Seattle: Mistral Kitchen

Bobby Burns

My 24 hours in Seattle was coming to a close. Before heading out to the airport, we had lunch at Mistral Kitchen, just a couple blocks away from our hotel. Just about everybody told me it was fabulous and after surplus of calories (mostly empty in the form of cocktails), a light meal was just what I wanted.

hamachi crudo

Bobby from 100 Eats 100 Days ordered the Bobby Burns cocktail (Famous Grouse Scotch, Laphroig 10, Dolin sweet vermouth, Benedictine, Peychaud’s bitters) and the hamachi crudo for the table to share. I’m pretty sure everyone was impressed by the barman wrapping the long peel around the round ball of ice. I do have to say I usually have seen this cocktail served up. Still, love that ice ball.

diver sea scallops

hearty winter greens, bacon lardons, parmasan

I love Seattle and how fresh the seafood is. The hamachi crudo was great as were the scallops though I preferred the oysters I ordered best. I also was dying for some fresh veg and the hearty winter greens fit the bill.


I ordered three each of the available Kushi and North Shore oysters. I liked the North Shore ones a bit more with the more traditional mignonette. The smaller Kushi oysters were just fine on their own.

proscuitto and arugula pizza

cutting and serving ourselves pizza

When our server dropped off a pair of scissors, we knew we were in for a DIY adventure. The tomato, Proscuitto di San Daniele and arugula pizza was not sliced. As shown in the picture, you cut yourself slices to eat.

pork belly, escarole, turnips, sultanas

The only dish we were meh about was the pork belly. It just seemed piddly. I wished we used the $12 to buy more oysters.

pork terrine, fermented pickles, dijon, micro greens

On the other hand, the pork terrine was very nice. We had to ask for more bread (which was wonderful) to go with the perfectly made potted meat.

wood fired hanger steak, potato, trumpet mushrooms, cipollini onions

I had a lot of steak recently the week before with dineLA (LA’s Restaurant Week) so I didn’t particularly find the steak riveting but it was well-cooked. I probably would have gone for the half chicken only because I wanted something comforting. Although we were thwarted from having daurade from the evening before at How to Cook a Wolf, we decided to keep it light because we were heading to lunch #2. Yep, back to Salumi to split the porchetta sandwich.

chocolate feuilletine torte, banana egg nog ice cream, hazelnut praline

Holly wanted something light for dessert. She chose the chocolate feuilletine. I told her it hardly sounded light with the banana egg nog ice cream! Then again, our other two options weren’t light either. The sticky toffee pudding with blood orange, pomegranate and Earl Grey creme fraiche would have been my choice but I was abstaining. The chocolate pretzel bread pudding with Pike XXX stout ice cream and barley malt syrup also sounded amazing.

It’s a good thing we walked around the near-empty Seattle Center after this so-called “light” meal.

Mistral Kitchen

2020 Westlake Ave., Seattle, WA 98121 — (206) 623-1922
Seattle Adventures in 24 Hours
Part 1
Pike Brewing Company
Barhopping in Seattle
Dinner at How to Cook a Wolf
Cocktails at Knee High Stocking Company
Other Seattle posts