On our way back from Seattle in January, we decided to stop off in historic Fairhaven.
This quaint little area is actually part of Bellingham, Washington. (Kind of reminds us of areas of North Van, New West and Vancouver’s West End with a bit of Steveston.)
Kells had had breakfast there previously. So she corralled us into the same joint named Skylark. I had been dying for some
The Purple Café and Wine Bar is an eatery in the financial district in Seattle. It features seasonal northwest cuisine and wine pairings.
When you first enter the place, it looks surprisingly large with high ceilings. However due to muted lighting and dark wood furniture, it is feels intimate. Just off-centre, they have their wine/liquor larder. It looks like a huge wooden centrifuge from the industrial era*. This large pillar runs to the ceiling, with 360-degree shelving. There are stairs snaking around the side like a DNA helix. (Kells and I wanted to go explore but there was a pesky ‘stairs not in use’ sign… and we didn’t want to make a scene… At least not that evening.)
We were wineless that night. Kells had a Cosmo, extra tart. I had a beer**.
We ordered the Baked Brie to start. It was gift wrapped in
crispy phyllo, and accompanied by apricots, carmelized onions, walnuts, grapes and house crackers. The whole mess was delightful. Everything complemented each other perfectly. And the grapes were an amazement — halved and warmed, with salt. You may think ‘egads how odd!’ But trust us… your tastebuds will thank you.
For our mains, we couldn’t decide from Maine Lobster Mac and Cheese, seared Diver Scallops with grits (daily special) or Wild Mushroom Rigatoni. We were also eyeing the Veal and Pancetta Bolognese (I love me some parpadelle) and Pan Seared Muscovy Duck Breast. Due to availability and what was popular we went with Scallops and Bolognese.
The Diver Scallops were beautifully seared, toothy but tender and slightly sweet on the inside. Though cooked perfectly, grits were a little flat in flavour. (Grits are hard to season). The Bolognese was rich with al dente flavourful parps.
Kells was here before and enjoyed the Lobster Mac and Cheese. This is also a popular dish…Kells gives it 2 thumbs up. (But someone^ forgot her lactaid and we didn’t want to take a chance with someone’s^ gnarly digestive results if someone^ partook of the lactose-laden kryptonite.)
And we ended with Vanilla Bean Crème Brûlée. Holy caboodles!Beautifully torched top…sweet and smoky. The crème was mindblowing… flavourful, great mouthfeel, not super sickly sweet. An amazing way to end a good meal.
Staff: Our waitstaff Maddy was fabulous! She was super friendly, genuine and knew when to come by to ask questions (ie: not when we just took a big bite).
Conclusion: Purple Café is a must-try!
Have you gone to Purple Cafe?
What delights have you ordered?
Tell us what you think below, in the Comments section!
* did scientists have centrifuges in the industrial era? If they did, this is what my mind pictures.
**Wine is not sitting well with Kells’ system these days. This is a sad state of affairs for her. So, in blog-sisterhood, I didn’t get wine even though we were at a winebar.