don't hate me because i'm a food blogger! (chefs bite back, seattle met)

I don't typically pick up Seattle Met magazine (I'm a loyal subscriber of Seattle magazine), but I was standing in line at the grocery store and was lured in by its 25 Best Restaurants list. I got home and immediately started reading, but to be honest, I was a bit bored by this uninspired list. It called out the usual big names including Canlis, Rover's, Mistral Kitchen, Tilth, Crush, Poppy, and The Herbfarm, as well as a few of the newer spots like Sushi Kappo Tamura, Revel, The Book Bindery, The Coterie Room, and Staple and Fancy. But what really caught my attention was the related piece titled Chefs Bite Back.

Chefs Bite Back: Seattle Met (November 2011)

A fun read, Chefs Bite Back anonymously polls local chefs and restauranteurs about their opinions on all things related to the Seattle restaurant scene. Most overrated restauranteur? 28% Tom Douglas (but he was also named a better restaurant titan than Ethan Stowell by a landslide). Seattle vs. Portland? 76% Seattle. I particularly love the quote about Restaurant Week and Dine Around Seattle. "25% loathe 'em: 'It's dumbing down your food for people who don't want to spend the money.'"

However, the part that stuck out to me was the chefs' and restauranteurs' thoughts on bloggers. A couple of them questioned the credibility of everyday food critics, both bloggers and Yelpers (valid), while another simply pointed out that it's nice to have so much excitement about food. But then there was thing about bloggers and free food. One restauranteur said, "It's really funny, people come into restaurants and tell you they're going to blog about you and they're hoping for free stuff." Another talked about a table of bloggers who happily announced that they were restaurant bloggers so they could get free food. Identify myself to get free food? That just seems silly and unproductive. Although I'm still working on my stealth photography skills, it seems to me that the best way to review a restaurant is to experience it as a regular diner / secret reviewer. Alert the server that you're writing a review, and s/he's bound to treat you differently. Haven't you seen Ratatouille?

Anyway, if any of you restauranteurs come across my blog, here are a few things you should know about me / my blog:

• My qualifications are simply that I love food. Also, I am into the details. 
• I don't want free food or special service, but I do hope you have good food and good service. Good dessert would be icing on the cake.
• I hope my blog gets people out and eating delicious food.
• I also hope my blog gets people to wear pretty shoes.

counter of baked goodness (volunteer park café, capitol hill)

Today, a good friend and I headed over to Volunteer Park Café for lunch. We had both been there before and enjoyed the food, but neither of us had tried their lunch fare. Figuring it was worth checking out, we made the quick drive over to Capitol Hill.

Volunteer Park Café: 1501 17th Ave E.

Located just two blocks from the northeast of Volunteer Park at 17th and Galer, VPC has the feel of a friendly neighborhood café. The chef-owners pride themselves on their use of fresh, local ingredients, many of which come from straight from the back garden and local farms. The breakfast and lunch menus feature seasonal items comprised of these ingredients, including daily breakfast stratas, quiche, coffee cakes, salads, soups, and sandwiches. At night, the Counter of Baked Goodness takes a backseat to the antique chandeliers overhead, with dinner service that showcases warm, hearty dishes (think: mac and cheese, pot pie, beef brisket, pizza...).

Day time Counter of Baked Goodness.
Night time chandelier in the background.

Close-up of Baked Goodness.
Scroll down for details about the Charlie Brown cookie.

Upon entering the café, I immediately noticed the delectable aroma of BUTTER permeating dining room. The smell was so strong, I could practically taste it. I imagine this must have influenced my unwavering decision to order the brown butter pumpkin bisque, one of the three soups offered today. The pumpkin bisque had a warm buttery flavor seasoned with thyme, resulting in a silky, smooth texture and a flavor that was surprisingly not too rich and wonderfully well-balanced. The simple flavors were perfect for showing off the pumpkin's flavor, and unlike many fall pumpkin/squash soups, it wasn't overwhelmingly sweet. It was served with a slice of bread.. great for dipping and enjoying the soup, but otherwise rather unmemorable.

Daily soup: Brown butter pumpkin bisque.

To go with my soup, I also ordered the BLT sandwich with avocado. In general, anything with bacon is delicious in my book, and I especially love a good BLT. However, with just one glance at this BLT, I knew I was about to be let down. Let's start with the bread: It was thickly sliced yet very airy, and it didn't have much flavor. It looked a nice golden brown, but the lack of butter made the toasted parts dry and crumbly. There was a sufficient amount of avocado and lettuce, but the tomatoes were sparse and not as sweet as I would have expected from this farm-fresh establishment. The pepper bacon was very tasty and nicely crisped, but as you can see in the photo, wasn't evenly distributed and resulted in many lettuce-tomato-avocado bites. This is a serious flaw considering that the whole point of ordering a BLT is to have an acceptable reason for eating bacon at lunch. Despite all my complaints about this sandwich, I did eat pretty much all of it, so it couldn't have been that bad. After all, it did have bacon, and remember, bacon = delicious. But it simply wasn't my favorite BLT in town (that one would be hard to beat.. review coming soon!).

Sandwich: BLT with avocado.

Bakeries rather than restaurants are typically where Seattleites can actually find quality desserts, so we couldn't leave without trying some of VPC's sweets. After some very serious contemplation at the Counter of Baked Goodness, we ordered a slice of raspberry buttermilk cake and a Charlie Brown cookie. The raspberry buttermilk cake was fluffy and moist and had a layer of sticky, ripe raspberry purée at the bottom. Even with the dusting of powdered sugar on top, the cake was sweet-but-not-too-sweet, and definitely could be eaten as a breakfast pastry á la coffee cake.

Raspberry buttermilk cake.

The over-sized Charlie Brown cookie, on the other hand, was very sweet and would put young children and grown-ups alike in chocolate peanut butter heaven. Its crinkled, crunchy outside gave way to a soft, fudgy middle scattered with peanut butter chips throughout. What more can I say? If you're a fan of chocolate and peanut butter, this one's for you.

Charlie Brown cookie (chocolate peanut butter).

The endgame: Volunteer Park Café serves up delectable baked goods and successfully incorporates seasonal flavors into savory (pumpkin bisque) and sweet (raspberry buttermilk cake) dishes alike. Skip the sandwiches -- breads failed to impress, and that is an essential component!

Shoes: Manolo Blahnik "Campy" pump.

Lunch shoes: Manolo Blahnik "Campy" pump in nude patent leather. An updated Mary Jane style with a slightly rounded toe and tonal grosgrain trim.

french country delight (boat street café & kitchen, belltown)

This morning we stopped in for a quick bite at Boat Street Café & Kitchen, located at Western and Denny just north of the Olympic Sculpture Park. This French eatery is tucked away in a little alcove next to Canlis Glass and features dinner in the café's dining room and weekday lunch and weekend brunch at the adjacent "kitchen."

Boat Street Kitchen: 3131 Western Ave.

A view of the counter inside Boat Street Kitchen.
Tables fill the rest of the dining area.

I was in the mood for a benedict and was immediately drawn to the smoked salmon benedict with arugula and hollandaise (there was also the Boat Street classic benedict with sharp cheddar, tomato, and hollandaise and the chèvre benedict with artichoke and hollandaise). The food arrived shortly after, the poached eggs covered in a lightly colored hollandaise and yolks quivering as the plate was set on the table. The eggs sat atop the bright pieces of smoked salmon, arugula, and slices of a French baguette. The mix of crusty bread, salty salmon, nutty arugula, creamy egg yolk, and not-too-heavy hollandaise was a delightful explosion of flavors and textures. The small mixed greens salad went nicely with the benedict, and the slices of ripe strawberry and tangerine were a nice, light complement to the dish in both appearance and taste.

Smoked salmon benedict with arugula and hollandaise.
Served with a salad of mixed greens and fresh fruit.

We also ordered the house poached tuna on flageolet, a wonderfully creamy white bean. This warm and comforting dish was lightly seasoned, highlighting the tuna's fresh flavor that is so often missed when eaten from a can. It was served in a petite gratin dish alongside a mixed greens salad, fresh beets, and baguette. Although less bold in flavor and apperance next to the salmon benedict, this unassuming dish was tasty and satisfying on a brisk Seattle morning.

House poached tuna on flageolet with
mixed greens, fresh beets, and baguette.

In short, Boat Street Kitchen was an excellent choice for Sunday brunch, serving up a deliciously refreshing take on eggs benedict and casual French fare.

Coveted shoes: Christian Louboutin peep toe
pump in camel patent leather.

Sorry, no shoe photo today. But here is a pair of shoes I am eyeing.. Christian Louboutin peep toe pump in camel patent leather.

unpretentious and utterly delicious (betty, queen anne)

I should begin with a small confession: Betty is by far one of my most favorite restaurants in Seattle. With its unpretentious, bistro-style food and PNW-influenced flavors highlighting local, in-season ingredients, Betty is neighborhood gem and long-time favorite of mine. Since its opening in 2007, this sister restaurant of the popular Crow has captured my heart -- and stomach. But in all fairness, I'll base this review on tonight's experience alone (mostly).

Betty: 1507 Queen Anne Ave. N.

Betty is located in upper Queen Anne amidst the small strip of restaurants, cafés, clothing boutiques, and other small businesses. The dining room is slightly smaller than Crow's, but shares a similar esthetic featuring tables mixed with dark-wood booths and bar-seating with a full view of the kitchen. Towards the back of the restaurant is the bar, with L-shaped bar seating and a few more tables. In the past year, a small outdoor patio was added -- although the patio doesn't offer a view, it does provide breezy, outdoor seating during the few sunny weeks in the summer.

The dining room is contemporary, warm, and inviting, with its muted colors, clean lines, and simple yet elegant table setting. Diners on this evening represented a mix of the typical Queen Anne crowd.. girlfriends dressed up for a night out, young and childless professional couples on a date, older couples enjoying a casual meal together, and the occasional family with young child in tow.

One of several booths at Betty. Behind the wall,
bar-seating with views of the kitchen.

I started the night with a sparking ginger lemonade -- a concoction of ginger infused vodka, fresh lemonade, and sparking water over ice and served in a wine glass. An excellent summer cocktail, and also a refreshing before-dinner drink. 

Cocktail: Sparkling ginger lemonade.

For appetizers, we ordered six Ocean Pearl oysters on the half shell (Henderson Bay in the Puget Sound) and the Bibb lettuce and pear salad. The oysters were small to medium size, similar to the much-loved Kumamoto oyster with a mild, briny flavor. These were served with lemon and a red wine vinaigrette, excellent complements to this refreshing oyster. The salad was a lovely mix of buttery Bibb lettuce, sweet pears, salty bleu cheese, and crunchy walnuts finished with a bright dressing and (optional) sprinkle of freshly ground pepper.

Ocean Pearl oysters on the half shell (Henderson Bay, WA).

Bibb lettuce and pear salad.

One of the things I love best about Betty is its approachable menu (ribeye, sausage, chicken, Betty burger!) with seasonal flair (fish du jour, cassoulet!). It's also un-apologetically meat forward with a nod to the herbivores at the table (there is always a vegetarian option in addition to 2-3 salads). Although tonight's menu only featured seven entrées, I found myself wavering between the delicious options in front of me. Tonight, we opted for the pan roasted chicken and ribeye steak with frites. We also ordered the Evening Land Pinot Noir (2009, OR) to complement our meal.

Wine: Evening Land Pinot Noir (OR).

Here is the part when I can no longer hide my on-going love affair with Betty. Confession: one of us at the table ALMOST ALWAYS orders the pan roasted chicken. It is simply the best chicken in town, with its perfectly crispy, salty outside and juicy, flavorful inside. It rests in a shallow bowl of juices mixed with garlic and thyme and is served with seasonal vegetables -- tonight's chicken featured brussels sprouts and fingerling potatoes. The ever-changing accompaniments adds to the appeal and means I have yet to tire of this amazing dish.

Entrée: Pan roasted chicken with brussels sprouts
and fingerling potatoes.

Another consistently outstanding entrée is the ribeye steak with frites. A generous cut of meat, the ribeye is tender and well-marbled. It is covered in a rich, wine and garlic-flavored sauce and served with a heap of golden, crispy-on-the-outside and soft-on-the-inside frites.

Entrée: Ribeye steak with frites.

In previous visits, Betty's one downfall has been its desserts (similar to my experience with other restaurants). Even the summer peach pie has been mediocre, leading me to often avoid dessert here altogether with a few exceptions: a post-dinner cheese plate or seasonal ice cream/sorbet. Tonight, we skipped dessert -- not a difficult decision given our already full stomachs.

The final verdict: Betty is a restaurant I will return to time and again. It offers consistently delicious, unpretentious food with sophisticated, local and seasonal flavors. Whether you're dressed up for a nice evening out or wearing your favorite Lulu, Betty is sure to please.

Shoes: Gucci thong sandals with signature red and green web.

Shoes to go with my Lulu: Gucci thong sandals with signature red and green web. Also, check out that sparkling pedicure!

what's the big deal? (la rustica, west seattle)

In an attempt to avoid the Seattle Restaurant Week crowds, we headed to La Rustica in West Seattle for dinner tonight. This little neighborhood Italian restaurant gets great reviews online, and West Seattle residents seem to adore this spot. Often called a "hidden gem," it's located at the corner of Beach Drive and SW Carroll, a good distance past the bustle of Alki Beach.

La Rustica: 4100 Beach Drive SW

La Rustica, as its name suggests, appears to have a rustic, romantic atmosphere. But while others may take in the decor and be charmed, a more detailed look around the room sheds new light on this so-called "rustic" eatery. The walls with their cracked paint are too intentional, the plants around the dining room are fake and dusty, and the glass-topped tables seem out of place. However, the dining room as a whole, with its dim lighting and small space, has a relatively nice ambiance and family-run restaurant feeling. Given its location, I'm sure there is a view of the Sound from the window tables, but it was dark when we arrived and I wasn't paying much attention. There is also an outdoor patio, but it's now too cold to enjoy it!

View of the dining room. Back area is raised slightly
higher than the main dining room.

The restaurant only takes reservations for large parties (I can't remember the minimum number, and it's not listed on their sparse website), but there was no wait on this particular evening -- possibly because it was Sunday, and possibly because the rest of Seattle was eating a $28 three-course meal. However, I've heard there is a usually a wait on most weekend nights.

We were seated towards the back corner of the dining room and were promptly served a basket of focaccia-like bread. I love bread, and I had especially high hopes for this golden brown bread placed in front of me. With that lead in, you probably guessed that I was let down. The bread was soft and fluffy (yay), but it really didn't offer much flavor even though it was seasoned with herbs throughout the middle (boo). It wasn't bad, but just not exciting at all. Maybe some olive oil and balsamic vinegar would have helped. Or more salt. That fixes everything.

Bread.

We started with two glasses of wine and an antipasti. Both the sangiovese and barbera by the glass were tasty, but the caprese di bufala burrata was the stand out dish of our entire meal. It's described simply as a creamy, fresh buffalo with basil pesto and tomato, but the plate that came out contained much more than that. A beautiful spread of creamy burrata and fresh basil sat atop mixed greens and sliced red tomatoes. This was garnished with freshly ground black pepper, black olives, olive oil, chopped basil, and basil pesto with a small side of marinated artichoke hearts with capers and crushed red pepper. This combination was mouth-watering good, especially since I am a huge fan of creamy, smooth burrata.

Antipasti: Caprese di bufala burrata.

After the amazing caprese, we expected to move right along to our main dishes. But, surprise! Our orders included a salad. The salad arrived and was a disappointing sight to see. I'd say, "at least it was free," but it's probably factored into the cost of our main dishes. Anyway, this salad consisted of some mixed greens, garbanzo beans, black olives, red onion, and carrots mixed with some Italian-type of dressing. At least there was a variety of ingredients, but the salad came across as a throw-away dish served simply as filler. Please note the appearance of the carrots -- were they chopped in a food processor??

"Free" salad.

I took a few bites of my salad and then decided to save room for the soon-to-be-arriving main course. We ordered one pasta dish, the gnocchi con zazzicchia, and one meat dish, the lamb shank (referred to as their "signature dish"). The house made gnocchi was different in that it was made of ricotta rather than potato, and each gnocchi was about double the size than typically served. It was served with slices of spicy, oregano flavored sausage, and then mixed with melted mozzarella and a "spicy" tomato sauce. I'm pretty sure the sausage was the only spicy thing about the dish, but maybe they meant "spiced" sauce? The dish was about as exciting as the photo. (Psst: Don't let the colorful sprinkle of parsley fool you.)

Gnocchi con zazzicchia.

Now for the lamb shank, their "signature dish." First, how can this be their signature dish if it isn't listed on their menu and is described as a special? Shouldn't a signature dish be on the menu and available everyday? And if it is available everyday but always described as a special, isn't that not a special? I don't get that. Regardless, the lamb shank is prepared with balsamic vinegar, garlic, and rosemary and served with a side of marinara pasta and roasted vegetables. The lamb shank was fall-off-the-bone tender and well-cooked, but the sides were just ridiculous. The spaghetti noodles were soft and overcooked, and the marinara tasted of fresh tomatoes but lacked any depth of flavor. Its placement, crammed onto the plate next to the lamb shank, resulted in a meddling of flavors that didn't really go together. The roasted vegetables included one slice of zucchini, one broccoli floret, and some red bell peppers. They were fine (although I could make roasted veggies at home), but again, smashed onto the plate and covered with balsamic. It was a plating disaster.

Signature lamb shank in balsamic vinegar, garlic, and rosemary.

We passed on dessert (tiramisù, spumoni ice cream, or chocolate chip cannoli) for two reasons: 1) we were pretty full, and 2) the performance thus far was not impressive, and I wasn't convinced dessert would be any better.

The lowdown: What are all these people raving about? I simply didn't see it. I'd consider returning for a glass of wine and burrata, but that's about all.

Shoes: Simple Pump in grey flannel by Christian Louboutin.

Tonight's shoe: Christian Louboutin Simple Pump in grey flannel. Featuring a rounded toe, mid-height heel, and signature red soles.

here come the crowds! (seattle restaurant week)

It's that time of year again. Hoards of people will leave their homes and flood into restaurants across Seattle in search of a bargain-priced dining experience. Seattle Restaurant Week offers diners three courses for $28 at over 150 local restaurants. The result? Crowded restaurants serving sub-par food for a discounted price.

I can't speak for every restaurant on the list, but my past experiences with Seattle Restaurant Week and Dine Around Seattle (fewer participating restaurants, but offered for two months during the year -- usually March and November) have been rather disappointing. Restaurants are often overbooked, with servers losing their patience as they run around trying to get food out to demanding customers. Some restaurants offer the same food as on their regular menu, but in smaller portions. Others have a separate menu specifically for the event. Either way, the food almost never lives up to the food you would get on a regular, non-Restaurant Week night.

And while $28 for three courses seems like a good deal, it really doesn't save an average table much money except at the really high end restaurants. For many of those on the list, you could easily order an appetizer and entrée for about $28, and when does a table order one dessert per person? Assuming you typically order one to share, your average cost per person doesn't amount to much more than $30. And if you're like me, you'll usually skip dessert altogether after many disappointing encounters.

If you do decide to give Seattle Restaurant Week a try, here are some tips to maximize your experience:

• Do your research. Look at restaurants' regular menus, and select a restaurant that is actually offering you a good deal.
• Make a reservation, and do it early. Tables at the higher priced restaurants are often the most coveted and can fill up weeks in advance. If you can't get in during Seattle Restaurant Week, see if they're participating in Dine Around Seattle.
• Consider going to dinner early or late to have the best experience. Avoid the crowds and get better service (hopefully). I would opt for early rather than late since restaurants may sell out of particular items later in the evening, and staff are exhausted by the end of a busy evening.
• Be prepared to wait for your table, even with a reservation. Many of the popular restaurants will be fully booked and may end up running behind. Settle in at the bar and order a drink. I discovered my new favorite champagne this way!
• Preview the sample menu online, but don't have your heart set on a particular dish. The small print says that "menus are subject to change," and I've found that to be the case about 50% of the time.
• Consider ordering items even if they are not on the promotional menu. Don't settle for food simply because it is a better deal. Instead, order what sounds the most delicious to you. If one person at your table orders the three-course meal, you can share the dessert and still save some money.

pleasant mediocrity (oddfellows, capitol hill)

I'm not sure what compelled us to select a restaurant that doesn't accept reservations for dinner (on a Friday evening, no less), but that's where we ended up last night. I have often walked by Oddfellows Café + Bar and been attracted to its large open space, energetic atmosphere, and menus featuring comfort-style food (think: braised short ribs and mac & cheese). A combination café, bar, and restaurant in the historic OddFellows Building (also home to The Tin Table, Century Ballroom, and Molly Moon's among others) -- how could you go wrong?

Oddfellows: 1525 10th Ave.

Oddfellows and I got off to a rocky start before we even arrived. Knowing that they don't take reservations for parties under six, I called on our way to find out what the wait time would be so we could adjust our dinner plans as needed. The conversation went something like this:
   Mr. Phone Guy: Oddfellows.
   Me: Hi! I'm wondering if you could tell me what the wait would be for three people coming
   in right now?
   Guy: We don't take reservations for parties under six.
   Me: Right, but could you tell me if there is a wait?
   Guy: Yes, there's a wait.
   Me: (pause) And how long would it be for us to get a table?
   Guy: Um, I don't know. It's not too bad.
   Me: Do you have an estimate for how many minutes?
   Guy: I don't know.. There aren't that many people.
   Me: But any guess as to how long the wait is?
   Guy: Uh.. 20 minutes? Just come on in.
   Me: Ok, thanks. Bye.

Now, I understand that maybe Mr. Phone Guy didn't know exactly how long the wait would be, but I was hoping for a little more information and a lot less cool-guy attitude when I called. When we arrived, we were told the wait was actually 40 minutes, but it ended up being right in the middle -- 30 minutes from arrival to being seated at our table.

We were led to a table along the side wall and towards the back of the restaurant, which was very nice and away from all the commotion of people entering and leaving or waiting for a table. There are actually a variety of different seating areas in Oddfellows, including small tables along the front windows of the restaurant (ideal during summer months when the large windows are open), tables sprinkled throughout the middle of the restaurant, more tables along the side of the restaurant, communal tables, and bar seating.

Warm and inviting place setting.

Our server greeted us promptly and offered to take drink orders. We decided to start with two cocktails: Ode to St. Anne (gin, lemon, crème de violette, bubbles) and The Pinyon (reposada tequila, irbenz, honey, lime). I pretty much love all drinks served in a squat, saucer-like champagne glass, and the Ode to St. Anne was no exception. The Pinyon was margarita-like, and if I was a fan of tequila, I'm sure I would have enjoyed it more! While the drinks were tasty, both could have been garnished with a little more flair -- the lemon twist was rather sad looking just floating at the top of the Ode to St. Anne, and the lime wedge was carelessly perched on the rim of The Pinyon glass (it was immediately squeezed and thrown into the drink before the photo was taken).

Cocktails: Ode to St. Anne (left) and The Pinyon (right).

Our appetizer of black mission figs, prosciutto, and blue cheese arrived shortly after the cocktails, and we eagerly dove in. The figs were perfectly ripe and sweet, and the salty prosciutto and blue cheese complemented the figs well. There was a little drizzle of honey across the figs that gave it a nice, smooth finish; the honey also made the figs stick to the plate rather than my fork, but it was worth the 5-seconds of struggling. As you can see below, there was an abundance of prosciutto and not enough figs to portion out the dish, but I easily finished off the remainder of the prosciutto sans figs and cheese.

Appetizer: Figs, prosciutto, and blue cheese.

We ordered three entrées: Duck leg cassoulet, roasted free-range chicken, and local grass-fed NY strip steak. The cassoulet had the least amount of descriptors on the menu (literally, "duck leg cassoulet"), but I hope those ducks were given some space to roam like their feathered friends, the free-range chickens. Then again, maybe not because the duck was the least enjoyable out of the three meats.

The duck leg was mediocre at best -- a little bland and almost dry in places. Disappointing for such a tasty cut of meat, especially when I had anticipated a fall-aparty piece of meat as is typical in cassoulet. However, the rest of the dish was amazing. The white bean, bacon/pancetta, and carrot stew was deliciously seasoned and could have been excellent on its own. There were potentially other ingredients as well, but the lighting was so dim that I couldn't really make them out (and like I said, the menu was very nondescript).

Entrée: Duck leg cassoulet.

I didn't eat much of the other two entrées, but from what I did taste, both proteins were far superior to the duck. The chicken was nicely browned on the outside and moist on the inside, and the steak was tender and well-seasoned. Neither were knock-your-socks off good, but good enough to warrant ordering again. The farro was a little too al dente for my taste, but the chanterelles gave it a nice autumnal flavor. The fingerling potatoes were simple yet satisfying, but the THREE green beans splayed across the top seemed rather meager (although they did make this dish the most visually appealing of the three).

Entrée: Roasted free-range chicken with farro and chanterelles.

Entrée: Local grass-fed NY strip steak with fingerling potatoes and green beans.

Dinner at Oddfellows could not be complete without a side of their classic mac & cheese. It is brought out in an iron skillet, which gave the impression that it would be hot and fresh out of the oven. Well, it wasn't hot, but it was devoured nonetheless. It had a pronounced garlic flavor and crispy breadcrumb topping that made it stand out from other mac and cheese dishes typically found in restaurants. The addition of garlic wasn't my favorite for a "classic mac & cheese," but maybe they could just rename it "garlic mac & cheese" and then I'd know what to expect.

Side: Classic mac & cheese.

Speaking of misnomers, during dessert I found myself again thinking that Oddfellows has many dishes that are inappropriately named. When I think of a berry shortcake, I imagine a spongey or biscuit-like bread with berry juices soaked throughout. At Oddfellows, the biscuit is almost like a scone and imparts a bitter/sour aftertaste, and the berries appear to have been just poured. It is more like a berry biscuit sandwich layered with whipped cream than my idea of a shortcake. The chocolate pot de crème had a wonderful silky texture and excellent chocolate flavor, but it was pretty much just runny, chocolate pudding in a coffee mug with whipped cream on top. And why are all the desserts served with whipped cream? Does apple bread pudding really need whipped cream? The bread pudding, at least, most closely resembled its name.

Desserts (clockwise from top right): Chocolate pot de crème,
huckleberry shortcake, and apple bread pudding.

The bottom line: Nothing was terrible, but it lacked the heartiness and flavor that I had hoped for from such a delicious sounding menu. Oddfellows may be a decent place to stop by if you're in the area, but not something to go out of your way and wait in line to experience.

Chanel CC logo black ruffled pumps.

Shoe selection: Chanel CC logo black ruffled pumps. A classic silhouette updated with a patent toe and heel and ruffle detail across the top. The soft leather, flexible soles, and stretchy black trim allow this shoe to practically feel like butter on your feet.

mm, salt. (luc, madison valley)

Since its opening in 2010, I've heard many mixed reviews of Luc: The best burger! Too salty! Underwhelming. So with the start of my new blog, I decided it was time to try it myself and see how it fared.

Luc: 2800 E. Madison

For those who are unfamiliar with Luc, it is a French-American café located in Madison Valley. Named after the Chef in the Hat's father, it has a neighborhood feel and resists the pretension of its white table-clothed sister restaurant, Rover's. Upon entering, you will find a small dining room with warm, dark wood tables and a large U-shaped bar in the middle of the restaurant. Even at 8pm on a Thursday night, all the tables were filled (thankfully we had reservations) and there was lively chatter throughout the restaurant.

Dining room and bar. (Photo taken at the end of the night, after most diners had left.)

The evening started off with a couple of cocktails: the Lucatini (I hear the chef drinks one everyday) and the Mad Hat'n. The Lucatini (vodka, gin, lillet, st. germain) was the winner of the two, with its bright citrus flavor enhanced by an orange twist. The Mad Hat'n (bourbon, calvados, sweet vermouth), garnished with a maraschino cherry at the bottom, was lackluster and watery in taste. Bourbon fans, beware!

Cocktails: Lucatini (left) and Mad Hat'n (right).

We finished our cocktails, and then ordered a bottle of Le Drunk Rooster. Who could resist a name like that? Not us! Or the table next to us. They were on their second bottle of this nice Grenache-Syrah blend. At $45, it was a moderately priced wine on the list and was said to be a good value. When the wine and glasses arrived, I was certainly pleased we opted for a "value wine". The wine glasses looked like a wine glass straight from Ikea, with a thick lip and short stem. I found this horribly disappointing for a restaurant that purports to have a "well-selected wine list" and offers many bottles in the $70-90 range.

After hearing the evening's specials, we immediately ordered the clam and mussel chowder. We then perused the menu and opted to add a salad of grilled quail, apples, arugula, and balsamic vinaigrette. At our server's suggestion, we switched the order of our appetizers and requested to have our salad arrive before the soup. (pause) Soon after this conversation, our soup arrived with no mention of the salad. Thinking that our salad would certainly make its appearance soon, we focused on the heavenly food in front of us.

The soup was FANTASTIC. On first bite, I did proclaim that it was a bit salty. But I love salt! This chowder had a rich, silky broth and was filled with clams, mussels, pancetta, potatoes, leeks, and celery. The thyme oil added a nice flavor, and we were scraping the bottom of our bowls within minutes.

Soup: Clam and mussel chowder with thyme oil.

Our bowls were cleared and additional knives appeared for our entrées, but still, no quail salad. We summoned our server and inquired about this missing dish, and a look of horror and embarrassment appeared on her face. This is when I accepted the fact that we weren't getting our quail salad.  And I was really looking forward to it! She apologized profusely and offered to still bring one out, but with entrées on their way, we declined. She graciously offered to take one of the cocktails off our bill and continued to apologize for her mistake, so I couldn't stay angry long. Plus, the chowder was pretty filling and we had two meat-tastic entrées on the way.

Meat-tastic entrée #1: Grilled beef onglet steak with infused peppercorn sauce. Onglet is the French name for hanger steak, and this one was perfect. It was cooked medium-rare, with a tender middle with nicely grilled edges. I loved the peppercorn sauce, and there was just the right amount for each bite of steak. The accompanying fries were equally good -- so good that a former Seattleite and well-known CEO at the table next to us (the same table that was on their second bottle of the Le Drunk Rooster) snagged the first bite as soon as it was set down on the table! He dipped it it in the sauce, took a bite, and declared it good enough to eat. Um, what?

Entrée: Grilled beef onglet steak with infused peppercorn sauce. Served with fries.

Meat-tastic entrée #2: Grilled pork chop with sage mustard rub, served with mashed potatoes, spinach, and delicata squash. This briny pork chop was salty, deliciousness. It was a decent thickness (about 3/4-1-inch), and its overall size and plating made the steak look like lady food. The sides on this dish were nicely seasoned but nothing exceptional, and the delicata squash was served a bit too firm for my taste.

Entrée: Grilled pork chop with sage mustard rub. Served with mashed potatoes, spinach and delicata squash.

Why does dessert always let me down? I LOVE YOU, DESSERT, and you always disappoint me (at least in Seattle). This one was no exception. Highly recommended by our server, we eagerly anticipated the vanilla créme caramel. This place is French! It should be good! It arrived all pretty and colorful, and I truly had high hopes for this dessert. But the berries and mint overwhelmed the créme caramel, amounting to a silky nothing with fruit salad in your mouth. Although it would have been a pretty tasty fruit salad.

Dessert: Vanilla créme caramel with blueberries, huckleberries, and currants.

In a nutshell: Luc hasn't earned a place on my favorites list, but overall it was a satisfying experience. I'd definitely return and give it one more chance to shine. (But I'll pass on dessert.)

Shoes: Black suede Manolo Blahniks.

Shoes for the evening: Black suede Manolo Blahniks. One of my favorite winter shoes, they are simple and understated, with a slightly rounded toe and d'orsay cut to reveal the inner arch of the foot.