Concierge.com's insider take:
There's little doubt that chef William Belickis conceived this South Lake Union stunner, opened in fall 2009, as a four-star contender. It's here in the Jewel Box space—a spare, elegant annex—that the Bouley-trained chef makes magic with seasonal tasting menus of four to eight courses. Dishes might include a beef rib eye roasted in the wood-burning oven and paired with asparagus and potato purée, or blackmouth bhinook salmon garnished with nasturtium, lemon butter, and peas Française. It's not stuffy in the vein of Canlis (note Mistral's buzzing oyster happy hour at the bar), yet Mistral's interior, which pairs raw steel beams and exposed ductwork with the gleam of high-tech convection ovens in the open kitchen, is a dramatic showcase for what many foodies are calling one of Seattle's best restaurants.—Aaron Barker
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