It ruled. Real dungeness crab cake with the big pieces of crab and no visible filler, served with sauce Louis from the '50s, but perfect. A plate of my dad's bresaola, perfectly sliced, dressed with great olive oil and fresh peaches. Wow ... fuck figs.
A slice of caviar pie read like an old chestnut but was perfect, aioli, sour cream, and mascarpone formed into a little panna cottastyle base topped with odd and crunchy American caviars, the most interesting one with beets and saffron; the least with truffle infusion (? yeah, uh huh). Great sammies like the fried chicken sandwich with coleslaw dressing and Crystal's Hot Sauce rouille on the side, heirloom tomatoes on crisp bread with mayo and black pepper, Uli's sausage po' boystyle, "dressed."
This place serves comfort food from my dreamy stoner days and also offers half portions of the real main courses, like local king salmon and the traditional Nobu knock-off of kasu-marinated codall washed bown with a killer southern Oregon Albariño for $30 something a bottle. The chef, Kevin Davis, and his wife, Terresa Davis (pictured), run the fun ship, and the wait staff is hip and awake, unlike at many Emerald City hot spots, so there's a little pep in the step here.
Two thumbs up.
Address: 95 Pine Street, Pike Place Market, Seattle WA 98101 [map]
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