It's been open for a year, made it to Seattle Eater's Essential 38 six months ago, and yet, it has eluded me. Finally, it was time. Gastropod - chef Travis Kukull's tiny 25-seater eatery wowed me with its easy-going atmosphere, it's innovative beers, and its impeccable food.
Statutory warning: Everything here is in the superlative. It just could not be helped.
Gastropod is related to Epic Ales in more ways than one, so it is but obvious that their beers will inspire poetry. Unfortunately, I only had space for one - so Salty Ghosts it was! Sour wheat ale brewed with Coriander and Sea-salt. Savory and with a hint of sweet, it is an instant crowd pleaser. Other beers that I desperately wanted to drink but didn't - Flowers from the farm (Farmhouse wheat brewed withh orange blossoms), Driftwood (Oak aged wild ale brewed with oysters).
What did I eat:
Peach, cucumber gazpacho with Fresno chili and red onions. There are gazpachos and there are gazpachos. This one happened to be fresh, new, and fabulous. I had never before eaten one with peach in it. The wisps of pickled chilli and red onion floating in the soup added just the right kick.
Very rarely does one chance upon a restaurant that has creative food and yet, is completely unpretentious. The chefs cook in front of you in an easy, un-rushed manner. The waiters exude warmth. Chef Travis, on hearing that the waiters were being quizzed by us on the various spices, appeared before us with jars of homemade spices that we smelled and felt elated about. And he spoke easily and passionately about his food. A little eatery with big food - Gastrpod exemplifies Seattle!
Million $ question. Would I go back here? Well, yes. Let's say, maybe, later this week!
In summary, it is essential that you eat at Gastropod. Very essential.