* Click here for rating key
Poppy Restaurant Review: Northwest ingredients take hints from around the world at this Indian-inspired spot from chef Jerry Traunfield (The Herbfarm). In a minimalistic yet warm setting, food is served on “thalis” ("thali" is the Hindu and Nepalese word for "plate"). Choose the exotic chef’s tasting or go for just a few of the individual items. The single thali menu (with a vegetarian option) includes ten dishes, some hot and others cold, presented in earthenware bowls and plates. Selections may include Dungeness crab seasoned with fennel and shiso salad, an onion and blue cheese tart, grilled smoked trout and poached oysters. What to eat first might be a bit confusing. Although thali is the focus at Poppy, we’re more likely to return for the starters: 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 fare.