Violet

We opted for the American Omakase for my birthday, and were delighted with our experience! The service was top notch, and the staff noticed every little detail. As someone who primarily chooses restaurants based on food taste rather than ambiance/service, I still could not help but notice that the latter was notably spectacular.Thankfully, the food was too! Although not pictured, the foie gras with passionfruit was absolutely DELECTABLE and left a lasting impression. It was leagues better than the foie I had in Paris (which I still really enjoyed), and the textural contrast of the slight char crust was a truly a thing of beauty. The passionfruit cut through and complemented the fattiness of the foie beautifully, and it was overall a perfect dish.We also loved the scallop in the tomato consommé--we literally said to each other: "Wow, this is possibly the best scallop I've ever had, but my favorite part of this dish is actually the consommé. It's THAT good."I'd love to return for future special occasions!

Friendly, attentive service. The waiter made a good recommendation for the pureed potatoes on the side. Food was gorgeously presented and delicious! Would recommend and return. My only nitpick is that the chairs are uncomfortable and parking is hard to come by. There's a Greek Orthodox Church nearby with a paid parking lot. Just plan to park there if you drive.

I could not recommend this establishment enough. If you're in the area looking for a chef's course dinner, this should be your place. The food was amazing and everything was cooked perfectly. The ingredients were so fresh, I believe chef grows them all on the roof so they're picked weekly and are grown straight from his garden. They did an interesting take on French cuisine I had never seen before that I thought was amazing. Our serve and wait staff were so knowledgeable and gave us complimentary tastings on wine. They described the dishes perfectly and everything came out in a reasonable amount of time separated within each course. The ambiance is so quaint and comfortable, it was busy when we went on a Saturday night, but nobody seemed overwhelmed or stressed which really added to the overall experience. I would highly recommend this place for a great food experience.

As a business travel foodie that brings me all over major metropolitan areas where I get to expense nice meals with clients... my impromptu unplanned visit here had me SHOOK -- the American omakase was incredible and vastly exceeded my expectations for fine dining in Seattle.I expected a buncha classic dishes but especially the first half of the dinner experience were wonderful farm-to-table pairings (and the second half were traditional and well-executed steak/fish/duck).The wonderful server made us feel super welcomed as we nerded out over ingredient and wine pairings, and the chef joined us near the end with some fun lemon liquer as we swapped stories about favorite restaurants in NYC, where he practiced before coming to the PNW.Seldom does a meal nourish in both body and spirit, but they've really delivered a knockout experience and I'm counting the days to when I'll be back for work... and reprise this another trip!

Wow! Short rib, lamb, foiegres, otters, lamb...wine...everything! The ambience is charming, the staff is so courteous and knowledgable, the food was spectacular, the pairings were great. Highly recommend this spot for amy occasion. Our server, Karel, was on point!

What an absolutely amazing dining experience. The scallops and black cod literally melted in our mouths. Karl was fantastic about recomending different appetizers and also picking some wondering entrees for us. Will absolutely go back and most likely try their five course dinner next time.

If I could give this 6 stars, I would. If you have the means, do the tasting menu and wine pairings, it is a MUST. Chef Belickis is magical with his flavors and what he presents with his American Omakase menu. Everything we tried was amazing. Full of flavor, beautifully presented, and paired with delicious wine. Such a great experience. Service and ambiance were stellar as well.

The cod was cooked just how I like it. Seared on the outside, soft on the inside. The sprouts and such around it made the plate look nice too. The scallop was good but I didn't care so much for the broth it was sitting in. The foie gras had a nice crispy texture on the outside like a well done breakfast sausage. The inside melted like butter. It was very nice.

The decor inside is very minimalistic with an open kitchen concept. I personally enjoy watching my food being made.Food: - grilled octopus (4/5): loved it for the most part! There were a couple pieces that were too charred. - leg of lamb (5/5): recommended by the server, not gamey as described, very filling, went well if the wine recommended as well Drinks:- Mexico meets Hawaii (4/5): very sour, not for everyone - Fall line? Red wine (5/5): don't remember the exact name but I want to find out because it was the best thing I tasted all night! Someone please send me a picture of the wine menu!

I'm so glad this place survived the pandemic. And it's come back strong. This was an unseasonably warm March and the front was open to the street on 12TH. The layout of place is warm and inviting. The white decor is kind of a wonderful fresh feel. The place can be a bit of party on a Saturday. And the bar is really great The staff is really friendly and we loved the change sabering which something to see. Yes Virginia, if you freeze a champagne bottle then you can deliberately move along and the top with come right off. Good party trick. The five course tasting menu was great. we started with the Parma ham and the sardines. They are a great way to start and give the place a kind of Mediterranean feel which is much appreciated in seattle after a long winter. The first course was a Spanish toro tuna which was terrific. It's a little more soft in texture compared with the pacific tuna we normally haveThe scallops were delicious with spring onions and miso. They were perfectly cooked and tender. Love it!The four gras I know we shouldn't have but it was perfectly prepared. It just needed a bit of salt and because were are dairy free, the vinaigrette was pretty astringent.