Surrell

A treasure chest of final bites from our All-Tomato Dinner series last month:

* Cherokee Tomato Caramel
* Sungold Tomato Pate de Fruit
* A Dark Chocolate and Ardywma Tomato Truffle

Big wines, small helper. My daughter insisted on carrying the party bottle — the 2008 Leonetti Sangiovese — while I’ve got the Cadence next to it. Huge thanks to Ben Smith, who’s been making magic at Cadence since 1998 and is genuinely one of the kindest people you’ll meet in this industry.

Both bottles found their way to us through the relationships we’ve built in Washington wine — this is exactly why we keep our Washington list going, and why this community is worth celebrating.

The All-Mushroom Tasting Menu is back!

Every fall, we turn our full attention to mushrooms, foraged and cultivated across Washington, and build them into a 9-course tasting menu that’s earthy, layered, and entirely its own.

Four nights only, October 14–17, we hope to see you there.

A Night for the Ages: A Vintage Dinner with Cairdeas Winery

Join us September 18th for a night with Charlie and Lacey Lybecker of Cairdeas Winery, traveling through the years across four of their wines.

We’re pouring three vintages of each, paired over a five-course tasting menu built around the summer’s harvest. Each reservation includes the tasting menu and wine pairing.

Charlie and Lacey will be with us all night to walk you through the incredible bottles. We are excited to see you there!

📅 September 18 · Reserve via Tock (link in bio)

Grilled Wild Spot Prawns Glazed in a Fermented Tomato Caramel, with Alvarez Corn and Peppers in our house chili oil with a Sabayon of burn corn husks infused with spot prawn shells.

We have a couple exciting events in the books!

🍷 September 18th, we’re welcoming Charlie & Lacey Lybecker of Cairdeas Winery for a vertical wine dinner through their Rhône-inspired wines.

🍄 Then October 14–17, the kitchen turns to the woods for our All-Mushroom Tasting Menu, foraged and cultivated right here in Washington.

Link in bio to reserve!

White Miso Marinated and Hickory Smoked Olympic Peninsula Sablefish with Grilled Summer Vegetabels and Greek Oregano. In a broth of blistered zucchini and tomatoes infused with the grilled bones of the fish.

We’d like to give a huge shoutout and congratulations to two cooks who have been promoted and are taking on more at Surrell.

Braden and Mike are precise, steady, and serious about the craft. The kind of people whose standards lift the standards of everyone around them.

They’ve grown with this restaurant, and the restaurant is better for it. Congratulations to both!

Mesa Washington Squab Over Charcoal with a Sauce of Brandy and Red Wine, Bing Cherries, Morels, Chanterelles and Nasturtium.

A few exciting things on the books!

🍅 Our All-Tomato Tasting Menu returns August 26–30 — five nights built around three dozen Washington varieties.
🍷 September 18th, we’re welcoming Charlie & Lacey Lybecker of Cairdeas Winery for a vertical wine dinner through their Rhône-inspired wines.
🍄 Then October 14–17, the kitchen turns to the woods for our All-Mushroom Tasting Menu, foraged and cultivated right here in Washington.

Link in bio to reserve!