The Greenwood American Bistro's only real hit is the table bread - Review - Seattle - The Infatuation
"The Greenwood American Bistro is a hotel restaurant that didn’t get the memo it isn’t actually in a hotel. It’s open all day, every day. The dining room design screams “Marriott Bonvoy.” And, for the most part, the food is the kind of blasé mediocrity you’d forgive only if you were attending some leadership conference on the company’s dime. Dinner at The Greenwood American Bistro is disappointing. Braised lamb with brussels sprouts is dry and bland, with meat pieces far too fatty to chew. Seared salmon and barely salted sweet potato rounds are a snooze. And the burger is a valiant but underwhelming effort. Brunch is a touch better, where the braised lamb finally gets relief by way of silky shakshuka, and the chorizo-overpowered breakfast burrito is totally fine. Then there’s the sugarkelp pita—a puffy round of bread that someone decided to stuff with chewy bits of oceanic organisms. We’ll admit, it's a good idea, especially when anointed with salsa macha-drizzled carrot “shmoo.” But when the entrees pale in comparison to the table bread, that’s when you’ve got a problem. Coincidentally, you can use this place the same as you would a hotel lobby, like popping by to grab a solo cocktail before going out or having a last-resort brunch with out-of-town friends if everywhere else is booked. Hell, rendezvous with your attorney for wine and pita to discuss litigation strategies. Otherwise, The Greenwood American Bistro feels like a small blip in a neighborhood with much better options. Food Rundown Sugarkelp Pita Whatever you do, be sure that anything involving the sugar kelp-studded pita hits the table. This mystical—and oddly sticky—bread is the best dish here, available no matter the time, and it’s an impressive case study of what marine algae are capable of. photo credit: Aimee Rizzo Burger The homemade bun is a meal unto itself, which weighs down the rest of the (ultimately forgettable) stuff in between. What’s the stuff? An underseasoned beef patty, melted gouda, and the burger’s two leading players: crispy onions and tart pickles. photo credit: Aimee Rizzo Braised Lamb Don’t do it. photo credit: Aimee Rizzo Shakshuka You’re in good hands with this crock of tomatoes and runny yolks, complete with the occasional salty-tangy pop from feta. photo credit: Aimee Rizzo Pumpkin Pecan Coffee Cake Order nine squares, shove them in a brownie pan, and pretend to have worked harder than everyone else at the brunch potluck. photo credit: Aimee Rizzo" - Aimee Rizzo
