SNOHOMISH — New owners, a new menu and an approach as fresh as the produce and bread all combine to improve a restaurant that wasn’t too shabby when we originally visited.
Sebastian’s in Snohomish’s historic district changed owners last summer and is now named The Repp, which is the new owner’s last name. My friend and I visited Sebastian’s in the fall of 2006 and enjoyed a delicious dinner, and we returned on a recent Sunday night to check out the new place.
On our recent visit, our server said she worked at the restaurant under the former owner and is friends with the current owner. She said she’s very happy with the changes, which include fresh locally grown and organic produce and fresh fish.
The menu is an enticing selection that includes a tomato-seafood chowder ($21.95), herb-roasted chicken ($19.95) and wild mushroom ravioli (also $19.95). The main-dish salads ($9.95 to $17.95) include the familiar Caesar, steak, grilled chicken or salmon. The “Usual Suspects” section of the menu has all the standard favorites such as fish and chips ($13.95), burgers ($12.95) and pizza ($9.95). The Repp also has a children’s menu with pasta, fish and chips and chicken skewers with peanut sauce ($3.95 to $6.95).
My friend ordered a flatiron steak. I chose the special — grilled swordfish accented with a garlic-thyme aioli sauce. Both dinners came with roasted baby potatoes, and asparagus and carrot spears topped with a grilled tomato and diced garlic. My swordfish was perfectly grilled and the aioli sauce was a creamy-smooth addition.
My friend didn’t have the same luck with his steak. He ordered it medium but it was too rare, so he sent it back to the kitchen. This could have been uneasy, but our server graciously forked it onto a bread plate, leaving the vegetables for him to enjoy, which he did, and I shared some of my swordfish steak. The re-cook took longer than expected, and our server without hesitation or prompting took his entree off our tab.
Despite all this, the steak was really good, as were the vegetables and the fresh bread, which comes from Snohomish Bakery.
In addition to our entrees, we had an appetizer, dessert and a bottle of wine, which is half-price on Sundays. The Repp’s wine list is an interesting selection of bottles from California, Oregon, Washington, Europe and Australia. Regular bottle prices range from $11 to $62, with most running $30 to $40.
For dessert, we decided on the chocolate cake for two ($6.50), which was a moist, yummy cake topped with strawberry sauce. For our appetizer, we ordered roasted garlic and three-cheese dip ($9.95). This creamy, steaming hot treat would make a nice, light summer meal with the addition of the house salad, if summer ever decides to show up. But why wait out the fickle weather to enjoy the changes at The Repp?
Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs.
Contact Anna Poole at features@heraldnet.com.
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