Wednesday, April 23, 2014

Fall Foraging

Menus are changing, here's what you need to try

Full_tilth

In France, it's apparently llama-partying season. In Seattle, it's prime dining season.

Now that it's November, many of the city's finest restaurants are unveiling their Fall menus. Here are the top 5 seasonal dishes you need to try before they're gone.

5. Cured Age Scallops at Canlis
Everybody sears scallops, but leave it to Jason Franey to cure and dry-age them to bring out incredible umami flavor, perfectly contrasted with persimmon, spicy harissa, and creamy avocado.
2576 Aurora Ave N, Queen Anne (206-283-3313)

4. Chorizo-Braised Octopus at Canon
When Chef Laurie Riedeman took over the kitchen at this Cap Hill temple of spirits, she introduced a bunch of awesome new dishes, including a killer octopus dish with chorizo and a dill-mint-basil puree.
928 12th Ave, Capitol Hill (206-552-9755)

3. Smoked Heirloom Bean Cassoulet at Tilth
This is one of those dishes that we crave year-round. Maria Hines's smoky, mushroomy bean dish with truffles and breadcrumbs is dense, warm and comforting — and finally back on the menu.
1411 N 45th St, Wallingford (206-633-0801)

2. Braised Rabbit Legs at Stumbling Goat
In olden times, cold weather was your cue to start eating alternate proteins. Stumbling Goat pays tribute with their delicate, tender rabbit legs over creamy polenta with a mustard jus.
6722 Greenwood Ave N, Phinney Ridge (206-784-3535)

1. Elk Pansotti at Altura
The pastas at Nathan Lockwood's hyper-seasonal Italian joint are all top of the line, but the elk pansotti (a triangular ravioli) with parmesan brodo and chanterelles are redolent of autumn. (That's right, redolent.)
617 Broadway E, Capitol Hill (206-402-6749)

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