Dinner Part III

The Art of ART

 

The day of dining was capped off with the splendid opening reception celebration at ART at Seattle’s Four Seasons hotel. Since closing Cascadia last year and moving to the Four Seasons, Chef Kerry Sear has worked and reworked the ART menu. The ill-fated paintbrush experiment – allowing guests to affix a palate of sauces to small plate proteins – is gone and the reception focused on the sensible nibbles featured on the “5 After Five” menu – Tuna Roll, Crisp Calamari, Prosciutto de Parma and the town favorite….MINI BURGERS. The ground hanger steak, served medium rare and topped with sautéed mushrooms or Beecher’s cheddar, are back and served three-up to delight diners’ mouths and pocketbooks. $5, 5 to 7 p.m. Saturday through Thursday.

 

Pair the nibbles with local craft and branded beers, local wines and signature cocktails….yes, also $5, 5 to 7 p.m. Saturday through Thursday.

Some things may work, others may not....Kerry forges ahead, takes risks and always dazzles. We all can learn from him. He leaves the art of ART on the table.