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Category: American (New) [Edit]
Neighborhood: Georgetown
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I was initially nervous about eating dinner here given the many hot / cold reviews available via Yelp / other sources. The dining experience here would be quite variable depending on chef cuisine choice and party of patrons you are seated communally near. This place earns its 5 stars in full though. The party seated near us was slightly annoying, but they didn't hog food so passed dishes fed everyone. That is what really matters!
In regard to the food, the chef made it known that they had recently gotten a pig and thus many dishes would echo a porcine theme. In various amounts the meal included: pork loin, local mushrooms, confit pork, squid, chorizo, roast chickens, house made pork sausage, sardines, lamb tongue, ginger cookies, and other wonderful dishes / ingredients. We were given house made plum preserves to take home as well. Kind of a tapas version of (I hate this term given its variable meaning, but accept it:) "New American" using mostly local sourced ingredients.
Was every dish the "best ever". No, but all dishes were above excellent, created with love, and many perhaps the "best". Taste is a very individualized issue and some dishes less liked were still executed impeccably. Having worked in catering and been forced to use mostly Sysco products, I wish I could give them 5+ stars for what they are doing in regard to local food use and dish taste. Will definitely be back.
Brunch Review: Look, the food was good: no question: but the 'situation' i.e., no humans answer the phone on Sundays although they are open for business and reservations are suggested (?) and the communal table/buffet portion of the meal with just 2 entree choices just didn't work for me.
When I went, we could choose a Lobster Mushroom w/ Poached egg or Pork Belly, Beans and Collard Greens. Um, not so much for me for brunch. I believe it was somewhere in the $25 pp range.... coffee, juice and such are extra.
The shared food was alright but really again, not so hearty. This is a foodie place, so if you consider yourself one, go there, if you don't, I think you should pass.
Me, I liked it enough to say I had a good time with my party and the food was high quality, but not enough to go back.
We made reservations for their Sunday Brunch. As others have mentioned, it's $18pp. There is a buffet of a few different salads, cut fruit, fresh yogurt with mixin's (honey, nuts, jam/compote), bread, brie/a type of cheese. (Alas, the pate Mei-I F. mentioned was not present and I love pate.) Then you choose from the 2 entree offerings of the day. When we went, it was fish or pork.
I did order a french press coffee like others suggested and it was wonderful!
The buffet spread was light and tasty. I probably filled up most by eating their bread. One particular refill the bread was incredibly hard and they stopped refilling on the brie (I just took a small wedge, sigh). Since they do brunch at 10am and noon, I'd imagine they want to spread out their...spreads so that each grouping has the same amount of food.
We shared a table with another group but didn't interact much with them. I'm not huge on communal dining, so I'm glad things worked out this way.
The vibe was really laid-back and happy. People talked and ate and it wasn't too loud or soft. The room held about 20? people. Our entrees were quite small, and they had taken our buffet plates by then, so it was kind of like: Umm....But the pork w/ soft boiled egg was tasty as was the fish.
Afterwards, we split the check and wandered the grounds. OOH chickens!
This was a good introductory experience to the Corson Building without breaking the bank. I probably won't be coming back here though. There's so much more out there to see and eat, thanks anyway! Worth a shot to anyone new, and definitely make reservations. :)
I went to The Corson Building for a Sunday brunch with a group of friends and overall it was a good and memorable experience. It wasn't just the food: the building, the open kitchen and the garden all add to the experience. Our server told us the brief history of the building and how it was expanded over the years; we were encouraged to go into the kitchen - a big and very airy space in the back - so that we could 'ooh' and 'aah' over the huge stove, limestone countertops and massive Ferrari-red meat slicer. We were sitting at the table which overlooked the side yard where they keep the chickens , so we almost forgot that we were still in Seattle, right next to the freeway, an airfield and railroad tracks.
Sunday brunch, which cost $23 per person, consisted of an open buffet and a choice of one of two entrées available that day. The buffet was very substantial and I ended up making two trips - one for savory dishes and then another one for sweets. The buffet dishes were: rice with squid and deep fried shallots, beets and parsnips salad with walnut sauce, roasted squash with chanterelles and pumpkin seeds, and small plates like bread, home-churned butter, cheese, crackers, quince spread, poached pears, plum sauce, home-made yogurt, ginger snaps and lemon cake.
Roasted squash with chanterelles was by far everyone's favorite. The chanterelles had nice body, both as far as flavor and texture, the squash was slightly sweet, crispy on the edges and not at all oily. Rice with squid was also very good, although fried shallots seemed a bit overpowering. I thought that the parsnips and beets were bland and the walnut sauce didn't seem to help. The rest of the buffet was good, especially the ginger snaps and poached pears.
OK, so if everything was so good, why only 3 stars?
First, one star off for the entree. The choice of entrees consisted of a quiche with salad and a halibut lox with potatoes and pickled vegetables. I ordered the lox and it was a huge disappointment. The pickles were pure vinegar. You couldn't tell whether you were eating carrots or fennel - all you could taste was vinegar. Although the dish was beautifully presented, it was swimming in a puddle of oil, which I personally didn't find appetizing. Finally, the halibut was gooey and fishy. Since it was described as 'halibut lox', I was expecting the halibut to have firmer texture, be a little salty and not fishy. Instead it tasted like fish-flavored jello pudding. I barely touched mine, although I didn't send it back because there was plenty of other food to go around and, after all, maybe I'm just not clued in to what halibut lox is supposed to taste like.
Here's where the second star comes off. For a restaurant of this caliber, I would have expected that I would be at least asked why I barely touched the main course. Yes, I'm not a food critic, so who cares that I didn't like the halibut, but wouldn't it be courteous to ask? Don't get me wrong - our server was very attentive; and that made it even more surprising that there was no interest at all shown why the main course went back to the kitchen almost untouched.
Overall, I still think that it was a good experience and worth the money; I will likely go back there for dinner some time in the summer - they have an outdoor kitchen with a pizza oven and a grill, so I'm curious to see those in action.
I have a confession, I had never eaten at Corson before my husband and I decided to have our wedding reception here. We loved the building and the gardens and the chickens, but we had never had the food. We found out quickly on the day of our wedding what a huge mistake that had been.
The food was incredible! We had a huge spread that started with cheeses and pates and some sort of fish in a jar that I couldn't stop eating. Then came the main courses of lamb and quail and beautiful beet salad and salmon with cucumbers (and more). Oh, and I couldn't forget the BEST melon I have ever eaten, topped with Parmesan and balsamic.
It's almost impossible to choose the one best thing about the meal there, but I think most of our guests would have to say the giant bowl of huckleberries that they brought out at the end of the meal. Most people had never had huckleberries, and everyone loved them. they looked gorgeous, tasted amazing, and paired perfectly with fresh biscuits and whipped cream. It was the perfect ending to a huge feast.
Not only does the food leave me at a loss for words, but the staff does too. Dave helped us plan the event, made sure everything was taken care of and did it all with a smile. Everyone else that works there could not be sweeter or have better attitudes. My hearts goes all a-flutter when I think about it.
This is one of the best restaurants in Seattle, certainly the most genuine and beautiful, and someplace I'll be coming back to with great frequency.
Love this place - the community bohemian upscale farm-to-table elegant is done perfectly and with sincerity.
I started this review a year ago, and since then have been back to Corson a few times -- and each meal has been an above average exemplar of pacific northwest cuisine. Matt Dillon & Co are definitely up to something. I like that they throw you into a community -- everyone sits at shared farm tables and the food gets passed around. And there is sooo much food!
Some of my favorite dishes:
The quail - i usually think of quail as "too much work" but this was worth it, it had crumbs of some type and berry-based drizzle...yummy.
lentil soup with fresh yogurt. amazing. and so simple.
artichoke something goodness
the pate is amazing
chocolate caramal salt sorbet with cream. OMG.
If you go, I recommend the Thursday or Sunday dinners -- and to bring people with you (it is good for couples too, esp since the group dining makes it social). It is sort of like having dinner with your friends at home, but with amazing food and you don't have to do the dishes.
Also - definitely get the wine pairing. Marc, the Sommelier, is fantastic.
Well, meh.
I was all set to love this restaurant. I like the neighborhood, the building is charming, and the idea is right for seattle right now... but as we left after dinner this past Saturday, I coudln't help but feel I paid a lot more ($200+/person with wine pairing) for a dinner that was substantially less, than, say, Art of the Table or similar (we made it out of Art of the Table at the tune of $100/person.)
I totally get the concept. I like the idea of the communal table, multi-courses, small portions, or family style to be shared amongst ten. I also really liked the commitment to the local food scene.
And, though the food was solidly above average (7/10), for the price, I was expecting really good to exceptional. First course was a halibut crudo with anchovies. They kept it simple, with lemon, olive oil and some greens and it was really ... simple. As in, too simple (or, that there was something missing). I kept thinking of the tuna crudo at Licorous (in the $5-10 range), and I could taste the small fresh bites of tuna, olive oil, crumpled sage and rough-hewn sea salt on the top of my tongue, and realized I wished I was eating that, instead. As another example, dessert was a tray of biscuits with jam, which, again, were simple and good, but just ... simple. Maybe my expectations were just too high?
The servers were gracious and down to earth, as were the co-owners, and quick to your elbow for another wine pour, and the courses were without substantial delay, but I was just so underwhelmed by the actual food itself.
Maybe I just hit this spot on a bad night--but given the price, won't be headed back. I've experienced similar food themes at Sitka & Spruce, and the bill was a lot more ... early 2009-oriented.
Best brunch ever!! For $18, you get a delicious buffet spread and entree of your choice from the kitchen. You can't beat that! The menu rotates but I hope that intense liver pate is always there!! You get fluffy scones and homemade jam to start and the french press coffee was fantastic. I had the fried egg with arugula, heirloom tomatoes and parmesan for my entree and it was light and tasty! I still can't believe the price for all of this. The ambiance was also fabulous - I felt like I was definitely not in Seattle. They do take walk-in's, but making a reservation is highly recommended as the place is tiny and fills up quickly. I can't wait to try dinner!
The wife and I are big fans of Matt's other restaurants, so we had high expectations when we booked our wine maker's dinner at The Corson Building.
When the day finally arrived, we were blown away with the experience, which was something much more profound than simply eating a well prepared meal. We had a 7 course meal that was entirely comprised of seafood (the white king salmon was to die for), and matched perfectly with the wines from Brick House vineyards. The meal was fabulous, the wine was great, and the people around us... Well, we liked some of our table mates more than others, but we were there for the food, not the people.
As a food geek, I am in love with the concept of The Corson Building, and it's much more of a concept than simply a restaurant. Matt & Company can, larder, and preserve much of the food used at the restaurant, and are even teaching the community how to get the most of their food by leading classes on preserving. I even bought several of the in house salted anchovies to use in my own cooking, and hope to attend one of the canning classes soon.
It's like the anti-herbfarm. We sat outside and dined with fun people we didn't know. Don't let the communal idea scare you away, there's plenty of food. Scrambled eggs with spot prawns early in the meal was great, and the spiced roast chicken and hanger steak with apricots was outstanding.
We came here for brunch the weekend after Xmas. The food and the service was fantastic- only two complaints. One, because it was a brunch, a menu was not provided so I couldn't identify everything I ate (and in turn, brag about the delicious dish I ate) and two, IT WAS FREEZING. i was going to run errand afterwards but instead went home and huddled under some blankets until I got warm.
All in all- the freeze was worth the food and the lovely service. From what I do know, there was delicious cheese, crusty bread, fresh pears with honey and yogurt, lemony and shallot-y garbanzo beans, barley salad, a cabbage and rabbit stew, poached egg on endive and pancetta- YUM. My mouth is watering just writing about it.
As a self-proclaimed foodie, the only complaint I have for this restaurant is that you cannot FULLY savor the food as you are always yapping with other diners (yes, strangers! yikes!) sitting next to you or in front of you, as this is a family style course dinner (oxymoron?) served at a communal table.
My boyfriend took me there last night for our 4th year anniversary (I am not bragging. Am I? Well, maybe.) and we sat next to a couple who flew on a float plane from one of the beautiful islands near Seattle for a weekend getaway. We got lucky as they were funny and entertaining as hell. We had a very lively conversation while dining.
The food? Yes, the food! Let me see, what did we have? Salty beef carpaccio, chicken liver and fried parsley on a crusty baguette slice, and headcheese on the bed of colorful beets to start. Then, delicious salads; one with shrimp and radicchio and orange, and the other with citrusy squid! MMMM. Then it was the monk fish in carrot soup and then the tender flavorful chicken accompanied with nice mix of flat parsley and red onion. Then, to finish off with 4 kinds of cheese, coffee and chocolate pieces.
Excellent.
The Corson Building is a beautiful building tucked away in a remote part of Georgetown. The kind of place that you would never know it was there if someone didn't tell you. When I arrived, I was pleasantly greeted with a glass of wine in the quaint dining room where we would spend the rest of the night. My friends and I proceeded to mingle for a while until dinner was started about half an hour after the seating time.
Dinner was a nine course affair, family style except for the soup and dessert. The early highlight was a candied hedgehog mushroom and a roaster pear dish. The second highlight was an amazing soup highlighted by fresh crab and fried celery root leaves. Once again great flavor and the texture from the fried celery root leaves was a great combo. The other fantastic dish was the black cod. Perhaps I'm impartial because I just love black cod, but yes the fish was great and so was the garlic brown butter sauce. Sweet and paired well with the buttery nature of the fish. The other dishes were solid as well and dinner finished up with a refreshing pumpkin pot de creme and along with various chocolates.
What can make or break a restaurant for me is the service. Even if the food is great if the service is bad, I have a hard tie going back. That is definitely not the case here. The staff is perfect. Attentive, knowledgeable and friendly. I couldn't ask for any more.
One of the reviewers did mention the noise and perhaps I was there on a quiet night, but I found no issues. We had six people at your table, all friends, and we could comfortably talk from corner to corner and did not hear the other tables almost at all.
Overall, I really enjoyed my dinner. Everything came together quite well. Would I go back? Of course, I just need to pick my times judiciously, not exactly cheap, but definitely worth the price.
The Corson Building basically confirms something I've long suspected: The less choice I have when picking my meal, the better that meal is. If presented with an overstuffed menu and left to my own devices, I inevitably gravitate towards dishes that contain words like "lime," "spicy" or "chipotle." Which is fine, I suppose, but the dishes I pick are generally unexceptional and easily forgettable.
BUT, at those rare restaurants, like that Corson Building, where you just show up and are presented with whatever it is that the chef feels like serving you, the meals are generally amazing. Singular. Amazing. And unforgettable.
In fact, I would argue that the dinner that the wife and I experienced at the Corson Building was one of the Top 5 dinning experiences I've had in Seattle. (The others, if you want to know, would be the following: My 30th Birthday dinner at Marjorie, the second time I ate at Elemental, a five course sit-down lunch at Salumi's, and my 2nd Anniversary dinner at Crush).
If you are reading this review, you probably know a little about what this place is. It is Seattle chef, Matt Dillon's, new pet restaurant. They just do one seating a night (three family style tables of ten people each), and are actually only open just a couple nights a week. You generally need to make reservations a couple weeks in advance, and the pre fix menu is created by Matt that day.
But, what a menu it is! Counting the appetizer served in the Corson building garden with bubbly, and the dessert four hours later, the meal we had was nine courses deep with paired wines along the way. Dishes ranged from sauteed vegetables to salt dried fish to braised meats and it was all excellent.
The ingredients skew towards local and seasonal, but its not just a localvore restaurant. The flavors had a distinctive Middle Eastern flair at times, but it's not a Middle Eastern restaurant. Instead it is a one of a kind experience that I can't recommend more.
I have so many good things to say about this place... where to start? First of all, everyone who works there is absolutely dear. The staff is very natural, calm, good at what they do, and seems to care a lot about the food they serve. This place is not a pretentious sir or ma'am establishment. They meet and greet you at the front door and actually remember your name.
The food is EXCELLENT! I would have never known that I would like octopus! The dishes were creative... everything delicious. The decorations were charming- I even happened to notice that the back of my fork was dated to mark the anniversary of a wedding sometime in November of 1914. Everything down to the light bulbs has been carefully chosen (except for maybe the candle holders on the table- but that is a different subject altogether).
This is THE place to go in Seattle if you are into good food and service. Special occasions only though, it is expensive (but worth it!!).
Brace yourself- you will have to sit with st-st-strangers. At least you will have one thing in common- good taste for food :)
Tonight was a little chilly- it actually snowed, so I was glad I dressed warmly.
Brought a group of 8 here for dinner on June 24th. What a disappointment.
1) Because we all knew each other we could all get a feel for whether it was just 1 person who didn't like something, or whether it truly was bad. Our biggest complaint was skimpy food. Especially when it's served family style there should be enough food so that everyone gets enough. We all left hungry.
2) For my group, the most glaring complaint was the entree choices... all seafood. You had the choice of "Octopus Stew" or "Live Spot Prawns." You've got to admit, not many people are going to eat Octopus Stew, not to mention the fact that some people do not like seafood altogether. For those at my table, of which there were eight, 1 person did not eat seafood and the other was allergic to shellfish. I think a seafood choice and a beef/chicken/lamb choice would have been more appropriate. I think we all agreed that if we invited people over for dinner and served an octopus stew like that, we'd not have many people attending future dinners.
3) The salad that night was the one item that everyone raved about. It was truly and honestly tasty.
4) The zuchinni dish was awful. Specifically one in my group said "It's a wet, soggy mess." Also, it was cut lengthwise making it difficult to eat.
5) The entrees were liked by 2 out of 8 in my group, specifically the prawns. The Octopus "Stew" was more like a soup. I tried some of my neighbors and thought it tasted absolutely awful. And I like Octopus. That was the general consensus. Flavor was bad and it had nothing in common with stew. Also, there were two small pieces of stale flatbread served with the entree. The prawns were head and shell on. Why? I feel like when I go to a restaurant, I do not want to have to do the prep cooks work. Most agreed the flavor of these were strange and one person tried 2 and gave the rest away to the 2 who did like them. For the prawn dish, the greens in the bottom of the bowl were next to impossible to eat as they were so chewy.
6) Egg and pea dish was a hit, but there was only 1 small bowl to share amongst 4 people.
7) Dessert- Everyone agreed the walnut cookie did not taste like walnut, but it did taste like a granola bar. It was hard and tasteless. Cherries were not pitted. Not what I'd expect, although I guess a purist would say you don't want to bruise the cherry. Keeping the cherries whole made this difficult and embarrassing to eat. Especially since a cherry pit repository was not provided. The cherries did have a wonderful flavor.
8) Very noisy.
Like everyone else here says, the location is wonderful. The overpass, trains passing by and the glowing lights of the adjacent ballparks at night all add to create an eclectic surrounding (typical to this part of town) and the tuscan farmhouse like feel of the building, both inside and out just makes it even nicer.
The food was all very nicely done, as anyone who's been to sitka and spruce would expect from the chef.
For me, the dissapointment came from some of the wine choice and overall price for value. Two of .. I think 5 different wines served the night I was there [11/14/2008] were odd. Some of us at the table joked around saying it felt like drinking black olives (what ever that means). Later we found out that it went okay with half of the fish dish, but the other half was a complete mismatch with the wine. The digestif was medicinal and had the desired effect I think. No hangovers or bloated effects despite the mildly excessive uqantity of food consumed in the course of 4hrs!
Overall, at this price, I would expect to not have to pass the dishes around either. I suppose the idea is that it would get you to interact more with your fellow team mates, but it doesn't always work that way because some of your table companions might actually be a bit obnoxious and loud :-)
p.s. Note that the wine flight is not included in the $90 price advertised. It doesn't clearly state this and is likely to confuse things if you aren't aware.
I returned recently with a friend visiting from New York City, and she is quite the foodie; when Matt announced the evening's menu she literally teared up! ha ha Once again, amazing, amazing, amazing. The wine flows freely, the dishes are inventive and plentiful, and the conversations with other food lovers while dining family-style is entertaining. We Seattleites need more forced social interaction.
What a wonderful experience, from beginning to end. And I do mean an experience - not just a meal.… Read more »
It's a disappointment.
Highs:
- Excellent service - these guys had the experience locked down perfectly from 6:45 - 10:30 and the courses and pours were well timed. The staff was helpful, friendly, dedicated and I really appreciated the short and sweet introduction from our host
- Wine flight - excellent selections
Lows:
- This restaurant is charming, but unbearably noisy. Really, this is the deal breaker. I won't return to this restaurant due to the noise level. It was uncomfortable and for a top drawer, top dollar restaurant, the noise level is unconscionable. In fairness, the host did mention this at the top of dinner, but I couldn't hear half of what my companions were saying. My advice - if you're advertising on local radio, you can afford to sound proof your space. This should be a #1 priority,
- Food was fair to good. I appreciate these guys prepare locally sourced meat, dairy and vegetables (a true nod to Vashon's Kurtwood Farms), but the courses were so-so. Except for the short ribs entree, I wasn't knocked out by anything put on the table
- Really skimpy wine pours. I understand the rationale of breadth, not depth but a 2 tablespoon pour should be for a tasting, not a dinner
Throw away all your expectations of eating in a restaurant and step into The Corson Building. Located in the Georgetown neighborhood, a warehouse district surrounded by train tracks and a nearby airport, this eatery causes you to question what makes a good meal. Before dining here, you may answer that it's the food, the wine, and the atmosphere. But after eating here, you will add that it's the company. Food is more enjoyable when the dining experience is shared with others. Think of eating at home around the dining table, of dinner parties at friends' houses - these experiences are as enjoyable, often more, than the most expensive restaurants. The Corson Building completely shifts the dining paradigm, featuring large tables, family-style eating, and only one seating per night.
Given a menu, people often gravitate to the same dishes. At the Corson Building, there are no menus. You are greeted at the door with champagne, your jacket is whisked away, and from there you simply enjoy. No worrying about prices, you already know what the total will be. No worrying that you may have ordered the wrong entree, because you will get to taste everything the chef has prepared from the day's freshest local ingredients.
The dining room is beautiful and simple, one large room with stone walls, a fireplace in the middle, and three tables each seating about 10. Everyone seemed to have their own story about the history of the building, from it being inhabited by a railroad worker to it being owned by an immigrant. Behind the dining room is a small bar, and behind that a well-equipped kitchen you can step right into. Feeling like a dinner party, the hours flew by and the food kept coming. Our neighbors were very nice, down to earth locals looking for a special night.
We started with oysters. There was a foi gras patte with apricot jam. Some kind of pork spread over crackers. A beet salad. Another salad with orange slices and cabbage. Seared dates with pine nuts. Gooey-Duck with cauliflower. Lamb. Quail with the most well-seasoned and textured cous-cous and greens. Homemade frozen yogurt with butterscotch. The feast lasted more than three hours.
This is a dining experience every foodie must try, but I do have some feedback. First, while I like that dining is family-style, the idea of passing each dish around the table can be awkward. The table seats 10, so by the time the last couple gets a dish the first may be done eating it. Taking the right portion, so as to get your money's worth without getting any odd glances from others at the table, can be unnerving. I was very excited to finally taste Gooey-Duck, but by the time I got the plate there was one mangled piece left. Similarly, if the plate ends up at the other end of the table and you want seconds, it can be uncomfortable asking a series of strangers to pass it back. The restaurant almost needs a set of rules; at the very least I recommend they pass two plates of each dish instead of one so that food sits on each end of the long tables.
Second, I didn't quite understand what was going on with the wine. When you are seated, there are 4 bottles of wine on the table. Half way through the meal, a couple asked if everyone at the table was willing to order another bottle of red wine. That can be really awkward if you end up funding the other end of the table's alcohol tab. Third, the food. The individual portions were on the smaller side and I wasn't quite satisfied/full at the end. My love for this restaurant is more about the dining experience than the food itself. It was certainly impressive, I enjoyed tasting so many dishes, but none of the dishes blew me away; I felt like the feast was building up to something grand that never hapenned. Or maybe it was just that the celebration stood out more than the food - I'm not sure. This speaks a lot to the success of the environment they have created; despite my feedback, The Corson Building comes with my highest level recommendation.
Tips:
1) Request a seat on the outside or the end of the table so that you can get out if needed.
2) Thursdays are $50, Sundays are $60 versus other days at $90.
3) Dress nice - more of a collared shirt and dress pants atmosphere than jeans.
4) Be prepared to talk to your neighbors.
A single diner at our table asked everyone to rate the food - 5, 4.5 and so on until me - 3 at best. I wasn't blown away by anything we ate. At $325 for a couple with tip, I think in a Chef driven restaurant, where he can do anything he wants, it's fair to expect to be blown away.
My issues are simple - if the Chef isn't inspired that night, the food isn't either. There's no menu so you get what you get. This isn't a restaurant or even a deconstructed restaurant, it's banquet service for 30 people and the meal should be inspiring, and service flawless. I can't say I experienced either.
The building is gorgeous, the location leaves something to be desired....except the more I think about it maybe it adds to the ambiance. The train goes by.....the planes go by...the highway goes by....but the small garden is serene still. They have their own chickens....a small veg garden....flowers....doves. The evening began in said garden....sipping on Prosecco and nibbling on rabbit pate. Lovely. The dining itself is family style...which can be nice unless you're seated next to a bunch of obnoxious people which we partially were.
Its really an experience....all local food....menu changes whenever you go because there are no set hours either....you have to find out when they are open and set up a reservation.....well worth it.....I will go back for sure.
K......Can't believe I have to be setting this place up in the Seattle Posts, but I am taking it on as my self-prescribed duty....(while diligently studying for the California Bar).
This is the new Matt Dillon venture and basically anything he touches turns to gold. We should all be supporting this new endeavor. Currently they are open on specific nights for one 7pm seating, but I'm sure once they get things in place it will be a more regular affair.
After trying a ton of stuff in the Bay Area I feel I can adequately assess just how magical Sitka and Spruce is to the culinary world. What's going on up in Seattle is special and we should keep fostering this kind of wonderfulness.....so thats about it from this foggy soapbox....Get thee to the Corson Building....you'll thank me I promise!
Cozy space, attentive staff, wonderful food and awesome location.
a dining experience I will not forget.
This dining experience is as good as it gets. The food is amazing. I can't describe many of the courses, except a soup that tastes just like fall feels. The courses just kept coming and coming and coming. Started with perfect oysters. Ended four hours later in a complete state of bliss. The wine pairings were perfect. Seattle is lucky to have this here.
Enjoyed sitting with other people - we had a really interesting table. The Wed. night dinner is less than the weekends and is frankly underpriced for the dinner we were served. (Not complaining though.) A great place to go for a unique experience and fantastic food. Move over Alice Waters.
awesome. sauteed dates with sea salt and persian pine nuts. tender juicy pieces of sea bass with orange, flat leaf persley and olive oil. perfect, simple, clean- and anything but boring. wondeful service. fantastic wines. great conversation in a beautiful setting eating food that you can tell dillon takes great pride in. for those of us who loved sitka and spruce, the corson building will not leave you hungry. get in and experiance what everyone is raving about... totally worth the drive to georgetown.
Chef Matt and the Corson Team are at the top of the game. Delicious, check. Pairings, check. Creativity, check. Atmosphere, check. Service, check. Lack of pretentiousness despite being good at everything, check. This place is win win win.
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