My husband and I checked out MBar for our latest date night. They just opened a little over a week ago and it's located in South Lake Union, in the Fairview Building. The rooftop restaurant and patio on the 14th floor is accessed by an elevator and then a long walk down a hallway with South Lake Union below. Everything is decorated in art deco with bright blue walls and colorful light installments. I found the dining room to be electrifying when I entered. The sweeping views of the Space Needle, Queen Anne, and South Lake Union added to the lure. Then, a spacious patio with a bar and ample room for seating is right outside.
Not only is MBar beautiful and eye catching but the main star is the food. The credit is given to their Chef Jason Stratton. I watched him on Top Chef and rooted for him because I was excited to see someone from Seattle competing. He has a real talent in the kitchen and I was excited to try his food. We were lucky enough to meet him during our meal at MBar and I found him to be friendly, humble, and proud of the food he presented to us.
We started with cocktails. My husband had a Stratton Manhattan and I drank a Rum Royale- a drink with Rum, Cantaloupe, and white sparkling wine. Our drinks were perfect, just like the view. The Space Needle winked at us as we perused the menu, getting excited for what was to come. We started with the Heirloom Tomatoes. They were served with roasted turnips, caramelized onions, anchovy, dandelion, and lime brown butter. The flavors were new to us and we loved them. We'd never had the combination of caramelized onions with fresh tomatoes and the flavor worked well. The dish seemed complex with its ingredients but all of the flavors fit together beautifully.
Next, we had the Crisp Chicken Wing Confit with burned honey and walnut mayonnaise. Jason knows his stuff because we were super impressed with the chicken wings. They're cooked in duck fat and that's why they taste so good. They are coated in a honey and walnut mayonnaise sauce, giving the wings a sweet element to work with the crispiness of the chicken.
The Duck Confit caught our interest since it's a favorite dish of ours. MBar's was a beautifully inspired plate and most importantly, a delicious one. There was a cilantro puree and colorful beets with a turmeric puree to accompany the perfectly cooked duck. We were sad when the last bite was gone.
Then it was time for round two of drinks. My husband had a cocktail called Rosy Cheeks and I drank a glass of Sparkling Rose. We were still hungry and we heard the table behind us ordering the Fried Potatoes and we couldn't resist getting some ourselves. The fried potatoes had chilies and cilantro and have to be one of the best things I've ever eaten. Perfectly hot and fried with the tantalizing flavors of the chilies and cilantro, they're hard to beat and will probably be a favorite dish at MBar.
As much as we wanted to keep ordering food, it was time to close with dessert. We shared the coconut, black cherry, and chocoalte Semifredo. We each took a bite and closed our eyes in satisfaction. Very decedent and rich, each bite was better than the last, if such a thing is possible. I had several sips of my Sparkling Rose left that paired just right. After paying and saying goodbye to our server, we wandered out to the patio and watched the sunset. What a dinner and what a place. People are going to love MBar, I know I did.