Matt’s got redone. It expanded both left and right, now there are 3 large windows facing the market and another one on the side .. lots of light. Lots of window seating. Lots of people. And not one familiar face. That was my first impression. Tan got us a reservation, and since we were early, we sat at the far side of the bar where we could get a full sweeping view of the new action while we got started on a rose from luberon. It had been almost 90 degrees earlier in the day, and seemed like the right thing to do (have a rose). The woman at the bar was young-ish, atractive and very serious looking. Maybe very focussed. Maybe it was because she has no time to look around and had a lot of work to do instead. If she was not pouring drinks, she was loading glasses into the plastic racks and loading them into the industrial dishwasher behind the bar. When she turned it on, the machine sent a gentle vibration which that can be felt while sitting at the bar. Depending on how you feel towards vibrating devices, this may or may not be to your liking. I felt funny. I felt like the new layout with the kitchen on one side and the bar on the other and an inverted T shaped dining space created a rather busy intersection. It definitely seemed that was when I was sitting at the bar. There were many more wait staff than before (and probably needed) and they were running around like busy bees, I was wondering if that would somehow get in the way of people relaxing and enjoying their dinner. And there was a rather chubby guy in worn out khaki shorts and a white t-shirt, carrying a clipboard and a pen and standing rather oddly among the diners. I think he was trying to to figure out which tables were free and perhaps trying to plan out how to allocate them to the people who were waiting outside to be seated. The places was buzzing for sure … Perhaps his task was further complicated by the interted T layout (he cannot for sure see how things are going from near the entrace …) Anyway, time went by and we got a table for two by the corner window. I told tan that I dont like hat I see and she told me that I am just being sentimental. I think I missed the calm and relaxing service we got from the previous staff (when I asked our waitress about some of them by name, she thought for a while and indicated that none of the names ring any bells, therfore they must no longer be there. Bummer). When we aksed her how one of the dishes were made, she also had to check her notes. Hmm … let’s give her some time and see how that goes. On the plus side (for me) the menu looked pretty much the same. When the food came, the preperations were a bit different (as it should be) and it all tasted very good. And when sitting down in this corner, the staff traffic did not bother me as much either. I probably need to wipe out some of my old sentimental memories and learn to live and enjoy the present instead!

We found another great place to eat in Seattle – One more reason to stop paying any attention to the michellin star system Great food and warm, friendly atmosphere in a rather surprising location – a tiny strip mall off Eastlake Ave. This place serves fresh local fare in a small space that sits around 20-25 people.  There is a large communal table at the center and if you don’t have space to sit, you can always stand around the bar and eat/drink/nibble too. The Little Streets w/braised beef I had there on Saturday night was the closest to the Boeuf Bourgogne served at Le Trumilou in Paris And the staff is even friendlier .. The grilled octopus salad was just perfect! The menu is a true chalk board, so I cannot gurantee the same stuff although, it’s quite unlikely that anyone will be dissapointed here .. We’ll be repeating (again) for sure.

Website http://www.sitkaandspruce.com/
Some photos on flickr here.

Cachaça is a potent sugarcane liquor used in this Brazilian national drink. You can substitute light rum if you can’t find cachaça. 

2 limes, cut in half 
8 teaspoons sugar 
Coarsely crushed ice 
1 cup cachaça 

Put a lime half in each of four tumblers, and sprinkle each with 2 teaspoons sugar. Using a wooden reamer, crush the flesh of the limes. Fill glasses with ice, and pour cachaça over it. Stir well, and serve.