Book Bindery

I was fortunate enough to come here before Chef Shaun McCrain’s exit. Even though I didn’t know he was leaving until my visit, it makes me sad it took so long to cross this place off my list (boo hoo!)
One of the best meals EVER!

I struggled with this review for awhile in my head. I fully expected to be blown away by my experience here. The restaurant is gorgeous, sitting outside the «greenhouse» area was perhaps one of the nicer seating areas I’ve ever been privileged enough to grace with my presence. The interior is lush, leather, real wood, and a beautiful window looking into the vintner’s next door.
The service was good, prompt, polite, and helpful. But in the sort of Valium laced way that feels like they didn’t really believe the script they were spewing.
I really came here for the food, but I hate to admit this meal probably fell victim to the skull shattering headache that overcame me on an unusually muggy Seattle day. That being said I’m pretty sure despite the pain in my head my taste-​buds were firing on all cylinders.
The Truffle Fries were blah. My fault for trusting that any restaurant could turn this severely beaten dead horse into a 12 dollar appetizer. The presentation was downright appalling next to the artwork that adorned the other plates. They tried to get creative with different cuts of fires, but they should have found a really perfect fry and went with that.
The Foie Gras was a beautful, interesting, and delicious dish. Said Anthony about nearly every Foie Gras dish ever.
The duck was completely uninteresting. It was a thick cut cooked perfectly, crisp salty skin, medium rare meat. But the figs on the plate were disconnected and the sauce didn’t do any favors trying to tie everything together. The little side piece of Polenta and the duck on that was delicious, but not enough to save the dish.
In reality this is closer to a 3.5 for me, but the beauty of the restaurant won me out and got me to round up. I’m interested to see the evolution of both Chef McCrain and this space, as I am expecting big things from both.

Book Bindery is a Masterpiece! It’s like one of those Unforgettable novels like «The Great Gatsby» that from the moment you start you just can’t put the book down, but in this case it’s a Restaurant.
If the Book Bindary lets say were to be a book, in my eyes it would be Timeless kinda like «The Playboy Book: 50 Years» by my Homie Hugh M. Hefner!!!:D
From the moment I arrive at The Book Bindary” it’s almost as if I were Transported into a Fairy Tale. Where I rode on the same Carriage as in «Cinderella» with a fleet of Unicorns driving me to arrive at this Enchanted Estate to Dine like Royalty to have a Heavenly Divine Magical Meal of a Lifetime! Walking through the Enchanted Doors I was puzzled with what lies ahead of me only to be greeted by a Profound Aesthetic Collection of Paintings which I couldn’t take my eyes off of. To my left I saw a Glass House, probably the nicest dining room I have ever set my eyes on. All Four Walls and Roof Top surrounding me like an Igloo made of Glass. Beaming with a Rainbow «Pink Floyd» Light Spectrum of Natural Sunlight to Illuminate the Beautiful Silverware and make each and every dish Twinkle and Shine Bright like a Diamond! I knew from the moment I sat down and got comfortable in my chair this dining experience was going to be LEGEND. DAIRY!
Like a good Novel that you can’t put down from the First Page, the First Dish of the Book Bindery, had me Hungry For More until the Very Last Perfect Bite! I am so Grateful I got to experience this Memorable Fairy Tale of A Restaurant before you shuttered and you will be never forgotten in The Stomach of Chautime!
Food:
Amuse Bouche– The Rotating Amuse Bouches were all a pleasure to get my Taste Buds Started just like a nice line… From a Fantastic Book. Only thing that could make it more Surreal is if I were Blindfolded so I wasn’t Hypnotized by the Beautiful Works of Art and concentrated like a Buddhist Monk focusing all my Senses to go work on my Tongue to battle out the Flavor Roller Coaster!
Maine Lobster Risotto– Truffle Shaved and Crushed then Sprinkled into this Divine Creation on a Plate was one of the best appetizers I have ever had. My Homie «Anthony Bourdain» and I love Truffles, don’t get that confused by «Truffle Oil» that’s whack!!! We’re talking about real Truffles that Must Have Crack! The dish was Pungent with Truffle Flavor. The Lobster perfectly cooked only thing I could have asked more from in the Lobster Department is more Meat maybe even 2 Tails that would be so Dreamy. Speaking of Dreamy the Risotto is ever so Creamy and Rich. I loved the Corn because it gave this savory dish a little satisfaction for my sweet tooth. If in another life, I were reincarnated to be an animal like lets say a Panda Bear this would be my EPIC Porridge way better than the suff WEE Bear was Chowing Down on in the «Goldilocks and the Three Bears.»
Anderson Ranch Lamb Rack– Ever Since Mankind from the Cave Man Days Men have always loved Racks lots and lots of Racks. This dish is proving this in the modern world of iPhones, Window Washers, and Amazonions alike. Rack is $!
Wagu Mishima Ranch Flavor Curve– It is said that Dark Lord Sauron from «The Lord of the Rings» after Forging THE ONE RING he set out to create the ever most Heavenly Divine To Die for Meat Dish and it was named «Wagu Mishima Ranch Flavor Curve.»
In Life I have been Searching for that «Precious Perfect Steak» kind of like Gollum Searching for his «Precious Ring.» This is one of my favorite Steaks I have had. Super Tender like a Mochi Ice Cream Dessert. Perfectly Rare but I could always go rarer, maybe even raw, that would be one epic FLAVOR CURE Tartar. The Marbleization and PHAT worked FanTASTIC!!! But what had me Mesmerized was the overall flavor of the meat it was as if they poured «MELTED UNICORN HORN BONE MARROW» onto the meat itself and sprinkled it with Unicorn bits of Hair to make this dish ExtraOrdinary!!!
In Fairy Tales, not all of them end with a Happy Ending. This is the case for the Book Bindery. I am glad I got to experience this place before it Shuttered and I will always have a special place place for the Wagu Flavor Cure Steak in my Belly. If there is a HIGHER POWER I would trade 3 of my Chautime Rice Patty Growing Farms back in China in the Providence of the Guang Dong Ching Chong Wang Chang Land just to have this Dining Castle Resurrected!
**R.I.P Book Bindery You will be missed by Chautime forever!!!*
I have got «Every Step I Take”-Puff Daddy on Repeat from when my homie NOTORIOUS BIGGIE DIED and it’s still not easing my pain!!!
I am pouring out a full bottle of OLD ENGLISH 800 High Gravity for the Book Bindary Right Now as I am typing this on my iPhone. You will be Missed!!! DEARLY !!!
YYY***[Note Review was much Longer But Unilocal Regulates to 5,001 WORDS]***YYY
ZZZ***ONLY THING THAT COULD MAKE THIS PAIN AND SUFFERING GO AWAY IS IF I ONE DAY BECOME Unilocal ELITE LIKE ALL THE OTHER COOL UnilocalERS***ZZZ

Well, since apparently the restaurant is closing tomorrow, no point in writing a detailed account.
It was good (poached egg with hand-​made tagliatelle; rabbit-​two-​ways with spaetzle) to great (tuna crudo; duck and polenta; cheesecake with pear and ginger marmelade).
Our wines by the glass were both excellent.
Service was nice. Décor is casual chic, with a nice view of the water. And they have their own parking space, which is great.
The only real negatives were (1) the poor air ventilation. After 30 mins, the room was filled with a strong frying odor, which started to sink into our clothes. And (2) super pricey. This is NYC high-​style prices. Not sure it’s worth that much. The steak with mash dish is $ 40… That’s really pushing it. Maybe that’s why they are going under?

RIP Book Bindery :(Last night of service is 6÷28÷14
Presentation goes a long way in making a meaningful experience at a meal. Book Bindery presented some of the most beautiful plates of food I’ve seen in the Seattle area and the food itself was to die for!
It was so good in fact, I went twice during its last week of service! The first time was with a small group allowing us to sample various menu options. The second time was with just one other person and the luxury of knowing what I wanted to try!
The lobster risotto was perfectly cooked and had an abundance of truffle flavor. The pieces of lobster were perfectly cooked and added a much needed sweetness to the rich risotto. The pork belly, albeit on the small side, was cooked perfectly providing the crunchy skin with a tender meat below. While I would never serve lentils, I truly enjoyed them after they absorbed the fat juices from the pork fat. For the lentils that weren’t as fortunate to bathe in the glory that is pork fat, a pork jus fills the void.
The duo of rabbit was a new dish for me. I can’t recall ever having rabbit before, but I’m glad I had it here at Book Bindery. It’s served two ways — as a tenderloin wrapped with bacon and as a confit leg over spaetzel and sweet corn. The visual appeal of the dish is uncanny and the preparation was just as good. The tenderloin was as its name suggests extremely tender and the bacon was light in flavor without overpowering the delicate rabbit. The confit leg fell off the bone and the crispy skin added a great textural component to the dish.
The Mishima Ranch «flavor curve» deserves a review by itself, but I’ll try and be brief. The waiter had to explain to me that the flavor cut is the tender portion just above the fat of the ribeye. It’s beautifully marbled and would honestly taste great with a just a hint of salt and pepper. It was served a «well rested medium rare» allowing the juice to distribute evenly throughout the cut of meat without bleeding all over the plate. Moreover, it was laid atop an excellent yukon gold potato purée with charred romaine lettuce.
It’s unfortunate that Book Bindery is closing, but I look forward to seeing what new chef Nico Borzee does with the to-​be-​named place as well as what new restaurant (s) current chef Shaun McCrain has in store.

One of my favorite upscale restaurants, it’s quite a hidden gem.
First, I love the name and the decoration. As a book fanatic, the decoration is very welcoming and comforting. I’ve never sat in their green house area, but it looks very inviting. My favorite thing in this place is the bookcase on display — I’m tempted to go up and grab a book and browse.
My boyfriend and I have been here for special occasions and we love the style of food they offer. It’s simple, refreshing and super delicious! We’ve tried the majority of the items on the menu and found them all to be good to amazing, including the palette cleanser they offer prior to your meal. In fact, it’s on of our favorite parts of the meal — we’ve considered asking the server to serve us a bowl of it as a starter — the cauliflower and corn chowder are my personal faves! A great way to start out the meal.
As for the rest of the menu items:
Lobster Risotto: most amazing comfort food ever! This dish is a must try for anyone who is dining here. The aroma and creaminess of the Parmesan broth/​foam is just delicious and compliments the risotto nicely. I wish they offer a larger portion as an entrée.
Tuna Crudo: the seasoning you’ll get varies, but a good light appetizer to start out with.
Pork Belly: 5 stars for the pork, the meat was very tender and well-​seasoned. But 3 stars for the dish over all. The meat is served with some beans and pistachio, I found this a little bland in comparison to the flavoring of the pork.
Sea Scallops: I’ve had this entrée twice now and both times, the scallops were perfectly cooked and this is coming from someone is very picky about how her scallops is cooked and generally finds them overcooked or «fishy.» BB knows how to get them just right. I found the veggies and sauce delicious and a great addition to the plate. My one complaint is the saltiness of the dish. The last time, the salt hadn’t quite mixed into the dish, my scallops had crystals of salt on them and those bites were overwhelmingly salty.
Pork Chops: tender meat that melts in your mouth. My boyfriend really enjoying the seasoning and how much meat the dish had.
Halibut: I’m not a bit fan of halibut unless it’s fried, but the fish was surprising good. It was served with a tangy, spicy cream sauce that packed lots of flavor.
Profiteroles: a fancy word for cream puffs. They were served with salted ice cream which was heavenly, but overall, they’re just cream puffs.
Potted Maple Cheesecake: must get! One of the best cheesecakes I’ve ever had. The cream cheese wasn’t too sweet, it had the right balance of sweetness with a hint of saltiness. Delicious graham cracker crust and fruit filling. And to top it off, the mason jar it’s served in is super cute!
Sadly, the executive chef is leaving so the restaurant is closing in a week or so for changes. Not sure what to expect at the re-​opening, but will be back to give the new menu a try.

It seems I have bad luck since this is the 4^th time in a year I have found hair in my food at a restaurant. Why did I still give a 4 star rating? Well, Book Bindery handled it very well so I wasn’t as appalled as I usually am (since apparently I have enough experience with this to say «as I usually am»). More about that later.
Anyhow, this was my first visit. I love the ambiance… it is a beautiful restaurant. Whether you sit inside in the main dining area or outside in the greenhouse like we did, it is going to feel luxurious. Sometimes you just want to indulge and enjoy, and I think this is a great place to do it whether with friends or your shawty.
The staff were really polite and attentive. We got a bottle of wine and whoever happened to walk by would refill our glasses (starting with me – ladies first!). If one of us got up for the washroom, someone would fold our napkin neatly on the table… that was pretty cute.
Onto the FOOOOOD because I know you aren’t reading this to hear about hair and napkins. We started with a lovely english pea soup amuse bouche and bread with butter. The amuse bouche was refreshing. The butter was creamy with pieces of smoked salt sprinkled on top.
As an appetizer, we shared the pork belly, which was so so so good. It was tender, smoky, and had more meat than fat. The appetizer came with 1 large piece, but it was more than enough.
For our entrees, my friends ordered the duck (amazingly tender and flavorful) and the wagyu (did you know that there is Australian wagyu? It wasn’t remarkable to me, but I am not a cattle connoisseur). I had sea scallops – the entrée came with 3 large, perfectly cooked and seasoned scallops with asparagus and wild mushrooms. It was served with a French-​style sauce, which I thought was too rich, but it was easy enough to avoid while eating. Those were really some of the best scallops I have ever tasted, until the hair situation ²⁄₃ of the way through. I didn’t make a big deal about it… I just showed it to my waiter, and he was super apologetic and embarrassed, offered to replace it right away, and comp’ed it, no questions asked. Now that is how you handle a hairy situation. *insert laugh track*

(The restaurant planned to close 6÷28÷14. Shaun McCrain will open another surprise dining experience. Looking forward to Shaun McCrain’s new restaurant)
What a Genius Meal!!!
Setting:
I loved experiencing the environs at Book Bindery. It feels as though you are invited to eat at someone’s cozy yet modern home. You can see the BB’s wine casks (in a temp controlled space), an inviting kitchen, in an open layout. Instead of sitting in the modern dining room, I opted to dine in the atrium because I was drawn to the river next to the restaurant. Yep, genius location too. I was deeply in like with BB as soon as I walked in.
Service:
My waiter Eric and I saw eye to eye with what I like on the menu and he then helped me decide wine pairings with my food choices. Why? Because the waiters there know how the wines taste with the dishes and I didn’t mind. Eric was not only a professional, I could tell he appreciates good food and was interested in sharing his knowledge re: what the kitchen and winery have to offer its guests– don’t get this in many good restaurants.
To start, I ordered a champagne cocktail (not from the winery). Eric followed up with 2 Amuse Bouche that went with my drink. That was yet again another thing I loved. I also noticed that other tables got different kinds of amuse bouche paired with the wines/​drinks they ordered. Who does that?
First AmuseB: Cauliflower panna cotta with marinated golden raisins. Really scrummy, silky, cauliflowery with soaked marinated raisins.
Second AmuseB: Tuna crudo. This was very good, the tuna cubes, baby herbs, mint oil– each component stood very well on its own. The tuna sashimi came alive when swiped with mint oil and herbs. The dashi gelee was exceptional. I wanted a bit of rice, it was that good.
First Plate: Maine Lobster Risotto paired with a Rosé.
The dish came beautifully set but instead of the familiar risotto on the plate, it came with a parmesan mousseline layered concentrically outside the risotto. Visually, that was awesome. The Maine lobster was fresh, a nice pillowy bite, not over or undercooked with a touch of baby chervil that teased your palate. Bravo for that! The Rosé with this dish added that slight acid, fresh crisp flavor to harmonize with the moussseline and then calmed your palate with the earthy creamy risotto truffles. So yummy. The risotto however was pre-​cooked which to me, is a no no. Risotto should be cooked to order so that the sauce is cooked into the risotto like sauce with pasta. There is a distinct taste to risotto if cooked first then the sauce mixed in later— definitely the case here. Even though the dish was delicious and memorable… one less star for the risotto.
Second Plate: Oregon Lamb with falafel, braised fennel paired with a Sangiovese.
This pairing was truly a standout. First off the sangiovese had such an aromatic nose with wood notes, the tarry dimension typical of Sangiovese from the north of Italy was absent. It was very nicely made vino and I was truly impressed. I requested the lamb medium rare to rare because my waiter mentioned that the meat is lighter in flavor than most. By requesting it closer to rare I am able to appreciate the earthiness of the meat with the sangiovese. And that I did– but it also added a sweet dimension to the meat. And the sangiovese’s slight spiciness worked deliciously with the piquant falafel, bold tomato raisins and braised fennel. All these flavors cavorting on my palate put me in a silent jaw drop moment. Loved this dish paired with the sangiovese, I can’t tell you how much.
Dessert:
Cardamom Profiteroles with Caramel and Rock Salt. This was a very nice ending to my meal. On first bite, it reminded me of the caramelly flavors of gulab jamun sans rose water. Love gulab jamun but find it too sweet, I can only eat one maybe two. The flavors of cardamom and caramel profiteroles gave me that heavenly gulab jamun essence and sent my palate to happy sweet heaven. I ate the entire dish… I was set and content.
After, a glass of Amaro capped my meal, and an espresso sent me off into the misty Seattle evening rain happy… my soul on Cloud 9 ecstatic –planning my trip back.
Tip:
Totally get it if you don’t like alcohol. But wine is food :)). To dine here without pairing your meals with the superb wines made at Book Bindery would deny you this awesome and unique experience created by its owners: ambience, service, inventive plates, tasty wines. And the waiters are trained expertly on the wine pairings. Never felt an upsell at any time. BB offers wine by the half glass. Nice.
Visits: 1

I’ve always enjoyed my meals here. The last beau and i went here for a celebration and it did not disappoint. From the appetizer to the dessert it was all very enjoyable. Most of the cocktails we had that night were on point, but we did hear same news of this place possibly closing down?
:(hoping its not true. If so I’m going to have to make monthly visits to have this amazing food till the end. (Would have happened regardless)
I love the atmosphere. Drinks. People. And food is superb

I just had my second visit to Book Bindery. This time, we went before the sunset, and enjoyed this beautiful space even more. I would give them 5 star for their amazing space. It is airy, yet sophisticated. Perfect for date or any special occasions.(Ask for patio seatings to enjoy sunshine).
The server provided great service. They were out of the first two wines we selected. However, because they offer great selection of wines, we could easily pick out something similar.
Foods: They were all beautifully presented! We loved different colors used in the dish and they seemed to be arranged very carefully. We had wagyu beef tartare and tuna crudo for appetizers and halibut for main dish. The foods were prepared with minimal cooking, and were accentuated with creative/​light layerings of different flavors.
Both my eyes and taste buds were content after the visit. I have to mention that they are on a bit pricier side, and have smaller portion sizes.

Ambiance– Elegant. I described it to a fellow diner as modern craftsman Wainscoting, marble countertops, dark floors. Just really pretty. I also like that the tables are not on top of one another (a pet peeve of mine).
Service — Top Notch! Our server was very knowledgeable, we had proper utensils for our courses and all our dishes came out hot and at the same time.
Food — Creative. My husband likes to call it Top Chef food… as in, sauces smeared on plates, words like «gele’e» and «emulsion» pepper the menu. Highlights from our meal include the Truffle Fries, Flavor curve Wagyu beef, and Duck Breast. The slow poached hen egg and tuna crudo were a little forgettable.
Price — Holy buckets. 4 people, 1 bottle of wine, 4 starters, 4 entrees + tip = $ 450. The bottle of wine was one of the less expensive.
This is certainly a restaurant I would go to again, but definitely more of a special occasion restaurant rather than a regular Friday or Saturday night date spot. Next time, I would like to sit in the atrium. It looked really beautiful.

One of my favorites. It’s definitely spendy, but you are guaranteed to have a great meal here. I liked some items more than others, but it’s just a distinction between «great» and «really amazing,» and it’s hard to complain about that.
Cocktails — Delicious. They know what they’re doing.
Wine — With the addition of the winery next door, they now offer more options by the glass and at a reasonable price. I like this.
Lobster Risotto — LOVE. Risotto is one of those dishes that often sounds good but disappoints. Not here — it was way better than I expected. As a fan of both truffle and risotto, this is an appetizer I’d order again and again.
Pork Belly — Very good, but it had the misfortune of being served at the same time as the risotto and lost out by comparison.
Caramelized sea scallops — I’ve had this dish twice. They seem to change the mushrooms based on the season. The first time I thought it was great, but this time with the black trumpet mushrooms, it was outstanding.
«Flavor Curve» steak — Everyone raves about this one, but I didn’t feel as strongly. The steak was good and the sauce was good, but like the pork belly, it wasn’t as good as its companion dish (in this case, the scallops).
Service and atmosphere are nice. I’ve sat both in the «library» section and the «greenhouse» section, and both are great in their own way. I think the library feels a bit more formal.

This one deserved to be my 100^th Unilocal review…
Holy cow this place is incredible! My friend and I were in town visiting Seattle over MLK weekend and discovered this gem through some research on Unilocal and other sources. All I can say is that dinner was fan-​freakingtastic.
We ordered several small plates and shared a main course. Our selections included the lobster risotto (amazing), the tuna crudo, the pork belly, and the «flavor curve». All were tremendous. As per other reviews the pork belly is heavenly and the steak is to die for. We enjoyed the cab franc from the attached winery (delicious), and finished with a flavorful cheese selection.
Our service was impeccable. I can’t say enough good things about our server Sarah. She deserved the 35% tip we left! She was full of suggestions and knew the menu front to back.
Check this place out if you are looking for a completely satisfying fine dining experience in Seattle.

Maybe it’s taken me too long to write about this place because of the following reasons:
1) It’s busy, so I don’t want any y’all fools to know about it
2) There’s complimentary wine tasting next door. so you can decide what you want for dinner. or at least get a pre-​dinner buzz
3) It’s big enough to be heard of by fellow foodies, but small enough to have still yet to be tasted by many.
Make a reservation for this adorable, well-​serviced restaurant. The food is made with quality, and you really can’t go wrong with any item you pick. However, somebody at the table BETTER order the flavor curve. this steak is one of the BEST steaks I’ve ever had. better than Canlis. better than some Waygus! I’m not kidding. it’s delicious… I normally don’t encourage when more than 1 person orders the same dish, but in this case, the more flavor curve, the better! It’s a serious full flavored cut of meat, that’s lightly seared on the outside, creating the most perfect delicate crisp. The inside is tender, juicy, and in my case, on the rare side. A winning combination!
For the quality of the food and service, this place is definitely affordable, making it a great spot for a dinner of all occasions. even if it’s just «Hungry Mondays». or Tuesdays. or really just any day that ends with «Y.»

I brought my bf here for his birthday dinner and though we were both very impressed, we don’t believe this was a five star experience.
PROS:
1. Good food. We split two appetizers, the tuna crudo and Maine lobster risotto. The tuna was fresh, but a bit on the bland side. The risotto, however, was amazing. So flavorful and rich. For entrees, he ordered the grilled Mishima Ranch «flavor curve» steak and I ordered the duck breast. Again, his steak was juicy and tender, but lacking in some flavor. The duck was amazing. For dessert we split the cheese plate. This was underwhelming.
2. Good drinks. I ordered a glass of South African white wine – it was crisp and cold and delicious. He ordered a cocktail of some sort. It came with a fruit fly. He had to order another, and they didn’t comp it.
3. Average service.
Overall, though he had a great birthday dinner, the food and service were not worth the money and neither one of us are compelled to return.

My wife and I’s new favorite restaurant! I don’t know why it took us so long to finally try this place out! We were ridiculously late for our reservation, getting out of downtown Seattle was a nightmare, but when we arrived, the hostess didn’t give us grief and kindly showed us our table.
The service was impeccable! Giselle was charming, attentive, knew her drinks and menu. She was able to answer our questions and recommended some delicious dishes to us.
Our dinner started with a tasting of a sweet corn chowder with tahini vanilla infused olive oil in a shooter. Wow, could we get a pot of that to go?! It was amazing!
We ordered the foie gras. The foie gras had a layer of strawberry gelee and garnished with pork rinds and fresh strawberries. Boy did the flavors all come together beautifully!
The lobster risotto is a must and was recommended by the table that was next to us. Order the risotto with the truffle mushrooms. Usually when you order something with truffle mushrooms, it’s either been infused into a salt, olive oil, or minced so finely that you wonder if there really is any in it. Not here! Our plate was covered in truffle mushrooms! We could have easily ordered another plate of risotto!
I had the pork, with potatoes and granny smith apples. The pork was cooked perfectly. It was moist and well seasoned.
The wife had the duck, it was de-​boned, served with cherries, and polenta cakes.
All in all, it was a very good experience and I’ll definitely be back.

I have no idea why it has taken me so long to dine here! Tried to make a reservation for a Wednesday evening and they were booked until 8:30 PM so we took a gamble and decided to eat in the bar — especially since their dining hours are very short (5 – 930 PM). Their bar chairs aren’t the typical hard, poke your butt stools. They were these thrown like super comfortable, upholstered, leather high chairs that made the dining experience even more amazing than it already was.
I usually begin a meal such as this with a glass of prosecco, but I ordered a cocktail with vodka and cava instead. It was outstanding. The boozed soaked cherry was literally «the cherry on top». Soon after we received some lovely bread and butter and a tasting of corn soup, courtesy of the chef. WOW. Just WOW. How can corn soup be so foodgasmic? Yes… that good. I kid you not.
We ordered the summer green salad with shaved heirloom radish, mint and a cucumber vinaigrette. Simple, refreshing and beautifully presented. This was followed by white bean and clams with chorizo, tomato and basil. Sound boring? I think I could have ordered this dish x 5 and devoured it all myself! Broth was so balanced and full of flavor! The toasted bread that accompanied the clams soaked up the broth perfectly! Even more so paired with a glass of rose.
Next was the slow poached hen egg with handmade tagliatelle, parmesan mushroom cream and fine herbs. It was almost too pretty to eat! Also, the Maine lobster risotto with black truffle, summer corn and parmesan had to be one of the best risotto dishes that has ever touched my lips! Words can not explain what my taste buds were feeling at the moment.
For the main course, Grilled Mishima Ranch Flavor Curve with smoked potato croquettes caramelized spring onion, mushrooms and red wine sauce. By this time I was pretty much in a food comma, but I couldn’t let my 2009 Owen Roe Merlot/​Cab Franc go to waste. The wine was full body and complex (right up my alley) and was perfect with the main dish! It was so good I almost cried.
And if all of that wasn’t enough, we ended with a carafe of coffee and shared the potted maple cheesecake with apricot compote. This was not your typical dense cheesecake. It was pure bliss. Light, creamy and just lovely.
The space was vibrant, warm and clean — far from stuffy. The restaurant concept is unique in it’s own right and I don’t think there is anything like it in the Seattle area. Sometimes I find sitting at the bar can be challenging because the bartender has to juggle patrons at the bar and is also responsible for creating concoctions for those dining in the restaurant. I can honestly say this did not disrupt or impact my experience in a negative way whatsoever. We were well attended to. The bartender was polite, well mannered and stylish. Prior to leaving, I joked with the him about possibly needing a wheelchair to get to my car because I was so stuffed. He politely joked back and said arrangements would not be impossible. Charming indeed. Accommodating? Fortunately, I didn’t need that service, but it was the thought that counted.
Thumbs up for the over all dining experience: delicious food, inviting space and superb service!

Hm. Could be my new favorite date spot. Sorry, Denny’s; you have been ousted.
I had a «forced» date here with my hubby. His boss MADE us go to dinner here – complete with a gift cert for us. I heard his boss even shooed him out the door to make sure he made our reservations on time ;)
I ended up being first, and sat at the bar, ordering a Nickerson: an American-​style Pimm’s with strawberry, cucumber and mint. It was like a Pimm’s and a fruit Mojito had a drink baby, and rocked it to sleep on an ice cube cradle.
It was very slow being early; it was nice because where we sat, we could see out large windows onto the river. Just beautiful. Book Bindery has mastered the combination of elegance and coziness, while maintaining simplicity.
To start, we were given soft, sea salt butter with bread, and a palate-​cleansing gazpacho to start (I could have had a whole bowl of it, instead of just a shot glass-​size of it. Refreshing!)
…and we liked that beginning so much, we kept going! The Hudson Valley Foie Gras Terrine with bread base and a strawberry gelee on top was AMAZING. The perfect bites accompanied on the side: baby pickled turnips, with a crunchy bit, and strawberries. A good break from the norm regarding foie gras.
…We liked THAT so much, we high-​fived each other and had the Tuna Crudo. (Yes, there are only two of us, but we are PROLIFIC eaters.) Loved the wonton chips and the pinenut glaze, decoration etc. but eating the white gelled pinenut cube by itself tasted like latex paint. I ate the next bite WITH tuna.
.The Truffle Fries were fantastic too, but I THINK we may have gone overboard on the starters a bit. Truffle bits you can actually see on truffle fries – not just truffle oil like so many other spots. Wonderful.
He had a Wagyu beef (Flavor Curve) served with smoked potato croquettes. I didn’t care for them, but he enjoyed them.
For my main, I had the Pan Roasted Duck Breast and it was the BEST DUCK I’VE EVER HAD IN SEATTLE. If you have read my reviews, you know I LOVE duck and it was the BEST. Not overbrined (if at all!) so the natural duck flavor came right through on the two mid-​rare cuts. Served with polenta cubes and fresh cherries… aaaaahhh I keep hugging myself thinking how good it was!
Our service was over the top great. Warm, and classy, I wanted to ask HIM if there was anything I could get for him ;)
Gosh, I HOPE his boss forces us to go on vacation – of course with another gift cert!

I’m just a tourist in Seattle despite my many visits. I return every year to dine in this little gem of a city in the Pacific North West and with good research and tips from local Unilocal friends, I have had some outstanding meals
It therefore came as a bit of a surprise to me that Book Bindery had managed to slip under my radar for so many years. Its location in Queen Anne may put it a little out of the way but this is one of the best fine dining meals I’ve had in Seattle
I did endure a bit of a nightmare journey over 520 and through the maze of roadworks around the Seattle Centre but Jill Kinney, the general manager, handled it superbly, telling me not to rush but that I would have ample time to enjoy my meal once I had arrived
The small car park was full but I found some paring easily nearby. Walking in, I saw the wine tasting room and I loved the ambiance of the restaurant as I entered. They’ve kept the feel of a book bindery within the restaurant
Cally, my server was knowledgeable and amusing, which added greatly to my enjoyable evening.
The kitchen kicked off my meal with an amuse of compressed watermelon with bacon, a lovely combination of salty and sweet. They then sent out an extra amuse of hamachi crudo with lavash cracker, which is on their appetizer menu, I believe. The quality of the hamachi made this dish sing
My appetizer of Hudson Valley foie gras terrine topped with truffle-​Madeira gelee, pickled turnips and cherries was so wonderful that it made me forget that I prefer foie gras seared. The richness which makes foie a special dish was retained and beautifully offset by its partners
The kitchen then generously sent out another extra dish of hand-​made smoked cavatelli, chanterelle mushrooms, upland cress & foie gras emulsion, which showed off Italian cooking at its best — few ingredients but all taken to its extreme and combined sympathetically and harmoniously. I’m not sure if the kitchen were sending me extra courses as a sign of hospitality for a visitor to these shores or whether they felt sorry for me after my nightmare journey. In any case, I thank them for their generosity of spirit
Cally highly recommended amazing American Kobe beef for main course. So, I went with her suggestion of grilled Mishima Ranch «flavour curve», gnocchi Parisienne, young carrots, sauce Bordelaise and I was rewarded with my faith with a flavour packed piece of aged beef
My visit was topped off with the highlight of meeting chef Shaun McCrain in a quick kitchen tour
Citizens of Seattle, I’ve been very fortunate to dine at virtually all your fine dining establishments. Book Bindery is an absolute gem and don’t delay. Get down there as soon as you can for top drawer cookery

This is truly Seattle’s Best
First visit in April of 2012 and I can’t believe I missed out on reviewing. Luckily I make notes. Last nights affair is still fresh in my mind though. Each was picture perfect with exceptional service, knowledge of the menu and wine paring. This is not your everyday Seattle eatery so leave your fleece at home, dress up those jeans or dig out those slacks and jacket, Book Bindery is not snooty but you want to look good. You will feel comfortable here enjoying the best meal in town.
Both visits offered a special of their Mishima Ranch breed of Wagyu (Kobe Beef but not from Japan) & Angus tartar and was a favorite of the table.
The Foie Gras is a must for any visiting Californian
Salads are salads but the Hawaiian Hearts of Palm is a solid choice
My sister has a obsession with risotto and on our fist visit, the Truffle Risotto floated in a moat of creamy, soupy cheese was but good but enjoyed last night’s Risotto sounded by a Main Lobster hollandaise. Balanced and delicious.
The main has 3 solid choices:
Pan Roasted Sturgeon
Duck Breast
but #1 is the Mishima Ranch «Flavor Curve» which is a fancy name for the beef cap or top part of a rib-​eye, a fantastic, lean cut that’s packed with juicy love. A no brainer for beef lovers. Medium rare will guarantee more excitement in your mouth than should be legal.
As a notable mention, the Caramelized Sea Scallops are nice.
I’ve not hear anyone in our group say they made a bad decision, maybe just not the right one when skipping on the Curve. Don’t be left out.
Food aside, you need to drink. Sure the Pacific NW has well loved family wineries but when in Rome… The Book Bindery serves up it’s own. Well priced and perfectly matched, your expert server can steer you in the right direction if you have questions. Well worth trying. An after meal drink might include and very interesting Oremus Tokaji, Hungarian desert wine or our family fave, Vin Santo, the «holy wine» of Italian dessert wine.
I am delighted and very surprised to have a restaurant of this caliber in Seattle. It’s unexpected and welcomed. From the table side service to the food, it’s unparalleled in the Pacific Northwest. You will not want to wait until a special occasion although with drinks, you can top $ 60/​p. The only compliant I have is the reservation process. Up to 4 can check availably on line but over that, you call, wait, call back, wait some more and hope they call you back before the night you want. This has been the case on both visits. That said, don’t miss out on this atypical Seattle experience.