Poppy, Seattle

The Three Faces of Poppy

Thali

The Hindi word for “tray,” thali is a meal that features a variety of different dishes served on—that's right—a large, round tray. The dishes are typically small and arrive at tables inside katori, or small bowls. At Poppy, thalis change daily. They usually feature six or so dishes, which don't need to be eaten in any particular order. A main entree anchors every thali: for instance, Copper River sockeye salmon with pinot noir fennel sauce, sea beans, and bacon is accompanied by cauliflower-almond soup, a charred scallion salad, and several other bites to fully dazzle taste buds.

Chef Jerry Traunfeld

Jerry Traunfeld is something of an institution in the Pacific Northwest. The James Beard Award winner built his reputation as a culinary wizard during his 17-year run as executive chef at The Herbfarm. But during a 2007 research trip to India, he came up with the idea for Poppy. With this restaurant, the famed chef uses the thali format to present his own style of Northwest cooking, which favors seasonal ingredients, fresh herbs, and spices. Basically, every thali is a Chef Traunfeld tasting menu rolled into one neat presentation.

Herb Garden

Park behind Poppy and you can enter through the restaurant's back door, which opens up to reveal an oasis of thriving herbs and plants. Outfitted with stone pathways, red two-top tables, and metallic heaters for cooler evenings, the garden invites people to dine among its leaves, plus it acts as a buffer between the restaurant and parking lot. But the lush setting has more than just aesthetic appeal—many of the herbs are plucked and used in the restaurant’s thalis, desserts, and cocktails.