Where is the Best Fine Dining in Seattle, Washington?
We had been to the Campagne Cafe for my birthday in December and loved it. So, we decided to try the upstairs Campagne for my boyfriend’s birthday on Friday. Our coats were attended to and we were promptly seated. We almost laughed out loud when the waiter offered us our choice of tap, spring, or sparkling water — and the pretentiousness didn’t end there…later there would be crumb scraping and various loftily-asked questions that we raised our eyebrows at. The ambiance of this restaurant just isn’t formal enough for me to expect or accept that level of snootery. The food and wine were awesome, if overpriced. I selected an inexpensive ($11) glass of Bordeaux and my boyfriend got an inexpensive ($12) Merlot. Both were great. The menu selections were limited, but we settled on the truffle & mushroom risotto and the scallop dish. The risotto was incredible and the scallop dish was very good. We had the cheese course afterwards and it was well worth the $15. We also had the creme brulee
I recently went here on a business lunch and was blown away by the service, menu options and how quickly the kitchen turns around an order. Our server was extremely attentive and very personable. The menu options are fairly lengthy and diverse enough where everyone gets what they want – whether it’s a sandwich, salad, combination of the two, or an actual entree (i.e. blackened cod). Given the fact I was having a business lunch, I was blown away by how quickly the food came out and helped make our lunch more efficient. The group I was with were seated promptly and the hostess was very warm and inviting. I would highly recommend this place to anyone – and I’m pretty conservative about recommending places. Pros + phenomenal service, prompt seating, diverse menu
The format of the Herbfarm is hotel banquet, not restaurant. Everyone is seated at the same time. Then for each course waiters bring out hundreds of identical plates from the kitchen simultaneously. (!) Entrees are lukewarm or room temperature by the time you see the plate. Some preparation techniques (searing, broiling, sauteeing) are impossible for a banquet kitchen like this, so you can expect your dishes to be limited to whatever can be poached, braised, stewed or roasted. Personally, I find that banquet-style mass production is incompatible with the standards of a top kitchen.The Herbfarm is definitely a restaurant with “attitude.” Part of the price of admission is listening to a 30 minute introduction of the kitchen staff. (I’m not kidding; I was looking at my watch.) The pairing of wines to food chosen by the restaurant is one of the better aspects. However, the whole experience sometimes can feel more like a wine party than a dinner. The ratio of wine to food is out of ba
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