Tossed Salads and Scrambled Eggs

Sitka and Spruce – Capitol Hill, Seattle

Posted on: Monday 04 June 2012

So I finally dined at Sitka & Spruce. Sunday closure, long waits and a forgotten scheduled delivery had foiled previous attempts and this was remedied by an early weekday lunch. Located in Capitol Hill’s beloved Melrose Market, Sitka & Spruce is charmingly rustic. A narrow corridor adjacent to Rain Shadow Meats is a compact pantry stocked with breads, spices, olive oils and salted caramels.

Red perpendicular sliding doors mark the entrance to the restaurant.

Eight by six glass panes saturate the dining room with natural light. There is counter seating by the window, half a dozen tables and the centrepiece is a wooden communal table adjoining the open kitchen.

The galley is along the back wall where bread was sliced and beverages were poured.

We perched on stools next to the terracotta mise en place where chefs plated dishes.

The local and seasonal ‘elevenses and lunch’ menu is sized to share.

Sparkling water is served in a mason jar with a wedge of lime.

A pot of butter sprinkled with Maldon salt flakes and Columbia City Bakery baguette.

We selected four items for our threesome. First was asparagus, Iowa smoked ham, hazelnuts and poached egg. A golden stream of yolk cascaded from the white cocoon. Flecked with dill, the buttery salumi, tender spears and crunchy nuts were a symphony of flavours.

Three portions of Pacific coast farmstead cheeses were drizzled with honey, its delicate sweetness accentuated the cow, sheep and goat notes.

Scattered with walnuts, a mound of peppercress shrouded a generous mass of chicken liver pâté and mustard. Silky on the palate, the intense richness of the pâté was moderated by the spicy mustard and greens.

Last was pan fried soft shell crab with aioli, radish and greens. The diminutive crustacean was cooked whole and the meaty morsels were unctuous and briny.

A glass cloche displayed a cake that we admired throughout our meal. We shared a wedge of gâteau Basque, crème pâtissière encased in an almond crust and topped with caramel and cacao nib crumble. It was an ethereal dessert, a fine balance of textures.

Fifteen months in Seattle and I can now recommend Sitka & Spruce!

2 Responses to "Sitka and Spruce – Capitol Hill, Seattle"

who is their pastry chef? I adore gateau basque – honore makes a good one – although it is rarely available by the slice

I don’t know who the pastry chef is at Sitka & Spruce but I would return with you just for the gâteau Basque. We can each have a slice.🙂

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