Hunger, yes this is a name of a Seattle restaurant, a somewhat conceited restaurant. The name on its own makes you go “what’s it called?”  Look up the definition for” hunger” and it will list it as “a strong need or craving for something.” Well, these guys have the name right because I was definitely still plagued by craving after dining here on a cold, winter evening in Seattle.

To sum up my major observations: too delicate of portions, inappropriate utensils, misplaced spice, I would go as far as saying a side too large of grease and too expensive.

Due kudos? Our server! The service was amazing and our server was chipper, warm, polite, prompt and entertaining albeit the weekend night blitz.

Exhibit A: Bacon Wrapped Dates  w/ chorizo, smoked paprika oil and a spoonful of Valdeon Ice cream. $12

I fully admit that the texture of this photo makes it a bit hard to tell that these dates were barely wrapped and coddled by bacon. I kept asking myself where’s the BACON? Not to mention these were TINY. Traditionally, bacon wrapped dates are stuffed with manchego and wrapped in BACON. Whats with the frilly ice cream and paprika oil? Just stick to tried-and-true! What makes someone think they can out-do manchego and BACON? Also, there should have been spoons for this plate! How can anyone scoop up melty ice cream and glazey stuff with a FORK? Hello!

Exhibit B: Bison Tagine w/ root veggies, grapefruit (I think…) saffron, toasted almond, currant couscous and some sort of yogurt sauce.

This was actually the most decent dish of them all. The bison was very tender and chunky, the couscous perfectly fluffed, nice accents with the almond and yogurt sauce and peppery arugula. However, I can’t say that I could sense the saffron. I know its expensive, but a little goes a looooong way. I know saffron, and I didn’t see her here. It was a bit greasy and I was surprised by the 2 bits of random grapefruit slice. But all in all, it was tasty. I’m not sure worth $16 tasty.

The other dishes not pictured were Clams w/ Chorizo and Crispy Pork Belly. The Clams were waaaaaay too piquant and it was such a shame because the clams were cooked perfectly. The broth was quite nice as well. It is a slippery slope combining clams with spice, in my humble opinion. Especially if you are going to pair it with something as bold as Chorizo, that is in my opinion a stand-alone. It goes best with a blank palate food like eggs, avocado, beans, etc. Clams are subtly delectable and I for one enjoy to taste the mar. I can understand a need for adding sausage for texture, but choose one wisely. And the crispy pork belly was blah blah blah. The cider braised cabbage et al accoutrements seemed more like the centerpiece. I didn’t find the belly to be thick, meaty or smokey enough.

Exhibit C was dessert: A Cheesecake with a smoked pepper and cacao crust and a caramelized banana jam.

Again, I must tisk-tisk the pastry chef for the overuse of spice here. With smoked black pepper in the crust, I was not convinced that this was dessert and could hardly be able to describe the cheesecake filling. The fire extinguisher on this slice was the banana jam. But I still felt like this was a poor combination. And at $9, I found it was arrogantly underwhelming despite the blaze of smoked pepper overpowering my delicate palate. A suggestion would be that if one would like to play with spice in sweets, perhaps master a chili chocolate glaze and stick to a traditional cookie crust. Maybe even include some almond marzipan to keep it interesting. But I have to wonder what lent this cake its inspiration.

What was left to be desired was a more honest sized prices, a better use of spice combining and a more aggressive approach towards inviting bacon and pork belly onto the plate. I went home and wished I had instead enjoyed my skirt steak ginger lemongrass mushroom ramen leftovers. I think this place has potential, luckily this is not a huge “oh my gosh its soooo good” Seattle restaurant. It is a new place so you never know what may transpire. But I wonder how many people, with a discerning palate, will likewise leave in a state of desire.

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