“A bar shaped like an inverted Star Trek insignia occupies the space between the dining room and the kitchen, and while cocktails such as a HoneymoonaE”a puckish Sidecar steered in a Northwesterly direction by a splash of calvadosaE”are reason enough to pay Terra Plata a visit, most patrons who score a seat at the bar don’t relinquish it before ordering at least a dish of magenta-hued beets aglow with a citrus marinade, or a cone of jagged, near-perfect French fries paired with a garlic-bold aioli.”Read the rest of Hanna Raskin’s review here.Photos by Joshua Huston.Published on January 23, 2012
At Terra Plata, potato chip eaters are apt to say only one thing: Man, those are good.
The most extravagant snack may come in the form of a beef marrowbone jiggly with lubricated fat. The slender bones are served with crostini smeared with marinated grapefruit, another loan from the dessert tray.
Owner Tamara Murphy plating up Cappelletti.
Few dishes are as locally anthemic as Terra Plata’s gloriouscrimped cappeletti, tenderly filled with a froth of butternutsquash and sage.
What unites Tamara Murphy’s dishes is an optimism unbent by two difficult years, confidence, and culinary mastery.
Roast pig – the swine is nearly overshadowed by the extraordinarysauce it helps create, a paprika-stung broth that seeps into the steamed clams which share the terracotta bowl.
Terra Plata has a distinctly Seattle streak, which is likely atestament to the two decades Murphy has spent shaping the city’s dining scene.
If this were a home instead of a commercial endeavor, there wouldprobably be basil growing in the windowsill.
Situated at the triangular corner where Melrose and Minor avenuesmeet, the thoroughly-windowed Terra Plata looks from within like an ark bobbing toward Capitol Hill.
