It’s a New Year, and we’re looking forward to some exciting things coming up at LloydMartin’s Queen Anne restaurant…
Before anything else, we want to note that we still have spaces available for our two-night Valentine’s Weekend offering. Both Friday and Saturday February 13th and 14th, LloydMartin will be serving an aphrodisiac-focused menu for $150 per person (includes wine pairings). Enjoy a sultry night at one of Queen Anne’s most intimate Seattle restaurants. Look for oysters, avocado, honey and all other classically amorous ingredients.
We’re excited to be participating in the first annual POPSeattle event with Seattle magazine on February 21st, from 6-9 p.m. at the Seattle Center. The theme is Bubbles & Seafood, so LloydMartin will be there with a special seafood dish for guests to enjoy. It’s going to be a fun cocktail night with bites. We look forward to seeing you there!
Look out for news sometime soon about a possible wine dinner we hope to have, hosting Robert Ramsay Cellars. We’ve also been discussing a potential dinner later in the spring with Lobo Hills (their whites are phenomenal, so we want to wait and feature them alongside some fantastic springtime bounty). Stay tuned!
Speaking of wines, look for a new addition to our wines by the bottle in both a red and a white from Naches Heights Vineyard (NHV Wines). We are also adding a lovely red blend from Almquist Family Vintners, which will soon be a new wine to enjoy by the glass at our Queen Anne restaurant.
Our next one night only popup will be held on April 1st, and we’re doing barbecue! It’s going to be called “Sloppy Hog BBQ Seattle”, and we will offer traditional and non-traditional barbecue, including ribs as well as duck and quail. It’s essentially going to be a fun experiment of doing BBQ without the grill, and trying some stuff with barbecue meats that aren’t normally done. It’s sure to be a fun event, so stay tuned for details in the coming months!
Due to our very mild winter, we’re expecting to see an early harvest of wild greens and lettuces, with spring produce arriving in mid- to late-February. White Alba truffles are winding down, so enjoy them while you can (black Périgords are still plentiful, so you can still get your truffle fix).
See you soon!