Ate at Sitka & Spruce last night and it was really very good. With the exception of the server who was sort of typical Seattle aloof, pleasant but not really present. For example while rattling off almost unintelligibly the wine list he spent his time looking at everything but us, the door, other customers, the ceiling. We did have some tasty wines, a Proseco, a Rose and some sort of white from Washington state that had some Viognier although I couldn’t tell you what the were for the life of me.
Meals here are sort of create your own almost everything comes in 2 or 3 sizes you can either get an entrée or do what my partner and I did which is order lots of little bites this was probably the more expensive option but it let us try a lot of food. With everything written on a chalk board I believe the menu changes daily.
Almost every thing we tasted was fantastic. We started with the scallop fennel ceviche with some cardamom ice. This dish was melt in your mouth delicate, perfectly marinated the fennel provided nice undertones and the cardamom ice gave just a hint of sweetness. Fantastic dish!
The simply dressed greens were great, although when asked before ordering our server was not really sure what they were dressed with. They had a perfectly balanced tarragon lemon vinaigrette and some shaved parmesan. I don’t know what farm he is getting his greens from but they should be awarded a medal for growing something so tasty, and an additional medal should go to the Chef Matt Dillion (no not that Matt Dillion) for presenting them so beautifully.
Next we had the “Gnocchi” alla Romagna with a soft cooked egg and Frisée. This was really some pan seared polenta or grits that was so good I could have had it for dessert. Probably my favorite dish of the evening the egg was perfectly cooked, the polenta crispy on the outside and soft and yummy on the inside. If this dish is on the menu you must order it.
Then came a half squab with grilled bitter greens and aged balsamic. The squab was cooked to perfection the greens caramelized and with a little bit of blackening were scrumptious and the squab juicy, perfectly seasoned.
We should have stopped there but as it was our anniversary and were feeling the need for a bit of gluttony we decided to have the hanger steak with minted zucchini and cherries. Although everything was cooked perfectly this dish just didn’t quite work for us. I probably could have had each element on the plate with any other element but the combination of the 3 just tasted not quite right.
As I would never pass up a weird dessert we went for the olive oil gelato with 25 year old balsamic vinegar. The gelato was amazing apparently he makes a mayonnaise out of the olive oil and eggs then ands milk/cream and sugar. This was splendid I would have preferred it with just some fresh berries but c’est la vie.
The Chef spends some time in the restaurant and he chatted with us for a few minutes, which is always pleasant. The whole meal with tip was about $105, I only left about 14% because, well I was disappointed with our waiter, but will definitely be going back.