Comrade – Copine

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Ever since the Book Bindery closed, I’ve been keeping an eye out for chef Shaun McCrain. Book Bindery had clean dishes that sought to highlight the main ingredient in an inventive way that was minimalistic, and yet inventive. It’s fine dining, but not overly fussy without being boring. So it was with high hopes that t0e and I went to Copine in Ballard to see how the chef had faired in his own restaurant.

Copine - fried salmon pate

Fried Salmon Pate – with salmon roe, with crème freshe. A nice amuse bouche to start the meal – a take on salmon multiple ways in a very complex bite.

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Fusion Done Right – Miyabi’s on 45th

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When it comes to Asian fusion, we have a pretty good choice of restaurants: Dahlia Lounge, Marination Station, Joule, and Stateside to name a few. However, the one I like most for dinner with my family is Miyabi’s. It’s mildly adventurous combinations and recognizable ingredients makes it the perfect place to branch out without hanging too far off the limb. You’ll still have your traditional sobas and sushi’s here, but you’ll also find shaved foie gras.  Foie gras tofu anyone?  Don’t question it too much – just enjoy the creativity and the mingling of flavors.

Miyabi's on 45 - agedashi tofu

agedashi tofu – with saffron and chanterelles, in a broth so good they provide you with a spoon

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