Bellingham’s B-Town Kitchen and Raw Bar Unveils New Menu with Great Creativity, Great Tastes

For better or for worse, a metamorphosis occurs when a new executive chef takes the helm of a restaurant kitchen. Bellingham’s B-Town Kitchen & Raw Bar has recently recruited notable Executive Chef Bryce Lamb and the results have been impressive.

nullLamb boasts 21-years of professional experience that includes culinary stints throughout the United States, Austria, Vietnam, and China at acclaimed restaurants such as The Pink Door, Miro’s, Brix 25’, la Fermatta, Cliff House and Tango Tapas. In addition, Lamb notes that his continued professional training includes, “Task Force Chef for Noble House, Austria for a stage learning about dry curing and traditional processing Mangalistsa pigs with top master butcher in the EU, Marcel Kropf, and Christopher Wiessner.” With these professional credentials Bellingham foodies and tourists alike will enjoy Executive Chef Lamb’s new B-Town Kitchen & Raw Bar menu. While at a dinner to review upcoming new menu items we had the pleasure to enjoy a variety of succulent dishes.

The Ahi Tuna Crudo is beautiful sushi grade Ahi Tuna loin garnished with bright red Tobiko caviar. The dish is accompanied by fresh melon, micro greens, toy-box tomato and a seductively hot sweet soy glaze that sneaks up on you just when you think it can’t get any better.

Lamb’s Dungeness Crab Shooter (pictured at left) is also a terrific starter: a shot glass of chilled thick crab meat, with melon and ginger gazpacho. Calamari fans will flip for the Almond Dusted Calamari Steak; it’s cooked perfectly until sweet and tender, garnished with Castelveltrano Olives, mint chiffonade, and accompanied with lemon-garlic aioli.

Then finish with the Salmon Crostini, a generous portion of house-cured salmon lox on a crisp crostini, garnished with avocado, shaved radish and lime cremà. These little dishes paired beautifully with Central Washington’s Cave B 2015 Viognier, and an incredibly delicious house-made Pisco Sour cocktail. The dishes demonstrate Lamb’s expertise, and focused attention to the smallest details that make a meal memorable.

Entrée options include a near fork-tender Rib Eye Steak, served with Yukon Gold horseradish mashed potatoes, seasonal market vegetables, and a remarkable red wine thyme jus. Pair this dish with a red wine such as the Gravel Bar 2015 Red Wine Blend. Another unforgettable plate is the Alaskan Halibut, cooked to perfection and flavored with pippara pepper, and accompanied with fennel-apple slaw, toy-box tomatoes, saffron aioli, hand-rolled Couscous and dressed with Mas De Gourgonnier olive oil.

A feast without dessert is incomplete, and Lamb’s inventive desserts will certainly conclude your repast on an exceptionally happy note. The Sweet Corn Panna Cotta is a new twist on an iconic Italian desert. Rich and creamy Panna Cotta with sweet corn is garnished with caramel corn, peanuts, fresh berries, and dressed with smoked bourbon caramel sauce and Chantilly cream. And the Thai Chile Spiked Chocolate Pot De Cream is a chocolate lover’s dream come true: dark chocolate, hazelnut crumble, sea salt and served with espresso wafer rolls.

Executive Chef Bryce Lamb’s addition to Bellingham’s culinary scene promises many more exciting and creative dishes to satisfy our culinary curiosity, and that should make anyone a B-Town Kitchen & Raw Bar regular!

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