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Poppy Restaurant Review: Chef Jerry Traunfeld (formerly of Herbfarm) presents a small-dish menu that bursts with globally-inspired flavors and Pacific Northwest ingredients. In a minimalistic Scandinavian setting, plates are served on a “thali” (Hindi for tray) for an interpretation of traditional Indian-style dining. Choose the exotic chef’s tasting menu or opt for just a few of the various individual items. The single thali menu (with a vegetarian option) includes ten dishes, some hot and some cold, served in earthenware. Selections may include Dungeness crab seasoned with fennel and shiso salad; a spiced fig, onion and blue cheese tart; grilled smoked trout; and poached oysters. What to eat first might be a bit confusing. And although thali may be the focus at Poppy, we’re more likely to return for the starters. Our favorites include crispy eggplant fries tossed with sea salt and honey, and mussels steamed with dill. Desserts have ranged from a lavender-plum tart with honeyed cream to a dark chocolate terrine accented with ginger, hazelnuts and sesame. A thoughtful wine list featuring mostly Pacific Northwest varietals complements the menu.