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coupage (SEA)

Described as French-Korean but not sure it can be easily pigeonholed as either. Mushroom canneloni with Chinese sausage were delicate and had just a touch of smokiness, the best of the dishes that we tried. Short rib was perfect although the chestnut and kimchi were not really integrated into the dish and the portion was a bit small. The shrimp inside the shrimp agnolotti w/ edamame cream was like a terrine in texture and lacked flavor definition, but made a nice amuse. Blackened squid was described in Asian terms but with the overtones of black bean and olive tapenaude seemed almost Mediterranean. Arctic char sashimi unexceptional, desserts need work. Spotted other hounds there (hlodesign, ling, others). Chairs a bit uncomfortable. Will return to try other dishes.

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  1. Barleywino, I think it would be good form when reviewing restaurants that aren't actually open to the public yet to mention that fact. I was a bit chagrined this evening to walk in and find that they were having a soft opening for friends and family, not officially open until Friday. If I had known, I wouldn't have trekked all the way over to Madrona. Luckily, they were quite gracious and fed me anyway, and apparently at the friends and family rate.

    The arctic char didn't quite come together for me either, pickled mushrooms a bit too sweet, and daikon a bit too funky (the nature of the beast, but overpowering for the fish). The branzino was a lovely piece of fish, I liked the spicy preserved lemon even if the pith was a touch bitter and it could have cured longer. The puree underneath, presumably the caramelized zucchini was also bitter, too much so. The rice pudding dessert seemed like an afterthought. Not bad, but not special. Nice kumquats, though.

    2 Replies
    1. re: babette feasts

      Babette, my apologies. We met the owner by chance in Union last week and he invited us to come so we made a reservation. When we got there, though, they didn't even ask for our names, but just asked how many we were and showed us to a table, so it seemed they were pretty loose about letting walk-ins come in. Anyway, glad you weren't turned away.

      1. re: babette feasts

        i was curious about those liquor-soaked kumquats, was going to ask them for a bowl of just those. The desserts we tried (fried apple pie and chevre cheesecake) were about the quality of what one might expect from a McDonald's (!), except smaller and much pricier. They really need a new pastry chef. Next time i want dessert I'll run over to Licorous for their hazelnut brown butter financier...

      2. The menu claimed sake poached kumquats, but I could not detect any significant sake, and due to the heaviness of the syrup and degree of cooking, I would have called them candied rather than poached. Still, candied kumquats are one of my favorite things. I was a little envious at how orange they were, as I've been asking my produce rep for weeks when kumquats will arrive, and when he finally brought me a sample last week they were all green and mealy and lacking flavor. Do they have a pastry chef? I've heard that good ones are hard to find 'round here.

        1. i tried their "crispy pork belly" but between their version, the one at Union and the one at Cremant, Cremant's is still the crispiest and tastiest imo. (Still searching for really caramelized pork belly like i used to get back east.) I liked their lemongrass vichyssoise with crab cake.

          4 Replies
          1. re: barleywino

            Thanks for your reports, Barleywino. I'll be trying Coupage on 11/30
            and will report the experience. I am also on the quest for the best pork belly, having had it at Union, Lark and Cremant, I'd say Cremant
            was best as well.

            1. re: itsonlyfood

              In your quest for pork belly, try Boat Street's as well. It's awesome!

              1. re: Lauren

                Thanks for the tip, Lauren! Went there but they did not have pork belly on the menu. The black cod w/ butternut squash was decent, though, and the Meyer lemon tart was good.

                1. re: barleywino

                  Dang! We'll have to beg Renee to bring it back.

          2. We dined at Coupage this evening. The staff was very good and the owner gave attention to each table. Between the three of us we ordered smoked char (good); lemongrass vichyssoise (for me, outstanding, for another in our party, "too rich;" squid and mussels (good); mac and cheese---wonderful; side of creamed chard--very good; side of pine vines--too tree-like for me; short ribs--very good; sea bass--very good. We aimed for the Korean influenced dishes, which were much more French than Korean. I'd like to taste a heavily Korean hand. Wine list was pretty good and reaosnably priced. I saw several bottles I knew offered for about 25% less than other places. This is a good thing! Deserts: black pepper brulee (no one cared for it) and a gouda cheese on toast ith sweet cherries--so, so. I think they are doing good work and offer an interesting dining experience. We will go back.

            1. anybody try their ground beef short rib/foie gras burger yet?

              13 Replies
              1. re: barleywino

                A group of us went the night before NYE. The burger was fabulous! Really meaty and delicious. As were the fries. We decided it was worthy of our Burger of the Month. But we'll have to save up to spend $28 for a burger.

                1. re: Lauren

                  Thanks for the report, Lauren! The crabcake in vichysoisse is itself almost like a big crab burger. I liked their crispy branzino too. The chef has a very light touch with dressings and seasonings.

                  1. re: barleywino

                    Dined here recently in a small group. Wonderful! Only wish I had gone sooner instead of procrastinating. We started with appetizers including the beef platter (hangar steak & braised short ribs) with the trio of dipping sauces. Very nice though some of the steak was a bit too charred. On to the vichyssoise with it's wonderful flavors, the crabcake was perfection. Also ordered the "mac" & cheese and liked it so much that we added it as an entree as well. For dinner we went family style and ordered up the scallops, pork belly, Coupage burger (amazing and well worth the $28 price), mache salad, papardelle, and the aforementioned mac n cheese. Dessert was an amazing brioche pudding, chevre cake (so-so), and gouda. All in all, a very nice meal. A bit pricy, but we left satisfied. One thing to be aware of, many of the appetizers and dishes have amazing sauces but not once were we offered any bread. When pressed, our server told us they don't offer it but that it has to be asked for. Definitely ask for bread! Otherwise be prepared for sadness as these wonderful sauces are whisked away when they clear the appetizers.... I hope to return often.

                2. re: barleywino

                  Went there as a party of six a couple months ago and got a bunch of things. The Burger (split into quarters - 2 were non-red meat eaters) is really that good, but i can't imagine eating a whole one on your own! The Chef's plate or salad or whatever with sweatbreads and foie was very good as well. Sorry, it has been awhile and I can't remember the specifics except that we had a wonderful time sharing things we don't normally cook at home. The meal felt truly spectacular and I think it came out to about $70/person including many glasses of wine (we purchased several bottles). Heavy recommendation from me.

                  1. re: eternalX

                    heard a rumor their chef has left...any confirmation? if so, hope she will resurface somewhere in Seattle soon...

                      1. re: fooddawg

                        thanks, see you at their new place!

                        1. re: barleywino

                          I never got the chance to eat at Coupage while Rachel and Seif were there.
                          Has anyone gone back since they left (14 May)? Did I totally miss out or is it still worth going?

                          1. re: sophie.

                            I went last week, as I wrote on another board, for those of you to whom this sounds familiar, and found it to be pretty poor. I had never been while R and S were there, but what I went to did not match the acclaim I had heard about it. Much of the problem was service, but also all the food was miserabely slow to come out--it took us over an hour and a half to recieve our one app and two entrees. The app was flavorless and unexciting. The two entrees--beef platter and burger, were both quite good, but the platter was certainly nothing adventoures or that I would praise above and beyond approval....

                            1. re: dagoose

                              Coupage menu appears to have been gutted after the departure of R and S...R.I.P.

                              1. re: barleywino

                                Wow. I just went to the website and you aren't kidding. Almost half of the menu is gone. I guess I should count myself as lucky for having gone while it lasted.

                              2. re: dagoose

                                The first time we went we loved our meal but looked past the poor service. The second time which was maybe 2 months ago the food was not as good and we couldn't get past the poor service. This restaurant had great potential.

                          2. re: fooddawg

                            I find it hilarious that they uncermoniously yanked the fabulous short ribs from the menu, yet keep a picture of them prominently displayed on the webpage...

                    1. I ate here last night and was really disappointed. The service was horrible even though the place was almost empty. Scallops were good, but my pork was dry and salty. Feels like the place really went downhill after Yang left.