While sojourning on Ko Samui, an island in the Gulf of Thailand, chef Christine Keff grew enamored with the beachfront custom of grilling the day’s catch without embellishments. Though unable to transport the island’s azure skies and white-sand beaches to her Seattle kitchen, Keff resolved to craft a menu centered on the model of “fresh fish simply prepared.” Today’s Reserve selection invites you and a guest to partake of Flying Fish’s rotating slate of sustainable seafood with a three-course dinner that includes:
- Two appetizers
- Two entrees
- One dessert<p>
Armed with numerous accolades, including a James Beard Award and a four-star review from the Seattle Post Intelligencer, Flying Fish scours the seas to craft a regularly updated menu of taste-bud-baiting dishes plated with organic and wild-harvested ingredients. Tearing attention away from the elegant art and floor-to-ceiling windows set in Flying Fish’s scarlet and amber walls, a bounty of small plates tasks diners with choosing between starters such as crispy fried calamari with honey-jalapeño mayonnaise and thai crab cake dressed with a lemongrass aioli. Entrees span such flavorful offerings as seared rare yellowfin tuna, served alongside roasted fall vegetables and drizzled with a potato-onion jus, and cumin-marinated opah, a prodigious deep-water catch dished up with black-lentil dal, vegetable pakoras, and a yogurt-dill sauce. The restaurant departs from its piscine proclivities for dishes such as Painted Hills new york steak with red wine demi-glace and home-style buttermilk fried chicken with mashed potatoes and broccoli.
To finish off feasts, diners can indulge in temptations ranging from salted caramel pot de crème to a warm grappa brownie crowned with vanilla ice cream and espresso syrup. Although alcohol is not included with today’s Reserve selection, Flying Fish offers more than 200 wine choices, which can be fetched from the restaurant’s gargantuan chartreuse-tinted wine rack rather than being painstakingly mined from the center of a raisin.