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Many think Lampreia owner Scott Carsberg is one of the most talented chefs in America. Others never miss an opportunity to condemn this place for having a snooty tone and condescending service. Lampreia may not be for everyone, but it is a mecca for gastronomes seeking creative Northwest fare that features flavor over quantity. Stopping one step short of molecular gastronomy, Carsberg does things like poaching a fillet of halibut sous-vide (vacuum packed and at ultra-low temperatures), spreading the translucent fish with a squid-ink sauce, and propping up a basil Popsicle alongside. His plates are ornamented with twirls and dabs and pyramids of things, but they're never too fancy to taste good. Why splurge on dinner and theater tickets? A five-course meal here provides you with enough drama to make you feel like you've painted the town red.
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