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Brasa
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Restaurant
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Seattle
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Open:
Dinner daily
Price:
Expensive
Score (/20):
15
Reviewed By
Sue Dyson and Roger McShane
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Phone Number:
+1 206 728 4220
Address:
2107 Third Ave.
Seattle, Washington
Country:
United States
Food Style:
Mediterranean/Modern
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After three very ordinary meals in this normally special city we were starting to get depressed. (One of the most depressing meals was at a place highly recommended by Gourmet magazine!) The only way we could think to overcome this depression was to head for a restaurant where we implicitly trust the chef. We had eaten at Campagne on two or three occasions when Tamara Murphy was the chef and had enjoyed her food immensely. Having heard good things about her new establishment, Brasa, we looked forward to the meal with anticipation.It is a very large establishment but the professionalism is evident from the minute you walk through the door. We were seated quickly and our drink orders dealt with swiftly. The waiting staff at our table impressed us greatly by having exactly the right combination of professionalism and enthusiasm for what the restaurant is trying to achieve. They seemed pleased to be able to serve you. A wonderful trait!The food is a careful blending of North West produce and Mediterranean cooking techniques. Spain, Italy and France feature on the ever-changing menu (as did Portugal on the night we dined there).Foie Gras is now almost a compulsory inclusion on the menus of top United States restaurants. Here it was done cleverly, picking up the French idea of teaming a sweet wine with the delicacy. A Gewurztraminer had been reduced to provide the foil to the rich liver. A vanilla scented pear also provided relief from the richness of the dish. A clever and exciting dish.We worried about the choice of main course. We had heard that a dish of suckling pig cooked in the wood-fired oven was very good, but the accompaniment of chorizo and clams concerned us. All worries departed with the arrival of the dish. It looked stunning. It tasted wonderful and the pork, chorizo, clams, paprika and potato all worked harmoniously.A dessert of three little crème brulees was a lovely way to finish a very special meal. We will be back!And by the way. The wine list is also very special.A visit in May, 2003 confirmed that the food and service are just as good as the other times we have visited!
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