Food Porn: La Bête Delivers Food without Pretense

La Bete's Summer Salad. Photo by Jennifer Liu.

Neighborhood elegance, this is where real food lovers eat.

In this edition of Food Porn, we feature La Bête, a cozy restaurant shrouded with mysterious darkness located at the foot of the Hill on Bellevue Ave. La Bête translates to “the beast” in French, and the food follows suit with beautiful presentation and bold flavors.

La Bete’s Summer Salad. Photo by Jennifer Liu.

Owners and Co-Chefs Aleks Dimitrijevic and Tyler Moritz, whom collectively have worked at Bouley, Harvest Vine, Union, and Licorous, opened La Bête two years ago on August 19th. The menu is divided into “snacks” and “plates” with food that is meant to be shared, prepared with fresh Northwest ingredients.

One of the most popular cocktails, The Game, is made with Bourbon, Grand Marnier, Ginger Beer, Luxardo, and House Cherry Bitters. Another cocktail, created by bartender (name), is Quintessence of Life with Irish Whiskey, Amaro Nonino, Dolin Dry Vermouth and Peychaud’s Bitters. Pair your cocktail with crispy Pork Rinds for a salty bar snack.

Every Monday, La Bête offers a special menu, giving the chefs a chance to experiment with new and interesting flavors. The current Monday menu theme is Mexican, featuring items such as Chile Relleno, Carne Asada, and Chicken Mole Plate.

Mole Negro de Pollo Con Tamale is comprised of several different types of chiles, local fruits, vegetables, and finished with chocolate. This mole is layered with flavor and served over tender chicken with a mixed vegetable tamale, and a fresh, crunchy slaw. 

Make sure to check the specials menu, where, depending on the day and month, you might find the Braised Octopus, served with farm-fresh vegetables and red pepper remoulade or sweet, savory, and tart Scallop Crudo plated on a luminescent half shell.

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Photos by Jennifer Liu.

From the regular menu, the Summer Salad with heirloom tomatoes, watermelon, avocado, and pistachios is full of bright and fresh flavors. Kittitas Farm Heirloom Tomato Gazpacho is a refreshing chilled soup. Often skeptical of sandwiches with too many toppings, the Soft Shell Crab Po’ Boy is balanced just right with crispy soft shell crab on a bed of corn slaw and topped with a spicy horseradish remoulade. The Roasted Mad Hatcher Chicken with a note of bitterness in the grilled treviso is served with sweet roasted grapes and farro and finished with rich hazelnut sauce.

The open kitchen gives access to watch the chefs (sous chef Jake Vorono was voted one of Seattle’s hottest chefs) working their magic. Handcrafted cocktails, gourmet, yet approachable dishes, dark wooden decor, sparkling chandeliers, and Old World feel will make this a restaurant you want to frequent.

La Bête|   1802 Bellevue Ave, Seattle |  (206) 329-4047