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Cover Story Plant Life On Fitness Taste Travel Now & Then Sunday Punch

Dining Out 2002Cover Story
WRITTEN BY NANCY LESON
PHOTOGRAPHED BY BARRY WONG
My Top Ten

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LAMPREIA
APPLES WITH FOIE GRAS AND CHESTNUTS
Top-quality ingredients are the standard in every Lampreia dish, including the foie gras-filled buckeye apple with glazed chestnuts.

Sample menu (152K PDF)
Note: menus may change frequently

My Top Ten
· Saito's Japanese Café & Bar
· Pecos Pit BBQ
· T & T Seafood Restaurant
· The Oceanaire Seafood Room
· Malay Satay Hut
· Le Pichet
· Swingside Café
· Blue Onion Bistro
· Lampreia
· Café Juanita
More favorites
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spacer Lampreia
2400 First Ave., Seattle; 206-443-3301

If I were a queen, Scott Carsberg would be my cook. If he were my cook I'd gladly succumb to gout. And if Carsberg were a player, you would know him better. He's not. He's a maniac for minimalism, a workaholic chef-genius raised in West Seattle, schooled in classic cookery, invested in the finest kitchen equipment and convinced that no one in these parts seeks out better ingredients and uses them to better effect than he does. He won't get an argument from me. Ten-year-old Lampreia is my castle of gastronomy, my stairway to heaven, my special-occasion treat and my answer to Seattle's four-star-restaurant question.

If I could afford the time and the bill, I'd beat a path to Carsberg's door with regularity and leave only after he'd spoiled me with seared foie gras, impressed me with a thick, elegant veal chop and coddled me with warm chocolate dumplings in a bath of vanilla-laced cream. Dinner would not be complete without a snifter of something heat-producing, enjoyed after a careful selection of ripe cheeses or a thick slice of pecorino perfuming my world with truffle-scented honey as it melts in its tiny cedar plank.

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Chef/owner Scott Carsberg of Lampreia is the master of minimalism, four-star style.

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Cover Story Plant Life On Fitness Taste Travel Now & Then Sunday Punch

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