Persepshen

OMG, where do I even start?! I've been wanting to try this place forever and glad I finally did. From the warm welcome with tons of info and suggestions, to the mouth watering food and eclectic fun bevvys...you really can't go wrong here. There are several gluten-free options and they are more than happy to help adjust or recommend dishes but seriously, you can't go wrong with anything. Pics of the polenta (MUST HAVE), mussels, beef belly steamed buns, and scallop paella for your enjoyment. Chef Jason really is amazing and I'm so glad I found my way in. Just wish I'd done it sooner

We went for the tomato board and let me say it did not disappoint - not one bit We also ordered the charcuterie board and the spinach and chicken dip I should have asked what the 5 cured meats were and that was my bad but the duck was excellent as well as the spreads The dip was delicious too It was warm inside but that was because the kitchen is an open style setting So we just asked to be moved away from it Our server was very nice and friendly and the food came out pretty quickly

First. Sorry the picture uploaded out of order. I can assure you everything came out in normal order and at a timely fashion. Hahaha. We had reservations for Saturday at 445pm. There were maybe 3 other tables. Quiet. Just how we prefer it. We came for my husband's birthday dinner. We have been trying to come her for a few years but with babies it's been hard. So we were so excited for this night and had been dreaming and reviewing the menu for almost a week. And when we go out to celebrate, we CELEBRATE. I hadn't been into this building since it was Hulas. The flow is exactly the same but i love the decor and the community table. We sat at the kitchen bar. I always love having a view into the kitchen so this was a perk for me. My husband is 6'6' and likes high tops so he isn't all crunched. The music was just at a perfect level where I could hear my husband talk, speak to the waiter and also hear the chef behind the kitchen. Order in which food came out and my opinion great timing. Escargot - amazing. I'll admit the sauce was out of this world. Sooo good with the bread. But IMO the bread + sauce + snail was not a good combo together. Each were great separately. Desert Donkey - light. Refreshing. Sparkly. Please get it. I could've had several more of these if O wasn't eating. Polenta street fries - the sauce was great but this was a very heavy dish. I would not get it again. It def wasn't bad and I'm glad i tried it. Just not my cup of tea. Charcuterie board - shockingly i was kind of disappointed in this for the price. However i do understand the time and effort it takes to cure your own meats etc. my favorite part was the duck terrine. Out of this world. And I'd get it again just for that. The paté was good. The cauliflower a so good.l but everything else was pretty standard. Mussels- first off the mussels were so good and fresh but the sauce was FIRE. ONG so good and the chef hit the nail on the head with the flavor. A must. Sirloin steak - I think this was our least favorite meal. The quality of the meat was just fine. But i didn't like the sauce. It was very bland. Scallop paella - the paella was secondary to me. I'm a sucker for scallops. These were so juicy and sweet. So good. My husband loved the paella. Olive loaf - I'll admit we had to be sold on this. It was their last slice. I was worried that meant it was on the older side. I don't even know if that was true becusse it was so damn good. When they recommend it go for it. Cast iron cookie - this was my husband's choice. I grew ip eating these at home and similar ones oreganos. So o wasn't to invested. But man o man. The buttery goodness is beyond drool worthy. Next time this is a single dessert option. No need for any other dessert. And for the record it far surpasses Oreganos. Chocolate cream pie - this so so freaking good. It was not uber sweet at all. So deep in chocolate flavor. I do wish there was more whipped cream on it as I'm a sucker for it. If you've read this far congrats. I know this was long. It's def worth a visit especially knowing it's organic and local and all that jazz. Some may argue the prices is too steep but we get what you pay for and I'd gladly pay for it again.

My wife and I enjoyed a few truly exceptional dishes at Persepshen though a couple others fell short. Based on food quality & originality alone, I'd probably rate Persepshen 4-4.5 stars. However, for those who factor in customer comfort, customer experience and service level, Persepshen drops the ball pretty substantially.

Our adult children picked Persepshen for their birthday dinner. We were greeted promptly upon arrival, seated right away. Service was friendly and courteous, food was delicious. Cocktail prices were extremely reasonable on Sunday night. We will definitely be back.There is a Sunday night family dinner that we'd like to try one of these days.

Located in an eccentric hexagonal building across from Brophy Prep is Persepshen. They have made it their own with additions and boast a great patio to enjoy with a group. This once housed Heap Big Beef in the 1960s and there is a piece of artwork that hangs near the restrooms done in a mid-century modern style that will give you an idea of the vibe.We made reservations on a Saturday night with friends and I recommend making reservations. We still had to wait about 15mins to be seated due to lack of staff. Although the restaurant is not huge, there are 3 people in the kitchen and 3 serving tables and making drinks. I believe the wait for our table had more to do with the kitchen keeping up with the tables already seated. We were in no rush so we didn't mind. It just felt awkward since the host really didn't give us an explanation. As we waited, we looked over the menu and figured out our plan of what to eat. Here's what we ordered:Roasted sunchokes Polenta street friesShrimp fra diablo Korean BBQ chicken wingsWood grilled lamb chopPan seared wild scallop paella Meyer lemon meringue We did everything family style and ate it as it came out of the kitchen. We really enjoyed everything and especially noted the perfectly cooked scallops and felt our favorite was the shrimp dish. The dessert was a perfect ending to the experience. The atmosphere of the restaurant is cozy like a lodge and the utensils and glassware really are eclectic touches that make this a groovy vibe and add to the overall experience.

Came in for dinner with my wife. Made reservations in advance. They have very limited table seating (about 4 tables that seat parties up to four, and one large family-style table in the middle of the dining room). The rest of the indoor seating is barstool or kitchen side/bar seating. Instead of waiting for one of the tables to open up, we opted for the bar in front of the kitchen. We ordered a lot of food -- plate of pickles, tempura oyster mushrooms, roasted squash, Thai green curry mussels, and scallops. On the whole the food was excellent. My favorite were the mushrooms. There were many vegetarian options and the service was fairly prompt. It was fun to see the dishes being made and a lot of the food we didn't order also looked delicious.Overall, we had a good meal. The food was unique, and there was some thought that went into each dish concept. I'd have never thought to serve scallops on top of a Japanese style cabbage pancake with nori and preserved orange peel. But it worked! Our server was nice, as was the host upon arrival. I don't know if I'll come back, but I'm glad we tried it out!

Better late than never to post a review, especially for a well deserved restaurant such as this. I called Saturday January 6th, in the morning, fairly certain that I wasn't going to get last minute reservation for Sunday the 7th. I had the pleasure of speaking with Jason. I explained we'd be visiting, and headed to this restaurant after the Seahawks game, and was hopeful to be there by 7:00. He offered a time of 6:45, and when I said "ish" he accommodated and said "see you 6:45 ish". I knew then it was going to be a great time off the customer service alone. Jason happened to be our server... and probably he's the owner too, but was elusive on his response when I asked- keeping the mystery, which I loved. He sat down with us and talked about the food, the sustainability, the process... a menu that changes and that is composted after meals, drinks that were $6 (that would normally be $18 elsewhere), and several different selections of goodies that could be made gluten free. Hubs ordered the pork, mom ordered the scallops, and I ordered steak. And the squash. And pickled vegetables. And a hot fudge sundae. And a chocolate cake... okay, so you can see, if you've made it this far, there are plenty of options. And in all fairness, I can't precisely remember what each dish was called (who cares, it was delicious). I did ask if I could tell Jason what temperature I wanted my steak- and I was told told no- I trusted the process and I am glad that I did! The restaurant is rustic- cozy, I imagine, if it is full of people. It was clean, and the food presentation added to the experience. We will return!

Awful service, good food. Extremely inattentive waiter.We tried signaling our waiter several times to order our appetizer. By time the waiter came over to take our appetizer order, the guests who arrived about 20 minutes after us and were seated next to us at the counter were already served food. We received our appetizer 40 minutes after we were seated. The staff who actually served the food were timely - so for them we left a regular tip. The waiter who took our food order was extremely inattentive to us. I will not return here to spend my hard earned money. I will not recommend this place to family or friends.

This place is amazing, anything you order is so unique, everything is butchered, cured and made in house. We were well taking care off by Trent, Todd and Ricky, thank you guys. They place has such a cool and unique set up.We tried pickled veggies, polenta fries, carnitas for appetizers and for entrees pan seared scallops paella and the winner of the night 50 DAY DRIED AGED WOOD GRILLED IBÉRICO RIBEYE, go try it