|Mrs. Betsy Jangles|
|Godzilla vs. fire hydrant|
We decided to cap off the adventure by having Sunday supper family style at the Corson Building. The restaurant is committed to organic processes and building and using community relationships and products. In fact, they've entered into a partnership with a Vashon Island Farm, The Old Chaser Farm , where they source some of their restaurant ingredients. The farm offers a weekly box full of products from the farm similar to Full Circle Farm, but also includes items like preserves and recipes from the Corson Building.
|Po and Ro ready for Sunday Supper at Corson Bldg.|
|Where the cherries got happy|
The interior was decorated with wine bottles, simple greenery, flowers on the table and bathed in candlelight (which made it difficult for Po trying to do his economics reading homework while we waited). We overheard one of our fellow diners commenting that the interior felt like she was in a restaurant in France.
There were several service elements that were not spot on and detracted from the overall experience. The first was that we ended up waiting standing up in very cramped quarters waiting for all of the guests to arrive so we could be seated. Once we were seated, we couldn't hear what the waiter was saying because the background music was so loud. He eventually asked the other waiter to go turn down the volume. We couldn't hear what was being served, but luckily we had taken a picture of the menu so we could self-educate.
The first round of food came in rapid fire fashion. One platter was put down and the next came soon thereafter. The first platter contained trout and parsnip fritters with tartar sauce. Po is always hungry and we were concerned when he took only one of the small fritters. As a budding critic he said they tasted a little on the burned side. However, he did take another fritter when the platter made its way back.
Photo: Courtesy of Sunset Magazine
Photo Courtesy of Monterey Bay Aquarium
For a table of ten there were four bottles of wine open and were put on the table before we sat down. We were only told that the bottles were to share amongst the table and the cost was included with the meal. We started with the white on the table Tikves Rkaciteli, which was from Macedonia. The wine was dry with a sweet fruit taste and paired really well with the first few courses. By the time we were ready for a glass of red all of the bottles had been finished off. We asked our waiter for another bottle indicating the table was out (again he didn't notice, but had to be asked). He said they didn't have that same bottle, but could bring something "along the same vine." He brought it over to the table opened it and then told us that it was not included in the meal and realized he should have told us that prior to opening the bottle. Wow, really? So we ended up sharing the bottle with our end of the table and had that amount added to our check. This could have been handled so much better.
Moving on to the next course, which was chicken two-ways. The first platter was chicken thighs with really amazing braised cabbage. As a compare and contrast the second platter was chicken breasts with potatoes and what we thought were parsnips, but checking the menu they were actually white carrots. It was an all white platter of food so not terribly pleasing to the eye, but both types of chicken tasted really good. Just as the white meat platter had made it's way more than half-way around the table the server came back to tell us that the chicken breasts were meant to be cut in half by guests. There was an ensuing panic amongst us diners at the end of the table, worried that by the time the platter made it to us there would not be enough for us to get to try it. Luckily, it worked out where every person at the table got to try the dish. This was another example of less than stellar service execution. If you are going to serve food family style it should already be portioned appropriately or there will be a hungry diner uprising.
Dessert time consisted of a slice of olive oil cake with orange cream and marmalade on top. Although probably the prettiest dish of the night, it was incredibly dry and probably our least favorite dish overall.
A plus of the family style dinner was we got to share food with strangers. We had a lovely conversation with an Eastside couple whose kids had bought this meal for them because they were both celebrating birthdays this month. Come to find out their daughter had recently moved to Hawaii as a Naval officer. It can be fun to meet people you normally wouldn't interact with in your everyday circles and settings.
One final service snafu ended our evening. Our check was brought to us and it was not correct. In fact, it was about $100 dollars more than it should have been. The server apologized that he given us another party's check, but the multiple mistakes really added up (no pun intended) over the evening.
Our advice if you want to check out the Corson Building is to come on Sunday compared to Saturday. The amount of courses on Sunday is filling and we can't imagine paying additional for more courses on Saturday. Arrive around 6:30 p.m. as the seats are assigned and you'll just end up standing if you arrive on time at 6 p.m. If you like red wine and don't want to pay extra, get your glass early on in the dinner or you'll end up having to buy additional out of your own pocket. Take note of the menu as you walk in so you'll be up on what to expect in case you are unable to hear as the food is brought to the table. Make sure as well to spend some additional time in the neighborhood checking out the shops and getting a feel for the history of this industrious hood.
Reservations required, $60 per person, including wine. Reservations will be tentative until held with a credit card.
The Friends of Georgetown History have some great info and photos of Georgetown around the time the Corson building was first built including a great photo of the Corson house. Check out their website and if you're really brave you can sign up to take one of their haunted history tours.
Live life with flavor and fun!