THE LONDON PLANE
This is long overdue but we had such a great time in beautiful Seattle. It reminds me a lot of San Francisco. Great vibe, people, right on the water….and a great food and coffee scene. We were there celebrating my sister-in-laws graduation (she’s now a doctor!) and then spent a few days touring around (in which the itinerary was based around restaurants and food!) The first stop we made was for lunch at The London Plan (thanks to the amazing recommendation from Madison Ginnett of Dessert Pocket). It’s located on the northeast corner in Pioneer Square and is part cafe, part specialty foods grocery, and part floral workshop (wish we had time for one of the workshops!) It’s a collaboration between the teams of Sitka & Spruce, The Corson Building, Bar Sajor, Old Chaser Farm, and Marigold & Mint.Subway tiles and floral decorations inside The London Plane.
For lunch, we started with the Spreads & Dips and got the sample of all four that included: caramelized cauliflower, caper & anchovy; beet hummus with harissa oil; lentil, carrot, feta & dill; roasted red pepper & cashew – served with the housemade naturally leavened sourdough with herb butter. Second course was a trio of small salads that included: 1) honey-roasted carrots with chard leaves & stems, cumin & oil cured olives; 2) roasted asparagus & spring onions with pistachios & mint; 3) sprouting brassicas & potatoes with turmeric & mustard seed oil; 4) raw beets, fennel & radishes with ginger, lime & cilantro. The food was delicious and the space was so open and bustling with Seattle-goers on their lunch breaks.
Bar Sajor has a beautiful open kitchen with a wood-burning oven and an open wood fire. The space has so much rustic charm and the interior has palettes of white and blue with an Old Spanish World vibe. The ambiance is very lively – from the open kitchen to the bar and open seating.
They start you with hot mint/stinging neddle/honey tea served in these gorgeous green and gold glasses. The menu is very interesting and fresh and changes often. Chef/Owner, Matt Dillon, has done wonders with the food – known for his foraging, we had to get a dish with mushrooms. The night we were there, he was serving fiddlehead ferns that were cooked on the open wood fire