Hot Spot of the Week is wonderful prix fixe dining experience, Tercet. If you ever had the pleasure of dining at Roe, you will have a bit of an idea of the stunning presentations and delicately balanced flavors that you can expect at the re-opened and re-imagined Tercet. After our recent dinner here, I can definitely say it’s a contender for the year’s best meal.
One of the stand-out aspects of Tercet is the general experience. There is almost a speakeasy vibe to the manner of entry. Through the building, up some back stairs, and into a dimly lit parlor. Enhancing that feeling, you are greeted at the door with an aperitif to sip while your table is prepared. Once seated in the cozy space, the tables all have full view of the open kitchen, allowing guests to watch the magic happen.
At the time of our visit, the menu at Tercet had 7 courses on offer, presented simply on a card as ‘Egg’ or ‘Salmon’. This did not count the several ‘snacks’ that were little bonus bites at the beginning and end of the meal. The meal opened with one of our favorite of these snacks – fresh oysters two ways. I wish I remembered the exact details of preparations, but suffice it to say that one was chilled, bright, briny, and crisp and the other was warm, rich, and buttery, topped with caviar.
There were too many delicious bites of the evening to talk about them all, but I’ll tell you quickly about two of them. The ‘Morel’ course was one of the best of the night. The wild foraged Oregon morels were grilled so they had a smoky similarity to a skirt steak. Served with hollandaise, and some green onion crepes for wrapping, this was like a crazy delicious taco meets Benedict and I was smitten with it.
Another favorite of mine was the final dessert course of the night ‘Fromage Blanc’. This took the form of little wedges of breaded, rather savory, cheesecakes, paired with shaved rhubarb, and a bright fruity granita. It was one of those food experiences where I thought to myself, “Wow- these ingredients can be used in this way!”
One of my favorite things about Tercet is their use of seasonal, local, and foraged ingredients. And they change their menu seasonally as well, so re-visiting often is a great plan. I, for one, cannot wait to try out their next menu! You can check out their menu and make reservations Here.
Have you been to Tercet? What were your favorite dishes?