Wine Strengths: Oregon, Burgundy, California, Washington Pricing: Moderate Selections: 750 Inventory: 4,360 Corkage Fee: $20 Sommelier: Jeff Groh
Cuisine
Pacific Northwestern/French Entrées:
$18 to $36 Prix Fixe: available Meals:
Lunch and Dinner Chef: Philippe Boulot
Credit Cards:
American Express, Master Card, Visa, Discover
Average User Rating:
Member comments 1 comment(s)
Timothy Labranche —
November 1, 2008 3:09am ET
Sommelier Jeff Groh and attending chef Phil Oswalt gladly accomodated our (on the spot) request for a paired tasting menu representative of the local flora and fauna. In fact, I am not quite sure who was more appreciative of the opportunity - these folks are just waiting to share their sincere, yet almost giddy passion and their undeniable talent.For instance, when sommolier Jeff Groh introduced the Yakima Valley Syrah he was pairing with the wild mushrooms and Oregon fallow venison, his affection for the pairing spilled over with personal memories of excitement foraging for the little treasures when he first moved to the Pacific NW. The evening also included local oysters w/ Perrier Jouet Fleur de Champagne, lamb tongue with an Alsace Gentil, sweetbreads with an absolutely fantastic local (St. Innocent) Pinot Noir, a standout papillon Roquefort with a 1997 Sauternes, and hand crafted chocolate treats (a veritable chocolate Bento box, and I think one truffle was infused with lavender...).This restaurant embodies the best that dining can be - a personal date with your very own sommelier and chef, where all of you go on a wonderful, hopefully surprising trip together.
Sommelier Jeff Groh and attending chef Phil Oswalt gladly accomodated our (on the spot) request for a paired tasting menu representative of the local flora and fauna. In fact, I am not quite sure who was more appreciative of the opportunity - these folks are just waiting to share their sincere, yet almost giddy passion and their undeniable talent.For instance, when sommolier Jeff Groh introduced the Yakima Valley Syrah he was pairing with the wild mushrooms and Oregon fallow venison, his affection for the pairing spilled over with personal memories of excitement foraging for the little treasures when he first moved to the Pacific NW. The evening also included local oysters w/ Perrier Jouet Fleur de Champagne, lamb tongue with an Alsace Gentil, sweetbreads with an absolutely fantastic local (St. Innocent) Pinot Noir, a standout papillon Roquefort with a 1997 Sauternes, and hand crafted chocolate treats (a veritable chocolate Bento box, and I think one truffle was infused with lavender...).This restaurant embodies the best that dining can be - a personal date with your very own sommelier and chef, where all of you go on a wonderful, hopefully surprising trip together.