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Dossier hotel seattle noking1/7/2024 ![]() Pacific Northwestern beer and wine round out the beverage menu, naturally.īistro Alder is now open for dinner, at 750 Alder Street. The non-alcoholic options here are also extensive, with everything from a brown butter cherry “cola” to an apple cider spritz with Oregon berry compote. Meanwhile, the 24 Carrot uses cold-pressed orange-carrot juice, pairing it with a house-smoked-alderwood-infused Espolon Blanco tequila. Many cocktails utilize a wide range of cold-pressed juices: The Shochu Collins swaps the gin for the aforementioned Japanese spirit, as well as cucumber green juice, cucumber-rice syrup, and cucumber-lavender bitters. The bar’s take on a French 75 comes with a house-made gin hydrosol (think: mist), saké, and marionberry simple syrup, alongside the traditional lemon and bubbles. While the food menu is inherently restrained, the cocktail menu gets into more involved territory. “The more simple something is, the more perfect it all has to be.” “I love the simplicity of the menu: focusing on quality, letting ingredients speak for themselves,” Dionne says. See the full list: Romantic Hotels in Seattle. And the omelet gets little more than a house-made herbed farmer’s cheese. Lotte Hotel Seattle, Hotel 1000, LXR Hotels & Resorts, and Staypineapple, The Maxwell Hotel, Seattle Center received great reviews from travelers looking for a romantic hotel in Seattle. It adds a little spice to the balcony view, which includes a view of downtown. We have a favorite room that allows close observance of cruise ships as they come and go. The steak frites get a dose of shallot-tarragon butter. 2411 Alaskan Way, Pier 67, Seattle, WA 98121, United States of America Excellent location show map. Escargots comes with a classic parsley garlic butter and oyster mushroom breadcrumbs. Unlike many other French restaurants in Portland, Bistro Alder isn’t trying to be particularly outside the box - dishes are intentionally pared down to the essentials. “My first calls were to purveyors - what’s coming in, what do you have, can I get this,” Dionne says. Like its predecessor (and other Portland restaurants), Bistro Alder leans heavily on Pacific Northwestern produce and meat, sourcing from farms like Sauvie Island Growers, Pat n’ Tams Beef, and Taylor Shellfish Farms. “There are some really familiar pieces to me on this menu,” he says.īistro Alder opened September 20 in the space formerly home to Vitaly Paley restaurant Rosa Rosa, which closed in the wake of the pandemic. ![]() And the restaurant’s pasta, served with pistou and sheep’s milk feta, uses a dough he developed with his daughter. His wife will often ask him to make her moules Marinières on birthdays or anniversaries. The frisée aux lardons, a salad with poached egg and bacon, was a favorite of his from his days at Carafe. But for chef Aaron Dionne - formerly of restaurants like Pacific Northwestern destination Higgins and the late, great Carafe Bistro - this menu is actually quite personal. When looking at the menu at Bistro Alder, the new French restaurant open within the Dossier hotel, visitors may just see brasserie standards: steak frites, escargots, croque monsieur and madame. ![]()
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