Seattle restruant--Copine

🔎STARTERS 🩶Goose Liver Tower with Apricot The dish is overly sweet, with the liver flavor not being very prominent. The portion is quite large, which can easily become overwhelming. 🩶Tuna Tartare The taste is very refreshing, with the addition of pear and pine nuts to enrich the texture. The ginger flavor is a bit strong. Served with purple sweet potato crisps on the side. 🔎MID COURSE 🩶Cuttlefish Ink Pasta The pasta is angel hair style, infused with cuttlefish ink. The cuttlefish has a charcoal-grilled taste. The sauce of the dish is on the acidic side, with a suitable portion size that doesn't overwhelm and pairs well with the main course. 🔎ENTREE 🩶 Caramelized Scallops The scallops are of high quality, cooked just right with a slightly undercooked center. They are accompanied by three different colored carrots, which may seem a bit monotonous in taste and texture. The scallops are served over purple rice. Overall, when in doubt, I would choose scallops as long as the ingredients are fresh, it's usually a safe bet. 🩶 Fried Chicken-Flavored Pleurotus eryngii (King Oyster Mushroom) This dish seems to be prepared for vegetarians, attempting to mimic fried chicken with king oyster mushrooms. The batter is too thick and hard. Served with globe kale and mashed potatoes on the side. 🔎FINISH 🩶 Cream Cheese Toast This dessert was the most puzzling of the night. As a dessert, it is only sweetened by a ring of honey around it. The toast is paired with savory cream cheese and celery, topped with blackcurrants soaked in olive oil that don't add any special flavor. Personally, I think this dish would be better suited as an appetizer. 💰140 perperson 📍 Copine 6460 24th Ave NW, Seattle, WA 98107 #Copine #Seattle# food diary