We’ve always loved the rather dark, romantic vibe at Queen City Grill in downtown Seattle. But, like many of our favorite restos, because we have to eat around a lot, we only experience it once or twice a year. 

Lucky us on a recent Saturday evening, when the Dungeness Crabcakes with Remoulade Sauce were tastin’ good (lots of crab, little filler) with a glass of Taittinger Brut. 

The venerable Queen’s Olive-Oil-Poached Alaskan King Salmon was done medium-rare in the middle and tender on the outside. Lately I’m intrigued by this gentle way of cooking seafood (more commonly tuna). A bed of tasty beans of all sorts and a ruff of marinated fennel completed this complex and satisfying dish.

A bottle of Sineann 2006 Schindler Vineyard Pinot Noir was the perfect foil, a bold, fruit-forward Pinot rife with dark cherries (!), 14.8% alcohol (wow!), and a beautiful glass closure. 

Last month, during Seattle’s ever-popular “30 for $30” campaign during which 30 restaurants offer three-course meals for $30, we enjoyed a succulent Olive-Oil-Poached Salmon at Brasa. The salmon was served atop a rich celery-root purée along with a handful of beans, shaved fennel, and a dusting of fresh dill. 

Just for good measure, here’s the piquant and spicy (oh-so-good!) Grilled Octopus that’s an appetizer featured on Brasa’s regular menu.