Over the past few years, Restaurant Zoe has become my favorite mid-range restaurant in Seattle. The ambiance is perfect for both romantic dates as well as friendly dinner gatherings or birthday parties. The food is tasty and very consistent, the wait-staff , and the specialty drinks are awesome (which is why Lauren and I took Shawnie here for his first legal drink). Starting an evening at Zoe’s with a Siren (“vodka, sweet vermouth, fresh lemon & jalapeno. vigorously shaken.”) is a must.
Last night Mike and Erin joined us at Zoe’s. Being the proud parents of 2 adorable little ones, they are often unable to get away for an evening out. I wanted them to have a great night out, and Zoe delivered.
We started out with a round of cocktails (mojitos for the Arcuris, and the obligatory Sirens for Lauren and me). For appetizers, we shared a tuna tartare and a fresh ricotta raviolo. The tartare was tasty, though a little heavy on the horseradish. The raviolo is my favorite appetizer at Zoe’s. The thin pasta shell is soft and fresh, the ricotta has a smooth texture, and it’s topped off with a green herb-based sauce that complements the raviolo perfectly.
For the main course, I had the flounder (above), Lauren had the scallops (sans bacon of course), Erin had the seared tuna, and Mike the pork tenderloin. The fish were both delectible, perfectly cooked, with complementary sides. The flounder was nice and flaky, the tuna thick and gloriously rare inside. I didn’t get to try the pork, but Mike did clean his plate.
The scallops were perfectly seared, crispy on the outside, thick and juicy on the inside:
It’s good to be back in Seattle!
2137 Second Ave (at Blanchard)
Seattle, WA 98121
Update (3/30/2006, 10:45PM): 25 for 25 at Zoe was a pleasant contrast to last night’s experience at Ray’s Boathouse. Each part of the meal from appetizer to dessert was multiple notches higher. 25 for 25 introduced some fabulous new additions to the menu. The most innovative dish was a “gnudi” appetizer (basically ricotta filled gnocci) — silky texture and intricate flavors. We also enjoyed a crisp Strub Riesling and saved room for the new chocolate desert (paired with homemade vanilla ice cream).