They say imitation is the highest form of flattery.
You say that the copycat in accounting with your same trench better watch where she hangs it.
William Belickis’s new restaurant, Mistral Kitchen, may make you reconsider the old adage.
Taking cues from New York’s famous Bouley restaurant (where he once cooked), the Tom Kundig-designed space brings Big Apple culinary trends to the Emerald City. A steel corridor filled with seasonal aromatics (pears for the opening) preps your nose for what’s to come.
Four kitchens provide unique menu items: There’s the technical (views of kurobuta pork cheek sous-vide and slow and gentle wild salmon preparation), the rustic (a wood oven from Naples); the classic (pluperfect plates such as striped bass a la plancha), and the pastry. The Jewel Box section offers eight courses for $90 and off-menu selections.
In sum, no two are alike.
Mistral Kitchen, 2020 Westlake Avenue (206-623-1922 or mistral-kitchen.com).
Photo: Courtesy of Mistral Kitchen