It seemed to start a year or so ago when Tapas Estrella closed and suddenly there was no more fresh albacore on buttered foccacia with basil, kalamata olive and melting goat cheese paired with a crisp glass of Veracruz Verdejo....
Then The Milky Way folded and there was no more apple and brie sandwiches with a Buty Semillon/Sauvignon Blanc. I can't even talk about never tasting their chocolate bread pudding again. It makes me all choked up...
Then Mortimer's closed their doors forever and there was no more lobster cappuccinos and Merry Edward's Sauvignon Blanc.
(I really DO drink red wine from time to time.)
Now Andrae's (who introduced us to all of the exceptional wines being produced in Walla Walla, Washington) is gone -- along with so many notable others.
But not ... thank goodness ... Jared Couch and his brain-child, SixOneSix http://www.restaurantsixonesix.com/
We had reservations at six o'clock and sat on the patio. I noticed there was a small party of people out there already, one of which was the chef's beautiful wife and another of which was their new baby girl. Everyone seemed to be relaxed, smiling and enjoying themselves. I'm hoping their ebullient demeanor bodes well for the future of the establishment.
Our waiter was a fresh-faced and handsome, yet unassuming, young man who spoke slowly and articulately. I caught myself puzzling over why he looked so familiar to me and I told him so. He explained he's always worked at SixOneSix - at least for the last two years - but started waiting tables only recently. He tended the bar before that. A ha!
He easily sold both of us on the chef's specials for our entrees. More on those later....
We ordered wines by the glass - two each - I started with a Three Horse Ranch Rose www.3horseranchvineyards.com/ and then later moved on to a Viognier by the same producer. I think the Rose edged out the Viognier a little, but both were exceptional wines, exciting not only due to their quality but for because I knew they were being produced locally. The grapes are grown right there in the Eagle, Idaho foothills.
Jason ordered a Sonoma County Syrah for his first glass and was so impressed he ordered another of the same a little later. I was delighted by the taste he gave me, but regret to say that I can't remember who the producer was. I tried to find out but, unfortunately, a quick reference to the restaurant website didn't yield any useful information in that area.
NOW ABOUT THE FOOD...
We started by sharing a huge bowl heaped with smoked (I think) clams cooked with bacon and fresh morel mushrooms. Even after the dich was reduced to a pile of shells we continued to mop up the wonderful broth with the scrumptious parmesan breadsticks served alongside.
Next up we shared a steaming bowl of sweet Walla, Walla Onion soup that was creamy and surprisingly complex. My husband asked me to tell him what the constituent parts of the soup were - just from tasting -and I laughed at him. I tried to pick out a few familiar flavors, but the complete symphony of seasonings easily eluded my culinary prowness.
Our entrees were next. My husband ordered a steak (I can't remember the cut) with a Chipotle / Dr. Pepper BBQ sauce. The heat of the spice in the sauce was compliments perfectly by the cool, crisp potato salad (with fennel?) it was served upon.
My dish was even more unusual. Blueberry Prawns served over a Fennel Pancake. It was a beautiflu dish. All purples and blues and reds and accented by a garnish of bright, orange carrot curls.
Jared came out about halfway through the meal (looking very hip in his navy blue and orange metal rimmed squared off glasses) and asked what we thought.
We were the middle of raving about everything when he asked again, with a "no, seriously", edge to his voice. He especially wanted my opinon on the shrimp dish. I again stated that I considered it delicious.
He smiled and said he loves that dish as well.
So much in fact, he went on to say, that when people send the dish back uneaten or half eaten...
he picks up the waffle...
folds it over like a tortilla with all of the shrimp and bluberries inside....
and just gobbles the whole thing down!
