Smoked crimini and shiitake mushrooms are sauteed with leeks and dijon vinaigrette and mixed with fresh spinach leaves and toasted pumpkin seeds. The result is sensational. You'll discover these and other gems in an expansive atmosphere of warm and soothing colors and festive decorations. The owners attempted to make the restaurant as light and open as possible to counteract Seattle's dark and gloomy weather patterns. The works of local artists are featured on the restaurant walls, and change every few weeks.
Classical music provides a soothing background.
Cafe Flora's chefs treat their creations as art, and the dishes are beautifully prepared. One of the best appetizers is the coconut tofu with sweet chili sauce. Similar to Vietnamese spring rolls, you assemble the marinated tofu, basil and cilantro inside lettuce leaves and dip it into a sweet sauce. In the rustic polenta starter, tender cornmeal cakes are seasoned with onion and garlic and topped with sauteed mushrooms, onions, rosemary and tomatoes. The pear salad consists of endive, watercress and baby lettuces mixed with toasted walnuts, Bosc and red bartlett pears, a quince walnut oil vinaigrette and Oregon blue cheese.