Update 8/24: Came back a second time.
Service: Joseph was on his A-game, again. Pulling out all the stops and remembered special details from the last time we saw him - amazing! In addition, Simon, the sommelier, made our anniversary special by uncorking a couple of our favorite wedding wines for our anniversary - incredible.
Food: We loved the scallops and the steak. Pro tip - add a little cracked pepper on the steak to take it to the next level. Poke- The poke itself was good - great mix of salt and sweet, with great texture. The chips and frisée on the side did not compliment the dish as well as desired, but the poke was great. It would be better with taro chips.
If you’re wondering if you can bring a special bottle of wine, you can. However, the security guards at the front will ask you to stow it in a bag before moving through the security check point (weird). Our recommendation to management is to allow people to bring wine through security so long as they are going straight to the restaurant or hotel.
In addition, we learned the wait staff can’t try the wine on the menu or wine people bring. We would strongly recommend the management chain reconsider this policy as this is helpful to patrons looking to get first hand recommendations from their waitstaff.
From 7/25: First, a shout out to Joseph, our waiter and the hostess lead, Angelee. The service here is very detail oriented. They crave feedback, care about the little things and are very gracious hosts.
Second the ambiance is draw dropping. There are very few views in Seattle that can top this place.
Finally, the food. You can tell these chefs are on to something. Try the ceviche three ways and the steak tartare. Probably two of the best dishes we’ve had in the Seattle area.
Also, if you have gluten sensitivities, the gluten free steak tartare option is very good. Highly recommend.