Saturday, November 8, 2008

Chez Shea (Seattle)

Mr. BW and I are in Seattle, vacationing. Last night, we dined at Chez Shea.

Mr. BW and I both started with the wild mushroom, carmelized onion & gruyere tart. The flavors and textures were amazing. I could have eaten two more!

I then had the roasted golden beets and bosc pear salad. It was light and refreshing, exactly what I wanted.

Mr. BW had the pate campagne with black mission figs. As you can see, the figs were part of the pate, not a side, which was an interesting and pleasant surprise.

I had the house made ricotta gnocci. The chanterelle mushrooms were delightful and the gnocci was lip smacking good.

Mr. BW loved his confit of muscovy duck leg. And when I say he loved it, I mean he didn't offer me a single taste.
His carrot yam puree was delicious, though.

We were so stuffed by the time dessert rolled around that we just opted for coffees. Everything was exquisitely prepared and the service was amazing. The hostess quadrupled as our waitress, server, and sommelier and never let our water glasses get below half full. A great experience -- you can't go wrong!

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