Poppy
<p>Are you more in the mood for a hibiscus-flower–and-Prosecco cocktail? They mix a mean one at Poppy, in the up-and-coming north side of Capitol Hill. The big color-splashed space—imagine a cross between a wood-paneled Danish furniture showroom and a progressive kindergarten—buzzes with fans of chef Jerry Traunfeld, who won local hearts and national laurels with his garden-to-table cooking at Herbfarm. For Poppy, Traunfeld does something different—very different!—channeling his double obsession with exotic spices and greenmarket produce into small tastes presented all at once on a <em>thali</em> tray. Think South India–meets–Pacific Northwest. Michael Pollan would applaud Traunfeld's tasting platter: mostly vegetables—five-spice chard; an intriguing satsuma-mustard pickle—with a morsel or two of animal protein thrown in for good measure (juicy quail, say, in a rich Persian pomegranate–and-walnut sauce).</p>
AS FEATURED IN...
From Food & Wine , JUL 2010
Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. 'I learned to divorce flavors from their original textures to create...MORE>>
From Food & Wine , FEB 2010
At Seattle's Poppy, chef Jerry Traunfeld creates America's best happy hour with samplings of five snacks for $5...MORE>>
From Food & Wine , AUG 2008
Dishes like pan-fried mussels with mint pesto will be made with herbs plucked from a garden behind the restaurant...MORE>>
Last updated July 2010
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