{lark}

Since starting this new job I have been learning a TON about food and the Seattle restaurant scene. About things like Eater.com, what a white wine mirepoix or beignet or nagé is and how to spell them without checking. Or even the key command for putting and accent over an e (é). About things like the James Beard Awards and Art Culinaire, about important figures in Seattle and their dining preferences. Using the word ‘dine’ rather than ‘eat’ or referring to our Executive Chef as Chef, like it’s his first name. Eliminating the phrases ‘no problem,’ ‘bummer,’ and ‘can I…’ from my vocabulary. I’m also been learning a lot about where to eat in Seattle, and know these restaurants’ chefs by name like they are professional athletes.

After a few weeks I started compiling a list of restaurants I heard talked about that sounded too good not to try. Below is a list of what I’m learning to be important places to know about and enjoy:

*Tilth

Spinasse

*The Cotorie Room

*Crush

RN74

*The Walrus and the Carpenter

*Staple and Fancy

Lark

*Revel

*The Book Bindery

(* = places I’ve been… I know… I’m eating my way through this town)

I love how in such a short amount of  time my respect and appreciation for food and the dining experience has grown so much. There really is something magical that happens when all the right elements come together. A few nights ago I had the amazing experience of having dinner at The Book Bindery with 2 dear food-loving friends and it was just perfect. The wine, the starters, the ingredients, the presentation, the service, the company. Something beyond the sum of it’s parts begins to happen.

And yet when I eat at home… I find myself eating more peanut butter sandwiches than ever…. I am my mother’s daughter. :)

xo,

Meg

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