A Peek the Corson Building

June 16, 12:44 AMSeattle Food ExaminerTraca Savadogo

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The press release landed in my inbox, and the very next day, I was celebrating at the Corson. 

Life, my friends, is very good! 

Yes, Saturday's surprise birthday party was just the third event held at Matt Dillon and Wylie Bush's new venture, the Corson Building.  (Read more about the project in this article by Marc Ramirez.)

The Corson may be a bit tricky to find, but it was worth every U-turn....

Located in the heart of industrial Georgetown, Matt & Wylie have restored the 1910 building to a glorious dining space.  Here, old-world charm is warmly interspersed with restrained, modern touches.  We dined by candle light with shadows and conversation bouncing off the exposed brick walls, punctuated by the occasional train whistle from the nearby tracks. 

The space has all the romance of a Mediterranean villa and with the scent of jasmine wafting through the door, more than once I closed my eyes...and thought I was in Provence.

Local?  Seasonal? Chef Matt Dillon embodies living close to the land.  Raised garden beds stand alongside fig and quince trees, and a coop out back houses city chickens and fresh eggs.  Foraged finds from Jeremy Faber and farmer's market picks round out the ever-changing prix-fixe menu.

It's worth noting, The Corson is not your average restaurant.  Indeed, with Sitka & Spruce owner Matt Dillon at the helm, expect the unexpected.  If you want one of the coveted seats at the Corson, you'll need to book your own party...or keep a close watch on their website. 

Here's the lowdown on dining at the Corson:

1. The space is used for everything from events to classes, and for the lucky few...dinner for the general public.  If you want a space at the table...cross your fingers...and check their website for available dates.

2. There is only one seating per evening.  One and only one seating means you'll dine like a European here.  Conversation is encouraged...and dinner is served at a leisurely pace.  (Tell the babysitter you'll be home late.) 

3. And finally, reservations are required.  (No drop ins.) 

Was it worth it?

Without a doubt...

I can't make up my mind which dish was my favorite.  Was it the fresh spring peas with a decadent number of morel mushrooms (bordering on obscene), nestled in a tangle of proscuitto, or the fish with salad of seabeans and shaved asparagus, or the roasted lamb with honeyed baby carrots and house-made yogurt...or...

Could it be the rice pudding with first of the season cherries, pan roasted in rose water (made from Matt's own organic roses), served with a cardamom-scented shortbread?

The good news?

I don't have to choose.  With an ever-changing menu that dances with the seasons...there's always a new discovery here at the Corson.