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Sutra

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1605 N. 45th St. Seattle, WA 98103

206-547-1348 

http://www.sutraseattle.com  

1605 N. 45th St. Seattle WA 98103

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  • Vegetarian
    Wed-Thu 6pm-11pm, Fri-Sat 6:30pm-11pm
    $$$ $$, $$$
  • All Major Credit Cards, cash
    Catering, Private Party, Vegetarian Friendly
    Dinner
  • Beer/Wine
    Accepted, Highly Recommended
    No Parking, Street
Description

As you might deduce from its name, Sutra is a vegetarian restaurant. A mostly vegan, mostly organic restaurant connected to a yoga studio, no less, with its own garden and worm composting bins and communal tables arranged in a circle (cue the Lion King theme song). Meals take the form of four-course prix-fixe dinners that change every couple of days, and sweet-natured chef Colin Patterson builds up his dishes by piling flavor on flavor, claiming the world's pantry as his own. His knack for texture is spotty—undercooked vegetables can be a little hard to chew—but salads (say, mixed greens with grilled peaches and slivered chiles) and whole-grain desserts like a blueberry tart with graham crust and vanilla glaze come through on the restaurant's promise of healthful, creative food in a serene setting.








Back to TopUser Reviews & Comments | Write a Review
  • Debbie250
           (0)    (0) Flag

    | Seattle, WA | 71 Reviews

    A place that updates their menu weekly, depending upon what they get from the local farmers. Several courses are served, and the whole restaurant is served at the same time. It's kinda like a wedding without a bride and groom. Did I mention how unbelievably good it is?

Main Menu
Main
$40
 
First And Second Course (plated Together)
Creamed Hempseed Leek-Asparagus Soup topped with Asparagus Tips with a Salad of Wild Watercress-Fennel & Tangelo tossed with Truffle Oil & Toasted Pistachio
 
Third Course -
Sunchoke-Black Beluga Lentil-Tamari Grilled Abalone Mushroom Torte with Wilted Ramps and Spinach and Nigella-Flax-Tempura Fiddlehead Ferns with a Wood Sorrel-Parsley-Preserved Lemon Sauce
 
Fourth Course -
Stinging Nettle Risotto with Pea Vine-Sundried Tomato & Caper Berry, Madeira Braised Spring Onion and a Chile-Cashew Cheese Sauce and Fresh Marjoram
 
Fifth Course -
Chocolate (Theo’s) Coconut Ice Cream with a Star Anise Carmel Sauce finished with Black Lava Salt
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