We had many good meals on our road trip. But we enjoyed a very special treat in Seattle, thanks to the power of Facebook. My Facebook friend, Larry Monaco, is the Executive Chef at Queen City Grill in Belltown. Since we would only be in Seattle one night, and I knew nothing about Seattle eateries, I contacted him and told him we were coming to town and wanted to dine at his restaurant. Turned out to be an exceptional idea, and as we decided earlier that day to start a food blog we’re starting with Queen City Grill.
Chef Larry greeted us and asked if we had any dietary restrictions (we do not) and if rare or medium rare beef is okay (it is). Satisfied with our answers he whisked away our menus and announced that he would make us a little of everything. And he did not disappoint! What followed were eight courses of culinary delight.
Wine: 2006, Molly Dooker, Blue Eyed Boy (Shiraz)
First Course: Kushi oysters
These small, locally caught oysters were quite tasty on their own and the bit of horseradish gave them a lovely zing.
Second Course: Salad of yellow watermelon, locally grown Miners’ greens, pancetta and Humboldt Fog
This refreshing salad provided a great mix of flavors and textures. Chef Larry regaled us with a humorous story about his friends who pick the greens for him, and the trouble he goes to is well worth it – they’re lovely.
Third Course: Grilled shrimp with sea salt, coarse pepper and baby corn, with shallots and leeks
Put shallots or leeks on just about anything and I’ll eat it. Paired with perfectly grilled shrimp and baby corn, it’s a masterpiece!
Fourth Course: Seared ahi with Spanish chorizo, peppers and baby bok choy with soy vinaigrette
Oh my! Delicious ahi and excellent chorizo created a unique – and wonderful – combination. The soy drizzle was excellent on both and the bok choy was dee-lish!
Fifth Course: Lemon sorbet
Nice, refreshing palate cleanser!
Sixth Course: Oregon prime beef with sea salt, mashed potato, asparagus and 50-year aged balsamic vinegar
Wow! Just when I thought the ahi was the best dish, Chef Larry delivered this simply seasoned dish. Although a classic dish, there was nothing ordinary about it. The potatoes were the creamiest I’ve ever had, and the aged balsamic was pure heaven! Special thanks to Chef Larry for treating us to a taste of this $150-per-bottle elixir!
Seventh Course: Key Lime Pie and Chocolate Nemesis with Raspberry Glaze and Lemon Whipped Cream
Easily the best Key Lime pie I’ve ever had – super smooth and creamy with a perfect, thick graham cracker crust. Heavenly! The Chocolate Nemesis was amazing – perfect texture that wasn’t too mousse like or too thick. The raspberry glaze and lemon whipped cream put this chocolate pie over the top.
Eighth Course: Cheese platter with St. Agur Triple Cream Blue, Bethmale, Camembert and San Joaquin Gold
Served with blue cheese stuffed raspberries (yum!), honey comb and other accoutrements. A wonderful end to a fabulous dinner!
