These pics will not do this food any justice. The food was so BOMB and the company was wonderful. I happen to know the chef of Dahlia Lounge and he is actually one of the best chefs I know. He knows more about food than anyone I know and you can tell when he talks about it, he absolutely loves food. I rarely go to Dahlia Lounge but a few of my friends have never been, so it was time for the annual trip.
The chef started us out with an amuse-buche...which was made up corn, basil oil, tomato...and something I am forgetting...This was the perfect little taste to start our whole meal and it made me feel like I was on Top Chef.
Next onto the Sea Bar Sampler which was a selection of all of the below:
Mutual Fish taste of the day (which I think was yellowfin?)Dungeness crab, chili paste, tempura crispies
Dahlia smoked salmon, hot mustard
Alaskan halibut ceviche, red chilies, cucumber
and Albacore tuna, wasabi peas, ponzu
Curried vegetable samosas, avocado with jicama, honey mango, cilantro yogurt
Crater Lake aged blue cheese, figs...and some waffles
The samosas were perfectly cooked and the dipping sauces were simple yet kickin with flavors. The shrimp in the potstickers held a sausage like consistency and finished with just the right amount of heat. I made these potstickers once because the recipe is in Tom Douglas' cookbook Seattle Kitchen. Also in this cookbook are the coveted Crab Cakes... I didn't eat much of the blue cheese but everyone else about died upon eating it. I liked the concept and the waffle pieces were choice.
The onto the main courses....
K. got down on the Sauteéd Alaskan halibut
A. went with the Anderson Valley wood roasted suckling lamb
B. had the Rotisserie roasted five spice Peking duck
L. Grilled Washington beef strip loin
..since all of the above are avid readers, I will allow them to post their reviews in the comments.
I had the Barbecued pork tenderloin & a little hot link, molasses baked beans, collard greens, and nectarines. The pork was so lean that it tasted like chicken and it was perfectly cooked so it just melted in your mouth. The hot link added a nice consistency change to the entree and it was thick not fatty. I loved the greens because they were not overcooked and were perfectly salted. I did not think the nectaries added much to the dish. I heard sometimes the fruit added to the dish are bing cherries...that sounds unbelievable.
Finally Dessert:
Milk chocolate mousse cake
Crème caramel
and...
Triple coconut cream pie
Everyone who lives in this city should check this place out since it has earned its reputation as quite the Seattle food insitution. If you get a chance stop by the kitchen and give my brother a pound.
Dahlia Lounge
2001 - 4th Ave
Seattle, WA 98121
206.682.4142
