Ever since the Book Bindery closed, I’ve been keeping an eye out for chef Shaun McCrain. Book Bindery had clean dishes that sought to highlight the main ingredient in an inventive way that was minimalistic, and yet inventive. It’s fine dining, but not overly fussy without being boring. So it was with high hopes that t0e and I went to Copine in Ballard to see how the chef had faired in his own restaurant.
Fried Salmon Pate – with salmon roe, with crème freshe. A nice amuse bouche to start the meal – a take on salmon multiple ways in a very complex bite.
