she would love to have the recipe!

Overall, Cantinetta is a great addition to the Bellevue dining scene. The restaurant is warm and inviting, the service is attentive and professional and the food is simple, elegant and delicious. We look forward to trying every item on the delightful, inspired menu. We will definitely return in the near future; this could be the start of a long and satisfying relationship. Cantinetta is located at 10038 Main Street in Bellevue, Washington.

Corino Barolo, Vigneto Rocche, 2000

Last night we met some good friends and had an outstanding dinner and fun time at Café Juanita in Kirkland, Washington. The highly acclaimed chef/owner, Holly Smith, has created a great restaurant that specializes in the food of Northern Italy while using fresh local ingredients whenever possible. To help celebrate 3 of our birthdays during the month of June, we brought along a bottle of the Corino Vigneto Rocche Barolo from the 2000 vintage. I had decanted this Barolo for 5 hours prior to our dinner. Our friends brought a bottle of Leonetti Cabernet Sauvignon, Walla Walla Valley, 2007. The Corino Barolo, Vigneto Rocche is a single vineyard Barolo that is produced in small quantities of less than 350 cases. This wine has a dark ruby color and an amber rim. A serious perfume of smoke, earth, lead pencil and leather accompany red raspberry and plum. In the mouth this full bodied wine offers deep mineral accented dried strawberry, floral and cherry flavors with abundant gripping tannins and crisp acidity. The mouth-feel is impressive showing a great punch of flavor and a long and elegant spice filled finish. Despite being made from grapes harvested back in 2000, this wine is still youthful and vibrant. We had cellared this Barolo since 2005 and last night was the big pay-off. A great wine from a small producer.

FnB Restaurant

7133 E. Stetson Drive Scottsdale, Az 85251 (480) 425-9463

FnB… OmG. While down in Scottsdale this past weekend we finally found a good night to go check out this new restaurant near the SouthBridge Waterfront. This is a small restaurant with a warm inviting atmosphere and an open kitchen surrounded by a large wood rimmed counter for spectacular viewing of all the action. With textured white walls, crisp linens, dim lights and a “show-stopper” colorful mosaic floor, the space exudes a casual elegance. FnB (for “Food n Beverage”) is a co-venture between Chef Charleen Badman and Pavle and Emily Milic. Chef Badman has composed a seasonal menu of fresh ingredients, using organic and local, whenever possible. The front of the house is run by husband and wife Milic and they are extremely successful at providing great service and hospitality. With the exception of one sparkling wine from New Mexico, Pavle has crafted a wine menu of 100% Arizona State wines. We have tasted some excellent Arizona wines in the past and enjoy pairing local wines with local cuisine. The menu is small and precise with great choices for any food lover. Here is a listing of the wonderful food we shared:

1. Fried Green Tomatoes with Green Goddess Dressing and Feta…. Great!
2. Grilled Asparagus, Cauliflower Purée, and Crispy Beet Chips…. Great!
3. Pan Roasted Jidori Chicken with Spaetzle and Beets…. Great! (we are still talking about it)
4. Grilled Lamb Tenderloin, Snap Peas, Fingerling Potatoes, Olives and Mint…. Great!
5. Warm Steamed Chocolate Cake, Rhubarb, Vanilla Ice Cream…. Great!

All of our food was expertly prepared with the finest ingredients and skillful hands. We loved our entire meals and are still talking about how delicious everything was.

We ordered two red wines from the small, hand picked wine list:

Arizona Stronghold Nachise Syrah Blend, 2008 This is a Rhone style blend of 52% Syrah, 27% Granache, 15% Petit Verdot and 6 % Mouvedre. This wine is very smooth, medium bodied with aromas of blackberry, earth and baking spice. Rich black fruit, cherry and cranberry flavors are enhanced by silky tannins, fresh herbs and black pepper on the finish. This wine paired well with both the Chicken and Lamb entrees.
Keeling-Schaefer Syrah, 2007 This is a big wine with a nose of blackberry jam and vanilla wafer. In the mouth there is ripe blackberry, blueberry, plum, cinnamon, vanilla and toasty oak. This Syrah is full bodied with gripping tannins, a touch of earth and a long, smooth finish. I did enjoy this wine, however I would love to try it again after a few years in the cellar. This wine will pair well with lamb, beef or a stinky cheese.

Our entire evening at FnB was exceptional. The service and food were flawless and the cozy dining room was both classy and relaxing. We truly enjoyed getting to meet Chef Badman and Host Emily Milic ( Pavle was off with visiting family). Next month we will return to FnB to celebrate some birthdays! (yeah)

Domaine de Couron Marselan, Coteaux de L’Ardeche, 2008

Marselan is a wine grape from France the is relatively unknown throughout the USA and the world. This grape was bred in 1961 as a hybrid of Cabernet Sauvignon and Grenache. The Marselan grape is named after Marseillan, a small town on France's Mediterranean coast where it was first grown. This past weekend we were celebrating my birthday at the Metro Brasserie, at Southbridge, in Scottsdale Arizona. It was a lovely evening for alfresco dinning and we took advantage of their classy patio setting. I was excited to find this Marselan on the wine list and enjoy it with the Cassoulet of duck confit, braised lamb, saucisson, tomato confit and white beans. The wine has deep purple/ruby color and is nearly opaque. The nose is full of fresh blackberries, cherries, raspberries and black pepper with no evidence of oak or earth. In the mouth the wine is full bodied, inky, soft and succulent. Sweet cherry, ripe blueberry and juicy plum sing out on a back drop of caramel and white pepper. There are moderate well integrated tannins and a hint of minerality that highlights the fruit driven style. This Domaine de Couron Marselan was quite luscious and delicious and was a great companion to a great dinner. Only a small quantity of this wine is imported to the USA, however, if you find it, try it!

Crave Arizona, Scottsdale 2009

Crave Arizona, 2009

Thousands of food-loving people gathered together as Crave Arizona pulled off three days of food and wine events. Celebrity and local chefs, hundreds of wines, trendy cocktails and delicious food made for an unforgettable event. We had a great time and really enjoyed the Arizona Grand Tasting this past Saturday.




We attended cooking demonstrations by Top Chef Favorites Sam Talbot (Bravo’s season 2) and Stephanie Izard (Bravo’s season 4).

The Grand Tasting was laid out on the Scottsdale Southbridge and showcased small bites from over 40 local restaurants and hundreds of wines from around the world. This year there was and entire section devoted to Washington State wines from over 30 wineries.

We tasted some great wines form Owen Roe, Novelty Hill, Amavi, Reininger Winery, Tamarack Cellars, Nicholas Cole Cellars and Northstar. The food bites were equally impressive as we noshed on delicacies like seared sea scallops, braised pork belly, veal ravioli and chocolate/caramel tarts.

Later in the day we attended a wine seminar entitled: Which One's Washington? With seminar moderator: Shayn Bjornholm, Education Director for the Washington Wine Commission and Master Sommelier. This was a high energy, interactive and educational game show format wine tasting that mimicked the TV show “Family Feud”. Shayn Bjornholm guided the festivities from the helm with his powder blue polyester 70's style tuxedo.




Local Sommeliers added to the fun with the whole audience participating in the spectacle. We enjoyed “blind tasting” numerous as wines as we tried to name the varietal and region. It was a blast for everyone there to try to determine if a wine was Riesling or Chardonnay, from Washington or France.

A big “Shout-Out" for Shayn…. Nice job!

We will definitely attend Crave Arizona again next year.

Poggio alla Sala Chianti Colli Senesi, 2007

Poggio alla Sala Chianti Colli Senesi, 2007

Yesterday, I decided to visit Total Wines at the Desert Ridge shopping mall in Phoenix. We are down in Scottsdale enjoying some great sunny weather and time with family. Our plan was to watch a video and to take home a large pizza from Yo Pauly’s. I was on a mission to fine a fun wine for the evening. I selected this DOCG Chianti from a producer from Montepulciano, Italy in the hills southeast of Sienna and hence the Colli Senesi designation.

This wine has a medium ruby color and appears unfiltered. This Chianti is highly aromatic with dried cherry, prune, dirt and cellar floor. This is old-world style with flavors of sour cherry, strawberry, figs, straw and cedar. This is a medium bodied wine with moderate acidity and gentle tannins. Overall, a good wine, but nothing to brag about. However, our pizza from Yo Pauly's ( half "Whitestone Bridge"/ half "The New Yorker" ) was fantastic!

Prado

Prado

InterContinental Montelucia Resort & Spa

4949 E Lincoln DriveParadise Valley, Arizona 85253

(480) 627-3200

Prado is the signature restaurant at the new InterContinental Montelucia Resort & Spa in Paradise Valley, Arizona. The design of the hotel is inspired by Andalusia in southern Spain. Camelback Mountain is a stunning back-drop to this sprawling resort. The history of southern Spain is unique with major cultural influences from Roman, Greek and Moorish occupation. The restaurant is a large space highlighted by lovely fabrics, textures and colors that truly create an old-world ambiance of luxury and comfort. Amongst the delightful design of archways, pillars and Moorish tiles, our table was located directly across a large wood-burning fireplace that is an outpost of the kitchen for preparing the wood-grilled specialties. The menu stays true to the foods of southern Spain and the Mediterranean, but is greatly influenced by the Italian born chef, Claudio Urciuoli. There is a strong emphasis on the use of fresh local ingredients and high quality food products along with simple preparations that allow the food to speak for itself.

Kate started with a Gazpacho of tomato and piquillo peppers. The chilled soup was a smooth puree with delightful flavors of sweet tomato, red pepper and a lovely essence of green vegetables. She loved it. I chose the Burrata with roasted tomatoes and olive bread. The Burrata was a large wedge of fresh mozzarella, enhanced with cream, with a fantastic light texture and sweet dairy taste. The accompanying herb scented roasted cherry tomatoes and grilled olive bread highlighted how three simple ingredients, in the right hands, can surpass culinary excellence. I know I will order this dish, again, when we return.

For entrées, Kate had a "nightly special" Arroces ( rice dish), with chicken, spicy sausage and heirloom tomatoes. This dish was baked in a large terra cotta cazuela and is Prado’s version of a Paella. We both enjoyed the dish and greatly appreciated to delightful melding of the flavorful ingredients in a flavorful roasted and toasty (but moist) rice matrix. I ordered the Alaskan Halibut. The large center-cut halibut fillet was perfectly cooked with a golden brown crust and served on a bed of farro. The farro had a pleasant chewy texture, nutty taste and was deftly seasoned with ras el hanout, a cinnamon scented spice blend traditional to Northern African.

The dessert menu looked too good to pass-up and we couldn’t resist each ordering one. I ordered the Spanish-style Churros with a warm chocolate dipping sauce and Kate ordered a Chocolate Tart with fleur de sal (sea salt) and red chili flakes. Both were great. The Churros had crisp, cinnamon and sugar coated outsides with light moist centers. The dipping sauce was cocoa-luscious. The Chocolate Tart was a creamy caramel infused chocolate balanced by a sprinkling of fine sea salt and perky chili flakes. A scoop of refreshing olive oil gelato crowned the dish.

Our service at Prado was exceptional and can be largely credited to their new General Manager, Pavle Milic. We were warmly greeted when we arrived and given perfect attention and service throughout the evening. Our waiter, Olivario, expertly answered our questions about menu preparations and ingredients and he delightfully guided our dining experience. This is a beautiful restaurant with elegant straight forward cuisine and attentive professional service. We give Prado high marks for knowing how to do things right. Bravo Prado.

Tormaresca Neprica, 2007 and Yo Pauly's Pizza

Tormaresca Neprica, 2007 and Yo Pauly's Pizza

After Thanksgiving and three days of turkey in all forms, it was time to move on to “Pizza and Wine Night”. We were down in Scottsdale and stopped by our favorite New York Style Pizza Place, Yo Pauly’s. We picked up an 18 inch “Wiseguy’s Choice” with fresh mushrooms, ricotta cheese, mozzarella, and sausage. Earlier in the day we bought a bottle of Tormaresca Neprica, 2007 at the Scottsdale Costco. Neprica is a blend of 40% Negroamaro, 30% Primitivo and 30% Cabernet Sauvignon (hence the name Ne Pri Ca). This is a wine, from Puglia, Italy and is part of the Antinori family of wines that is imported and distributed by Ste Michelle Wine Estates. This wine has a deep ruby red color with a nose of red fruits and cassis. This is a medium to full bodied wine with a rich mouth feel loaded with black fruit, cola and licorice. This is an un-oaked wine with smooth tannins and just enough acidity to pair well with our pizza. The long, chewy finish was impressive for a wine at this price point. This is a nice alternative to a standard Sangiovese or Nero d’Avola. This wine can be found for about $8-9 and represents another excellent value from Southern Italy.

DAMILANO Barbera d’Alba, 2007

DAMILANO Barbera d’Alba, 2007

Damilano is recognized as one of the best “new-generation” producers in the Piedmont area of Northern Italy. They specialize in Barolo, however, produce about 2000 cases of Barbera yearly. Barbera is one of the most widely planted red grapes in Piedmont. Once looked down on as a simple everyday table wine, it has now grown to higher levels of quality. Damilano’s Barbera is a perfect example, with an intense ruby red color and a great food friendly nature. This wine is fermented in stainless steel and stored in oak barrels for about 1 month prior to bottling. It is fruity and lightly spiced and quite youthful. This is a medium bodied wine with a flavors and scents of fresh raspberries, cranberries and black plum. With a good balance between acidity and softness, this fine was a great compliment to a sophisticated Italian meal. Although this is a smooth wine, there is a hint of “fizzante” on the tongue. We enjoyed this wine while dining at Osteria La Spiga, in Seattle. La Spiga is a gem of a restaurant and this lively Barbera added to the total dining experience.

Tilth Restaurant

Tilth Restaurant

1411 N. 45th St.

Seattle, WA 98103

206-633-0801

http://www.tilthrestaurant.com/

Chef/Owner Maria Hines was named one of Food & Wine magazine’s “Top Ten Best New Chefs in America” in 2005. Chef Hines has built a great reputation as providing flavorful food from local ingredients while at the helm of Earth & Ocean from 2003 - 2005. Tilth specializes in “New American” cuisine and features the best from regional producers with most products being organic. They have renovated a bungalow style house that used to be home to a Burmese restaurant and brightened the look with a buttery interior and soft-green exterior. Light yellow walls, pale green wood chairs, golden hardwood floors help create a warm "country" feel. We found the staff to quite friendly, knowledgeable and attentive as we had a leisurely dinner this past Saturday night. The menu allows the option of each plate being small or large. Kate and I sheared "small plates" as we enjoyed a bottle of Columbia Crest Reserve Cabernet Sauvignon. We started with the house Hors D'Oeuvres which was a plate of 6 small crostini topped with pureed smoked dates, blue cheese mousse and a glazed almond. We followed this with the nightly special pasta that was house-made Plin (like rectangular ravioli) with fresh baby artichokes and garden herbs. From there we moved on to a fish plate and a poultry plate. The fish was St. Jude's Albacore Tuna, pan seared and served with corn milk, snap peas and pea leaves. The other dish was Mini Duck Burgers with spicy house-made ketchup, arugula, and red onion jam. The burgers were accompanied with super crisp, and delicious, fingerling potato chips. We also split a side order or Cheesy Anson Mills Polenta. For dessert we hade a lovely Chocolate Ganache Cake and a Fresh Peach Tartlet. Our overall experience at Tilth was great. We enjoyed the warm casual atmosphere of the restaurant and found all the food to be fresh, creative and delicious. We will certainly return to Tilth in the near future.

Paternoster “Synthesi” Aglianico, 2004

Paternoster “Synthesi” Aglianico, 2004

We enjoyed a bottle of this lovely Italian red wine while dining at NOPA, in San Francisco, this past weekend. Aglianico is a grape variety that does well in the volcanic soil of southern Italy. This grape is known to produce wines with intense flavor and concentration. This 2004 Synthesi has a dark blood red color with nice clarity. The nose is packed with black fruit and a splendid perfume of spice box and violets. The flavors are those of mineral-accented black berry, cherry and cola. This is a full bodied wine that is quite fruit forward but has a backbone of solid tannins and gentle acidity. This wine is ripe and full-flavored and has excellent depth and length. We had an outstanding dinner at NOPA and this wine added to the overall experience

La Medusa

La Medusa

4857 Rainier Avenue S

Seattle, WA 98118

206.723.2192
http://www.lamedusarestaurant.com/

One of Seattle's BEST Restaurants!

La Medusa Restaurant, in the Columbia City neighborhood, continues to impress us every time we dine there. The kitchen is run by Chef Earl Hook and the front of the house by the charming Julie Andres. The menu is Sicilian inspired food, expertly prepared, and served in a relaxing casual atmosphere. Hardly a weekend arrives without us thinking about a meal at this special restaurant. Last night we made the journey from our Bellevue home to see what culinary delights would come our way. The dining room is small and casual with the positive buzz of happy diners. Delicious aromas, from the open kitchen, flow throughout the room and excite our gastronomic senses. Our server, Christine, was extremely courteous and attentive as she described the evening dinner specials and answered all our questions about the menu preparations. We started with a Sweetbreads and Asparagus Salad, which we split, while our wine (Caterina Zardini, Valpolicella, 2005) was still "opening" in the glass. This was a beautiful dish of Crispy Fried Sweetbreads served with Grilled Asparagus, a fresh soft fried Duck Egg, shaved Parmesan and a luscious creamy sauce. The flavor combinations were perfect and the high quality of the preparation and ingredients was exciting. For our main courses, Kate ordered the Crespelle (Italian Crepes) and I went with the double-cut Pork Chop. Kate's Crespelle where delicate crepes stuffed with a delicious ricotta cheese filling served with a creamy lemon sauce with fresh peas, fava beans and toasted baby artichoke hearts. The filled crepes were sautéed until golden brown and we both thought this dish was truly delicious. My Pork Chop was a large loin chop stuffed with a puree of dried figs, anchovies and garlic. The chop was perfectly browned and the pork was juicy flavorful. It was all topped with some fresh wilted arugula and a sassy pan-sauce. I have to say that this was the best "pork chop" dish I have had in years. With a great combination of sweet, salty and savory elements and perfect execution from concept to plate, this dish really rocked! The portion was large and I gladly allowed Christine to pack my "left-over" to be enjoyed at another time. Although we were both totally "full", we still couldn't resist trying the Lemon Cheesecake with Chocolate Hazelnut Crust. As we sipped our wine and finished off every last morsel of this ultra-smooth and scrumptious cheesecake, we discussed what was on the agenda for next week! It is much easier travelling to Columbia City verses to Sicily. With great food, service and a warm, friendly atmosphere, this is one of Seattle's bests.

Icon Grill

Icon Grill
1933 5th Ave, Seattle, WA 98101
Tel: (206) 441-6330
http://www.icongrill.com/

Last night we decided to have dinner at the Icon Grill in downtown Seattle. We had dined here a few times in the past, but it has been about 5 years and it was time for a return. The Icon is located under the shadow of the Monorail within a few short steps form Cinerama and Top Pot Doughnuts. The restaurant has a fun and warm atmosphere. With warm colors ranging from red to gold, over sized chandeliers holding ornate blown glass art and an over abundance of scattered knickknacks; this place is a circus of interior design. The high ceiling room is laid out with a combination of tables and booths with beautiful cream colored marble tables. We decided to start with a special seasonal asparagus salad. The salad was composed of grilled asparagus, baby greens, hazelnuts, herb goat cheese with creamy mustard vinaigrette. We enjoyed the delightful pairing of flavors and will remember this as a possible "home recreation", in the near future. For our main course, Kate chose the Sea Scallops with Mushrooms and Pappardelle and I chose the Parmesan Lemon Cover Sole. My dish was the winner of the two. The Sole fillets were coated with grated cheese and panko, pan fried, and topped with lemon butter and fried capers. The fish was served with some creamy corn and cilantro spiked mashed potatoes and some fresh asparagus. We both enjoyed this dish rating it an overall "good", but not great. Kate's choice was a disappointment. Six medium sized scallops were served in a bowl with some pappardelle pasta and some wild mushrooms. The scallops were rather dry and flavorless and the pasta with mushroom sauce was rather bland and boring. We finished our meal with one of their "seasonal" desserts. This was a warm strawberry and rhubarb crumble, topped with vanilla ice cream. The crumble was delicious. It was very rich with butter, toasted walnuts, sugar and fresh baked fruit all served in a hot crook. The large scoop of ice cream helped to pushed it over the top. It was a nice way to end our dinner and to make us comment on how we would eat "light" tomorrow. Overall, we enjoyed our return to the Icon Grill. The fun atmosphere of the dinning room and the high energy buzz of the dinners makes this a fun place for a weekend outing. However, overall the food was not as good as it should be so the Icon will probably drop of our radar for another few years.

Trellis

Trellis
Located at The Heathman Hotel
220 Kirkland Avenue
Kirkland, WA 98033425
284 5900

Last night we met some good friends for the "New Urban Eats"…. A dining promotion that features a $30 three course meal at many of the Northwest's hottest new restaurants. We chose "Trellis". The restaurant is located off the lobby at the new Heathman Hotel in Downtown Kirkland. The restaurant is slick and modern with nice touches of warm wood and designer fabrics. The food is northwest contemporary with a major emphasis on fresh, organic and local ingredients. The chef, Brian Scheehser, practices sustainable farming in his three-acre garden in Woodinville. He plans on growing many of the fresh ingredients featured at Trellis. Our server, Tony, provided efficient and friendly service of both our food and wine. Amongst the four of us we had a great variety of food. Our starters included a Fresh Romaine Blue Cheese Salad, Flatbread with blood orange and crispy Prosciutto, Beef Carpaccio with arugula and a lovely Fresh Red Beet Salad. Every thing was fresh and delicious. The food was artfully prepared on modern-shaped white porcelain. For our main courses, two of us had "Hanging Tenders" Steak with Chanterelles and Mashed potatoes, another had Fresh Brook Trout and I enjoyed a Cassolet of grilled Lamb, Sausage and stewed beans. We conclude with desserts that nicely completed the dinner. Two of us had a Brioche Bread Pudding with a citrus sauce, one had a Pear and Cranberry Sorbet and the other had Profiteroles filled with Honey-Rosemary ice cream and topped with warm chocolate sauce. Our whole dinner was quite enjoyable and we all agreed that we would look forward to returning to Trellis in the future. Note: We brought two bottles of wine with us, a 2003 Mathews Claret and a 1999 Dutschke Willow Bend. Our waiter, Tony, gladly decanted the 1999 Dutschke Willow Bend and both wines were served in beautiful, large wine glasses.

Ama Ama Oyster Bar & Grill

Ama Ama Oyster Bar & Grill
4752 California Ave SW

Seattle, WA 98116

Phone: (206) 937-1514
http://www.ama-amaseattle.com/

Ama Ama Oyster Bar and Grill is a newcomer to West Seattle. Serving fresh local oysters shucked to order and fresh-made dishes like po'boy oyster sliders, Penn Cove mussels, crispy monkfish, or ginger scallops this restaurant creates a seafood dining that is a welcomed addition to the Seattle restaurant scene.
Their menu is oriented toward local, organic and sustainable foods. Their chef, Brenda, is a veteran of the Flying Fish and the now defunct Fandango and Ovio. She has traveled extensively in Spain, Portugal, India and Japan. Her travels and interests help her create and interesting menu with these influences. The atmosphere is big city sophisticated with a New York retro club feel. The restaurant is dominated by a large bar, high ceiling, warm wood and black leather chairs and banquets. Custom scrolled wood partitions metal art, warm lightening and smooth jazz add to the warm and romantic setting. The service was professional and friendly. They have a nice selection of cocktails, wines and upscale drafts.
We ate here last night after seeing a play at the Arts West Theater ( located across the street). We started off with two "sliders" that were perfectly prepared on toasted "Bakery Nouveau" brioche rolls. One was Grilled ground lamb, Muenster cheese, stone ground mustard and a chili morita sauce and the other was Panko breaded oysters fried and served with grated horseradish aioli. We shared the Mojo Shrimp Salad that was four large gulf shrimp marinated in mango-orange mojo, seared, and served on a bed of watercress and frisee with avocado and cotija cheese. The salad was fresh and flavorful and a pure delight. Then we finished by splitting the Crispy Monkfish which was fresh monkfish marinated in buttermilk, floured, and fried crispy and served over Madras mashed potatoes with a peanut-cilantro sauce and then surrounded by long beans. This entrée was truly special and delicious and we have been talking about it and this reastaurant for the past day!
Ama Ama Oyster Bar and Grill scores big. We are looking forward to another visit in the near future.

Cafe Juanita

Cafe Juanita
9702 NE 120th Place
Kirkland, WA 98034
Phone: (425) 823-1505
http://cafejuanita.com/

When Holly Smith took over the Cafe Juanita in 2000, Eastsiders gained one of the best restaurants in the United States, in our own back yard. Chef/Owner Holly had fine-tuned her culinary skills at Dahlia Lounge and Brasa (in Seattle) before opening this upscale restaurant that is a delightful working tribute to the great Osterias of Northern Italy. In a converted house tucked away in a corner of Juanita, the restaurant is warm and inviting. There is a amber glow of candles and a flaming fireplace, crisp white linens and a casual elegance that is very comfortable and relaxing. We have always found the service very professional and friendly as diners are clearly enjoying a gourmet experience.

I decided a nice Christmas gift, for Kate, was to take her for dinner to Cafe Juanita. As we eagerly studied the menu, we were happy to overhear a couple at a neighboring table ask their server for "two spoons" so they good lovingly "scoop-up" every last drop of the Rabbit Sauce which they proclaimed was "addictive"!

The menu is styled from the various regions of Northern Italy with an emphasis on fresh and organic ingredients. This is not a restaurant serving Spaghetti and Meatballs of Veal Parmigiano. Instead, you can dine on a large variety of upscale ingredients that are expertly crafted into delicious creations.

Kate started with an appetizer of Cipollini stuffed with Wagyu beef with Fonduta. She then moved on to a salad of Roasted Baby Beets with Almond Butter and a Gorgonzola Dulce Bambolino. For her entrée she enjoyed the Saddle of Oregon Lamb with Vivian's Jerusalem Artichokes in Bagna Cauda, Peperoncini Farciti.

My approach was slightly different. I started with Grilled Octopus with Fennel, Green Sauce and Chickpea Puré. After that I had pasta, the Goat Cheese Gnocchi with Lamb Sugo. For my entrée I enjoyed the Milk Braised Wild Boar with Black Kale. We shared some refreshing Lemon/Mint Sorbetto for dessert.

Their custom is to serve you some fine chocolate studded with sea salt, as a complimentary finale. If you are drinking a fine red wine, I recommend you save a few sips for this delightful "chocolate surprise". All the dishes we ordered were truly fantastic. The flavor combinations, outstanding ingredients and skilled preparations completely exceeded our expectations. Although we brought our own bottle of "special" wine, from our wine cellar, I should mention that they have a truly delightful wine list of great Italian wines (and other regions). It had been about a year since we had last dined at the Cafe Juanita, but we promised ourselves that we will return for another grand feast within the next few months!

Pizzeria Bianco

Pizzeria Bianco
623 E Adams St.Phoenix, AZ 85004
602-258-8300

Chris Bianco has created what is often regarded as the best pizza restaurant in the United States. A New York native born into an Italian/American family, he came to appreciate pure and quality food preparation, during a family vacation to Italy. He grew up knowing the NY Pizza business, but the trip to Northern Italy, while a teenager, opened his eyes and launched him on his life's quest. Pizzeria Bianco is located in Heritage Square in Central Phoenix.. This small historic building only seats about 40 people. There is a large wood burning oven that is manned by Chris, himself. The menu is simple and perfect. Start with an Antipasto Plate or Spiedini, have a salad with one of 6 or 7 pizza choices. The Antipasto plate was perfect with roasted eggplant, mushrooms, peppers along with delicious Sopressata and sharp cheese. We had a perfectly simple salad of fresh local escarole with Parmesan cheese and a light olive oil and vinegar dressing. Kate had a pizza with tomato sauce, fresh mozzarella, basil and homemade sausage. I had one with fresh mozzarella, Parmigiano Reggiano, ricotta and arugula. The crust was perfectly light, flavorful, crisp with inner moisture and chewiness. All the ingredients were delicious and expertly prepared. The service and atmosphere were great and we look forward to returning in the future. This place is so insanely popular, that normal "wait- times" can easily be two hours or more. While waiting, you can sit outside with a drink from Bar Bianco, next door.

Serious Pie

Serious Pie
316 VirginiaSeattle, WA 98121

(206) 838-7388
http://www.tomdouglas.com/serious/index.html

Tom Douglas’ pizzeria, Serious Pie, is a warm friendly downtown restaurant serving a small menu of high quality appetizers, pizzas and desserts. The small cozy dinning room has high tables that seat up to eight people, communal style, with straight-back leather stools that are comfortable and fun to sit in. The pizzas are the main attraction here. The pizzas are fired in a wood burning oven fueled by Northwest apple wood. Pizzas are individual sized, measuring roughly 8 by 12 inches, and are served on slick black cutting boards. The emphasis is on high quality and perfected techniques. Unique ingredients include things like local manila clams, Italian truffle cheese, fresh shaved fennel, mozzarella di bufala and yukon gold potatoes. Pizzas have thin, flavorful crust with sufficient wood char to give the perfect crispy chew. Wines are available by the glass, carafe or bottle, with a good selection from Italy. Expect to pay a little more than your average stone oven pizza place for unique ingredients, a warm friendly atmosphere and that Seattle loved, "Tom Douglas" touch.

Crush

Crush
2319 E. Madison Street
Seattle, Washington 98112
http://www.chefjasonwilson.com

Last night we returned to Crush to have dinner with some good friends. Crush is a Seattle neighborhood restaurant perched near the intersection of 23rd and Madison. Chef Jason Wilson and his wife Nicole have transformed a century old house into a slick upscale destination restaurant. Futuristic white decor adds visual contrast to the Victorian styling of the restored building. Everything is slick about this restaurant from the professional service, lovely white designer dishes, quality stemware, and Seattle's hip restaurant crowd. With only about 40 seats, reservations are a must. The wine list is top notch and has received awards from Wine Spectator magazine. The menu is well thought out and features a wide array of fresh and seasonal ingredients that will satisfy the most demanding foody. Selections of starters run the gamut from fresh tuna tartar, heirloom tomato salad with fried anchovies, goat cheese and fig tart. Try the delightfully charred, grilled octopus with chorizo and pearl couscous. Entrées offer chicken, fish, duck, beef, lamb and more. Each is artfully created with distinguishing sauces, a complimentary companion (veggie, grain, and herb) and methods of preparation. The halibut with lobster butter, pea shoots and basil was lovely. The upscale version of beef short rib, braised in wine, served over trufflled garlic creamed potatoes, is rich, homey and memorable. There is a wide range of desserts with a high level of style and finesse that perfectly completes the package. The price of the food has recently risen, but it is still worth every penny. Thank you, Chef Jason, and Nicole, for adding to Seattle's quality culinary scene.