DList Magazine Fall "Fashion" Issue 2015 | Page 12

the carlile room DINE

I N S I D E R ’ S LO O K

swanky vibes

FANCY HEIRLOOM TOMATO
Heirloom tomatoes are wildly popular for a
reason and this dish showcases it perfectly.
Gorgeous heirlooms wedged into sweet and
mild bite-sized pieces are simple brilliance
atop a bed of crunchy succotash, pole beans
and smoked corn. The hints of nuttiness
shining through the pesto work to balance
the flavor of anise from the fennel.

WHITE PEACH POACHED IN CAVA
Peach and onion take a leap of faith in this
gem with a Catalan twist. Decadent white
peach sits center stage over mild onion
crème and surrounded by crunchy roasted
cipollini - the crowning achievement
otherwise known as: onions prepared in the
fun style. This is why the unlikely duo will
have the taste buds in awe.

MUSKMELON & CUCUMBER
Another food trend that’s hard to get
enough of is melon and cheese. The Carlile
Room does this one right with muskmelon
[cantaloupe] and rich jersey milk
mozzarella. The fresh taste of the cucumber
and robust mint are the unassuming game
changers straight from Prosser, WA. Tossed
together in a nice pair of acidic red wine
vinegar and sugared fig syrup, this is a treat
that deserves a name in lights.

ROTISSERIE CHICKEN
There’s nothing fancy about classic
rotisserie chicken unless it’s so completely
flawless that for the first time ever, it
steals the show. No bells and whistles,
just a flavorful display of salacious slices
of poultry sourced from Bellingham, WA
and wrapped in unbeatable crispy skin.
It’s garnished with blueberries and basil
making the dish interesting without trying
to reinvent the wheel. Bravo!

Written by Lauren Adam I Photos by Daniel Hager

Stepping into The Carlile Room is like impetuously
hopping on a Pan Am 747 with an Old Fashioned in one
hand and a lit L&M in the other; transporting to a better
time when the lighting was dimmer and mid-day drinking
was socially acceptable. Waltz through the subtly mod,
plushy decor and prepare to be swept away by the local
home cooking of Chef Dezi Bonow – a culinary artist
from Fremont, steeped in the Tom Douglas tradition. The
latest haven of our Seattle master-mind, the cuisine at The

Carlile Room is daring. Plus, as we expect from Douglas’
conceptions, it exceeds expectations. Don’t be intimidated
by what may seem like bizarre combination of flavor profiles
because you’ll miss out. The a-la-cart style menu features
openers, shareable plants and entrées (or Carne Diem).
Portions are generous so the shareable, family-style idea
makes sense but if you end up understandably impressed,
you might want to keep the whole plate for yourself.
820 Pine St., Seattle, WA 98101 l [phone] l www.thecarlile.com

~The Carlile Room was inspired by singer/songwriter and Seattle resident, Brandi Carlile.

12

WWW.DLISTMAGAZINE.COM

THE HUNTER
Legendary wordsmith and purveyor of the
perfect breakfast, Hunter S. Thompson would
be honored by this comprehensive display of
excessive perfection available after 10 PM. Juicy
and tender, melt-in-your-mouth prime rib sits
beside eggs with a seamless medium-runny
yoke. Piled high with four strips of bacon, fries
and two pieces of toast then served with milk,
chopped lemon, a cream puff drizzled with
berry compote, half of grapefruit and a cup
of coffee. But wait, there’s more. A classically
spiced Bloody Mary, plus a margarita, makes
this the new best thing ever downtown. If
prime rib could speak, it would say “Buy the
ticket, take the ride.”
The Carlile Room features happy hour 3 pm to 6 pm / late night happy hour 10 pm to 12
am daily with $6 bites and drinks ranging from $5 – $8. For music lovers, most Thursday,
Fridays and Saturdays, DJs are there playing rock and soul.