Where to eat?

http://www.unionseattle.com/dinner_menu.html

Today, David and I celebrated our 4 year anniversary of our 1st date. We met on this day and went to a National Geographic Live lecture. At dinner tonight, it turns out that there was another one of those lectures tonight. It was also 3 years ago tonight that David proposed to me. There you have it, a brief history of our love.

Anyway, at the last minute, Vincent's nanny watched him for us so that we can go out on a date. We chose Union, and LOVED it. Well, it doesn't hurt that we know the bartender and the chef, but I don't think that would have made a difference in how delicious the food was or the service. I would describe the service as "just right."

Though the menu changes daily, I've posted a link to a sample one for you to see. Tonight, we had the 1/2 dozen oysters, Fluke Crudo, Chioggia Beet Salad, & their Farotto (farro made in the style of risotto) to start. David ordered the Pork Tenderloin and I had the Skate Wing. For dessert, we had Bread Pudding & Chocolate Terrine. For me, the only semi-negative thing I have to say about the whole meal is that towards the end of my skate dish, the seasoning started to become a little much, but definitely not over the top. And, for David, the only comment he had was that it would have been fun to have a little sprinkle of sea salt on top of the crudo & the beets, for a little crunchy burst of salt. Other than that, it was all spot on.

Oysters - Totten Virginica from the Hood Canal, with horseradish, meyer lemon ice & Trampetti olive oil; Beautiful, big oysters without a big, overpowering taste. Plump and juicy, with a sweet finish.
Fluke Crudo with fennel, grapefruit, and basil - crudo is like Italian sashimi or carpaccio, for lake of a better description.
Chioggia beets with blood orange, avocado, pistachios & mint - deliciously sweet with a nice tartness
Farotto with beef tongue, butternut squash, and something else...I can't remember...I know there was also parmesan
Skate wing with fried potatoes, crispy pork ear, and brown butter vinegrette
Pork Tenderloin with crispy polenta, yellowfoot chanterelle mushrooms and bacon

Okay, my food coma is setting in. I really would love to go more into detail, but at least you get the idea. Besides, this is a blog about a baby, not about food. Parents need a break now and again, though!