We were on vacation up from San Francisco, and made our way through Seattle's destination restaurants, Sitka & Spruce, Lark, Txori, Tavolata, Tilth which were all good with the exception of Tilth who we found to be sub par. The surprise of the entire trip was a meal at Opal in Queen Anne. We had heard blog rumors of a new chef recently up from Portland, who we ended up meeting after the meal, named Eric Bechard.
Here are the facts: the menu is formated into small plates (many available in a large sizes)broken into five categories (garden,fish,meat,cheese,dessert). We ate our weight, starting with Heirloom Tomatoes, Watermelon, Smoked Salt and Micro Basil, amazing flavors! Yellowfin Tuna, Dugeness Crab, Kumquat Ice and Avocado, followed by Cirrus Marinated Wild Bass with Cilantro, Chilies and Pickled Red Onions, Diver Scallop with Morels, Popcorn Shoots and Lobster/Corn Sauce. Again the flavors were so bright and well rounded our palates were on a culinary high. In the Meat section we had three items.
First, Foie Gras with Duck Breast "lox" and Apricot, Next, Pork "three ways" Headcheese, Trotters and Belly, Lastly we decided on Beef Tartare with Parsley, Horseradish and Crispy Marrow.
Now in terms of the rest of the city, this place (creativly speaking), blows the doors off its competition. We vacation to dine at places people speak highly about and we must promote this one. If you live in Seattle and havent been do so. Happy Eating.