Not By The Numbers!

At the Capital Hill restaurant, Table 219,  on Broadway Ave E in Seattle, Washington, (would you believe at 219?!) the food is anything but by the numbers or cookie cutter in any way, shape or form.

This intimate, little elegant dining spot is warm and inviting for more reasons than decor or seating arrangements.

It is food from a very special chef, who treats the dishes as an artist treats his canvas, except his paint brush is food which tantalizes the eye, nose and palate memorably.

We were introduced via Groupon.com which featured a special offering of a coupon which could be used for a dinner there and the sneak peek at the menu we got through Groupon enticed us to purchase a coupon so we could give it a try.

I drooled as I scanned the interesting assortment of unique dishes organized in small, medium and larger plates…something for every appetite size and I can honestly say that every dish we sampled (and did we ever) lived up to the pre-drooling.

Our server, Justin, was friendly and helpful in answering our questions about preparation and specialties and, like most places we try for the first time, a bit goggle eyed at the amount of dishes we were willing to taste in one sitting.

“Uh, that’s a lot of food…..” is the common trailing off with an incredulous smile reaction as we two take a table for four and fill it with a small banquet.

The talked-about appetizer of roasted garlic and bacon deviled eggs were like none we’ve ever had in our dreams.  They were creamy with incredibly tasty bacon crumbles and served with a delectable side of a confit of sweet savory roasted garlic cucumber ‘omg-liciousness’ to die for!

“An appetizer for dinner?”  you ask with eyebrow raised.

“Holy smokes!  Don’t miss these!!” I reply with the smile of mmmm-pleasure still on my face.

Tom and I decided immediately that next time we visit (and there will be a next time!) we’ll each get our own order.

We noticed that every table had a plate of them plunked down.

Next came a mushroom, truffle oil mac and cheese served in a dear little orange red le creuset individual pot. Just lovely.  (I left enough in the pot for taking home for a bite of lunch the next day.)

Following this, a dish of the lightest, crispiest zucchini fries with parmesan and horseradish sauce.

Tom had a bison burger served with tomato jam and the best sweet potato fries of perfect size and crunch

Now folks, I don’t usually do bison burgers, though my dear Tom loves them and tries to foist them on me whenever possible; touting the health benefits and saying how I won’t know the difference between that and a good beef burger (which I always do and non too pleasantly)….however, this bison burger was the best I ever tasted and I would go back and order one of my own anytime.

And don’t get me started about the tomato jam that goes with the house cured pickles…..ketchup/catsup hooey!  This ‘jam’ is condiment at a higher level of consciousness!

We tried the Scallop Wellington with mushrooms and spinach cream surrounding the center island of pastry surprise!  Gorgeous dish.

And who could resist the sauteed gnocchi with duck, arugula and cranberry balsamic glaze.

How does he dream up this stuff?

Well, Chef Cheffrey tells you all about it in his blog..how he plans and what fresh ingredients inspire him and, here, you can see how the artist rises to the feasting occasions talking with you like a good friend having you over for dinner as family.

When you go to www.table219.com  you get, not only a look at the restaurant and it’s unique menu, you have the opportunity to go to the Chef’s blog and enjoy the most interesting thoughts and experiences which take you with him on his culinary journey.

His opening,  “JOIN ME IN MY EVER LONG JOURNEY FOR NEW DISHES, NEW DRINKS AND NEW EXPERIENCES. MAYBE A STORY ABOUT A SPECIAL HERE, OR A JOKE FROM A SERVER THERE, WHATEVER. ALL I KNOW IS THAT I AM NOT THE ONLY ONE OUT THERE LOOKING FOR THAT SITE OF SOLIDARITY, A MOMENT OF SECURITY AND RELAXATION. A RESTAURANT IS MORE THAN ITS LIGHTS, ITS WALLS OR ITS FLOOR. IT’S COMPRISED OF THE LIFE THAT’S IN IT. ALL I WANT IS FOR MY GUESTS TO FEEL AS RELAXED AND COMFORTABLE HERE AS I DO.” is a warm welcome mat.

And for sure, Cheffrey, you are not the only one out here looking for the sharing of hospitality and enjoyment of the art of good fresh food and the courage in creating unique and interesting  combinations to please the senses.

Just ask Justin, who is taking art courses.  By seeing Chef Cheffrey work, he now understands that the process of creating masterpieces for the table is very much an art form as visual arts.

I add that the dishes we enjoyed this evening were visceral arts.

Oh, did I almost forget to speak of dessert?

Heaven forbid!

Among the tough choices, we exercised some restraint and ordered one ‘219 ding dong;’ white chocolate mousse atop a bit of chocolate cakey something-something; enrobed in ‘oh-my-mouth-is-still-dreaming-about-tasting-it’ chocolate ganache

…..and 2 spoons please.

This restaurant’s moniker may be  numbers, indicating it’s snail addy, but the food is off the charts in taste and creativity!

Don’t just take our word for it.  We heard the people at the next tables expressing their appreciation and extending kudos of enjoyment too.

Don’t just dream and drool… Go. Eat.  Enjoy.

You heard it here…Fresh Off The Palate!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: