Westland Distillery: A Worthy Washington Whiskey

It's an exciting time for whiskey lovers as excellent whiskey is now being produced all over the world. Some of these new distilleries have been making their mark, impressing everyone with world-class whiskey that can compete with the best.

In 2008, the state of Washington passed a new law, creating a "craft distillery" license, allowing small distilleries to open tasting rooms and sell their product. Since that time, additional laws have passed, expanding the advantages granted to these craft distilleries. The production limit has been raised to 150,000 gallons per year and there are no limits as to how much they can sell from their tasting rooms. In addition, in 2012, a law was passed eliminating the state monopoly on liquor sales, and opening up thousands of new markets for craft spirits. All of these changes have led to a boom in distilleries so that there are now over 85 in the state, with about 30 more on the way.

One of these new distilleries, Westland Distillery, and located in Seattle, was established in 2010 by two high school friends, Matt Hofmann and Emerson Lamb,  I think Westland is standing out as distinctive and unique, and their future looks bright. Before they opened their distillery, and rather than just jump into the distilling game, they toured the world, visiting around 130 distilleries. It was an educational journey and they leaned much about whiskey production. Their lofty objective is to put Washington on the map for single malt whiskey, and I think they might just accomplish their goal.

Recently, I attended a Westland Distillery dinner event, hosted by Anchor Distilling Company, at Grill 23 & Bar, and had the chance to meet and converse with Emerson Lamb. It was a fascinating evening, and Emerson is very serious about whiskey. As we talked, I found reflections of Scotland, Japan and Spain, in all that he said. And when I got to taste his whiskies, a single malt and a peated version, I was thoroughly impressed. These are whiskies that you are going to hear more and more about, and I'm intrigued about the future products they will be creating.

Despite possessing a craft distillery license, Ermerson was adamant that they were not really a "craft distillery," or at least that they were very different from nearly all other craft distilleries.  An important distinction is their size, as he said that most craft distilleries may have only 50 or 100 barrels, yet Westland possesses about 3000 barrels, stored in two different rooms, and produces about 2500 bottles each day.

This size difference is significant, allowing them far more choices for blending. For example, they typically use whiskey from 50 different barrels to make their Single Malt. He feels that a distillery needs at least 1000 barrels to be able to properly blend whiskey. The smaller craft distilleries have far less options available to them, making it much harder to make a consistent product. The greater amount of barrels does give an advantage to Westland for blending, allowing them an opportunity for greater complexity and depth to their whiskey.

An interesting element of Washington's craft distillery law is the requirement that distilleries must use at least 50% ingredients which are sourced from Washington. So why does Emerson believe Washington is a good place to create whiskey?  He has three major reasons why it is an excellent environment for such.

First, the state is home to two great barley growing areas, much organic, and Westland doesn't use any GMO barley. Malted barley isn't really cheap either, typically selling for 50-60 cents a pound, while you could find corn for under 10 cents a pound. Second, Washington has excellent water and Westland's source is the Cedar River Watershed, one of the last sources in any major U.S. city of unfiltered water. Third, the climate in Washington is fairly steady year round, unlike the big diurnal swings that occur in Kentucky, and that consistency allows their whiskey to retain its balance.

During my conversation with Emerson, comparisons to Japan arose frequently. For example, a Junmai Sake is made from only four ingredients, yet those four are still able to create a great diversity of aromas and flavors. And it is the skill of the brewers which transforms those basic ingredients into the wonder of Sake. Westland Single Malt Whiskey is also made from only 4 ingredients, three similar to Sake. They include a grain (barley rather than rice), water, and yeast. Their Single Malt uses a grain bill of five different roasted and kilned malts.

The main difference with the whiskey is that their fourth ingredient is oak, most of which is currently new U.S. oak. However, they are currently experimenting with maturation in various Sherry barrels, from Fino to Pedro Ximinez, and not just as a finishing element. Their yeast, nicknamed Jean-Claude Van Damme, is a French-Belgian yeast that was isolated for flavor and its strong fermentation ability. In addition, it provides a fruity aspect to their whiskey.

And like Sake, it is the distillation process which transforms those four simple ingredients into the wonders of whiskey. Ermerson likes to use the Japanese term Jizake to describe their aim, to create a house style for their whiskey. Jizake, which roughly translates as "local or regional Sake," usually refers to small, artisan breweries which possess their own style. Westland describes their house style as "a sweetness and ease on the palate accompanied by a fruity and complex but ultimately grain-focused finish."

In addition, in Japan blending is considered an art form, as it also is in Champagne, Emerson is a big advocate that blending of whiskey is also an art, and they seek consistency in their products, with the ability of using many barrels to create their own blends, far more than the average craft distillery can use. I definitely agree that blending is a specialized skill and art, especially when you are mixing so many different whiskies together. As I mentioned before, it usually takes a blend of 50 barrels to make their Single Malt and it takes about 25 for their Peated. It should also be noted that they have a large single cask program as well.

Though other whiskey distilleries won't reveal certain secrets about their production methods, such as the nature of the grain bill, Westland has no secrets. They publish a small booklet about the distillery which contains 2 pages of detailed Distillery Specifications, including Mashing, Fermentation and Distilling. They don't see any reason to hide anything and want to be fully transparent.

What is the taste of Westland Whiskey? Emerson stated that "good is not a tasting note." He wants consumers to have a better vocabulary to explain what they taste in whiskey, and to that end they have an extensive Tasting Wheel, which is also in their small booklet. For Emerson, he wants to "find the emotional button," to connect with consumers through the whiskey. In addition, he feels people can drink whiskey any way they want, whether neat or in a cocktail, and also notes that a little addition of water to their Single Malt will bring our the fruit flavors more.

On the label of their products, you will see a diamond-shaped symbol at the top, which is the symbol of their company. The diamond has long been the Lamb family symbol, and Ermerson's family was also involved in lumber for many years, and thus the tree inside the diamond. The coil refers to the distilling equipment. Their two main products, a Single Malt and the Peated, both will sell in the local area for around $78.99, though the Peated is not yet available but will be in the near future.

The Westland American Single Malt Whiskey reminded me if one those alcohol-filled chocolates you find at a high-end chocolatier. Emerson mentioned that chocolates notes help to define the taste of Westland, and I found those chocolate flavors to pervade the taste of this whiskey. It was a balanced taste though, which complemented the other flavors of the whiskey rather than overpowering them. I added a little water to the whiskey, and it seemed to bring out fruity flavors of citrus and cherries, which were part of a melange including vanilla, caramel and coconut. There was a silky texture to the whiskey and a pleasant heat, perfect for a chill autumn day. An impressive whiskey, with plenty of complexity and a nice depth of flavor. Highly recommended.

Of the two whiskies, my personal preference was the Westland Peated Whiskey. It uses imported peated barley from Scotland, which they combine with 50% Washington barley. They mature the whiskey in 80% used Bourbon casks and 20% Oloroso and Pedro Ximenez Sherry barrels. As an aside, they recently purchased a peat bog, about 60 acres, in Washington, the only one that can be legally harvested in the state. They won't sell any of their peat and considering their proposed future use, the peat should last for about 10,000 years.

This Peated Whiskey reminded me of barbecued dirt, a smoky and earthy mix which I found especially compelling. Once again, the flavors were well balanced, and the smokiness didn't overpower the whiskey. And like the Single Malt, this whiskey was silky smooth and delicious, with a complex blend of intriguing flavors, including vanilla, caramel, salted nuts, and subtle red fruit flavors. There were hints of chocolate, coffee and citrus, but to a much lesser degree than the Single Malt. The aroma alone in this whiskey delighted me, and it was tempting to simply smell it and not even drink it, though I would love savoring a bottle with friends over a long fall afternoon. Highly recommended and one of the best spirits I have tasted this year.

Westland Whiskey is now available in Massachusetts and it can be found at a number of liquor shops and restaurants. This is a whiskey you need to seek out, whether for a cocktail or to drink neat. The future for Westland looks bright, and I am excited to see what future products they create.

Have you tasted Westland Whiskey, and if so, what are your thoughts?

Sake News: Sudo Honke to a New Sake Blog

1) What was happening in the world in 1141 A.D.? That is more than 860 years in the past and much of what existed then remains now only in ruins. But, at least one company still exists, a Sake brewery, Sudo Honke, that has seen 55 generations during all of those centuries. Established in 1141, Sudo Honke is the oldest, continuous existing, sake brewery in Japan. Such a great sense of history. But it nearly ended its lengthy reign recently due to the nuclear disaster at Fukushima. Fortunately, it weathered that adversity and is ready to forge ahead to continue its rich, vibrant history.

The Japan Times published an excellent article about this brewery and its recent challenges. Genuemon Sudo, the current president of the brewery, has much of importance to say, including: "Focusing on preserving nature is crucial to making a truly fine sake, and that is what matters the most. (The key to longevity) isn't about creating a popular brand or selling more products." Wise words that apply to far more than just Sake. I hope that the brewery continues producing sake for many more years to come.

2) DNAinfo has an interesting article about how Sake is making significant inroads in New York City. New Yorkers are desirous of learning more about Sake, and have been filling the seats in local introductory Sake classes. The article contains some basic information about Sake too, though not all of it is fully accurate. For example, it states that nigori is unfiltered, implying it does not undergo charcoal filtering, which is completely inaccurate. True unfiltered sake is called muroka, not nigori. Nigori is created through a special pressing process where some of the sake lees pass through mesh holes and enter the sake. Nigori is usually charcoal filtered, and if it were not, it would also state muroka on the label.

In addition, modern rice polishing equipment can reduce rice down lower than the 35% stated in the article. For example, Dassai makes a Sake where the rice has been polished down to 23% and there is at least one other sake brewery that has polished the rice down to 9% of its original size. There is probably a limit to how much polishing actually affects the Sake, as some of that great polishing may actually be removing valuable starches.

3) In Seattle Weekly, there is a discussion with Marcus Pakiser, Sake sommelier for Young's Columbia Distributing Co., about the Sake scene in Seattle as well as Sake in general. I had the pleasure to meet Marcus, and share some Sake with him, on my last trip to Portland. He is very knowledgeable and passionate about Sake, a great advocate for this compelling beverage. The Sake scene in Seattle is weak, and education is severely lacking, which is a common problem in many areas across the country.

Marcus has contributed greatly to Portland becoming a Sake mecca. "But it's only in Portland, which leads the nation in per capita sake consumption, where non-Japanese restaurants offer sake flights and regularly serve the beverage with food that's not remotely Asian." The country needs more Sake evangelists like Marcus.

4) My friend Gordon Heady, a Sake aficionado who is now living in Japan, has started a new Sake blog. Though he just started writing in September, you should put it on your radar to learn more about Sake. You can read articles like Ginjo vs Junmai: Don't Fall Prey To Polish Bigotry! or Eleven Fun Facts About Sake. Gordon will be working in a Sake brewery soon so his insights should be invaluable. There certainly are not enough Sake blogs out there so I am very pleased that Gordon seized the reins and chose to take that route. Kanpai!

Saké Nomi News Article

Check out a new article in the Japan Times, "Seattle pair put sake on local map" by Kris Kosaka. It is about Johnnie and Taiko Stroud, who established Saké Nomi, a Saké shop and tasting bar in Seattle. The story tells about their background and discusses a bit about their store. This is one of only four all-Saké stores in the U.S., and unfortunately I have not had the opportunity to visit it yet. But I do receive their email newsletter and it sounds like a very cool place.

If any of my readers have been there, please add your thoughts to the comments. Thanks.

Barking Frog

(Originally posted 7/5/06)

The Barking Frog. I think it is a great name for a restaurant. Located next to the Herbfarm in Woodinville, we had breakfast at the Barking Frog after a hot air balloon ride. We wanted some food in our stomachs prior to hitting the local wineries.

I had the blueberry pancakes and they had to be some of the best ones I had ever had. You get five large pancakes, stuffed with very juicy blueberries. They were thinner pancakes so they were not dry and cakey as some pancakes can be. They were more moist, especially with the fresh blueberries which just oozed juice. My wife had the eggs benedict and enjoyed them very much too.

Breakfast was inexpensive and well worth the trip. I did look at the rest of their menus, for brunch, lunch and dinner, and I did like the available choices. With more time, I would have returned here to check out their other meals.

Barking Frog
Willows Lodge
14580 NE 145 Street
Woodinville, WA
Phone: (877) 424-3930
http://www.willowslodge.com/culinary-barkingfrog.php

Mistral

(Originally posted 7/5/06)

While walking down Blanchard Street, you might pass by Mistral and not even be cognizant of its existence. There is a sign with its name but it is very unassuming. It is almost the type of place you only seek out if you previously know of it. Inside, it also has a very minimalistic decor. It lacks any flashiness though is still elegant in its almost austerity.

We began the evening consulting the wine list. The wine list is not voluminous though it has a good variety of wines. But, it is a pricey list with very few wines less than $70. Though, with some later research, the markup on some of the wines is not that bad. They simply have chosen higher end wines. I selected a few items that I wanted to ask about.

There is no food menu here. You have your choice of either a seven or eight course tasting menu (the extra course being a fish dish). You can also get wine pairings to accompany the meal for an extra $100. Our primary server was Rene Guitierrez, the Dining Room Manager. He ran down the items on the tasting menu and it all sounded delicious. We decided on the eight course meal ($90) but declined the wine pairing.

I consulted with Rene about some of the wines I was interested in and found that Rene was very knowledgeable about the wine list. In the end, on his recommendation, we choose a Flowers Pinot Noir from Sonoma. Rene had recommended this wine out of several similar pinot noirs. He was not pushy or snobby in his recommendations. It was the type of sommelier experience that you want. The Flowers was also a superb pinot noir, very Burgundian in style. It was not a typical California fruit bomb, but a more subtle wine. It paired well with our food, not overpowering any of the dishes.

Our meal began with an amuse bouche, sliced Georgia prawns with a vanilla sauce. What a start to the meal! The vanilla was very subtle and did not overpower the prawns. The prawns were good sized and cooked well. We followed this up with a corn soup with scallop. The scallop was seared on the outside and raw inside. This second dish was also very tasty. The soup was creamy and the scallop was very tender with a nice crisp skin where it had been seared. Our next two selections were the fish, halibut cheeks and Alaskan black cod. Both were good sized portions of fish, cooked to perfection, obviously very fresh and with subtle but intriguing sauces.

I should also note that the presentation of all of these courses was excellent. The courses also were not rushed. There was plenty of time to savor each course, to have some wine and converse with each other. Our server Rene was also very helpful, explaining each course to us, and also engaging in some general conversation. He was very personable and helped make this dining experience even better.

Next, we had foie gras with gingerbread crumbles upon it. AH!!!!! Such silky smooth and delicious!!! 100% decadence. Next was slices of squab, tender meat with a nice crisp skin. After this, came a palate cleanser of honeydew melon sherbet. Our first dessert was a parfait with pancotta. Then, we had a trio of almond cake, a fruit tart with raspberries and ginger ice cream. All of these desserts were superb, especially the almond cake. By the end, we were more than full, but extremely pleased with everything.

Overall, this rates as an outstanding dining experience. Service was impeccable and the food was scrumptious. At $90, the eight course tasting menu is very reasonable for this quality of restaurant. I do wish there were more wines less than $70 on their list. But, I would highly recommend this place to anyone visiting the Seattle area.

Mistral
113 Blanchard Street
Seattle, WA
Phone: (206) 770-7799
http://mistralseattle.com

Canlis

(Originally posted 7/5/06)

One of our special dinners in Seatttle was at Canlis. Canlis is a beautiful restaurant, an architectural gem. Alot of dark wood and it seems to organically fit within the surroundings. It has a superb view of Lake Union and the Cascades. It is clearly an elegant place that caters to all of the senses.

We began by having a glass of Argyle sparkling wine in the lounge area. We sat, talking, and admiring the the interior of the restaurant. When we were ready, we informed the hostess and we were then whisked away to our table.

Now, I had reserved the Cache room for dinner. This is a private room, just for the two of us. We were led upstairs, through a large function room, and into an intimate room that almost appears to be nestled in the trees. The windows look out on Lake Union and the mountains, and there is even a telescope in the room to assist your vieweing. Besides our table, the room also possesses a couch where you can relax between courses, or even after dinner. It is your own private hideaway. Renting the room costs $100. And I do think that it is well worth the price if you want to celebrate a special occasion, or have a very romatic evening.

Our only waitperson was Wanda and she was excellent, without being overbearing, throughout our meal. She deserves kudos for her work.

The wine list is voluminous, with over 80 pages of wines. There is a good range of prices in the wines. My only complaint is that there was only a small selection of wines available by the glass. I wanted some more information on a few wines and Wanda went to get the wine sommelier to answer my inquiries. He seemed very knowledgeable about the wines and was helpful in my choices. He was not pushy at all. I finally settled on a bottle of 2003 DeLille Doyenne AIX, a Cabernet Sauvignon/Syrah blend from Washington. This was an excellent wine with alot of character, some interesting pepper notes and a long finish.

The menu had numerous interesting choices. I note that the menu in the Cache room is the same menu from the main restaurant but it lacks any prices. In addition, you do not receive a bill at the end of the meal. It gets mailed to you, with the addition of a 20% tip. This is all intended to enhance the experience and I think it is a good idea. The wine list though does have prices on it so you won't accidentally order a $1000 bottle of wine when you only wanted a $50 bottle.

We began our meal with the Canlis Chowder and the Dungeness Crab Cake. The chowder contains Dungeness crab, sea scallops and prawns in ginger-scented cream. This was a superb dish, with plenty of seafood in a creamy and delicious broth. The crab cake was excellent as well, though it was not as good as the one from Dahlia Lounge, though it was close. We next had the Ahi & Kona Kampachi Sashimi and the Pickette Salad. The sashimi was very fresh and there was alot of fish there. It had an intriguing soy-grapefruit vinaigrette that went very well with the sashimi. Another excellent dish. The salad contained romaine hearts, oregano, mint, Roquefort cheese and had a red wine vinaigrette. Everything was fresh and very tasty. With our appetizers, we also had fresh rolls and a basket of assorted crackers, breadsticks and such. A nice variety of accompaniements.

For our entrees, we had the Wild Pacific King Salmon (which was at the height of its season) and the Kobe tenderloin topped with foie gras. Both entrees were wonderful. Very good sized portions, fresh ingredients, alot of taste, perfectly cooked and prepared. Everything you want in an entree from a fine restaurant.

For dessert, we had the Grand Marnier souffle, a decadent and so satisfying dish. One of the best souffles I have ever had. I ordered a late harvest reisling to accompany the souffle, along with coffee and tea. We were both quite stuffed after this fine meal. There was no rush to get us to leave after we were finished. We could stay in the Cache room as long as we wished. So, we stayed a while, just relaxing, admiring the view, reveling in the afterglow of such a delicious meal.

When we were ready to leave, the restaurant staff had already arranged for a taxi to be present to take us back to our hotel. Overall, this was a superior dining experience and I would highly recommend this restaurant. It is the perfect place to celebrate a special occasion or to have a romantic dinner. Service, ambiance, food, and wine all combine to create an excellent experience. Canlis won't disappoint!

Canlis
2576 Aurora Avenue North
Seattle, WA
Phone: (206) 283-3313
http://www.canlis.com

Cafe Campagne

(Originally posted 7/5/06)

In the Pike Place Market, we had lunch one day at the Cafe Campagne. This is the cafe part of the Campagne restaurant, a famed French place. We came for a light lunch and were very pleased with what we found.

We began by ordering a couple glasses of rose wine. They had a large list of roses by the glass, including the famed Domaine Tempier Bandol Rose, which I had. It was hot out and as we sat on the patio outside, it was good to sip a chilled rose.

We ordered the Brandade de morue, which is salt cod, olive oil, garlic and potato gratinée with toast. It was like a mini-Shepherd's pie. All of the ingredients were mixed together into a creamy whipped potato that spread easily over the toast. It was extremely delicious, with plenty of salt cod and a nice dose of garlic. We also had the Spanish tuna served on butter lettuce with verjus vinaigrette and a hard-cooked egg. A very simple dish but also well down with clearly fresh ingredients.

Service was good, prices were reasonable and the rest of the menu was enticing as well. Another place I would recommend.

Cafe Campagne
1600 Post Alley at Pine
Seattle, WA
Phone: (206) 728-2233
http://www.campagnerestaurant.com/cafe_home.html

Five Points Cafe

(Originally posted 7/5/06)

Now for something cheap.....

While walking toward the Space Needle, we stumbled upon the Five Points Cafe which has a sign outside advertising the "best bacon in Seattle" and stating it is open 24/7. It kind of looks like a dive bar and the restaurant part is next to an actual bar.

We decided to have breakfast here one morning, to test their bacon. Inside, it does look like a dive bar on one side, with bras hanging from the ceiling and several men drinking at the bar at about 8am.

We ordered the basic eggs, bacon, toast and hash browns. The hash browns are "all you can eat." When the meal came, it was quite ample. A huge pile of hash browns, several long and thick pieces of bacon, a couple pieces of thick white toast and a couple eggs. The food was good, though the bacon was not the best I had ever had. I prefer my bacon a bit crispier and thinner. But it was still very good. And for the price, this breakfast was an excellent value.

They do serve lunch and dinner as well, and the menu seemed to have various inexpensive meals which sounded interesting. For a cheap and good meal, I would recommend this cafe. It might also be a wild night too!

Five Points Cafe
415 Cedar St.
Seattle, WA
Phone: (206) 448-9993

Dahlia Lounge

(Originally posted 7/5/06)

Continuing with Tom Douglas' restaurants, we had dinner one night at the Dahlia Lounge. This restaurant has an Asian flair, and the decor is indicative of such in a very tasteful manner. The menu as well shows an Asian flair in the appetizers and entrees, but with a strong northwest flair as well. The menu is reasonably priced and has a good variety of available choices. The wine list was also diverse with a selection of wine in many different price ranges.

We began our dinner with a few appetizers. First, the wild snails with house-made portuguese sausage, shrimp broth and croutons. This was a delectable dish and the sausage was superb, juicy, well-spiced and cooked with a fine crust on one side. We also ordered the Dahlia green salad with herbed goat cheese crostini, lemon, and sea salt. A good fresh salad with tasty goat cheese. The best cheese though came from our third appetizer, the Burrata. This is fresh Buffalo’s milk cheese, slow roasted tomatoes, black olive paste, and house made pepperoni. The creamy cheese was excellent!

Our entrees included the famous Dungeness crab cakes, two large cakes that were loaded with luscious crabmeat. They certainly did not put alot of fillers into these cakes. They were spiced perfectly, without taking anything away from the sweet crabmeat. These were probably some of the best crab cakes we have ever had. (Tom Douglas recently published a crabcake cookbook and we did pick up a copy while we were there.)

The second entree was the rotisserie roasted five spice Peking duck, another house speciality. A superbly juicy piece of meat, with very little fat, and a sweet, crispy skin. Another excellent dish!

And dessert, as mentioned before, was their famed coconut cream pie. Mmmmmm!!!

I recommend this restaurant!!

Dahlia Lounge
2001 4th Ave.
Seattle, WA
Phone: (206) 682-4142
http://www.tomdouglas.com/dahlia/index.html

Pike Place Market

(Originally posted 7/5/06)

One of the most popular tourist destinations in Seattle is the Pike Place Market. This is akin to our own Fanueil Hall Marketplace but I think Pike Place is a far better destination. It is far less touristy than Fanueil Hall, the food is less expensive, there is much more variety and it is larger. We spent much of a day meandering around Pike Place, eating our way through. Here are some of the highlights.

The Crumpet Shop--large, moist crumpets that can be topped by a variety of things from simple butter to eggs and ham.

DeLaurenti Specialty Food & Wine---A large grocery store with lots of fresh meats and cheeses, as well as good wine selection.

Crepe de France--Had a tasty ham and cheese crepe

Beecher's Handmade Cheese--One of the best macaroni and cheese dishes I have ever had. Penne pasta with their own signature cheese. It goes right to the arteries.

Belle's Buns--A superb cinnamon pecan bun, large, moist and full of rich cinnamon and lots of nuts.

Vital Tea Leaf--This store sold loose leaf teas and all the accoutrements for tea making (http://vitaltleaf.com/). You are able to sit down here at a counter where you are served samples of various teas. You get to watch them prepare and brew the tea. It is a marvel to watch and it is evident they know what they are doing. A nice place to relax after walking around the market for awhile. Be warned that most of these are not inexpensive teas. Many of the teas cost $50-200 a pound. But, they are quite tasty and you do not need to buy alot to have enough tea leaves for many pots. A few ounces will do well. We bought some Jasmine tea and Pu-erh, a black tea.

We also got to sample some fruit, candies, smoked salmon and other items as we passed by a number of stalls and stores. The market should be a definite stop for anyone visiting Seattle.

http://www.pikeplacemarket.org

Top Pot Doughnuts

(Originally posted 7/5/06)

Very close to our hotel was a Top Pot Doughnut shop. Started in Seattle, and at 3 locations, this is what doughnut shops should be like. The doughnuts were large, fresh, tasty, non-greasy, and come in many different varieties. They put Dunkin Donuts and Honey Dew to shame. They are more expensive than those donut shops, but well worth the price, about $1-2 per donut.

http://www.toppotdoughnuts.com/

Chez Shea

(Originally posted on 7/5/06)

Our first dinner in Seattle was at Chez Shea, located in the Pike Place Market. Chez Shea is a small, intimate restaurant that overlooks the water. There is a lounge next to it which is more casual.

The menu includes a chef's tasting menu which we declined to try as there were a few courses which did not appeal to me. The regular menu though had plentiful choices, first and second courses, plus entrees. We began our first course with tuna tartare and manila claims. The tuna was excellent, with a large portion of very fresh tuna. The manila claims were plentiful, tiny and sweet. The second courses included a superb foie gras (silky smooth and very flavorful) and a tomato napolean with Beecher's cheese (homemade mozzarella) which was very fresh, tasty and good-sized.

Entrees included a filet tenderloin accompanied by a potato gruyere with mozzarella. The filet was very tender, tasty and plentiful while the potato was creamy, cheesey and very delicious. The second entree was Kurobuta pork, also a very tender and tasty entree.

They have a good wine list, with a reasonable range of prices and many different choices. We chose a Washington wine, the 2002 Narcissa from Whitman Cellars of Walla Walla. (http://www.whitmancellars.com) This was a Bordeaux style blend and made a nice accompaniement to our meat entrees. The wine sells at retail for about $24.

Service was excellent. Prices are reasonable for this type of restaurant. It would definitely be a nice place to take a date or for a special romantic occasion. Another place in Seattle I would recommend.

Chez Shea
Top Floor, Corner Market building
94 Pike Street, Suite 34
Seattle, WA
Phone: (206) 467-9990
http://www.chezshea.com

Lola

(Originally posted on 7/5/06)

We traveled to Seattle for vacation and our first meal in Seattle was lunch at Lola, one of Tom Douglas' famed restaurants.

We had lamb kabobs with a caramelized garlic & red wine glaze accompanied by garlic smashed potatoes. The lamb was tender and tasty. The potatoes were small whole potatoes that had been crushed and seasoned with garlic. They too were very good, especially with Lola's spicy ketchup, an intriguing condiment with a nice bite to it. I also had some homemade pita bread that was fresh and delicious. Also had the Anderson Valley Lamb Burger with chickpea fries. The burger was very good!

To drink, I had their Tahitian iced tea, which is fresh brewed ice tea with a light touch of vanilla. It was very refreshing, and not sweet at all. (I was later able to buy some Tahitian tea bags at a tea shop in the Pike Place market).

Dessert was the true treasure. Home-made cinnamon/sugar donuts accompanied by a strawberry/rhubarb compote and vanilla mascarpone. The donuts were hot, light and sweetened just right. The mascarpone was a heavenly creamy frosting that went quite well with the donuts. I could have easily eaten a dozen of them.

Service was very good. Portions were good and prices were reasonable. A pleasant experience and a good start to our vacation. I would recommend this restaurant!

Lola
2000 4th Ave
Seattle, WA
Phone: (206) 441-1430
http://www.tomdouglas.com/lola/index.html