Tossed Salads and Scrambled Eggs

MistralKitchen – Downtown, Seattle

Posted on: Monday 26 September 2011

We embraced the cool change yesterday. It was welcomed with a happy dance after a couple of weeks of humid weather. I withered in lethargy, desperate for reprieve from dense, still air. We relished the wind as we strolled to MistralKitchen for brunch. Autumn is here!

I have walked by MistralKitchen many times, always peering into the candle lit dining room. The restaurant name is stamped out in sheet metal with vines twisting across the entrance. A heavy door opens to a small alcove with stacked wooden crates of Granny Smith apples.

To the left is the Chef’s Table and Jewel Box for an intimate and formal dining experience. On the right is the main dining room. The interior is sparsely decorated and there are generous gaps between tables. A high ceiling and a long windowed street frontage brightens up the space of pewter and charcoal tones. It has an industrial warehouse feel with exposed air ducts and simple furnishings.

The bar is the length of the room and is anchored by a wood fire oven at the counter seating end, and mirrored shelves of liquor at the other.

It was an interesting brunch menu with items such as lamb ragù and braised greens, and pork belly BLT and buttermilk biscuit. There was also a dessert section with curious pairings such as chocolate zucchini cake, spicy peanuts and bay leaf pudding, and Italian plum crisp and liquorice ice cream.

Ms C eschewed her standard breakfast of raisin toast with Vegemite for the brioche French toast with apple butter and maple syrup. Three thick triangles of browned buttery bread rested on puréed apple. With a crisp edge and soft centre, it was a decadently sweet version of French toast.

Mr S ordered the scrambled eggs with roasted squash, tomatoes, potatoes and Hollandaise sauce. Chunks of vegetables were enveloped in fluffy eggs and doused in a creamy sauce. Micro leaves freshened the plate.

I opted for the wood fire oven pizza with salumi, basil and soft egg. Translucent slices of cured meat were draped over fresh basil leaves on a tomato base. A just cooked egg wobbled in the middle. A pair of pizza scissors was wedged under the crust. The crust was a little oily from the drizzle of olive oil but the pizza was a classic combination and a large serving.

MistralKitchen is a quiet spot for a relaxing weekend brunch.

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4 Responses to "MistralKitchen – Downtown, Seattle"

Thanks for the great review! We’ve shared it on our facebook page.

[…] Neil Robertson’s new patisserie opened on Sunday and was sold out by midday. A Canlis and MistralKitchen alum, the Seattle food community was abuzz with Neil’s crumbles and flakes. He had baked the […]

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