Last night we went to Crow for the first time in a year or so. I'd forgotten how good it can be.
Crow is one of the numerous single-word named small menu restaurants that have poppsed up all around Seattle during the last few years. It opened a year+ ago to great fanfare, making it nearly impossible to get a table. The hype has settled down, but there's been no letdown is service or food.
Last night we opted to sit at the chef's counter - my favorite place to sit in any restaurant (I'm fascinated by how a kitchen operates). Our server was prompt in explaining the evening special and taking our drink orders. Because the kitchen wasn't too busy we could talk with the chefs and got service directly from them as well. This included a sample of the clams and chorizo (more on that below).
The menu hasn't changed much between visits. An excellent duck with bing cherry reduction and speitzel was still there, as was a tenderloin steak with big chunks of roquefort. We opted for salads and appetizers. For the latter we had the antipasta, which included a nice assortment of roasted veggies, olives, and monchego cheese. Next time we're going for the clams, however. The chorizo was well cooked and flavorful, and drained of fat. The broth was nicely spicy but not overpowering.
The dessert menu had nice variety. We had a passionfruit mousse that was just sweet enough and very light. The rest of the menu was rounded out with rhubarb and ginger cobbler, sorbets, and a chocolate cake.
The wine list is simple with lots of variety. They have a nice assortment by the glass.
The only knock is that the place gets loud. But you adjust quickly enough and can have a conversation without yelling at each other.
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