Quinn's (Capitol Hill)
December 14, 2007 at 8:58 pm , by sara
After cooking dinner all week I decided I needed a break. Something simple. Bar food that was a step above the sliders at Linda’s.
We decided on Quinn’s, the new “gastropub” opened by Scott and Heather Staples of Restaurant Zoe.
Cobe and I headed over there on a rainy Tuesday night, stepping in to find it toasty warm with high ceilings and intricate chandeliers made of bouquets of lightbulbs. We debated sitting at the bar, but instead followed our host to a small table.
The interior is strangely almost identical to Bauhaus a few blocks away, with a bar where the barista station should be. Even the same upstairs balcony. Looking around, I realized that everything–the walls, the floor upstairs– was made of thick 2x4s nailed together. It gives it a solid feel, as if it’s been there for a long time.
The menu is solid as well, anchored by some pretty heavy meat. Wild boar sloppy joes. Smoked hanger steak. Duck rillette. And of course the omnipresent wagyu beef burger.
Our server came by, young, friendly and wearing a fIREHOSE t-shirt. As in “flying the flannel?” I asked remembering back to the 90s when that was in my tape collection. We ordered a few duvels and perused, deciding on a pear, endive and stilton salad to start. Cobe ordered the burger, I went with one of the few vegetarian things on the menu—cumin scented black lentils with curry roasted cauliflower and mango.
The salad was very nice, the contrast of the silky pear flesh with the crunch of the endive and frisee, set off by the sharpness of the stilton. Sadly they skimped on that beautiful cheese and I found myself digging for the few crumbs. It was well dressed though, a light balsamic, and ample for two.
Then came then lentils and with one bite I was astounded. Some of the best lentils I’ve had, lightly seasoned with cumin and offset perfectly by the cauliflower and mango. But the burger was really the highlight. There is only one word—velvety. Maybe the first burger I’ve had in Seattle that you could eat without ketchup. And it came nearly bare, no lettuce, no tomato. Adorned only by a side of fries which were just okay. They were no “frites.”
A great place, and still new really. Wish they had more belgian beers on draft. And maybe some pomme frites.
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Quinn’s Pub
1001 East Pike Street
Seattle, WA 98122
(206) 325-7711
http://quinnspubseattle.com
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by Anonymous
On February 24, 2008 at 9:07 am
Hi Sara….
Ran across your review during a random search. Wanted to let you know that we are now frying our “frites” in 100% beef fat and dressing them with demi-glace and fontina fonduta. Or they’ll come undressed with the burger and fish/chips. Also, we’ve added a huge selection of bottle conditioned beer on lees, including Tripel Karmelite, Meantime IPA, Pyraat and Deus…in 750ml champagne closure bottles. I’ve also got a stash of magnums of ’04 La Fin Du Monde 10th Anniversary Edition and Chimay Grande Reserve. There is a secret menu item that not printed which you can order anytime. Seared foie gras on brioche french toast over a tangy blueberry compote, topped with bacon confetti and greens. Mmmmmmmm.
I loved your blog and thank you kindly. Please introduce yourself to me next time you come in.
Roddy Lindquist
General Manager, Quinn’s