Ensconced deep within the mezzanine of the hotel, Botanist’s greenery-filled dining room and seasonal menus are tributes to the bounty of the Pacific Northwest — in particular, its fields and forests. Mexican-born executive chef Hector Laguna, whose parents have a farm in Veracruz, conceptualizes his dishes in the reverse order of most chefs, choosing plant-based ingredients and letting them dictate the accompanying proteins. During colder months, pickled and root vegetables dominate — say, alongside dry-aged duck breast with red cabbage in brown-butter jus. Spring is sure to bring the likes of fava beans, peas and radishes, on sharing plates with local uni or spot prawns. The tasting menu changes seven to eight times a year. À la carte options are no less a showcase for Laguna’s inventive Mexican-inflected cookery and his team’s finesse of execution. Flavours are bold — as in the grilled octopus with hominy, shiitake and leche de tigre, and the lamb rack and belly with smoked carrots, grilled vegetable sauce and mint jus. Technique-driven desserts by Kate Siegel are inspired and creative. Availing yourself of the wine and cocktail lists is highly recommended — Botanist’s ambitious beverage programs have been showered with international awards. Try the Duck Duck Goose, featuring bourbon fat-washed with foie gras.
A journey through LOCAL and GLOBAL ingredients, crafted with CREATIVITY. Mijune Pak
Duck, mustard spätzle, salsify, red cabbage, brown butter jus.
Chef Laguna.
Duck, mustard spätzle, salsify, red cabbage, brown butter jus.
Chef Laguna.
Tip
Weekend brunch is anything but an afterthought here — do try the butter-poached-lobster Benedict.
Photography by Luis Valdizon (food), Josh Mendoza (chef), Ema Peter (interior)
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