all about the bacon (west 5, west seattle)

For lunch, we ventured over to the West 5 Lounge & Restaurant in the Junction for our favorite BLT sandwich.

Inside West 5: 4539 California Ave. SW (Photo from The Stranger)

There's really no need to look at the menu at West 5 -- it's 100% BLT for me. I've wavered a few times in the past but always come back to this favorite. Generous slices of crispy-chewy honey-cured bacon, crunchy romaine lettuce, and sliced tomatoes sit atop golden, buttered slices of toasted Como bread from Grand Central Bakery. I added avocado to complement the sandwich's salty crunchiness with a rich and creamy texture. YUM.

BLTA served open-faced with a side of potato salad.

Ready to eat!

hhf says: As I've mentioned before, a BLT is an excellent excuse to eat mounds of delicious bacon for lunch, hopefully with good bread and a serving of veggies and fruit to give the impression that it might provide some healthy nutrition. West 5's version does not disappoint. (They also offer Chimay on tap for all you Belgian ale lovers.)


Shoes: Blustery, gray day + Vacation = Ugly Uggs. That's all you need to know!

picture-perfect market dining (matt's in the market, pike place market)

I'm not sure why I waited so long before trying Matt's in the Market. Well, that's not exactly true. A few prior attempts with wait times of 45 minutes or more may have been a deterrent, but I certainly could have tried harder to plan ahead and make a reservation. This week, Matt's was the first place that came to mind for a festive lunch with a friend, and alas we arrived with a reservation at arguably one of the most popular lunch spots in the Market.

You've likely unknowingly walked past Matt's on a past visit to Pike Place Market. It's located on the third floor of the Corner Market Building on Pike Street, just across from the main entrance and glowing red clock of the Market. There is no obvious restaurant signage from the street, but it's not hard to find if you know what you're looking for. As you're walking down Pike Street towards the Market, there will be an open stairwell on your right just before the large produce stand on the corner. Head up the stairs, and Matt's will be at the top.

Matt's in the Market: 94 Pike Street, Suite 32

I'm always surprised by the number of people waiting for a table inside this somewhat hidden location. Granted, Matt's readily comes up on internet searches and is nestled in several recommendation lists (check out the New York Times' "36 Hours in Seattle"), but it's not exactly the kind of place that you stumble upon while perusing the Market. Nevertheless, we walked in at 12:30 pm on a Wednesday afternoon to a room full of people (even the bar seats were full) and happily announced to the host that we had a reservation. We were even happier when we were promptly led to a coveted table next to the big, arched windows with a view overlooking the Market and Elliott Bay in the background.

View of the Market from our window-side table.

Our very animated server greeted us immediately and filled our water glasses while telling us about the daily specials. It was a sunny but cold day, so we decided to start with a cup of each of the two soups: warm borscht and lentil with Italian sausage. The borscht was a beautiful reddish-purple-pink color with chunks of beets and cabbage and topped with a creamy white dill sauce that gave the soup a nice depth of flavor. It was both sweet and savory, and hearty without being heavy.

Soup: Warm borscht with creamy dill sauce.

The lentil with Italian sausage soup consisted mostly of lentils with some onions and parsley sprinkled on top, but it imparted a deliciously rich Italian-herb and garlic sausage flavor despite the lack of any sizable chunks of sausage in the soup. Both soups were very good, but I would have appreciated them being served 5 degrees warmer -- so they would have been hot rather than warm, which in fact is what our server emphatically insisted they would be when we ordered them!

For entrées, we ordered the lamb burger and the "Cobb" salad. According to our server, Matt's has "the best lamb burger in town!" and I might have to agree. I've ordered a few lamb burgers around Seattle, and this one surpassed them all. The ground lamb was juicy and warm, and cooked with perfect grill markings. It was served atop a warmed, buttery-eggy and light brioche bun with greens, thick slices of bacon, creamy goat cheese, herbed aioli, and a sweet onion spread. All this delicious goodness that was so expertly placed in between the brioche bun oozed slowly out of the sides with each bite, but the mess was well worth the enjoyment of this burger.

Lamb burger with goat cheese, bacon, greens, herbed aioli,
and onion jam on a brioche bun. 

The lamb burger was served with a generous side of garbanzo bean-sultana salad -- basically a mixture of garbanzo beans, sweet golden sultana raisins, celery, and something resembling cabbage that was tossed together in a light dressing. It wasn't terrible, but not worth filling up on with a hearty lamb burger to enjoy instead.

Lamb burger served with garbanzo bean-sultana salad.

The "Cobb" salad was a slightly different but enjoyable take on a traditional Cobb salad. It consisted of butter lettuce, poached chicken breast, avocado, bacon, and bleu cheese crumble. It was tossed in a light bleu cheese and herb vinaigrette and served with two halves of a deviled egg. On appearance, the salad seemed overdressed, but the dressing was light in flavor and didn't overpower the other components of the salad. The poached chicken was also tossed in this dressing and was moist and tender. I didn't really understand the addition of deviled eggs other than the fact that Cobb salad traditionally has chopped hard boiled eggs, but they were good even if they didn't quite fit with the salad -- the egg whites were cooked to a good texture and the yolks were creamy and had a light, whipped consistency to them.

Matt's "Cobb" salad.

We considered dessert but our talkative server failed considerably at describing the menu options. When we inquired about the house-made ice cream and gelato flavors, he pretty much said that he wasn't sure but they might be out of the pumpkin. Pumpkin ice cream or sorbet? I never found out since he didn't seem too eager to check. Regardless, our stomachs were pretty full and content with our soups and entrées.

hhf says: If you haven't been to Matt's in the Market, make a reservation and try it now. With delectable food and trademark Seattle views, it's the perfect locale for entertaining out-of-town guests this winter. But be warned: your server may be a little quirky!

Holiday shoes: Manolo Blahnik bordeaux red suede heels with rosette detail.

Shoes: Manolo Blahnik bordeaux red suede heels with rosette detail above the pointed toe. Fancy and fun for the holidays!

twice baked and extra yummy (le rêve, queen anne)

Holiday shopping in Queen Anne wouldn't be complete without a stop into one my favorite French bakeries, Le Rêve Bakery & Café. Located next to Stuhlbergs (another one of my favorite places on the hill) near the corner of Queen Anne Avenue and West Blaine, Le Rêve offers a wonderful selection of freshly baked sweets and a mix of savory options (think: sandwiches on baguettes and croissants, soups, salads, and pizzas) for breakfast and lunch. This charming café also has a great selection of drinks including coffees (Olympia Coffee Roasting Company), teas (Harney & Sons), wine, and beer, so it's the kind of place you can visit any time of day and find something to enjoy.

Le Rêve Bakery and Café: 1805 Queen Anne Ave N.

On this particular visit, I skipped the pretense of "eating lunch" and went straight for the twice baked pain au chocolat croissant. Now, this isn't the type of thing a socially conscious lady typically orders in front of her friends when meeting up for lunch. Instead, she probably orders a nice salad or baguette sandwich (also delicious) while secretly coveting the decadent pastries on the other side of the glass. I once ran into a colleague here who was sitting alone at a table. Upon seeing me, she gave me a sheepish look and admitted to the guilty pleasure of an occasional twice baked chocolate croissant after her morning walk. It seemed she was caught in the act, and I completely understood. But today I was dining alone with no familiar faces in sight, and I was free to indulge without any social guilt. I approached the counter and without any hesitation declared, "One twice baked pain au chocolat croissant for here, please." (And an Earl Grey tea.)

Selection of freshly baked pastries.

Now, you may be wondering: What does it mean for a croissant to be twice baked? And why is it so delicious? First of all, have you ever had anything twice baked that wasn't delicious? Probably the most common twice baked food is a potato, and twice baked potatoes are amazing. A twice baked croissant is similar, but even better. At Le Rêve, they begin with their basic pain au chocolat croissant, cut it in half, and add almond paste to the filling. Then the croissant is put back together and loaded with almond slivers and baked again. Once it's done, it's topped with confectioners' sugar and a piece of chocolate to create a wonderfully flaky and flavorful croissant. It sounds over the top, and it is. The twice baked pain au chocolat croissant is a luxurious treat that one should probably only indulge in on special occasions.. like after a busy morning of Christmas shopping.

Twice baked pain au chocolat croissant.

If you don't want to miss out on this piece of heaven the next time you're out with friends for lunch in Queen Anne, forget your social consciousness and order the croissant in front of everyone you know. Tell them the high heeled foodie made you do it! But if you must order something more lunch-like, Le Rêve's savory options are sure to please. Two of my favorite sandwiches are the Croque Monsieur (ham, gruyère, and dijon served on a crusty baguette) and the BLT & G (BLT with goat cheese!). The mini pizzas are scrumptious, and I've never had a soup that I didn't enjoy (soup changes daily). I'm guessing the salads are equally delicious, too, but I wouldn't know since I'm usually too busy eating something less healthy :)

hhf says: Le Rêve offers a wonderful selection of food and drink for any time of day (except on Tuesdays or after 4pm, when they're closed). It's perfect for gathering with friends over lunch or mid-afternoon coffee / tea, and just right for a private afternoon of indulging in your favorite French pastry.


Update: Beginning March 1, 2012, Le Rêve will be open 7am-6pm daily!

Shoe preview: Prada mid-shaft boot.

No hhf shoe photo today since I was alone, but here's a preview of shoes to come (they're in the mail.. yippee!): Prada mid-shaft boot in brown goatskin with contrast stitching. I'm already in love. I hope they don't let me down!

a taste of paris (café campagne, post alley)

New Chanel shoes should be broken in with a taste of Paris, and thus we set off to Café Campagne for dinner last night. The younger sibling of the former restaurant Campagne (closed as of January 2011 and recently replaced by Marché, a bistro and wine bar), this charming bistro has been pleasing Seattle diners for years.

Café Campagne: 1600 Post Alley

Café Campagne is located in Post Alley at Pine Street, just up from the main entrance of Pike Place Market. At 8 pm on a Friday night, all the tables were full and service was in full swing  -- reservations are definitely recommended! The dining room has two areas: one to the right that faces towards Pine Street with views of the Market and the glowing Post Alley sign, and one to the left with windows looking out into Post Alley. There is some bar seating towards the back of the room, and there is a small area for outdoor seating during the summer months.

View of the dining room facing out towards Pine Street.

The restaurant has a casual, French bistro vibe with mid-priced food to match. We began with a country style paté of pork and chicken liver that was served on a plate with a small salad, cornichons, two mustards (yellow and whole grain), olives, and marinated onions. The paté had a smooth, rich texture and was pretty tasty with the mustards, but alone it was pretty muted in flavor.

Paté de Campagne: Country-style pork and chicken liver paté.

Next, we split a beet and hazelnut salad, or salade aux betteraves et noisettes. The butter lettuce leaves were drizzled with a hazelnut vinaigrette and fanned into a circle around the plate with a scattering of marinated beets peeking out from underneath. Atop the leaves were onion slivers, Roquefort cheese, and toasted hazelnuts. The Roquefort cheese was the star component of this salad, giving each bite an intense sweet and salty flavor with slight tanginess that nicely complemented the tangy beets and sweet, buttery lettuce.

Salade aux betteraves et noisettes: Butter lettuce with hazelnut vinaigrette,
marinated beets, Roquefort cheese, onions, and toasted hazelnuts.

For our entrées, we selected the cassoulet and duck confit. The cassoulet was brought to the table in a personal-size Le Creuset stoneware pot, or cocotte, and the server lifted the lid to reveal the fragrant, steaming white bean stew of lamb, pork, duck confit, and garlic sausage covered with a golden brown bread crumb topping. He served a portion of the cassoulet was ladled onto my plate, and then placed the lid back on the pot to keep warm. With my mouth watering, I took my first bite of the cassoulet and was not disappointed. Every piece of meat was fork-tender and delicious, and the white beans added a delicate, creamy flavor. I kept lifting the lid of the pot to scoop out more of this hearty cassoulet, and there was more than enough to satisfy my appetite.

Cassoulet served table-side in an individual stoneware cocotte.

White bean cassoulet with lamb, pork, duck confit, and garlic sausage.

Our second entrée was the confit de cuisse de canard -- crispy duck leg confit served with thyme skillet potatoes. It was served in an individual cast iron skillet, the duck leg hanging partially over the edge and three large potato slices next to it. The potatoes were perfectly cooked to be crispy on the outside and moist and fluffy on the inside; however, the duck was just your average duck. The skin was nicely browned and crisped, but the meat lacked the tender, juiciness expected from a duck leg confit. That's not to say it was bad, as it was certainly edible and tasty, but the flavors were almost too simple and the duck leg seemed to be cooked for a few minutes too long.

Confit de cuisse de canard: Crispy duck leg confit with thyme
skillet potatoes.

As French desserts are my favorite, we took the risk and ordered not one, but two desserts to complete our meal. The first, a lavender ice cream, was smooth and creamy with a fragrant, floral flavor. You could almost smell the lavender blossoms in each bite. The cardamom fennel crème brûlée was served warm and had a lovely glass-like burnt sugar topping. Both desserts were served with a classic French butter cookie, a breton sablé, that was generously covered in confectioner's sugar. The cookie was so light and buttery -- I could have eaten a plateful of them! It was a wonderful end to a (mostly) scrumptious meal.

Dessert: Lavender ice cream.

Dessert: Cardamom fennel crème brûlée.

hhf says: In general, Café Campagne offers good French bistro fare. However, while some dishes were outstanding, others were rather disappointing. I enjoy the atmosphere and would return again, but I would be very selective about what to order! 

Chanel CC logo black leather pumps with patent leather toes
and heel accents. 

Patent leather toes with CC logo.

New(!) shoes: Chanel CC logo black leather pumps with patent leather toes and silver ring accents on the heels.

'tis the season (for giving)

Tonight I was fortunate to attend an event to celebrate the first birthday of SeeYourImpact, a non-profit organization based in Seattle. SeeYourImpact was co-founded by Scott Oki and Digvijay Chauhan to enable people to give to charitable organizations worldwide and see the impact of their gifts.

SeeYourImpact.org

Reflecting on my own good fortune (good health, great family and friends, awesome shoes, and all the delicious food I could ever imagine — especially this past Thanksgiving!), I would like to start off this holiday season with a fundraiser to coordinate giving to those in need. Although there are many great causes and tremendous needs throughout the world, I've decided to focus my first campaign on hunger prevention.

While you're planning the menu or selecting the restaurant for your next gathering with friends and family, I hope you'll take a few minutes to give to this fundraiser. So many people across the world are struggling to put in their family’s mouths each day — whether due to extreme poverty or widespread drought and famine — and a contribution of any kind will make a difference.

Please visit my fundraising page to begin giving. Donate the cost of your next pair of shoes, your morning coffee, or whatever amount you can give. 100% of your gift will go to the lives you change, and you will receive an update in about two weeks allowing you to to see the impact of your donation.

Join me in preventing hunger this season.

Help spread the word to increase our impact on preventing hunger across the world. 

Thanks for your support!

floundering fusion (joule, wallingford)

My dinner partner and I arrived at Joule last night with much anticipation. This Korean-French-American restaurant by Rachel Yang and Seif Chirchi (formerly of Coupage in Madrona, now closed) has received favorable reviews since its opening several years ago, and we have both expressed an interest in dining at Joule on several past occasions. With a reason celebrate, we decided it was time to give Joule a try.

Joule: 1913 N. 45th Street

Joule is located on 45th Street just east of the Wallingford Center. You have likely passed it dozens of times, but unless you are on a leisurely stroll or intentionally looking for this restaurant, you may not have noticed it at all. It's a small rectangular space, seating 40-ish people, with an open kitchen towards the back right side of the room.

View looking straight down the middle of the restaurant
with the open kitchen towards the back. Tables line both
sides of the room, with bench seating along the walls.

The décor is clean and simple, featuring dark wood tables, tonally-matched place mats, and neutral-colored accents throughout the space. About half of the tables were full when we arrived for our 7 pm reservation, but more people trickled in over the next half hour and filled the tables. As more people were seated, the noise level increased dramatically and we found ourselves often leaning across the table just to hear each other.

After perusing the menu, we decided to order individual items rather than the family style supper of 7 dishes for $35 per person (the items on each menu were mutually exclusive). The supper seemed like too much food, and there were two side dishes that caught our eye, as well as two of the entrées. We skipped ordering any appetizers before our main courses. but had we known how long it would take for our food to appear, we might have made different choices!

About 20-30 minutes later, our four dishes arrived at our table: the Joule BBQ (entrée), Hawaiian prawns (entrée), fingerling potatoes and brussels sprouts (side), and charred kale (side). The Joule BBQ consisted of short rib steak, sweet chili sausage, grilled kimchi, and collard greens. Both the steak and sausage were seasoned and grilled to give each a nice charring and crispy edge. The steak was reminiscent of kalbi (traditional Korean short ribs) but with a more refined flavor and tender, boneless slices of meat. The pork sausage was made in house and had a pleasantly sweet flavor. Unfortunately, the plate arrived cold and I was left to wonder how much better the food could have been. It had so much potential that I thought about requesting a new, hot plate from our server, but I was unable to catch her attention and gave up after a few minutes. The kimchi and collard greens were fine, but nothing spectacular.

Entrée: Joule BBQ short rib steak and sweet chili sausage
over grilled kimchi and collard greens.

Our second entrée, the Hawaiian prawns, was served in a stone pot over vermicelli noodles and Chinese broccoli. Across the top was a generous sprinkling of roasted peanuts. This dish was very tasty, and it was served hot! The noodles were simple but nicely flavored with the peanuts and broccoli, and the prawns had a sweet-savory Korean BBQ taste. A squeeze of lime added a brightness that enhanced the other spices.

Entrée: Hawaiian prawns stone pot with vermicelli, Chinese
broccoli, and roasted peanuts.

One of our side dishes was a mix of fingerling potatoes and brussels sprouts in brown butter and Szechuan salt. While we perhaps should have gotten a clue about the spiciness level from the reference to Szechuan-flavored salt, we did not anticipate that this would be our spiciest dish. However, one bite in and it was clear that I would need more water! Curious what the culprit was that created this spice, I realized that there was a whole chili pepper prominently displayed in the middle of the dish. Overall, the dish was very good, but I definitely would have enjoyed it more (and tasted it more) had it been a little less spicy.

Side: Fingerling potatoes, brussels sprouts, brown butter, and
Szechuan salt.. with surprise chili pepper!

The last dish was was charred kale with pickled chanterelles and smoked chili. The kale was cooked to be tender with a slight crispness throughout, and the chanterelles added a warm, earthy flavor. Unfortunately, this dish also suffered from being served cold. It was definitely more tolerable than cold steak, and it could have been intentionally served at this temperature. However, with two cold dishes on the table, I wasn't really interested in giving Joule the benefit of the doubt. Also, charred kale doesn't really give me the impression that it should be served cold. I should also note that although the description of this dish included "smoked chili," it was only mildly spicy and nothing compared to our other side dish.

Side: Charred kale, pickled chanterelles, and smoked chili.

After adding up the cost of our four dishes and eying the family-style supper being served next to us, we came to the conclusion that we didn't make the best choice when ordering. Our four dishes added up to $60, and for $10 more we could have had an appetizer (salad), dessert (spiced pumpkin cake), and 5 other dishes in between. I don't think we got a very good value, and personally, $19 for three prawns and some noodles seems a little high (but at least it arrived hot).

We skipped ordering dessert but were given a house-made salted caramel with our bill. We were warned by our server that it was spicy, but it only had a mild spice flavor and was otherwise very sweet. At this point, I gave up trying to understand "spicy" at Joule.

"Spicy" salted caramel.

hhf says: A rather disappointing meal. The flavor combinations were intriguing and had so much potential, but cold steak is not appealing and difficult to forgive. For the price, you can find much better food and atmosphere in Seattle. If you decide to go, try the family style supper and let me know how it is!

Shoes: Gucci black patent leather Sophia wedges with a softly
pointed toe.

Shoes for rain (and hail): Gucci black patent leather Sophia wedges with a softly pointed toe. Rubber soles and patent leather make these wedges perfect for our dreary Seattle weather.

spicy tuna heaven (nishino, madison park)

When I'm in the mood for sushi, there's no question about where I'm headed. Nishino in Madison Park has been at the top of my list for several years now, and that's saying a lot given the excellent selection of sushi restaurants in Seattle.

Nishino: 3130 East Madison

So, why Nishino?

First, Nishino serves the best spicy tuna hand roll in Seattle. In fact, "two spicy tuna hand rolls, please," was the first thing out of our mouths when we sat down at the sushi bar this evening. And sitting at the sushi bar is a must for optimum enjoyment of this roll. I watched in anticipation as Chef Mori expertly set the rice atop a square of toasted seaweed wrapper (nori), drizzled some sesame seeds and special sauce, arranged slivers of julienned cucumbers, and placed the prized spicy tuna down the middle. Within seconds of wrapping the nori into a cone shape, he was handing it over the bar and placing it into my eager hands.

Spicy tuna hand roll perfection.

I immediately dipped the top of the roll into my prepped soy and wasabi mixture and took the first bite of this crispy, salty, spicy, and altogether heavenly creation. The first bite is always my favorite because it's the roll at its best -- perfectly crispy seaweed, rice, cucumber, and heaps of spicy tuna spilling over the edge. With each second, the nori loses its crispiness as it absorbs more moisture from the tuna and rice, making it harder to get a clean bite. And that is why sitting at the sushi bar is crucial. I shudder at the idea of sitting in the main dining room (although it is beautiful) and wasting precious seconds as this perfect hand roll sits on a counter waiting for the server to pick it up and bring it to the table. It was hard enough for me to set down my roll to take the picture below.

Spicy tuna hand roll up close. Hurry! Eat it now!

Spicy tuna aside, the sushi at Nishino is amazing. The fish is always fresh with wonderful flavor and texture. Tonight was no exception. We ordered nigiri-style salmon, yellowtail, and toro (fatty tuna), and every single piece was better than the last. When seated at the sushi bar, each order is placed on your plate as its prepared. To get an impressive big platter of sushi, opt for a table instead.

Nigiri-style salmon (left) and yellowtail (right).

In addition to having great fish, Nishino adds a bit of innovative flair to some of the sushi rolls and other dishes without compromising the traditional flavors and expectations. The soft shell crab roll (also known as a spider roll) is a good example of this. The crepe-thin layer of cucumber around the edge of the roll gave it a fresh taste without sacrificing or competing with the flavors of the soft shell crab, avocado, and smelt roe.

Soft shell crab roll.

The sake list here is also great. When we arrived, the sushi bar was full, so we ordered some sake to drink while we waited for a seat at the bar. We typically order a bamboo of the Otokoyamo to share, but tonight we branched out and tried the Izumi Judan Ginjo. Described as the "martini-lover's sake... with a hint of juniper reminiscent of Tanqueray," I figured we couldn't go wrong.

Bamboo of the Izumi Judan Ginjo sake.

We skipped dessert, but I do love the mochi ice cream served here. It's the Bubbies brand, made in Hawaii, with a chewy mochi outside and creamy ice cream filling. (If you haven't tried it, stop by your local Metropolitan Market and pick up a flavor of your choice.) Nishino also typically offers Japanese-flavored (e.g., green tea, sweet potato, ginger, etc) cakes and sweets.

hhf says: Great sushi, modern atmosphere, and amazing spicy tuna. Sushi lovers, this one's for you.

Dolce and Gabbana tan, textured leather heels.

Shoes: Tan, textured leather Dolce and Gabbana heels with a classic pointed toe and contrast stitching. One of my favorite go-to heels!

quintessential belltown cool (the coterie room, belltown)

I made a dinner reservation at The Coterie Room with some trepidation. This newest venture by chefs Brian McCracken and Dana Tough (also owners of Spur gastropub on the same block and Tavern Law in Capitol Hill) had opened in the Restaurant Zoe space a mere two months ago, and it was already receiving rave reviews. Yet, how many restaurants are truly praise worthy right from the start?

The Coterie Room: 2137 2nd Avenue

Located in the heart of Belltown at the corner of 2nd and Lenora, The Coterie Room is perfectly placed for its prime audience: young, professional urbanites who are looking for modern, refined dining experience. The simplicity of the dark wood furnishings matched with soaring, intricately detailed ceilings, large windows, and stunning chandelier create an impressive and sophisticated space. No picture captures the essence of this better than the one on its own website.

View of the dining room from the raised bar area.
(Photo from The Coterie Room website.)

At 8pm on a Saturday night, practically every table was filled and the energy (and noise) in the room was palpable. This isn't the spot for a quiet dinner, but it is the place to be for a quintessential Belltown experience. The room was filled with an attractive, younger crowd, many of whom were with friends in groups of 4 or more. I felt cool just walking into this place, and the restaurant staff were happy to pretend like I belonged. We were seated immediately and were promptly greeted by our server. He was clearly busy with many tables, but he checked in with us often and never seemed rushed when speaking with us or expertly describing each menu item we inquired about.

Given the emphasis on the specially crafted cocktails at both Spur and Tavern Law, I couldn't resist ordering one to begin the night. Our server eagerly engaged with me about my liquor and flavor preferences, and we decided upon the Pendennis Club. Although directly from the main menu and not custom created just for me, the combination of gin, apricot, lime, and bitters sounded, and tasted, delicious. Served straight up in a petite martini glass, this cocktail was reminiscent of a more complex and delicately flavored cosmo.

Pendennis Club cocktail.

Next, we ordered small plates of the foie gras torchon and marinated beets. The creamy foie gras was sliced into small rounds and served atop a warm, crispy toast. It was completed with a reduction of sherry vinegar and small heap of finely chopped chives. Altogether, it was a wonderful amalgam of textures (creamy and crispy) and flavors (sweet and acidic).

Small plate: Foie gras torchcon.

The marinated beets were served in a small bowl topped with baby arugula, cottage cheese, and roasted pistachios. I am not usually a fan of cottage cheese, but the combination was delightful. The bright acidity of the beets was softened by the creamy cottage cheese, and arugula and pistachios added depth of flavor to each bite. When I took a bite of the beets alone, they seemed a little too firm. However, combined in one bite with the other parts of the dish, this firmness was no longer bothersome and perhaps was even intentional to hold its own in each bite.

Small plate: Marinated beets with arugula, cottage cheese, and
roasted pistachios.

For entrées, we looked to our server for advice on choosing between the sablefish, scallops, and duck. Although all three sounded amazing, we opted for the sablefish and duck. The Alaskan sablefish was slow poached and served on top of a smooth parsnip purée, roasted brussels sprouts, and bacon vinaigrette. Sablefish, also referred to as black cod, is a delicious but oily type of fish and therefore often comes across as a heavier fish. However, the slow poaching of this cut of fish created a lighter texture that was still abundant in the flavor and moisture expected from sablefish. The whiteness of the poached fish on top of the silky smooth parsnip purée exuded an ethereal air in both appearance and flavor. These creamy elements were complemented by the delicious bits of bacon and small slices of the roasted brussels sprouts.

Main course: Alaskan sablefish with parsnip purée, brussels sprouts,
and bacon vinaigrette.

The duck leg confit was beautifully plated, with the pan seared duck leg resting on a bed of buttered farro and arugula. The duck was cooked to perfection, with a delightfully crisped outer skin and tender, succulent meat that fell apart with just a slight pull of the fork. Similar to the sablefish, the duck somehow escaped the typical heavy, greasy characteristics of this type of poultry but maintained its essential rich flavors and textures. The mission fig conserve enhanced the sweet and saltiness of the duck leg.

Main course: Duck leg confit with buttered farro, arugula, and
mission fig conserve.

We ended our meal with a housemade cranberry sorbet. The sorbet was bright and tangy, and almost sour when eaten alone. But the sorbet was served with a scoop of buttermilk whipped cream and sugary crumble that balanced the tartness of the cranberry flavor.

Dessert: Housemade cranberry sorbet.

How it fared: Quite simply, I was blown away by our experience at The Coterie Room. The food was seasoned and cooked perfectly, served beautifully, and each item on the plate was thoughtfully chosen to complement each other and create a cohesive flavor palate. I can't wait to return.

Shoes: Manolo Blahnik black patent leather heels with wingtip detailing and perforated trim.

Featured shoes: Manolo Blahnik black patent leather heels. The wingtip detailing and perforated trim provide a modern flair to this classic silhouette.