Seattle Restaurant Week – Vendemmia

Seattle Restaurant Week is held bi-annually in April and October. With more than 165 King County restaurants offering three-course dinners for $32, it is a great way to try out new places within budget .

This year we visited Vendemmia – a neighborhood Italian restaurant in Madrona.

We started our meal with an assortment of appetizers for the table, that includes

1) Bruschetta (fig, balsamic on grilled bread) 2) Roasted beets with endive, apple and goat cheese

3) Chilled Potato Soup with leek and watercress – despite its name, this soup was light and invigorating. It resembles a clear vegetable broth infused with fresh herbs.

4) Hamachi Crudo with rhubarb, pine nut and ginger

5) Roasted Cauliflower with chickpeas, currants in a subtle flavored cauliflower purée

The reason I counted all the appetizers is that never before had I seen a restaurant-week menu with such varieties. Usually you had the choice of one appetizer period.

For the entree, we both opted for scallop with green garlic, white beans and bacon. This was cooked perfectly.

For dessert, we picked olive oil cake with Meyer lemon meringue and hazelnut honey

Homemade Amaretto Gelato, chocolate cookie, melted chocolate

Between the two, the olive oil cake was our favorite. The chocolate cookie was a little cold to our taste (we would have preferred it to be served at room temperature), but the Amareto gelato was delicious!

Overall, we thoroughly enjoyed our dining experience at Vendemmia. On top of the food, we also liked its well-lit dinning room with open kitchen and the friendly service. I noticed that most tables ordered a pasta dish, which is a good sign, given that this is an Italian restaurant. We highly recommend this restaurant and will for sure be back sometime in the near future.

Vendemmia
Address: 1126 34th Ave, Seattle, WA 98122
Phone: (206) 466-2533
Webpage: https://www.vendemmiaseattle.com/

Chef-owner Brian Clevenger also leads an intimate, reasonably-priced, hands-on cooking class with maximum of 10 participants. Class is $55 per person, sit down lunch included.

SATURDAY, 5/6 – Introduction to Butchery: Fish and Chicken

SATURDAY, 6/3 – Oysters, Fish and Quick Cures