CriminalSalt

I’ve been meaning to try Cremant for some time, and was looking forward to it. Luckily I had been given a tip to request a seat behind the bar so that we would be able to hear each other; a suggestion that I would profusely thank the person for later. Cremant is noisy, and I agree with others, a little cold. The mismatched grey wallpaper is sterile and clumsy. I loved the very grey feel of the bathroom, but wish they would have breathed more life and warmth into the restaurant and left the glossy grey just for the WC.

But still it is French and our seat was cozy, the cheese was stinky and all was going well. The wine list was fairly impressive and the two types of Graves that I had knocked my socks off. I wasn’t very impressed by the menu options and felt like I was choosing between two maybes rather than between two mouth watering options. I ordered the duck confit with a green bean salad thingy and he ordered the butter halibut with pomme frites.

Our waitress was indifferent and even chided me once for not speaking louder. A few bites into our meals and I was disappointed: the duck was dry and the bean thing uninspired. The dish was mainly a plate of green beans and I was left feeling that I had ordered badly. His was mainly a plate of pomme frites, which pleased his 100 mile bike ride that day hunger. The only comment he could make about the halibut was, “It is buttery”.

I liked Cremant but I think the pleasant company swayed my view point. When I take that out of the equation I am left with dry duck, a lackluster server, a cold room and noise. But the wine! The wine was worth going back for.

I think Cremant can do better, I think the chef is better than what we experienced. The people next to us went crazy for their dishes. So I am saying, go try it for yourself, maybe it was a bad night.

I’ve just returned from Portland. I was very sad to discover that Foxfire Teas has fallen victim to Evil Landlord Syndrome and have been evicted! Such a shame!

They are putting together their online store, which will be available in the early summer 07.

I went here for my nephew’s 5th birthday party a few weeks ago. I’m not much of a bowler and usually only end up bowling in places where you don’t expect to find bowling alleys; like small towns in the UK where you are shocked to see them and can’t resist. Acme is actually a really nice place: great architectural details, unique industrial-modern lighting and programmable lanes that put the bumper guards up for kids and down for adults.

For my nephew and his 15 friends the place was fantastic and fun. The staff had their birthday party routine down to the minute, literally there is a clock counting down your time. I found that initially oppressive but it was the perfect amount of time for bowling, gift bags, pizza, opening presents and eating cake. We went over by about 5 minutes with gathering all the gifts and ushering sugared-pumped kids and their parents out the door, but the staff was friendly and didn’t rush us at all.

They have this nifty retro lounge upstairs that is for adults only, with table and bar service. I would love to gather about 8 people and rent out one of the spots for a few drunken bowling hours, cheesy fun but fun nonetheless.

The only low point was the video arcade, surprisingly few games and none of my favorite street fighter ones where I magically turn into some hot babe that can totally kick your ass. I love those games. Though they did have air hockey and pool tables so, if you are into those things, plus and plus.

I knew from the minute we stepped into Tavolata that I would like it. The high ceilings, cement walls, simple layout, long tables, dim light, and the gentle buzz and clink of the patrons that filled the room. It had just the right feeling.

Tavolata is Ethan Stowell’s (of Union) latest endeavor. I really enjoy Union, but I love how unlike Union Tavolata is. The menu selections were completely different in the style and feel, and the design of the space stood on its own with out having a signature feel. What has carried over, and revealed itself as a Stowell branding, was the quality of the ingredients: fresh, unique and clearly thoughtfully chosen. I could have eaten the succulent marinated olives alone and left happy.

Italian cooking, unlike many other types of cuisine, is best if very straightforward; if the dishes are not too complicated, not exceedingly fused over. The best dishes are those that are simple and of the freshest few ingredients; though they may require great technique and timing. Tavolata understands this about Italian cuisine.

We shared a salad with large shavings of Parmigiano-Reggiano on top. It arrived in a plain but pretty white bowl with tongs for serving the table. It was dressed lightly and was so good that I was tempted to order another. When the wood board of beautiful Prosciutto and salamis arrived with a homemade lemon preserve I had flash backs of long lunches with my friends in Modena.

The menu wasn’t extensive but even still I had to narrow the many desired offerings down to 3 items that I felt I had to have. I was able to decide on the Linguine with Mussels in a Lemon Cream Sauce, promising myself that I would return for the others. I wasn’t floored by the Linguine, but it was very good and exactly as you would imagine it. I was covetous of the Tuna Ravioli and Ricotta Gnocchi also on the table and felt that my dish paled in comparison.

Full of pasta and antipasti I declined dessert but helped myself to a few spoonfuls of the delicious Amoretti Gelato that the chef sent to our table.

The flavor and feel of Tavolata is warm and enticing, I encourage you to go.

Now for my few complaints:
Our server was a bit too lackadaisical. She wasn’t bad, simply checked out, slow and with a definite look on her face that said, “This is not my real life”.

We had a strict Vegetarian with us and good thing an issue about the Prosciutto board being placed in front of her arose or we would have never found out that there was chicken stock in nearly all the dishes (it was not noted on the menu for any of the few Vegetarian options). In the end she was forced to order the only thing on the menu that she could eat but unfortunately, she did not want it. Did our server inquire with the Chef first to see if they would make her a special dish to accommodate her diet, or was this to the fault of the chef? Couldn’t they have made the same dish with fresh tomatoes rather than the sauce? She certainly did not care much for Tavolata and will not likely go back because of this.

Finally, their website is dreadful! http://www.tavolaseattle.com/index.html It certainly does not communicate the warmth or the flavor of the actual restaurant.

Tilth is in an old house and you feel the age of the building in the painted wood panels and creaky floor. The rooms are a cheery yellow accented by creamy green chairs and large abstract paintings. The menu was short but with many appetizing offerings such as Mini Duck Burgers, Wild Mushroom Cheddar Omelet, and Pancakes with Cherry Compote. We decided on the Truffle Scrabbled Eggs and Sockeye Smoked Salmon Hash.

Both dishes arrived beautifully on the plate, and were very good. I was not blown away but I was also not disappointed. The Truffle Eggs had a light, subtle flavor to them that could have been best accompanied with a small side; perhaps a salad with shaved Parmigiano to carry the airiness of the dish and guarantee that there is enough substance of flavor on the plate. The Smoked Salmon Hash was strong and sharp with the salty capers, smoked fish and red onion. While it was tasty, it was a dish that could be too easily reproduced at home, and I found not too terribly stirring. I should point out that my dining companion loved, and thoroughly enjoyed, it.

All in all I was impressed with the offerings and will go back for dinner, where I think they will really shine. I’m interested to see how Tilth grows into itself and am pleased to have it as a dining-out option.

That being said, I must comment on the service. Upon arrival we were immediately asked if we were both over 21, before even seating us. It is frustrating to be asked this, 12 years past the legal mark, but doubly so when you simply want a table for brunch. This young man turned out to be our server and proved to be frustrating again and again. He brought the wrong toast, and then rushed the new toast so that it was cold and un-toasted. He also served me the heel of the bread. On the butter and jam plate was what can only be described as essence of butter and we had to ask twice for more, as he also kept forgetting to bring it. We had to ask for more cream and in a small space it seemed impossible to get his attention. When our bill finally arrived he had failed to charge us for several items. I suppose I should have kept this to myself, rather than point it out, but Tilth is a lovely restaurant and I saw no reason to punish them. The only thing he did wrong that didn’t annoy me was when he poured my wine he filled the glass to the rim. While I appreciate the extra half a glass, it really pointed out that he didn’t have any idea what he was doing.

My only real complaint was the service and I would suggest that the owners put some attention on their wait staff, as it is a shame to have the enjoyment of beautiful creations ruined by poor service.

I used to live in Northern Italy, and can say with some confidence that Via Tribunali gets it right in so many ways. Via Tribunali is one of the only pizzerias outside of Italy to have the “Vera Pizza Napoletana” certification.

The Vera Pizza Napoletana Guidelines are:
1. A Wood-Burning Oven:
Pizza Napoletana must be cooked in a wood-fired dome oven. Gas, coal or electric ovens, while capable of produce wonderful pizza, do not conform to the Pizza Napoletana tradition.

2. Proper Ingredients:
Tipo 00 flour, San Marzano (plum) tomatoes, all natural fior-di-latte or bufala mozzarella, fresh basil, salt and yeast. Only fresh, all-natural, non-processed ingredients are acceptable.

3. Proper Technique:
Pizza dough kneaded either by hand, or with a low speed mixer. No mechanical dough shaping, such as a dough press or rolling pin, and proper pizza preparation. Pizza baking time should not exceed 90 seconds.

4. Proper Equipment:
A proper work surface (usually a marble slab) and a wood-fired oven operating at roughly 800F.

5. The Final Product, Pizza Napoletana:
Pizza Napoletana is not larger than 14 with a raised edge crust and thin (.11 inch) center. The pizza should be soft and elastic, and easily foldable, not hard or brittle.

The thin crust, menu listed in Italian, brick walls, poor light, yellow glassed wood light fixtures, and close quarters help me to forget that I am in the States. Now if everyone would stop speaking English it would be perfect….

To speak to some other’s complaints: You do have to wait and it is a little pricey.

As far as the waiting goes it is like when you were a kid at the amusement park and had to wait in that long line. But when you finally got your turn on the log ride you wanted it to last for forever. Be patient, accept the wait and be easy about it; it is worth it. Have a drink at the bar; if you can squeeze in, the martinis are fabulous. Or leave your cell number and see if they will call you when your table is ready. Waltzing into the place and getting seated with only a nod to the host really makes you feel like a rock star.

Via Tribunali is a little pricy, but worth every dime. The house wines are affordable and decent (not great, but drinkable). The salads are delicious, and don’t be afraid to have arugula on a pizza; the leafy bitterness balances the sweetness of the tomato and creamy weight of the cheese.

We ended up here on Saturday night; Scott had to have the plate of cookies (which we learned they no longer do) and sit by the fire (which was well occupied, sending us into the adjacent bar).

The bar felt very European, which I found very relaxing as I slouched comfortably in the mohair seat, fairly unaware of the stodgy bar patrons around us. Later when the bar had cleared Scott pointed out that we were one of the few tables that were not part of the “adult diaper crowd” as he so charmingly put it.

Still stodgy wealthy drinkers and chilly barmaids beside, we had a great time. Though we brought the fun with us, the fun wasn’t waiting for us at the Sorrento.

We ordered cheesy drinks: Jess had a white Russian and I had Amaretto in an oversized snifter, to go with the environment. We played table rugby, took pictures of everything and laughed. As the evening went on the bar slowly cleared around us. When 1 am passed the bar man attempted to vibe us down and eventually just brought us our bill.

I would recommend the Sorrento’s bar for visiting in-laws, business meetings, illustrious affairs, first date drinks and groups of friends, especially groups where the conversation pours and you’re not interested in loud music to scream over.

We celebrated my friend’s birthday here on Saturday night. Jess is a vegetarian and wanted to go somewhere fancy(ish) that had more than one vegetarian option on the menu. She also said that it was her birthday and she didn’t want to have to watch us eat “little baby animals”. Fair enough, Carmelita’s it was.

We loved the cozy atmosphere, the leaf ceiling tiles and the funky random details: old car side mirrors converted into lamps, a sting of old postcards strung on a wire across a Venetian plaster wall, a random top hat and gloves floor tile near the door, the velvet curtains and old movie theater seats.

Rarely have I been to a vegetarian restaurant where so many things sounded delicious and I had to have an extra minute to decide (and I should point out that I was a strict vegetarian for 10 years so I have been to many a vegetarian restaurant). Jess also appreciated the option of indecision rather than choosing between 2 unappealing vegetarian dishes.

We started with a platter that consisted of: A feta spread, a roasted red bell pepper spread, olives, preserved chanterelles, a hunk of Manchego cheese, a truffle olive oil (that was wonderful), and flatbreads. We also shared a goat cheese crostini with walnuts and figs, and a few bottles of wine.

Jess and Gavin had the gruyere and leek tart that came with a green salad in a fried potato birds nest, very pretty. Scott had a winter root casserole and I had gnocchi with baked plums. It sounded strange, which is why I ordered it.

All the dishes were flavorful and fulfilling; I never longed for more substance as the meal was very satisfying.

Carmelita’s gets cuisine; typically I find vegetarian restaurants to know a lot about other protein options and very little about the art of cooking and cuisine. The food tends to be bland and sub par and certainly not celebratory meal quality. But Carmelita’s is clearly more about the cuisine than the lack of meat. The dishes were interesting and well presented. It is obviously a great choice for vegetarians but I would encourage you meat eaters not to shy away.

Last night we celebrated our anniversary at the Harvest Vine. I had heard that it was delicious but expensive and can vouch that both are true, though it is worth every dime.

Like other commenter’s our service was a bit slow but all in all good. We too had to wait a little from time to time for water or bread, but the amuse bouche and on the house after dinner cordials can really help a girl forget that she needed to remind the waiter about the sparkling water.

We started with a cheese plate of 3 cheeses. They were all presented with lovely touches like a chopped pumpkin and candied walnut garnish or pine nuts with a ground chili. The portions of cheese were also a bit above expectations.

We then shared a cold tapas of dry cured tuna with a row served on crispy toasts. It was a bit fishy for me, but very good. G polished it off with no problem.

After that we split two hot tapas: steamed cod over 3 fingerling potato halves with a delicious sauce and roasted quail on top of beluga lentils and chanterelles. The cod was cook to absolute perfection and was fabulous. The quail was the show stopper for me with the flavors balanced perfectly. G felt that the lentils could have been a little more cooked but I thought they were just right.

The wine list was reasonable, with a good selection and also some good prices.

After our meal we shared a pine tart and profiteroles with honey ice cream. Both were delicious. The profiteroles would have been better with cream but the ice cream indicated to me that the pastry chef was in need of dessert she can prepare and leave in the cooler. The dishes were small but I found very filling. Fortunately G had no problem finishing off both desserts.

To top off this great experience we had the best decaf Americanos that I have had in Seattle and were given a lovely cordial that tasted of raisins and spices.

The Harvest Vine was one of the all time best meals I have had in Seattle. Go when you have a little extra money to burn, but definitely go.

Foxfire Tea is simply fantastic. The setting is beautiful with an imposing yet grounding fireplace mantel, mohair chairs, baby blue walls on one side and a giant chalk board that serves as a divider to the kitchen space on the other. The staff our extremely friendly and very enthusiastic about the tea.

They also know what they are doing and to a tea drinker this means a lot. They know how much tea leaves to use (many/most places I have been use way too much), what kind of water and strainers and ceramic/pottery works best. Each cup of tea is delivered with an air tight lid over the strainer/cup with a running timer on the top, letting you know how long it needs to steep.

I had the Oolong Iron Goddess of Mercy, a personal favorite of mine. Theirs was so delicious that I bought a tin.

The to-purchase teas are lined along the wall in large round container tins that sit in wood cubbies. The tin labels are color coordinated by what kind of tea it is (green, black, and oolong, white, herbal). Below the tins are little drawers that contain small tins for purchase. The smallest is a 5 cup or so taster amount; the medium about 12 cups and the large is perhaps over 20, depending upon the tea. The teas range in cost and were a little high, but worth the few extra dollars.

G had the Assam and declared it the best cup of tea he had ever had in America! CF was so blown away by this she had a very stop the presses moment where she announced this to the staff telling them that G was British but had lived in America for 9 years so this was not a small thing!

Portland, you are very fortunate to have such a nice tea house that is so focused on the quality of the tea!