Savory Seattle

Epulo Bistro

epulo (n.): guest at a sumptuous banquet or feast – and that’s exactly how you’ll feel at Epulo Bistro!

Epulo Bistro, Edmonds newest restaurant, is a stellar addition the dining community. Located in the heart of downtown Edmonds on 5th Avenue one block east of the fountain, you’ll be delighted with how Shell Creek’s former opulent façade has been tastefully transformed into an inviting space with plenty of warm wood and cozy lighting. The staff is welcoming and personable, instantly making you feel like part of a big, happy family.

Already a huge fan of Executive Chef Taylor Park’s cooking; he’s widely admired for his creative and flavorsome menus, incorporating what’s fresh and in season. Epulo’s menu is a celebration of Europe’s influence on Northwest food and Chef’s team approach in crafting each dish has successfully resulted in a well-rounded menu utilizing the time-honored techniques and passion of the Mediterranean region. Epulo’s sous chef recently returned from Spain after an amazing opportunity to spend time with world-renowned Chef Ferran Adrià, the father of molecular cooking in Spain. Chef Adrià runs the best restaurant in the World; up to one million people try to book a table per year, and only 8,000 succeed – less than one percent. Epulo’s line cook will be spending four months in Italy, refining his wood-fired pizza skills. Their pastry chef is currently studying in Iran; her Middle Eastern/Mediterranean cooking background is reflected in Epulo’s menu. With a team like this, the menu is sure to please at every visit.

Prior to Epulo Bistro, you may have experienced Chef’s cooking at The Loft in Edmonds; I’m sure they’ll miss his mad culinary skills. Originally hailing the east coast, Chef Park received his Bachelors degree in Culinary/Nutrition from Johnson and Wales University. Relocating to Seattle about six years ago, he honed his already impressive culinary skills at Canlis under the tutelage of Chef Aaron Wright (Exec), Jeff Taton (Chef De Cuisine) and Steve Ariel (Sous Chef). Chef Park credits all three team leaders with having had a great influence on his life and helping him develop his own philosophy on food: Keep it simple, fresh, in season, and as local as possible. Prior to his stint at the Canlis, Chef spent some time at Rays Boat House (downstairs) with Chef’s Charles Ramseyer and Peter Birk. Before that, he worked in a Five Star Five Diamond resort called the “Cloisters at Sea Island” in Georgia and a Four Star Four Diamond resort in Anguilla (British West Indies) called the “Cuisinart Resort and Spa”.

No stranger to preparing food with the freshest of ingredients, Chef Park sources as much product as possible through local purveyors who buy from the local farms no further than Washington, Oregon and Idaho. Chef stated, “I prefer to cut out the middleman on products and source straight from the farms, to ensure a greater sense of freshness. It’s also the best way to get insight from local farmers on what’s in peak season and what it’s been a good year for.”

Since their recent opening, I have already dined at Epulo several times and plan on going back often. Not only is the entire menu affordable ($3 to $17), so is the wine list. Current menu standouts for me are the Pear & Blue Salad, the Duck Sliders, and the Fig & Blue wood-fired pizza, although I’m sure I’ll change my mind with every enticing special! For beverages, I recommend Epulo’s signature Epulo Raz or the equally delectable Raindrop.

During a recent visit to Epulo Bistro, we tried various dishes on the menu, from starts and small plates to entrées and dessert. Each dish was paired with expertly suggested wines. Dinner started with the Romaine and Crispy Prosciutto, consisting of oven fired prosciutto, caramelized shallot, Caesar dressing, housemade croutons and freshly shaved Parmesan. Paired with Val Del L’ours Chardonnay, France 2008, the wine held up well with the garlicky Caesar dressing.

Next up, the beautifully presented Pear & Blue was an incredible salad of bibb lettuce, Bartlett pear, Stella blue cheese, candied hazelnuts and a drizzle of hazelnut vinaigrette. Paired with Trust Reisling, Columbia Valley 2008, this wine is a bit drier than average, offering a well-balanced fruitiness perfectly complimenting the pears.

The fire roasted tomato soup topped with herbed crème fraîche was delicious, although a little fresh basil would have made it even better, in my humble opinion. Not wanting two liquids, we chose not to pair wine with the soup; although if we did, a Twelve Pinot Noir, Oregon 2007 would be the wine of choice.

The Fanny Bay oysters were delicate and sweet; I could have consumed a bucketful, no problem! Served with a tomato and horseradish mignonette, I can only say perfection! Paired with a Simi Sauvignon Blanc, Sonoma 2008, the wine provided a crisp, clean finish to cleanse the palette without overpowering the fresh oysters.

Who can resist shellfish, especially sweet, succulent Penn Cove mussels? Served with a tomato sofrito, roasted garlic, aromatics and vermouth, the mussels were divine and the side of rustic bread was perfect for sopping up any remaining finger-licking-good sauce. Paired with a Farnese Montepulciano, Italy 2008, this lovely red professed a clean, crisp body, perfectly complementing the flavor of the mussels.

The standout for me this visit were the sliders. Duck confit, fontina, arugula with a pomegranate reduction dipping sauce served with a side of housemade polenta fries and accompanying tomato basil dipping sauce. The duck, cooked in its own juices for three hours, was tender and flavorful - simply heavenly. This delightful dish was paired with a fun wine, Wrongo Dongo Monastrell, Jumilla Spain 2007.

Wild mushrooms (baby portabello, button, oyster and chantrelle), fresh rosemary, fontina, roasted garlic and extra virgin olive oil topped a delicate gluten-free crust, perfectly crispy on the outside yet soft on the inside. This fabulous wood-fired pizza was paired with a Lagaria Pinot Grigio, Veneto Italy 2008, offering a nice, cleansing finish without overpowering the essence of the rosemary and mushrooms.

The rigatoni formaggio was a decadent blend of gruyère, Grana Padano, truffle oil, crispy pancetta and toasted bread crumbs. Paired with a very nice Chateau St. Michelle Syrah, Columbia Valley 2005, this savory dish is truly a rich and delicious adult mac ‘n cheese.

Beautifully plated, the Painted Hills short rib was braised for four hours in its own juices and aromatics then served over whipped Yukon potatoes. Topped with baby arugula and a red wine demi-glace that made the dish, the rib was succulent and memorable. Paired with a Val De L’ours Cabernet Syrah Blend, France 2008, this jammy, dark-berried wine was the perfect complement.

Now, on to the desserts - the molten chocolate cake was by far the best I’ve ever had! Topped with chocolate ice cream and crème anglaise, it was decadent and delicious. With dessert, we sampled a couple signature cocktails, the Epulo Raz and The Raindrop. The Raz is a delightful mix of vodka, raspberry purée and fresh lemon thyme and The Raindrop, vodka, lime and white raspberry. Yum!

Last course, the dessert flight - a chocolate martini and oatmeal cookie shot - accompanied with chocolate chip and oatmeal cookies. The oatmeal cookie was perhaps reminiscent of a shortbread, yet deliciously unique.

So much fun to order in courses, stretching the meal out and savoring all the deliciousness. Even though we had to waddle out, we were so full, I can’t wait to go back and work my way through the rest of the menu!