A good dining experience for Valentine's Day last night prompted this thread. It would be solid to have folks add their reviews of restaurants as they check them off their lists.

Locale: Wallingford Neighborhood, Seattle, WA
Date: 02/14/2010
Name: Joule
Beverages: Dobbes Family 'Jovino' Pinot Noir, OR 2007
Luigi Bosco Malbec, Mendoza 2006
Sake, forgot the name
Amuse Bouche beverage: ruby grapefruit/sake/horseradish

Review:

I was originally told about this place by a friend who's palate is usally pretty consistent with my own. Reviews online were mixed. The positive ones were outstanding and the less-plussed folks were merely just that--a bit underwhelmed.

They are touted as a French/Korean fusion joint. Co-owned by a married couple (one Korean woman and one Frenchman, go figure). Menu was pre-fixed and family style. Each course was accompanied by a wine selection which you can opt out of. I came to find out that every Sunday operates in this fashion, promoting large fun groups ending their week over a good meal.

Smell was slightly off-putting when I entered. In retrospect, I now think is was the pre-preped head cheese that I was about to eat in completed fashion. Decor was understated and nothing special. Kitchen, like many french joints, was a focal point and was wide open for viewing.

First course was shigoku oyster shooters with jalepeno and booze shooter. Banged down the oyster; super fresh, spicy and then followed with killer acidic booze shooter noted above. Next came the "salad." Shaved watercress that looked like romano, wild greens, hearts of palm, artichoke hearts that must have been treated in some sort of burly stock, olives and a vinaigrette that I couldn't identify. This was accompanied by some bread that I swear was made in house. And of course, that french butter that reminds you what butter should taste like. Salad was light, acidic, sweet and salty with the olives.

The entree was made up of two plates. One had a thin sliced flat iron cut with something that tasted like a reduced balsamic with a side of chimicurri and diced kimchi, and the other was a ravioli pasta (almost looked like a pot-sticker) stuffed with diakon and god knows what else smothered in a celery and mustard seed sauce. I found myself lapping up the extra sauce with my meat (went to the bathroom, washed off my meat, and then lapped up remaing sauce with the flatiron steak). One the side of the pasta was some breaded head cheese likely sauteed. Crispy, meaty but not overwhelming.

Now I was getting full and despite thinking the desert appeared too rich, I dove it. Some sort of chocolate tort that had been gingered, topped with homemade marshmellow and creme fraiche on the side. The ginger went well with the chocolate and fooled my stomach into thinking it was getting something lighter. Creme fraiche was light, citrusy and a good finish.

All around, great experience. Meal built upon itself nicely, left me satisfied but not overfed and I got to experience an interesting fushion of flavors, cultures and cooking techniques.

The best part was speaking to the chef about his appearance on Iron Chef. He took on Garces for his first challenge. I have always had a shit ton of questions about the show's production and the logistics of cooking in Kitchen Stadium (i.e. do they really see the secret ingredient for the first time just prior to cooking? Of course, not possible to have the mes en plas ready to go?). Also, found out some interesting behind the scenes info.

The regular menu looked just as interesting. Give this place a shot if you happen across it. I could very well see these guys preparing some outstanding meals; although the flavor profiles could get really muttled if they don't continue to show some restraint in melding the two.

4.5/5