What: Seared Tuna Nicoise, Oak Roasted Mushroom Benedict
Where: Smith – 332 15TH Ave E, Seattle, Wa., 98112
Rating (1-5): 🌿🌿🌿🌿🌿
Recently, I had a wonderful brunch experience at Smith in Seattle, and I really need to tell you about it.
My best friend, Savannah, and I knew we had plans in Seattle. We also knew those plans had to begin with brunch; in spite of the rain, we walked from our meeting point in Cap Hill to Smith in the hopes of trying the mushroom eggs benedict we saw on the menu online.
We had no idea we’d end up so indecisive when we got there, we’d have to split two entrees so we wouldn’t have to make any tough decisions.
We ordered the seared tuna nicoise and the mushroom eggs benedict.
The seared tuna nicoise, aptly named, had seared tuna which sat atop a vinegary and bitter nicoise salad. The meal was served with soft eggs, potatoes, olives and capers. The spices on the seared tuna gave kick which paired lovingly with the bitterness and tang of the salad and olives. The freshness of the tuna also made for a light part of the meal; I imagine this course would sate perfectly on a summer’s day in the city. The tuna was so tender it practically fell apart on your fork.
Unsurprisingly, but not intentionally, the soft eggs of this dish blended evenly when moving from the salad to the eggs benedict.
The mushroom eggs benedict rested on a split English muffin base with buttery-roasted breakfast potatoes on the side. The mushrooms’ earthiness and the melting center of the egg on top made it hard for me to want to pace myself through this dish. This entree was certainly heavier than the seared tuna nicoise, but split between two friends, it was the perfect-sized meal.
Honestly, I could go on and on about how much I love Smith now! If you have any questions, feel free to ask. But I highly recommend trying them for yourself when you get the chance.