Cuisine:

• French
• Others

Brasserie Margaux Description:
Sumptuous restraint describes this restaurant in the Warwick Hotel. Settle into a roomy, damask-covered armchair or snug booth and let your eye roam from the exhibition kitchen along scrolling iron railings to take in hand-crafted glass chandeliers and a dramatic mural painted into the domed ceiling; only the wall art is forgettable. Cashews, caper berries and kalamata olives are set out for nibbling in the equally handsome bar, elevated slightly above the dining room, which has a hidden nook fine for canoodling over a good martini (poured from a silver shaker into a stem-less glass resting in a bowl of ice water). Classically prepared French cuisine is the cornerstone of the menu. If the wine list seems a bit daunting, simply consult the knowledgeable staff: they won't steer you wrong. A delightful moules marinière blends French technique with the bounty of Northwest seafood. The same is true for the baked oysters. Dungeness crab cake with snow peas and jalapeño aïoli and country chicken liver pâté are satisfying starters. Follow with a salad of endive, Gorgonzola and roasted apples, gently tossed with walnut vinaigrette. Recommended entrées include the house paella, the duck breast bigarade and the French classic steak frites au poivre vert, and dessert---ah, dessert! If the apple tarte Tatin doesn't appeal, ask about the crème brûlée of the month or the cake du jour.


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