(artrestaurantseattle.com) – Downtown
How I heard of this place: When the restaurant first opened in the Four Seasons Hotel, I heard about it through the Seattle Magazine. It too much later when I saw photographs of the presentation of the food and decided I needed to try it!
Type of cuisine: “Executive Chef Kerry Sear offers a Pacific Northwest menu, combining the highest quality market-driven ingredients with global influences. ART is inspired by the Hotel’s collection of works by the Northwest’s foremost contemporary artists, its proximity to Seattle Art Museum and Chef Sear’s creative flair. We welcome you to receive warm and thoughtful service at one or all of the restaurant’s four distinctive venues: the Main Dining Room, offering the feel of approachable everyday dining; the Counter, for an interactive culinary experience; a Private Dining Room, for a customized dining special event; and the lively cocktail ART Lounge for an evening of urban libations.”
Ambiance: The restaurant space is very carefully and artfully thought out. The colors are very warm and neutral, modern and sleek. The large windows opening up to a view of the harbor and barges, where a beautiful fall sunset can be enjoyed on a clear evening. The chairs are padded and comfortable and seating feels private. The space is large, with high ceilings. Music plays audibly in the background and voices of neighbor diners can be heard in muffled tones as you enjoy your own private conversations at your table. The recessed lighting offers dim glimmerings of light in a very form meets function fashion. A small bar can be found at one end of the restaurant, which looks out onto the larger bar, complete with television sets playing seasonal sports. While the space is open and cozy, it also feels very much like a hotel restaurant where businessmen comes to schmooze and consult.
What I ordered: Being the beginning of restaurant week and our first time out enjoying one of the 100 restaurants on the list, all six of us ordered off of the fixed price menu. After placing our orders, we were offered a selection of breads (from rolls, to pumpernickel and crispy homemade lavash to crackers) served extra virgin olive oil in the center of a red bean hummus. Four of us began with the curried kabocha squash soup with two pumpkinseed gnocchi glazed with date puree. One order was made for the scallop chickpea cassoulet with winter collard greens and a mustard crust. And one order placed for the warm escarole salad with smoked ham hock, cranberries and Spanish olive oil. For our main courses, two of us selected the pan roasted black cod set atop a purple potato crab brandade and served with sage chestnuts and cranberry beans. Two of our dining companions ordered the table favorite pomegranate glazed duck leg confit over a bed of bulgar wheat and a side of baby root vegetables. Our final dining companion took one for the team, ordering the only entree left unsampled on the menu: Casarecce pasta served over a fire grilled cabbage roll and with caramelized chipolini onion consommé. For our desserts, we enjoyed two plates each with a trio of artisanal cheeses served alongside a pebble-sized portion of honeycomb and two small squares of quince jam, and three mini round crackers. One in our party ordered the gingerbread roulade with a side of oatmeal raisin ice cream and candied butternut squash and the remaining three ordered the caramelized devil’s food cake topped with a dollop of chocolate pudding and set on a plate decorated with bay leaf oil. For drinks we enjoyed non-alcoholic drinks: three Serendipity orders, three Cameo orders and one order of the caffeinated one.
What I loved: The drinks were a table favorite…and worth the 30 minute wait! Of the main entrees, the favorite of the group ranged from the duck to the bulgar served with the duck. I thoroughly enjoyed the grilled cabbage that was served alongside the pasta dish. Our dessert cheese plate won the show with its bleu cheese and Italian truffle-infused cheese, not to mention the local Beecher’s cheddar.
Why I loved it: The space was open and comfortable. No one felt rushed or in any hurry to get us out and the table turned. We were mostly left to ourselves. The bread and crackers with red bean hummus was a very fresh and tantalizing spin on the bread and butter served at most dining establishments. While the food was rich in salt, the combination of sweet non-alcoholic beverages made up for it!
Cost: During restaurant week a good-sized three-course meal for $25 cannot be beat! Especially when sampling new restaurants in town!