April 29, 2009
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.