Went to Dahlia Lounge on Dec 08, 2006. Ordered the mussels with pancetta chowder as an appetizer and it was wonderful. The mussels were tender, not gummy. The french bread that came with it was perfect. I wish they served this type of bread instead of the pathetic flimsy bread offered that came with rock hard butter. I'm definitely going to their bakery soon to buy that french bread. Then I had the infamous crab cakes. You get two crab cakes with a side of veggies. Unfortunately, one of the crab cakes was slightly burnt on the bottom but otherwise was tender. If you desire to have crab cakes without any fillers and just taste the sweetness of dungeness crabs then this if for you. The accompanying fig molasses was an excellent complement to the sweetness of the crabcakes. Tom's world famous caramel dessert was creamy yet light. It looks like a flan but tastes 100x better. The icewine offered is truly exquisite. Service was impeccable with constant refilling of water glass and prompt removal of dishes. This is one of very few fine dining restaurants that I will definitely come back. Bravo to Chefs Tom Douglas and Erik Tanaka!!!
Pros: Service was impeccable, No filler crab cakes
Cons: Free tasteless, no texture bread with rock hard butter
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