The moment The Astronomer and I landed in Seattle, we hailed a cab and high-tailed it to The Corson Building for dinner. We usually take a train from the airport into the city, but we didn’t want to waste any precious time since we only had #2DaysinSeattle.
Here in a stone building on an industrial stretch of Georgetown, about five miles from downtown Seattle, Chef Matt Dillon serves wonderfully rustic fare using locally sourced ingredients prepared with Northwest flare. Previously, Chef Dillon was named the James Beard Award winner in the Northwest category in 2012 and Food & Wine magazine’s Best New Chef in 2007.
My friend Jessica recommended this restaurant to me years ago, but I never made my way here until this most recent jaunt.
While Saturday and Sunday evenings are communal affairs with multi-course pre-fixe menus, the restaurant serves a “small, hand-written menu inspired by the writings and philosophies of Angelo Pellegrini” on Friday nights.
According to Wikipedia, Angelo Pellegrini was “an author of books about the pleasures of growing and making your own food and wine, and about the Italian immigrant experience. He was also a professor of English Literature at the University of Washington.” How cool is that?
I sipped two glasses of wine with dinner, one light and white and the other full bodied and red, while The Astronomer chose an Indian lager. He was initially entranced by the hints of honey in each sip, but ultimately decided that the beer tasted too watered down.
