Bisato Seattle

Posted By Alex Chinien Aug 06 2011 · 0 comments · Dining Out

Polenta with Meat Ragu

Bisato features James Beard “Best Chef” winner Scott Carsberg’s minimal and creative Tapas. I was able to see firsthand the care and preparation going into each of these vibrant dishes as Carsberg seemed to do all the plating himself.

I began drinks with a local IPA from the rotating tap and on the server’s recommendation, ordered the Zucchini, Broccoli, Squash Soup with green onions, parsley, smoked salmon mousse, olive fritter and tomato popsicle. The plating of the soup was very inventive and involved the tomato popsicle standing up on a
swirl of salmon mousse at the bottom of the bowl. The soup is then poured over top the plate in front of the diner. The soup was light and cold and is complemented perfectly by the salmon mouse and the amazing tomato popsicle.

The soup was followed by Mackerel baked in pine paper with basil and rosemary – a simple dish with great flavor. For a cocktail I ordered the Adagio a blend of Rye, Averna and orchard apricot. Next arrived the Polenta with meat ragu and fonduta cheese sauce. The presentation of the dish was stunning and the polenta tasted great.

As the evening wore on, I chatted with the friendly staff and ordered the salumi of the day (sliced razor thin in the open kitchen by Carsberg himself) and a selection of cheeses.