Best Thing We Ate
Lloyd Martin Goes Large With Summer TrufflesBy Leslie Kelly
August 25, 2014 By Leslie Kelly | August 25, 2014
Ever ordered a dish with shaved truffles only to be disappointed by the tiny flecks that don't taste like truffles at all? That's certainly not the case with the incredible new dish at LloydMartin on Queen Anne, where the generous pieces of summer truffles from Foraged and Found are paired with an eye-popping Parmesan beet risotto. Chef Sam Crannell said putting the earthy flavor of the beets and truffles together has been one of his favorite combinations of the summer. That's saying a lot, considering the current menu is filled with a flatbread with duck confit and huckleberries, twice-cooked carrots with ricotta and salmon with lobster ravioli. The superstar vegetarian main course also features broccoli roasted until caramelized and slightly crispy, and a drizzle of truffle butter to boost that truffle flavor. It's $25, or $45 as part of a three-course meal.