Copine Seattle

My first impression was rather positive, since I requested a table of my choosing and the waitress kindly obliged. To begin with, the finger food and consommé really set the tone for the entirety of the evening... the consommé was truly divine. Next was the house made bread and butter which were equally delicious. However, the mains were above average and not really the best in my opinion. The Halibut and Scotch egg were good, but not impressionable. The Hamachi crudo however was really good. Amazing flavours on the fish, mushrooms and the sauce combined gave it a refined taste. I'd say this was the best of the evening!! The dessert was amazing too though I don't really enjoy the acrid sourness of apples which affected the overall flavour profile. Also, I reduced the stars for service because of my pet peeve with restaurant workers - 5 courses and I was asked 5 times, each time while I was chewing, how the food was. I don't know who on earth thought bothering diners repetitively, while they are trying to enjoy the food, was a good idea. I mean this is not the only restaurant doing it, but it really got me this time. Whoever sets the curriculum for hotel management or whatever needs to know the difference between offering comfort vs being tactless. Like, do you really think diners would give you an honest answer and create an awkward moment, like come on... We all know most of the workers are just tired and have to force a smile most of the time. Give them a break too! Coming back to the food, I see a lot of comparisons with michelin starred restaurants in the reviews which actually prompted me to visit Copine, but I think though it has potential, it's just not really there yet...

The dessert served before the meal is my favorite! The fish entree and the cheese dessert taste good! Service is great!