Seattle, WA 98122
- Pacific Northwest
- Daily 5pm-1am
- MasterCard, Visa, cash, check
- Order Online, Private Party, Takeout, Wheelchair Accessible
- Dinner, Late Night, Lunch, Snacks
- Accepted, Online Reservations Available
Seattle Weekly's Description
Pork rinds with pickled shallots, veal sweetbreads, chickpea fritters plopped into a bowl of chilled cucumber soup. Is your mouth watering and your pulse racing? This ambitious lineup of seasonal dishes showcases La Bete's approach to food. The focus is on offering Northwest ingredients in French-inspired dishes that push the borders of what that cuisine means. The menu is divided into snacks, plates and platters. Nothing novel there. But the dishes coming out of Tyler Moritz and Aleks Dimitrijevic's kitchen in Capitol Hill are refreshingly different. We're talking about duck egg with pea vines and chanterelles on brioche as well as a pork sausage spiked with curry. Bring a crowd to share the $75 rib eye, finished in marrow butter and lobster mushrooms. Go already!
Tips from foursquare
Meaty, French-influenced La Bete offers elegant dining with a side of pork rinds. [Eater 38 Member]
The changing menu is dependably shot through with a strong Mediterranean streak. If you’re a pork rind person, these ones are housemade, fun with cocktails, and locally famous.
Salt & pepper pork rinds and beer make this a perfect happy hour spot.
Grub features generous "platters" like a whole roasted chicken w/ cauliflower rapini, cipollini & black olive jus; whole fried black bass w/ peas, dried scallops & smoked bacon.
Pork rinds and churros are magical.