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“[The] cozy, wood-paneled dining room, dimly lit as a law library, ought

Published 7:00 am Monday, September 24, 2012

The food at LloydMartin's is too good for this dining room to be this empty.
1/10
The food at LloydMartin's is too good for this dining room to be this empty.
The food at LloydMartin's is too good for this dining room to be this empty.
Your home kitchen is probably better equipped than the kitchen here,Owner and Chef Sam Crannell says. We can't sear. If we get more thanone or two ordersat a time, we have to hold off so we don't smoke out the dining room.
Hawaiian albacore served with carrots and mustard greens.
Boar and Bison gnocchi, tomato-camembert fondue, and pine nuts.
Shrimp and Chorizo, with garlic, sherry, and bread.
Elk fettuccine, with pickled huckleberry.
Owner and Chef Sam Crannell shaving foicgras torchon onto the vealbreast dish.
Veal breast, porcinis-potato mash, apple, torchon, topped with a fried egg.
Bartender Tyler Kingdon awaits your service.
LloydMartin, 1525 Queen Anne Ave. North, (206)420-7602,lloydmartinseattle.com. Mon., 5 p.m.-9 p.m, Tues.-Sat., 5 p.m.-10 p.m.Closed Sunday.

“[The] cozy, wood-paneled dining room, dimly lit as a law library, ought to be a sellout. Since there wasn’t anyone at the bar with whom I could chat, I bided my time between courses fantasizing about a cross-city caravan in which I’d snatch up wayward diners from less-worthy restaurants for a meal at LloydMartin.” Read the rest of Hanna Raskin’s review here. Photos by Joshua Huston.Published on December 21, 2011

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