At the Thompson Seattle Bar

The best cosmo I’ve had (pomegranate instead of cranberry, and John uses citric acid instead of lime juice, to maintain the clear pink color, a trick I totally plan to try when I get home for my Sri Lankan arrack cocktail experiments!), beautifully balanced, along with a stunning presentation of my happy hour oysters (six for $6!). I even drizzled the tangy gingered sauce over the micro greens and ate those too! Thompson Seattle bar, you’ve revived me!

Funniest part? I think John may have fed me fabulously before, because ten years ago he was an apprentice chef at Charlie Trotters, where Kev and I went for an anniversary dinner that remains the best meal of my life.

#serendibkitchen
#serendibtravel

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