Mad Props to the Seastar in Seattle

I never consider myself much of a "gourmets," someone who knows and understands the complexity of producing delicious meals. Moreover, I do not know how to write about the food - in itself an art form.

However, I like food a lot! I love food, and believe that food can be one of the greatest joys in life. Although I describe the skills to adequately missing culinary experience, there are times where mad props are in order after a meal, I find truly remarkable. Below areone of those moments when I am about the food and how good it was safe.

So with a professional range or not, last night I ate dinner at the newly opened Seastar Restaurant and Raw Bar in Seattle. It was just blowingly good. The chef, John Howie, and the staff was a near flawless display, and I enjoyed all the eight courses that a portion of the menu my "tasters were." A few shout outs, some of my list of my favorites are in order, and all are veryrecommended.

Sushi lover, you can try the Washington roll. It's a California roll with Granny Smith apple has a new twist on an old favorite. I know what you think. No, it's really good.

Sizzling Dungeness Crab Cakes with Thai Sweet-n-Sour Sauce Beurre Blanc unbelievable. Even if you do not try to Seastar, try the Dungeness crab - it is a sort of Seattle specialty.

And, finally, was the passion fruit panna cotta so rich and creamy, I thought I wouldpass out. Luckily I did not. However, I do not think I had something went wrong order on the dessert menu with tasty White Chocolate Coconut Cream Pie, and Dark Chocolate Truffles.

The Seastar is adjacent to the Pan Pacific Hotel (also) highly recommended, is the district in the South Lake Union, just a few blocks from downtown Seattle, just west of Lake Ave. There is also a second Seastar (the original) in Bellevue. Will I be writing more about thefabulous Pan Pacific in the coming days.

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