There is a lot of hype around Stubborn Seed and there was no availability for 1 a month out or leading up to my preferred date. When I walked into the bar around 8 pm last night (Sunday), there was only 2 other people sitting there and they gladly let me in. They do have a bar snack menu (posted on website), but I did the full tasting menu with wine pairing. Just note they say the tasting takes about 2 hours, but mine was a bit rushed.
The cacio pepe bread and pickles was divine but like, of course it was, it’s cheesy bread deliciousness. The real stars of the show were the swordfish and wagyu. The swordfish with the salty mushrooms was right on the edge of being too salty, but that’s how I like to live my life. The soy emulsion and acid from the pickled tomatos all sang together and the piece of fish was beautiful. I note this because the third course of yellowtail crudo wasn’t the greatest cut of fish. The wagyu was accompanied by a rutabaga purée, beautiful acid from the Meyer lemon, a pine nut dukkah and leeks! Was a beautiful dish and leeks are too under utilized! The duck tortellini was really solid, broth could’ve been warmer, and personally would’ve preferred it without the butternut squash component.
All in all, excellent meal, great bar to kick it at (solo or otherwise), and doesn’t seem as challenging to get into as their opentable/media would imply. If I was back in the area in a few months I would absolutely go back.
2 Comments
There is a lot of hype around Stubborn Seed and there was no availability for 1 a month out or leading up to my preferred date. When I walked into the bar around 8 pm last night (Sunday), there was only 2 other people sitting there and they gladly let me in. They do have a bar snack menu (posted on website), but I did the full tasting menu with wine pairing. Just note they say the tasting takes about 2 hours, but mine was a bit rushed.
The cacio pepe bread and pickles was divine but like, of course it was, it’s cheesy bread deliciousness. The real stars of the show were the swordfish and wagyu. The swordfish with the salty mushrooms was right on the edge of being too salty, but that’s how I like to live my life. The soy emulsion and acid from the pickled tomatos all sang together and the piece of fish was beautiful. I note this because the third course of yellowtail crudo wasn’t the greatest cut of fish. The wagyu was accompanied by a rutabaga purée, beautiful acid from the Meyer lemon, a pine nut dukkah and leeks! Was a beautiful dish and leeks are too under utilized! The duck tortellini was really solid, broth could’ve been warmer, and personally would’ve preferred it without the butternut squash component.
All in all, excellent meal, great bar to kick it at (solo or otherwise), and doesn’t seem as challenging to get into as their opentable/media would imply. If I was back in the area in a few months I would absolutely go back.
#FUCKYA