Chef William Belickis warms up his kitchen one bite at a time.
The Scoop: Wine is what originally brought New York trained chef/owner William Belickis out to the Northwest. While working behind the line at Bouley in Manhattan, Belickis came out to Rex Hill Winery in Newberg, OR. to run a benefit wine dinner. The sloping hills and the breathtaking landscape flirted with the young chef enough to bring his talents to Seattle in 1996, then opening the original Mistral in Belltown in 2000.
From baby steps down by the viaduct to strides at the two year old South Lake Union location, MistralKitchen has been growing up in front of Seattle’s eyes. Sourcing their ingredients from independent purveyors nationwide and buying whole animals as often as they can, MistralKitchen also trains every cook they hire to butcher within the restaurant walls. In respect to the freshness and authenticity of the animal, steaks and chops are typically cut to order.
The restaurant itself offers several different dining options from the main dining room and lounge to the Jewel Box for an elegant and intimate feel and the Chef’s Table for a personalized, multi-course private culinary adventure.
Crave Factor: With menus that pivot daily, MistralKitchen is always reflecting “what’s seasonal, fresh and inspiring.” Seasonally appropriate, the white gazpacho soup is presented on the chopping block to autumn city dwellers, enhanced with cucumber, grape and almond. Served as a composed bite, the soup is a spoonful of bouillon to help the weather change go down.
Gazpacho has roots in Arab, Roman and Latin cuisines, the most popular showing up in the latter. Although traditionally the tomato-based raw soup is served cold, the heartiness of the dish and robust flavors are enough to warm any chilly night.
Fun Fact: At the ripe age of 20, Chef Belickis turned down a spot at the Culinary Institute of America to take a gig with the world-renowned chef David Bouley of Bouley in Manhattan.
Mistral Kitchen | 2020 Westlake Ave, Seattle | (206) 623-1922