Lampreia
Seattle, WA 98121-1312
Phone: (206) 443-3301
- Price:
- $$$$
- Cross Street:
- Battery Street
- Hours:
- Daily 5pm-10:30pm
Editorial Review for Lampreia – by Don Rauf
The Scene
A meal here is an event, easily stretching beyond two hours, with an intermezzo and cheese course. Waitstaff should be commended for congeniality and consummate service. Unlike the less-than-attractive fish it's named after, the restaurant's elegant, muted decor lets diners focus on the chef's spirited creations.
The Food
The plates are miniature works of modern art that vary with the seasons. Three pear slices--red, yellow and green, each infused with a different flavor--nicely complement seared foie gras. Impeccably fresh mussels arrive in a perfect line, and goat cheese gnocchi are whipped into meringue-like balls. From culatello (fine Italian ham) antipasto to smoked salmon with cauliflower mousse, painstaking detail goes into each dish. More stellar ingredients show in the entrees: Both duck with candied fruits and chicken tucked under buttery bread crumbs are superb. Desserts end with a bang, especially chocolate mousse with a Valencia orange, cooked down into an intense, sweet delight.
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Insider Tips
Know Before You GoThis is an expensive night out, but go for the full experience--don't skip the intermezzo or cheese course. If feeling adventuresome, ask the chef to prepare his taster's menu.
What to DrinkOverall, wine selections are very expensive, but scour the list and you'll find a few moderately priced bottles.
User Reviews for Lampreia
07/16/2008 Posted by averagejoe101
Well I honestly don't know how anyone could give Lampreia a bad review. It was one of the most memorable dinners I have ever had. I took my girlfriend for our year anniversary and decided to go with the chef's five course. Since we didn't know what we would be having I had one of the knowledgable waiters pick a bottle of wine to pair with the whole menu. We told him that we wanted something foreign and interesting. The waiter picked a chardonnay by domaine serene which paired beautifully with our dinner. First we started off with crab wrapped in melon. It was a an interesting light and refreshing way to start. After that we moved to another exquisite dish. A hard boiled egg marinated in beet juice filled with salmon roe and creme fraiche. It was definately the most beautiful and tastiest deviled egg ever. After that we had a corn soup with rhubard and salmon dumplings. The aroma of the soup as it was poured in was a tuning fork for the soul. And then the main course was bass accompanied with whipped potatoes done with pequillo pepper. Simple but great. Dessert was one of my favorite courses as well. Pistacio ice cream with strawberry sauce and caramel. The chef was actually friendly and said good night to me at the end of our evening. The waiters were perfect and attentive but not in a somerthing way, great choice of wine by the way, and the experience was extremely memorable and romantic. I highly recommend Lampreia for special occassions or even every day. It's fairly affordable and worth every penny and more.
06/24/2008 Posted by gourmandechezelle
I know chef Scott Carsberg through a business connection, and on more then one occasion had to listen to him swearing violently at the receptionist in our office because he was unhappy about something or other. No apology, no realization that the receptionist probably wasn't going to be able to help him for whatever problem he had, just angry, diva syndrome and foul language. The experience at Lampreia mirrors the chef/owner's attitude. The interior is stark and cheerless. The food was definitely "arty" but I can't go so far as to say it was delicious or wonderfully memorable. The waiter was exceedingly cloying: no sooner had we placed a forkful of food in our mouths did he scurry over inquiring after how we were enjoying our "first bites." And he did this at the beginning of every course! He surely meant well but the service was not the discreet attentiveness that a fine dining experience demands. This just isn't a place where you leave feeling good. The service, food, attitude and above all the mean chef just leave a bad taste in your mouth. Visit Canlis or Rover's instead. Or even Red Robin for a better experience!
