Let us start out by saying run, don’t walk, to this gorgeous spot on the pier, where you will experience an explosion of tastes sure to please every palate.
The spring menu is as inspiring as the restaurant’s breath-taking views of Puget Sound and the Olympic Mountains, and the spectacular sunsets as well.
We were recently invited to join a group of food and wine bloggers who were lucky enough to sample delectable choices from Chef John Roberts’ new spring menu, featuring Northwest-inspired dishes crafted with the freshest and finest ingredients.
We also enjoyed the 2010 Baer Winery Ursa, a distinctive signature blend of 42% Merlot, 41% Cabernet Franc, 10% Malbec and 7% Cabernet Sauvignon, and always a crowd-pleaser.
Here is the menu of the delicious dishes we were served.
Carpaccio of Beef (perfect appetizer, signaling what to expect in the next courses) with black truffle, shaved artichokes, baby arugula, parmesan and crisp capers
Caesar Salad (so unique) consisting of baby romaine hearts, boursin, spanish white anchovies, brioche, parmesan and creamy caesar dressing
Intermezzo (an incredible, refreshing palate cleanser) of Apple Ice and Apple Pucker
Seared Diver Scallops (amazing!) with cauliflower two ways, blistered green onions, cherry tomatoes and spanish salsa verde
Chocolate Cake, beyond delicious
Not only do we recommend Six Seven as a must-visit (often) restaurant, but also we encourage you to stop by the luxury waterfront Edgewater Hotel where the restaurant is located.
The Edgewater is the only over-water and waterfront hotel in the Seattle area. Shortly after it was built, zoning changes prevented additional construction of further hotels on piers.
In its early years, many hotel rooms offered fishing poles, so guests could cast-off from their rooms’ windows. The Beatles stayed at The Edgewater in 1964, followed by the Rolling Stones and Led Zeppelin.
But back to the present – we highly recommend that Seattle residents and tourists alike stop by for a meal at Six Seven and a visit to the historic hotel.
We also want to thank Chef Roberts at Six Seven and Sarah Kiepe and her Edgewater team for one of the tastiest and fun evenings we’ve had this spring.