What’s up, Nomsters! We had the pleasure of trying Currant Bistro in Seattle just shortly after they opened their doors to the public and it was such a great experience! Located in the Sound Hotel, it’s an American food spot that sources all their food products locally, but with culinary influences from all over the world. This is something they pride themselves on and how they tell the story of Seattle through their cooking. Whenever you eat here, you’re consuming regionally grown ingredients and supporting those who help produce them! That’s the kind of conscientiousness we absolutely love and support 100%. Everything we had was fantastic, but there were definitely some standouts, so let’s get right down to it!
Northwest Albacore (left)
The Northwest Albacore was the perfect starter. It was light enough that it served its purpose as an appetizer, but was full of flavor at the same time. It’s made with calabrian chili, anchovy, and chicharron. Definitely grab one of the chips on the side for the complete experience since that adds a nice crunch to go along with the albacore.
Beef Tartare (Right)
The Beef Tartare was probably our favorite of the two. It’s got cured yolk, capers, shallot, parsley, and rye crackers. It’s the same deal with the rye crackers providing some crunchiness, but honestly, the texture of the tartare was perfect, and I could eat that by itself all day!
Beets tend to be a very polarizing dish – you love ’em or you hate ’em. Well, Currant Bistro definitely does them right! They prepare them with citrus, glacier bleu, marcona almonds, and aged sherry vinegar. What stood out to me the most was the freshness of the ingredients. The beets were the perfect consistency between mushy and firm, and the citrus notes were on point. I encourage you to try this one out even if you’re not typically a beets fan!
When we mentioned “standout dishes” above, THIS was one of them. Their burger was so good it was kind of ridiculous. And the crazy part is they don’t even have a legit oven in their kitchen so they prepare the patty sous vide style and pan sear it afterwards before putting it all together. It’s made with spicy hatch chili relish, arugula, smoked provolone, bacon, and roasted garlic aïoli, all on a potato bun. The smoked provolone and the roasted garlic aioli are the flavors that really stuck out to me and made this such a unique experience.
Tomato and Mozzarella Sandwich
This sandwich was also pretty darn amazing. What really added the icing on the cake was ordering the soup with it and dipping the sandwich in with each bite. The sandwich itself is made with pomodoraccio tomatoes, fresh mozzarella, and arugula pesto on a baguette. That arugula pesto is two thumbs way up!
The Salame Flatbread was really good, but it’s definitely got a kick, so be wary of that if your spice tolerance isn’t very high. It’s like a thin crust pizza, but made with fresh mozzarella, mama lil’s, and castelvetrano olives.
This one was on the sweeter side because of the figs, so if spiciness is something you try to avoid, the Pancetta was another delicious option. It’s got merlot-poached figs, gorgonzola, rosemary, fig balsamic, walnut, and smoked salt.
Till next time, Nomsters!