As the company, I am flattered and back attcha! Terrific to finally meet in person - could have talked another 3 hours easijy. The restaurant is…fine. the pork was excellent and fried chicken was delicious, but definitely a once a year kind of thing. The other dishes were mostly okay, though the sweet potato was a gloppy fail, both in concept and execution. The chef sadly uses way too much sugar in nearly everything, the refuge of the damned as far as I’m concerned.
My first Kobayashi was very good and performed well despite the awful natty-restaurant-stems. Thanks so much for sharing that rare bottle!
You were really close to my place. Would have happily opened a bottle for y’all on your way home. I charge way less for Allemand. I’ve only been to Tomo once and it was about 2 years ago. I thought the food was interesting and good to excellent but the portions were small. So much so we went and got burgers at Loretta’s (which has one of the best tavern burgers in the Seattle area) afterwards. We brought wine but ended up ordering a couple of esoteric bottles off the list that were not egregiously expensive and were very good. I haven’t been back.
I’ve heard White Center referred to in many ways (most of them, not as compliments), but never as “middle of nowhere”. But I get what you’re saying…
Our Seattle place isn’t that far from downtown White Center. If my memory is correct, in the not so distant past, the TOMO space was an adult video store (as were about half the retail spaces in that area…).
There is some good stuff in White Center these days. Beer Star is cool. Tim’s Tavern has live music regularly. There are food restaurants besides Tomo (Buho, Roll Pod, Crawfish House), as well as decent Asian markets and food trucks. And a good real butcher shop. I live just west of White Center and am there regularly.
Go with the pairings. Sommelier there has some great choices, and I’ve found some very enjoyable wines there. As others noted, the Kelley Fox Mirabai is a nice wine and good to start a meal.
I once brought a ‘47 Faiveley Musigny to tomo. The waitress brought it back to kitchen to open up; the sommelier took over and kind of delighted to help on that one.
