LloydMartin, Seattle’s Newest Gem

A few weeks ago, my sister and I went to the new restaurant at the top of Queen Anne Hill: LloydMartin. Named by Seattle Magazine as one of the Best New Restaurants in Seattle, owner Sam Crannell has created a truly delightful environment; filled with delicious food, lovely and creative drinks, and an adult, yet energized and fun setting.

Since it was our first time there (and we came hungry), we decided to try several of the “small plates” offered. We had the shaved pear salad with blue cheese, hazelnut, port syrup, & frisee, the 64°C duck egg with brioche and mushroom-bacon-red wine sauce, a cheese plate with my most favorite cheese (delice de bourgogne), and a charcuterie plate. They mistakenly thought we ordered the manila clams (with chorizo, apple cider and white wine), but let us have them to try since our server joked that he couldn’t put them back! Bonus!

All of the food was absolutely delicious. Wonderfully prepared and perfectly presented. My personal favorite of the small plates might have been the pear salad; simply because it was so beautifully and creatively prepared (and anything with blue cheese, hazelnuts, and port is bound to be pretty tasty). Now, if you were to ask anyone in the restaurant, my favorite might have been the juice from the steamed clams. I soaked up ALL of that juice with the great crusty bread that was nearby. It was a little embarrassing, but so yummy!

We decided to split a large plate, and got the lamb cannelloni with balsamic roasted cipollini and chevre fondue. O.M.G. Let me say it again. O.M.G. Makes me start drooling just thinking about it! That was the most tender, flavorful, and delicious lamb I have ever tasted. Truly amazing. It simply melted in your mouth it was so good.

We were so full from everything, we never made it to the foie gras, which I’m sure is amazing as well. There’s always next time!

As my sister and I were talking to Tyler (the fantastic bartender by the way) throughout the meal, we noticed that the open kitchen seemed small, and we found out that they have no hood, grill or gas. They only have two plug-in electric cooktops and an oven. So all this amazing food came from two plug in cooktops and one oven! That is just insane! It just goes to show you that you don’t need fancy kitchen equipment (or apparently even basic equipment for that matter) to create wonderfully amazing food.

LloydMartin was great, and Sam Crannell is a genius with braised meats. I cannot wait till I can get back there to try more from their menu. Might just have to treat myself…Merry Christmas to me!

 

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