I haven’t quite kept up with the food scene in Seattle recently, perhaps too many days of eating out in Bend has dampened my quest for seeking out new restaurants – too much of a good thing I guess. So I was quite happy when Neptune chose a relatively newcomer to the scene, from celebrated chef Rene Erickson, that focuses on meat. Now, I do adore Rene Erickson’s Whale Wins and I have designs to visit her donut shop, General Porpoise, but her latest openings of Bateau and Bar Melusine were not on my radar.
We each did a tasting menu with a shared wine pairing between us, and the waitress helpfully suggested that we insert a steak before dessert. We took her advice as the cuts of meat listed on the chalkboard above our heads spoke the specialty of the restaurant, and we wanted to make sure we didn’t miss out on the meat.
steak tartare – with stone ground mustard, citrus zest, and horseradish cream quenelle; had a great beef flavor and had all the dressings of a prime rib with a twist of citrus zest to brighten and balance the dish
