Seattle Waterfront's Six Seven Kicks Off Spring Menu

March 26, 2013

To celebrate the arrival of spring, Foodista joined in a spectacular tasting event at Six Seven, the award-winning Seattle waterfront restaurant located on the edge of Pier 67 in the famous Edgewater hotel (read about the hotel's history here).

Whether you're a local or a tourist, Six Seven is a must for sensational cuisine that highlights the flavors of Puget Sound. Acclaimed Chef John Roberts features Northwest and seasonally inspired dishes crafted with only the freshest and finest ingredients - things many of us here in Seattle hold dear.

We dined on an amazing array of spring-themed dishes and delighted in the spectacular sunset and panoramic views of Elliott Bay and the Olympic Mountains.

Pea Boisson

We began our culinary evening with a chilled English Pea Boisson (soup) amuse with black truffle crème fraîche and lemon oil. Liquid spring! I could have had a Starbuck's venti cup worth of this!

Next up was a tender Scallop Ceviche with red peppers, micro cilantro, jalapeño, cucumber, and crisp spring onions prepared tempura-style. The scallops were sliced ever so thinly with a truffle slicer then lightly cured in Pharaoh's lemon vinegar in lieu of the traditional lime juice. Pharaoh's (or Egyptian) heirloom lemon is much like a Meyer lemon in sweetness, but has an intense spiciness with hints of cedar and orange peel. From sweet to spicy to crispy to velvety smooth, this seafood dish had it all. So delicately tender and subtle, yet so full of flavor! I just hope Chef didn't lose his knuckles while slicing those scallops!

Beet Carpaccio

The Beet Carpacio (yes, that's BEET not beef) salad was a duo of red and golden beets that had been cooked sous vide (under vacuum seal in a water bath) at 185° for 90 minutes then thinly sliced and stacked almost checkerboard style. The sublimely tender root vegetables were topped with mizuna, goat cheese, fresh tarragon, and green onions, then sprinkled with hazelnuts, raspberries, fennel and a raspberry reduction.

Our intermezzo palate cleanser was a housemade scoop of Lemon Sorbet dropped in a flute of limoncello and topped with micro mint. This is sure to be my signature drink of summer!

Ling Cod

From the sea we had long line-caught ling cod that was pan roasted with broccoli rabe, Mama Lil's peppers and a roasted corn relish. This combination alone was a perfect mélange of spring. A dollop of brightly flavored lemon crème fraîche and a healthy drizzle of cilantro vinaigrette finished the dish to perfection. The entire dish was a beautiful burst of flavor and texture.

Spring Lamb Loin

From the land we had a Spring Lamb Loin with a bright purée of carrots that were previously cooked sous vide, tender goat cheese gnocchi, baby turnips, mint reduction then adorned with crispy carrot strips.  

Meyer Lemon Pie

To finish the evening, we have an exceptional Meyer Lemon Pie with candied citrus and vanilla Chantilly cream. The perfect ending to a spectacularly delicious evening!

Read more about the elegant Six Seven Restaurant here.

Editorial disclosure: We were invited by the Six Seven team to sample the new spring menu.