During a day trip to Seattle, we stopped for dinner at Anthony’s Hearthfire Grill by the marina. Anthony’s is regional chain of contemporary upscale restaurants, mostly located on waterfront properties.
The Hearthfire Grill features a prominent wood burning oven that plays a central role in the menu.
The menu is an eclectic blend of fresh sheet seafood dishes, seasonal fruits and vegetables, and american regional influences presented as steaks, salads, seafood, and oven roasted and grilled dishes.
This includes the complimentary bread, baked in the wood burning oven.
This is a freshly baked yeasted bread, smeared with a garlic, butter and herbs. I’m not sure if it’s meant to be flat bread or not, ts clearly yeasted but it doesn’t have the tender chewy crumb and airiness I associated with yeasted bread. That said, the garlic butter and herb topping is savory and wonderful.
We started with sautéed scallop shrimp with snap peas
This is fresh peeled pacific prawns and scallops, sautéed lightly in garlic, butter and herbs and dusted with little cajun seasoning, served with some lightly sauteed tender snap peas. This was okay. I found the prawns a little soft and lacking in texture or bite, but the flavor was excellent. The mild flavor of the scallops was a bit too delicate to stand up to the bold garlicky butter sauce. But the doneness was spot on.
Next was the tempura Portobello mushroom
with spicy mayonnaise. This is a single huge Portobello mushroom, sliced into long strips, dipped in tempura batter and fried to light crunch. It’s served with a mildly spicy mayo (possibly a remoulade sauce) and dressed with a little salsa. This is a winner of a dish. It’s beautifully crunchy and well seasoned, with a savory meaty flavor.
Last was the seared beef tenderloin.
This is cubes of beef tenderloin, seared on a grill top, dressed some sautéed red onions, tossed in a garlicky soy and lime dressing, topped with fresh herbs and crunchy fried onion bits. This was pretty good, but I thought the beef seemed a little over cooked. Tenderloin is such a lean and tender cut of beef, I think it deserved to be grilled lightly as a single strip of beef, and served medium rare as slices.
For dessert we ordered seasonal peach slump with vanilla ice cream
This is peach wedges topped with a biscuit like dough and baked to lightly crunchy. Its topped with a generous portion of vanilla ice cream. This was a good dessert. The peaches were sweet and cooked through, with a little bit of bite remaining. The slump topping was lightly crisp, and the ice cream was cold, rich and sweet. It didn’t melt much until we were half way through the dessert. It’s a big portion too, easily enough for the two of us, and could have been enough for a third diner.
The room is airy and bright, with an abundance of natural wood
And gorgeous waterfront views.
Our server was enthusiastic, pleasant, genial and helpful.