Posted by: jillw in:
The city’s best new restaurants range from an unapologetically meat-driven spot to a hotel dining room with a menu inspired by the chef’s garden.
At the Heathman Hotel (a new branch of the Portland, Oregon, flagship), Brian Scheehser is close to his three-acre garden in Woodinville, which provides him with ideas and ingredients for his refined American menu. He uses zucchini as a garnish for pan-roasted trout and adds tomatoes to his saffron-scented Pacific seafood soup. The hotel’s bar is equally strong on cocktails like rosemary-spiked martinis and Northwest red wines, including Chehalem and Leonetti.
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