At the Water's Edge

Seattle's stunning natural backdrop makes it a lure for locals and tourists alike. If you fancy a jaw-dropping view with a roaring fire, and hand-crafted cocktails, look no further than the Edgewater Hotel. Perched over the water with a steady stream of ships and sailboats gliding by, it's easy to loose yourself here.

There are 12,000 guest rooms in Seattle. Only 120 have a view like this. 

While the Edgewater Hotel had been on my radar for weddings (they host over 120/year) and that famed image of the Beatles fishing out of their hotel window, it's recently become my spot for lingering over cocktails and business meetings. The hotel is located in Seattle, a heartbeat from all the downtown action, but enough outside of the fray to provide ample parking, and unobstructed views. (If you're staying here, take advantage of the courtesy shuttle service. They'll drop you anywhere within a 2 mile radius.)

Curl up in a cozy chair...and watch the world go by. 

Recently the hotel hired San Francisco-based cocktail guru, David Nepove to revamp their entire bar. David tore apart the bar, added house made mixers ("everything is made from scratch") and an entirely new cocktail menu. A year ago, I had a lackluster experience here and hesitated going back. A blogger dinner invite provided a welcome look at their new and improved cocktail program. 

Talking with the restaurant manager, Michele Gardner, I wanted to know, "What did you learn?"

The new bar menu embraces craft cocktails. "It took a lot of effort to get the staff on board. We had to assure them...people will wait for a well made cocktail." Aiming for unique and refreshing cocktails, the service experience is different too. "When guests sit at the bar, it's an event." In the end, they landed on twelve new cocktails. I had three, and begged shamelessly recipes. The recipe for my favorite cocktail, the Broken Branch, is at the bottom.

The hotel's 6/7 Restaurant is a mix of rustic and modern finishes, featuring a stone fireplace, wrap around waterfront windows, and Murano glass chandeliers. 

Not to be outdone by the cocktails, chef John Roberts commanded the evening. Elegant dishes and surprising presentations proved hotel dining can be a noteworthy experience. While mainstream media focus their attention on chef-driven restaurants, chef Roberts is equally worthy of the limelight.

Tiger prawn corn dogs

Arriving on carved wood planks, tender prawns sported a crispy exterior, served alongside a sweet chili dipping sauce. "Chef, tell me about these prawns. What's in the batter?" At first blush, the large pieces adhering to the prawns looked like corn. No. He uses a puffed rice from the Asian market (instead of panko or breadcrumbs). Not only is it visually appealing, the puffed rice provides texture and a shattering bite. And here's the chef tip, "It stays crunchier, longer." For a guy who does a significant number of catered events, that's key.

Curried fritter pops

As the menu progressed, subtle nuances continued to push the flavor. It's all about the details. My camera proved useless once the sun set, so I'll recap:

Salmon Crudo
sweet chili pepper puree, washington apple salsa, avocado and yellow curry oil

Sweet Potato and Leek Soup
topped with sauteed kale, proscuitto, pine nuts, chanterelles, and charred onion creme fraiche

Golden Beet Salad
belgium endive, candied pecans,craisins, oranges, blue cheese, fuji apples, and sherry reduction

Apple Granita and Basil Hayden

Pan Roasted Halibut
saffron risotto, grilled green onion, cherry tomatoes, arugula, musseles, and saffron broth

Roasted Rack of Lamb
rosemary roasted vegetables, gnocchi, carrot crisps, and stone ground mustard lamb reduction

Pear and Frangipane Tart
with vanilla sour cream and brandy caramel

And finally, that amazing cocktail....

Kissed with a touch of sweetness, the flavor profile on this cocktail is like a Manhattan...with a touch of cherry liqueur. Perfect for the holidays, or post-skiing libations.

Broken Branch Cocktail

From Six/Seven at the Edgewater Hotel, Seattle 

2 oz Knob Creek Bourbon
½ oz Sweet Vermouth
½ oz Luxardo Maraschino Liqueur
½ oz Benedictine
Dash of Angostura Bitters
Method: Stir Garnish: Orange Peel