The fourth-course dessert—a chunk of honey-hibiscus-macadamia-nut fudge, served just a touch colder than everything else—brought things back to the success of the first course, thanks primarily to accompanying coffee, a rich, strong roast from Pangaea Organica that gave the sweetness of the dessert some real dimension (and that was the first thing since the quiche to dwell in the same flavor-realm as the wine). As we finished our meals, I overheard the chef discussing this coffee with a diner, praising its “cleanness” and lack of impact on his gastrointestinal system.
We received this mention by an editor at The Stranger in a review of one of the best restaurants in the city. Sutra serves local, organic, vegetarian food. We are honored that they serve our coffees.
