My evening began in a stylish blue suit, waiting patiently for my comrades in taste evaluation on the doorstep of the Stumbling Goat. We had a 7:15 reservation, but the unreliable transportation systems I was forced to depend on had caused my 6:50 arrival time. After basking in the twilight for several minutes, my friends – obtaining transport from the same non-exact system – arrived and we entered the bistro.

Our hostess greeted us with no more than a request for the validation of our reservation, and whisked us to our table in silence. Despite this immediate curt display by the staff, I couldn’t help but feel at home in the warm ambiance the lighting created.

Our attendant however was far more sociable, greeting us with enthusiasm and selling the specials with such poise that it influenced my decisions in ordering. Her performance was truly worthy of a gracious tip.

We began our culinary expedition with their cheese platter – a sampling of truly high quality and enjoyable cheeses – the most impressive of which being the unpasteurized French goat’s milk. Its earthy taste and melt in your mouth sensation was a level of perfection unreachable by the traditional American cheeses my pallet is used to.

There was one type of cheese on the platter that my taste buds didn’t find attractive. It was a washed rind cheese, and frankly I found the taste to be pervasive and gamy. However one of my friends thoroughly enjoyed it, so I took this initial misstep to be a matter of personal taste.

My entrée was a braised rabbit pasta, and while the rabbit meat was moist and tender -bursting with robust flavor – its brilliance was toned down by the sub-par red sauce it was drowned in and the small bits of bone I found in the process. While the dish had novelty and well cooked meat, the combination of all parts didn’t flow and left me slightly disappointed.

For dessert, the special of the night was too divine to pass up, and the decision was a wise one. The concoction began with a lovely chocolate pastry base, was then enriched with a layer of creamy decadent mouse, topped with a rich caramel sauce, and completed with a crisp candied orange peel and what must have been whip cream made on site. This dish single handedly saved my dining experience and sent me into a sugar induced coma all in one stroke of my fork. Fantastic desserts have always been a trademark of fine dining in my experience, and this creation exemplified that point.

As I embarked with my friends to continue our enjoyable evening, I thought that while the Stumbling Goat had its ups and downs, I would certainly be willing to return. I give this goat a wary recommendation, for those who wish to roll the culinary dice.

(picture courtesy of seattle.net)