MistralKitchen

Seattle Weekly

christopher — Tue, 17 Aug 2010 23:06:32 +0000

Belickis is still an envelope-pushing cook, and Mistral Kitchen’s ever-changing menu is representative of this, offering many secret tricks and high-tech evolutions which, on the plate, taste like nothing more than some of the best food you’ve ever eaten.

Seattle Weekly

christopher — Wed, 21 Apr 2010 21:29:05 +0000

I had just been served my first great meal in Seattle. Not just decent, not merely good enough, but truly great…The crudo had been wonderful, the charcuterie so smartly chosen…the whipped and butter-jacked purée of potatoes arrived in their small, white bowl…Mistral Kitchen’s short rib is the standard by which all other entrees will be measured…It was my first love in the city of Seattle, the first instant I knew for sure that there would be greatness and adventures to be had here.

How long does it take to dine in the Mistral Jewel Box?

christopher — Wed, 21 Apr 2010 19:34:55 +0000

In the Jewel Box, the table is yours for the entire evening. We carefully match to your pace of dining, so you can stay as long as you like. The average dining experience lasts two to three hours, but it won’t surprise us to find you here longer.

What if I have dietary restrictions?

christopher — Tue, 20 Apr 2010 19:35:01 +0000

We are very accommodating to the fact that many people have allergies to certain foods, or simply have some things they don’t like to eat. Though we encourage our guests to try new things, please let us know if you have any special requests.

Is it wheelchair accessible?

christopher — Mon, 19 Apr 2010 19:36:45 +0000

Yes.

Is there a corkage fee?

christopher — Sun, 18 Apr 2010 19:36:11 +0000

Yes, we allow guests to bring their own wines as long as they are not on our wine list. Our corkage fee is $25 per 750 ml or smaller bottle. Please feel free to call the restaurant to confirm that we do not have the wine you are planning to bring.

Where can I park?

christopher — Sat, 17 Apr 2010 19:37:09 +0000

There is ample street parking, as well as several pay lots starting one block west of the restaurant on Seventh Ave.

Seattle Magazine

christopher — Fri, 16 Apr 2010 23:17:53 +0000

With gleaming design, top-flight equipment and talented people, Belickis has created the ultimate chef’s playground…his food is marvelous. His scrupulous cooking makes for dishes with a crystalline, almost gem-like appeal—no murky flavors here, no overuse of butter or fat to blur the edges of a less-than-perfect dish. On one night, Belickis built our Jewel Box meal into a crescendo, each plate more satisfying than the next.

Northwest Palate

christopher — Fri, 16 Apr 2010 22:55:47 +0000

Chef William Belickis is back, and his cuisine is as dazzling as ever…The dinner menu features elevated bistro fare—from soups and composed salads to crudos, gratins, and coq au vin. The best seats are at the kitchen-side counter, or reserve the intimate Bijou private room…where you’ll feel like the pearl in an oyster.

Seattle Magazine

christopher — Fri, 16 Apr 2010 22:39:09 +0000

A unique way to impress out-of-town guests, this table offers a front-seat view of chef William Belickis and his team preparing delicacies that might include hamachi crudo with shaved red-and-white French breakfast radishes, striped bass with escarole, or an over-the-top, decadent plate of rabbit loin wrapped in rabbit belly, with seared foie gras, pancetta and green beans. Included in the experience is a private cocktail demonstration with mixologist Andrew Bohrer…and a parade of refined, not-too-sweet dessert creations by arguably the most notable pastry chef in the city, Neil Robertson.