Nell's Restaurant

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6804 E. Green Lake Way N. Seattle, WA 98115

206-524-4044

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Critics'
Pick

Cuisine(s): Pacific Northwest

Hours: Daily 5:30pm-10pm

Price: $$$
Payment Types: All Major Credit Cards, cash, ATM/Debit

Features: Patio/Sidewalk Dining, Takeout, Delivery, Private Party, Catering, Wheelchair Accessible, Prix Fixe

Serving: Dinner
Alcohol: Full bar

Reservations: Accepted

Parking: Street

Description

Among the growing number of venerated chef-owned restaurants in town, Nell's hangs tough as the one where the chef-owner really does circulate kindly and quietly. Chef Phil Mihalski is, in fact, a lot like his food: humble, sophisticated, and very present. Expect wonderfully executed specials like garlic-crusted chicken with blue cheese mashed potatoes and lacinato kale, but please don't start in on your main course without at least perusing the first-course options (the Dungeness crab salad with apples and red radishes is beautiful and delicious). Several wonderful qualities make Nell's an all-ages place: You don't have to don infrared goggles to read the menu or eat your food, you don't have to shout at one another over the din of too many tables, and the waiters do white-tablecloth service properly.

Nell's Serves Supper That Will Pump You Up for Sex

By Jay Friedman | Thu, May 17, 2012

While Seattle Restaurant Week gave me the opportunity to try an "upscale" eatery at a discounted price (see last week's Sexy Feast write-up of The Coterie Room, which showed how a quenelle of anise hy... More »
June 15, 2005

By | Wed, June 15, 2005

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE June 18–19 Fresh strawberries aren't the only things available at the 2005 Burien Strawberry & Arts Festival... More »
June 8, 2005

By | Wed, June 08, 2005

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE While it lasts Here's a new spin on locally raised beef and wine pairings: 26 brix is serving wine country b... More »
Leave No Oyster Unshucked

By | Wed, February 02, 2005

"There is no sincerer love than the love of food," George Bernard Shaw once wrote. This is only true until it isn't: Not until you find someone to share your beloved food does life really start to make sense. On Valentine's Day, all couples—new or... More »
Keeping Things in Balance

By Laura Cassidy | Wed, October 27, 2004

How is it possible to be both humble and sophisticated? If you've had Philip Mihalski's wild king salmon with matsutake mushrooms, leeks, and kale, you know. You can also taste the paradox in Mihalski's pumpkin soup; the thick amber puree is whole... More »
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Main Menu

Small Plates

$13.00

Local Oysters
with lime ginger vinaigrette

$10.00

Sweet Onion Tart
with hazelnut butter and jerusalem artichoke chips

$7.00

Organic Field Green Salad
with goat cheese crostini and sherry vinaigrette

$14.00

Veal Sweetbreads
with hearts of palm, frisée and thyme jus

$9.00

Goat Cheese Flan
with frisee, poached bosc pear, toasted pecans and port syrup

$11.00

Mediterranean Mussels
with chorizo, leeks, white wine and grilled bread

$12.00

Chanterelle Mushroom Risotto
with basil and reggiano parmesan cheese

$12.00

Butternut Squash Agnolotti
with spinach and brown butter sage sauce

$10.00

Red Beet Salad
with arugula, cameo apple, feta cheese and cider vinaigrette

$11.00

Saleh’s Calamari
with parsley salad and aioli

$8.00

Celery Root Soup
with dill and truffle oil

$10.00

Assorted Cheeses
with local cameo apples and spicy toasted pecans

Big Plates

$25.00

Braised Kobe Beef Cheeks
with semolina gnocchi, lacinato kale and thyme jus

$24.00

Grilled Ahi Tuna
with fennel, green beans and cucumber, cilantro cream

$19.00

Calf’s Liver
with fingerling potatoes, roasted sweet onions and horseradish jus

$22.00

Free Range Chicken Breast
with parsnip puree, sauteed spinach and chanterelle mushrooms

$23.00

Carlton Farms Pork Tenderloin
with butternut squash, spicy okra and hedgehog mushrooms

$24.00

Long Line Ling Cod
with roasted cauliflower, baby bok choy and pomegranate vinaigrette

$29.00

Kobe Hanger Steak
with aligote potato puree, brussels sprouts and balsamic jus

$25.00

Crispy Skin Duck Confit
with celery root puree, rapini and verjus, tarragon sauce

$25.00

Local Sturgeon
with jerusalem artichoke “risotto”, savoy cabbage and caper brown butter

$26.00

Sea Scallop
with house-made fettuccini, cherry tomatoes, cippolinis and saffron broth

Looking for another city?

Nell's Restaurant

6804 E. Green Lake Way N. Seattle, WA 98115

206-524-4044

Description

By Jay Friedman | Thu, May 17, 2012

By | Wed, June 15, 2005

By | Wed, June 08, 2005

By | Wed, February 02, 2005

By Laura Cassidy | Wed, October 27, 2004