Ville Magazine l Insider Access for City Lifestyle Sept/Oct 2016 / Fashion Issue | Page 12

THE DISH

Exquisite Taste
written by Lauren Adam

A strong flavor profile will always be the most important part of the dining experience; but in the age of
constant sharing, chefs have innovated by creating visually stunning masterpieces. Whether you’re a food
photographer or just a purveyor of stunning taste, these plates give a new meaning to what looks good.

NAKA: CURED EGG YOLK

Naka’s Chef Shota Nakajima pays homage to the ancient Japanese tradition of
Kaiseki with an artful, modern spin that focuses on color, texture, and sustainable
ingredients. The Cured Egg Yolk is the perfect example of Nakajima’s art. It’s
simple, yet forward thinking which is partially attributed to the appropriately
regal presentation. Yolks from Lopez Island are cured for an hour and then cooled
in ice water. It then gets cured again with kombu salt to create a texture similar
to soft cheese. The yolk gets topped with clean tasting white sturgeon caviar and
24k gold flakes, then sprinkled with lightly thickened Dashi broth.
1449 E Pine St, Seattle, WA 98122 l www.nakaseattle.com l photo Naka Kaiseki

HEARTWOOD PROVISIONS: YELLOWTAIL

The beauty of Heartwood Provisions is not only in the plating but the harmonious
and thoughtful pairings. The food and beverage concepts work together to create
an unparalleled dining experience from Chef Varin Keokitvon. Hailing as both
aesthetic and one of the best pairings on the menu is the melt-in-your-mouth
yellowtail. Thinly sliced fresh and delicate yellowtail gets topped with juicy cuts
of acidic, tangy grapefruit, striking avocado puree, spicy horseradish, and lemonpimentón vinaigrette. It’s paired with Old Tom gin, lemon, celery bitters, and
sparkling wine. The result is a picturesque scene that leaves an excellent taste.
1103 1st Ave, Seattle, WA 98101 l www.heartwoodsea.com l photo Heartwood Provisions/Suzi Pratt

EDEN HILL: LICK THE BOWL

Eden Hill is easily the master of exquisite presentation. With avant-garde menu
items and well-balanced tastes there’s plenty of allure at Chef Maximillian Petty’s
foodie utopia. Bright floral garnishes in vibrant shades of green, red, and violet,
plus refined plating make every single menu item an independent work of art,
but the ever popular Lick the Bowl is one of the most memorable. Foie gras cake
batter is mixed in a stainless steel bakers bowl then served with the spatula for
a playful take on nostalgic memories. It’s served with moist seared pound cake,
seasonal fruit and a lavish garnish of rainbow sprinkles.
2209 Queen Anne Ave N, Seattle, WA 98109 l www.edenhillrestaurant.com l photo Kevin Fansler

RADIATOR WHISKEY: SMOKED HALF PIG HEAD

12 l VILLE l FASHION ISSUE

What’s so attractive about half a pig head? The dramatic presentation by chefs
Tyler Palagi and Charlie Garrison is awe-inspiring to say the least. Carnivores and
whiskey lovers, this is a handsome handcrafted, meat masterpiece for you. Crispy
fried ear, braised tongue, and carved roasted loin, served alongside colorful Mama
Lil’s Peppers, a smear of aioli, and hefty dollop of zesty stone ground mustard.
The whole ordeal gets served on a personal butcher’s board. Create own palate
ple