bisato
chef scott carsberg
(james beard foundation best chef winner)
venetian inspired cuisine prepared in an open kitchen; light & truly grasping the natural essences of each ingredient complementing one another with each taste; small tasting-menu dishes; some of the most incredible tastes i’ve ever had, innovative & simple
180degree bar, warm quiet bistro ambience
recommend: choose your vino/liquor and allow them to choose your tastes
allegrini la grola, smooth
the following are some of the orgasms-in-my-mouth i experienced [*asterisk implies twice]:
local sardelli house cured with blood orange
tomato filled with halibut rillette served with panzanella sauce
pink lady apple filled with foie gras served with duck ham
red beet blini with house gravlax cured coho salmon and creme fraiche
*asparagus risotto
homemade folded pasta with octopus puttanesca
*sheet pasta with truffle butter
pecorino toscano baked on local cedar with truffle honey
*pork loin with fruit mustarda
homemade ink pasta sheet with bottarga sauce
*homemade ink pasta sheet with sea urchin sauce
seared lamb chops with whipped potato
(#1 new dish of 2010) orange confit with chocolate mousse
pineapple ravioli with rice pudding sauce
dark chocolate with pistachio
rum baba
absolutely incredible.
2400 first avenue – seattle 98121
(creator of #1 new dish of 2010, orange confit with chocolate mousse)
