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THIS RESTAURANT IS CLOSED Sanafir Restaurant Review: A bold balance of North African, Asian, Indian and Mediterranean flavors fused with Pacific Northwest ingredients is achieved by chef Mike Robbins in tapas, ceviches and mezzes. This culinary casbah is served in an exotic dual-level restaurant inspired by the rich culture along the ancient Silk Route. Upstairs in the lounge, reclining guests on richly upholstered beds are served on trays. Enjoy complex curries---Punjabi-style butter chicken, vindaloo prawns or sweet potato korma, and thin crispy pappadums---while sipping Champagnes from an extensive selection. Try the tagines: chicken with apricots, figs and pistachios or the more substantial lamb, tomato-based stew accented with dates and roasted garlic. For dessert, the baked cardamom yogurt is irresistible. The bar has an extensive selection of both new-world and old-world picks to quaff in quantity. Service is warm, discreet and attentive.