Everything about Six Seven buzzes with a romantic feeling: the waterfront location, the soft lighting, the chic décor. The restaurant is located in the Edgewater Hotel, known for hosting the Beatles (there is a suite there now named for them), who fished right through the hotel’s windows.
From the moment we walked in, we were enchanted by the welcoming feel of the restaurant and the equally inviting staff, who immediately showed us to a table with a marvelous view of the river. As the evening sky darkened into night, we watched the lights twinkle and wondered if there could be a more perfect setting for what turned out to be a remarkable meal.
Throughout the evening, we worked our way through the cocktail menu and landed on three serious favorites: Apple of My Eye, Cherry Blossom Fizz, and Mandarin Sweet Tea.
The Apple of My Eye is comprised of Ciroc vodka, St. Germain, and cloudy apple juice, and tastes like a juicy, ripe apple. The Cherry Blossom Fizz, crafted from Effen Black Cherry and Lauren Perrier champagne, reminded me of a bubbly cherry soda, too good for a kid to appreciate. But I think my top pick is the Mandarin Sweet Tea, made of Absolut Mandarin, citrus, and sweet tea. I am an avid sweet tea drinker, and this version won my heart.
When it came to ordering, we did not mess around. We started with the "BLT" Salad, with sugar-herb roasted bacon, poblano ranch, and sherry bacon dressing. It was crunchy and fresh and flavorful. The jumbo Dungeness crab and shrimp cake with crab lemongrass sauce and tomato jam and the pan-roasted foie gras with toasted brioche, Granny Smith apples, cranberries, arugula, pistachios, and blackberry gastrique were up next. It would be impossible to pick a favorite.
The crab and shrimp cake combines two of my favorite foods, and the foie gras was not only delicious, but the serving was also insanely generous. But the appetizer that truly won my heart was the king crab and saffron risotto with blistered onions, candied cherry tomatoes, lemon, basil, crisp leeks, and roasted tomato broth.
Risotto isn’t even one of my favorite foods, but this risotto certainly is now. The blend of flavors was inventive, delicious, and seasonally spot-on.
We were nearly full at that point in the meal, but the games had just begun. Our first entrée was the filet mignon, which was gorgonzola-crusted and paired with forager mushroom ragù, asparagus, potato crisp, and natural jus. The juicy, impeccably cooked steak was perfectly paired with our other two choices: butter-poached shrimp and pan-roasted halibut.
The butter-poached shrimp was served with sweet potato hash, roasted peppers, caramelized garlic, lima beans, crisp potatoes, and pepper sauce, and the pan-roasted halibut was presented with saffron risotto, grilled green onion, cherry tomatoes, arugula, mussels, and saffron broth. Both were beautifully presented and beautifully prepared as well.