Locally Foraged Food. Nettletown tucked away in the former Sitka & Spruce is the ultimate Northwest food experience, coined as eclectic comfort food influence by the chef's Swiss & Chinese heritage. Now open for lunch, brunch and dinner, the tiny cafe is quickly becoming a favorite with locals. Dinner menus change nightly. Entrees such as a scallop crudo with spring onion dressing, Korean Shiso and crostini are sublime, utlizing a multitude of textures and flavors. Using locally foraged ingredients such as sea beans, huckleberries, morels and purslane, Choi's innovative cooking delights. Favorite brunch dishes include the huckleberry cardamon bread pudding and knoepfli(also known as spaetzle), tender pasta pan fried with cabbage, leeks and herbs. Meats are locally sourced from Rain Shadow Meats in the Melrose Building. Nettletown truly highlights the best of the fresh food found within the Northwest.
Citysearch Editorial Review. This Eastlake jewel box of an eatery burst onto the Seattle food scene with a make-or-break concept: PNW-sourced dishes with distinctly Chinese and Swiss influence thanks to the background of Chef Christina Choi. Thankfully, Nettletown excels, and is the sort of place you're ecstatic is as good as it is; with such an interesting and environmentally conscious menu (many of the ingredients, from fiddlehead ferns to morels, are foraged locally) you'd want to support it based on principle, but the intense and innovative flavors are worthy of accolades all on their own. Consult the blackboard for daily specials of soups and salads, or go for a selection from the regular menu--lemongrass elk meatballs and knoepfli (an egg noodle dish similar to spaetzle) are knockouts, as are simple sides like rice with salty toasted seeds or small dishes of pickled vegetables. There may not be much room to sit--there are only five tables captured between the cobalt walls--but the casual counter service makes it easy to order the flavorful, foraged dishes to go.
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