Description
It would require many dollar signs to convey how expensive a meal at what many consider Seattle's best restaurant can be when you go all out, but you won't regret a single dollar of your splurge. When chef Thierry Rautureau whips up five or eight courses featuring seafood, caviar, foie gras, minted tea sorbet, and squab with cauliflower mushrooms, then tops it off with "a symphony of desserts," you will want to give him a standing ovation-that is, if you can still stand. Diners seem to get daunted by the hushed-voice (flawless) service and the doorstop wine list, but Rautureau swears you can pop in for a couple of dishes and a glass of wine. Consider taking him up on his dare.
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