December 2012 Bar Bulletin
 
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December 2012 Bar Bulletin

Dining Out

Happy Holidays: Eat, Drink and Be Merry

with Schwabe, Williamson & Wyatt

 

It is that time of year again ... time to celebrate with food, drink and last-minute ethics CLE credits. Many Seattle restaurants choose to purchase their food and drink from local, organic and sustainable sources. We are dedicating this column to our favorite restaurants that make this ethos a priority.

The restaurant: Mashiko Japanese Restaurant, 4725 California Ave. SW, Seattle; 935-4339; www.sushiwhore.com.

The ethos: Mashiko is Seattle's first fully sustainable sushi bar. When selecting the fish to be used in the sushi, chef Hajime Sato takes into consideration where the fish came from, whether the fish species is in decline, that it was caught using fishing methods which do not cause damage to the ocean, and responsible farming practices.

The food: We drool for Mashiko at least once a month. Make reservations, because it is always busy. We love to sit at the bar, so that we can watch the sushi chefs in action. But beware. Those who choose those seats are featured on the sushi cam.

The sushi chefs are well informed about the fish they are preparing. There is always a "special" board that has fantastic selections and chef's recommendations. We recommend that you choose at least one of your items from this board.

We cannot leave Mashiko without ordering the "Atomic Salmon Roll" (fried jalapeno, cucumber, spicy sauce and spicy mayonnaise, topped with salmon and habanero masago) and the "Dragon Roll" (tempura namagi and cucumber topped with avocado, and dynamite sauce). If you are adventurous, you can ask the chef to choose for you (omakase).

Your meal will be paired with perfectly matched saké. Trust us, they will not steer you wrong.

The drink: Mashiko has an excellent selection of saké, but we really are partial to beer with our sushi. We highly recommend the Mashiko jasmine beer made by Elliott Bay Brewing Co. It perfectly complements the spicy sushi we prefer.

The RPC: Rule 4.1, Truthfulness in Statements to Others. Hands down, this is the very best sushi in Seattle.

* * * *

The restaurant: Tilth Restaurant, 1411 N. 45th St., Seattle; 633-0801; www.tilthrestaurant.com.

The ethos: James Beard Award-winning chef Maria Hines is committed to Tilth being a certified-organic restaurant. In her words, "Sustainability reaches beyond the organic certification boundaries. My goal at Tilth is to buy as much locally organic as possible, buy from local small-business owners, and spend every cent on sustainable products."

The food: The menu changes frequently at Tilth depending on the season and the availability of the freshest ingredients. We think this is the perfect restaurant to celebrate a birthday, anniversary or new job.

So, when you go to Tilth you might as well go all out and splurge on the tasting menu. You can order a five- or eight-course tasting menu - options include omnivore, vegetarian and vegan. The freshness of the food is evident and the preparation is creative without being pretentious. It is well worth the price.

The drink: Why choose just one? We have two favorite cocktails at Tilth. The first is the "Sugar and Spice," which is Goslings rum, Domaine de Canton, spiced simple syrup and bitters. The name of this drink is spot on. It is the perfect balance of sweet and spice. The second is the "Elder Statesman," which is vodka, St-Germain, lime and mint. Ahhhh ... refreshing. The cocktails at Tilth are expertly made and a perfect starter to your meal.

The RPC: Rule 1.5, Fees. Tilth is not inexpensive, but it is an experience that your taste buds will not forget.

* * * *

The restaurant: Local 360, 2234 First Ave., Seattle; 441-9360; www.local360.org.

The ethos: Local 360 is a restaurant committed to sustainability and sourcing food locally. The majority of the food on the menu has been sourced from farms within 360 miles of Seattle. Local 360 features spirits from the Pacific Northwest's ever-increasing number of craft distilleries. The beers are 100% local.

The food: Three words - Chicken. Fried. Steak. You must try this. Start your diet tomorrow. We are a sucker for chicken fried steak and this one does not disappoint. It is covered with a decadent sherry mushroom cream.

The drink: The cocktails at Local 360 are ahhhh-mazing. Our favorites were the "Apple Harvest," which is made with Clear Creek eau de vie de pomme, vanilla spice simple, and Domaine Ste. Michelle brut sparkling wine, and the "Honey Silo Soda" made with Single Silo vodka, honey, ginger-apple cider and Dry Soda vanilla bean soda.

Local 360 also offers local liquor flights of whiskey, vodka, gin and rum. We are admittedly partial to whiskey, so we recommend that you try the whiskey flight. It includes a pour of John Jacobs, Waitsburg and Wanigan white served alongside mixers.

The RPC: Rule 3.1, Meritorious Claims and Contentions. The chicken fried steak is the best in Seattle. It goes down perfectly with the "Honey Silo Soda."

* * * *

The restaurant: Stumbling Goat Bistro, 6722 Greenwood Ave. N., Seattle; 784-3535; www.stumblinggoatbistro.com.

The ethos: Stumbling Goat focuses on sourcing high-quality ingredients from local farms, such as Oxbow Organic Farm and Full Circle Farm, and local vendors such as Caffe Vita and Dry Soda.

The food: This was a perfect meal on a cold, rainy night. For starters, we had the cauliflower bisque with curry oil and the butter lettuce salad with matchstick honey crisp apples, hazelnuts and a smoky, bleu cheese dressing. Both were delicious.

The cauliflower soup was mellow and flavorful. The dressing on the salad was sublime. For dinner, we had the Blue Bird Farm farro cake (the vegan option) and the "Mad Hatcher" pan-roasted, organic chicken. We left feeling blissfully full.

The drink: We tried the "Johnny's Appleseed," which was made with Woodford Reserve, Calvados and a spiced-cider reduction. The spiced cider had been reduced for five hours, so the taste of apple was wonderfully concentrated.

We also tried the "Into The Woods," which would be perfect for scotch lovers. It was made with Famous Grouse, Red Breast, Ardbeg, Cointreau and Aztec chocolate bitters. It has a smoky flavor, with a hint of dark chocolate, and a lingering orange flavor. Four thumbs up on the cocktails.

The RPC: Rule 1.6 Confidentiality of Information. Sorry, but we had to let this cat out of the bag. The Stumbling Goat is one of our favorite restaurants in Seattle.

Schwabe, Williamson & Wyatt is a multiservice, Northwest regional law firm with offices in Seattle, Vancouver, Portland and Bend. For comments on this article or to share your favorite places to eat or drink with the Schwabe, Williamson & Wyatt attorneys, contact Jennifer Campbell at 206-689-3052 or at jcampbell@schwabe.com; see also www.schwabe.com/dining_out.aspx.

 

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