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mkt. Seattle WA

My first visit to Tangletown found me dining at Ethan Stowell’s newest restaurant, mkt. (pronounced market) located just north of Wallingford.  Housed in a historic building the exterior offers much neighborhood charm.  It’s a small, humble establishment that seats only 28 so reservations are encouraged.  A few seats at the counter gives diners a view of the open kitchen, otherwise seating is pretty much a long row of tables with one long bench on one side and chairs on the other.  It’s pretty cozy with a neighborhood vibe.  Free street parking is available but can be challenging.

WP_20131010_007

The changing menu reflects farm-to-table dining, offering fresh pacific northwest ingredients.  Unlike Chef Ethan’s other restaurants, mkt. focuses on contemporary American dishes (rather than Italian) which is very refreshing and demonstrates his culinary diversity.  These smaller, tapas style plates are meant to be shared so your entire party can enjoy the menu.

If you’re thirsty the restaurant has an ample assortment of wines and house mixed cocktails.  With no DD, I stuck with water.

Three weeks after their initial opening, I would say that the restaurant has worked out their “kinks” as service was fantastic.  We didn’t order anything specific on the menu and asked our server to have Chef Monica Dimas feed us.  We were presented with seven courses, all delicious.  The timing in between courses was very good and our servers Ani and Seth really took care of us.

I really enjoyed the seared scallops served over beans with mirepoix and ham hocks.  The scallop had a nice sear and the beans had a great texture.  I also liked Dinah’s cheese with walnuts and tomato-honey preserve.  This dish was fantastic, a must if you dine at mkt.

Congratulations to Ethan Stowell and crew.  Mkt. is sure to be a success and a neighborhood gem which I would gladly make the trek from the Eastside.

WP_20131010_003 Salad with roasted vegetables and egg WP_20131010_002 Dungeness crab salad with tart apple, tarragon and endive Grilled lamb tongue, baby beets, horseradish, grilled bread Grilled lamb tongue, baby beets, horseradish, grilled bread
Dinah's cheese with walnuts and tomato-honey preserve Dinah’s cheese with walnuts and tomato-honey preserve

Smoked wild mushrooms, duck egg, crispy barley, thyme

Smoked wild mushrooms, duck egg, crispy barley, thyme

WP_20131010_005 Seared scallops served over beans with mirepoix and ham hocks

Blackberry sorbet with lavender shortbread Blackberry sorbet with lavender shortbread

Chocolate dessert topped with cocoa nibs and whipped cream Chocolate dessert topped with cocoa nibs and whipped cream

 

Mkt on Urbanspoon

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