Seabass with squash and coconut discs @ Roe.

Seabass with squash and coconut discs @ Roe.

Tucked away from the chaos of construction on SE Division, inside the spirited Block + Tackle, this quaint restaurant shines like a precious pearl. Chefs Trent Pierce and Patrick Schultz offer an ever changing menu inspired by fresh line-caught fish, mostly from Hawaiian waters. 

Our reservations were for February 7th, aka Snowmageddon, but the host assured us Roe is always open. Always. Those lucky enough secure Chef’s Tasting reservations do not cancel. So, we donned our snowboots and trekked to Roe, then feasted on a four course meal that knocked our snow-sogged socks off. 

For the first course, we enjoyed delicate Pacific Northwest salmon and blue fin tuna.  Both fish melted like butter in the mouth. My dungeness crab in coconut milk edged out his seafood medley in the second course, but both of our third course selections wowed: his supple toro dressed with watercress and my seabass with tiny discs of squash and coconut arranged like modern art. For the finale, I selected the pear with spiced carrot cake with pecan praline and he the dehydrated chocolate mousse with coffee ganache, whisky caramel, and marshmallow gelato- Roe’s signature dessert- a menu mainstay. 

Roe is open Wednesday – Saturday from 5:15PM – 9:30PM.

Every night just one seven course Chef’s Tasting is offered to just a handful of lucky guests. The seating is at 6:15PM and books up months in advance.  

- Daphne Jenkins

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