View Photos From Our Events
$75  + Tip/Tax
Tue, 10/6
5:15 PM & 7:45 PM
Capitol Hill

Violet

Day 1: 5-Course American Omakase Tasting Series

Debuting back in 2018, this Seattle eatery was named by Seattle Mag as the “Best New Restaurant” Winner in 2019. This year, keeping things fresh, it appeared on Eater’s List of “Best Restaurants on Capitol Hill.” Chef William Belickis, who earned his stripes working under world-famous haute cuisine master David Bouley in Manhattan, arrived in the Northwest in 1997 where he enjoyed great success with his own restaurant, Mistral, and then Mistral Kitchen. Now, with Violet, he is delighting diners with fare that shows Spanish, French, and Italian influences in such dishes as grilled octopus with braised fennel and preserved lemon aioli, local steelhead with brown butter cauliflower and miso, pork belly with roasted carrots, squash puree, and raspberry gastrique, and grilled lamb loin with artichokes and Swiss chard. “Approachable and artistic,” is how Seattle Times describes Violet’s offerings, while Eater calls Violet “a gem.” We are super-excited to visit here and to chat with Chef Belickis, who will share his food ideas. This is definitely shaping up to be a "don’t miss" evening!

About the Host:

William Belickis

Chef/Owner

Chef William Belickis became a chef in his early twenties after honing his culinary skills under world-famous haute cuisine master David Bouley in Manhattan. In 1997, he left NY for the northwest, and soon combined his love of cooking with his other passion, the hotel industry, through his work at prestigious boutique hotel The Stephanie Inn in Canon Beach, OR and Fullers. He enjoyed great success with his own restaurant, Mistral, for eight years in Seattle's Belltown neighborhood. His latest venture is Violet.

The Lineup

Course #1 will be served family-style; courses #2 - #5 will be individually plated. This menu will be Shellfish, Peanut & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. An Italian & Spanish Array

    levoni 20 month prosciutto | spanish white anchovy | shishito peppers | burrata | tomato confit

  2. Hamachi Crudo

    shaved fennel, olive, green apple

  3. Roasted Carrot & Black Truffle Risotto

    carnaroli rice, roasted carrot, black truffle, parmesan

  4. Grilled Oregon Lamb Loin

    fingerling potato puree, saffron & white wine braised artichoke

  5. Dark Chocolate Tart

    chocolate mousse tart, cherry preserve, almond crumble

Violet

1734 12th Ave

Seattle, WA 98122

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Violet will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork and Anchovies in Course 1, Hamachi in Course 2 and Lamb in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 1 and Lamb in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 1, Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Anchovies in Course 1 and Hamachi in Course 2. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond in Course 5. Substitutions will be provided.

  • Alliums: There is Shallot in Course 3. Substitutions will be provided.

  • Mushrooms: There is Truffle in Course 3. Substitutions will be provided.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.