Earth and Ocean, the trendy four-star restaurant located is Seattle’s W Hotel uses all the right buzz words:
“Serving New American cuisine with a focus on organic, farm-direct produce and seafood from the Pacific Northwest.”
The ever-changing menu has something for everyone with separate pages devoted to: Starters, Entrees, House-made Charcuterie, Artisan Cheese, Desserts, and the monthly Winemaker’s menu featuring four courses for a very reasonable $55 (wine paring is an additional $40).
But I think what really makes it work is the creativity of Executive Chef Adam Stevenson.
Although some of his food was a little hit & miss, (the scallop carpacchio wasn’t as fresh as it should be, and the parmesan foam on the game dish was also a little tired, but these small blips are easily forgiven after one bite of Stevenson’s Smoked Antelope Saltimbocca, or any selection from his private handcrafted charcuterie.
Do yourself a favor, and try the Chef’s Reserve Tasting of five for only $17.00. I asked my server what his favorites were among the air dried sausages, and potted meats and he didn’t steer me wrong with his recommendations of Sweet Fennel Pollen Pork Sausage, American Cured Ham, and the Chili-Spiced Coppa.
The imaginative dessert pairing of the dark-chocolate foie gras rocher and plum turnover, was a perfect example of Adam’s spot-on combining of sweet and savory flavors. I congratulated the Chef on this dish, shook his hand and said (feeling like Robert De Niro in “Meet The Parents”), “I’ll be watching you!”
Earth And Ocean, Seattle Restaurant
A: 1112 Fourth Avenue, Seattle, WA 98101