Communion — Wein & Dine

Communion | 2350 E Union St, Seattle | communionseattle.com

Snagging a table at Communion is tough – whether it’s a reservation or a walk-in. If the opportunity arises, don’t hesitate, because it will be gone before you decide.

Following some big press – hello, NYT and Condé Nast – it’s no surprise that a seat at Communion is one of the hottest tickets in town. And once you’ve experienced it, you’ll know why.

Dining at Communion feels like you’re at a friend’s house for an awesome dinner party. The vibe is electric, and you can feel that energy the moment you walk in. People are laughing, the music is buzzing, not a seat in the house is empty and colorful drinks and dishes are dancing from the kitchen to the table.

Chef Kristi Brown took selfies with patrons and bopped from bar seats to tables to the patio to say hello to her devoted fans. This is not Brown’s first rodeo in the Seattle food scene, as she also runs a popular catering service That Brown Girl Cooks.

Brown describes her food as Seattle Soul, a melding of the city’s cultural influences into a beautifully shared and delicious experience. You can taste the love in every bite and can feel it in every interaction.

A perfect example of the blended cuisines is the Hood Sushi, starring cornmeal crusted catfish enrobed in a tangy remoulade and stuffed with pickled veggies. Think shrimp tempura roll, but soulified – yes, that is a made-up word, but you get the point.

Don’t miss out on the PTL wings – which also include drummies. The chicken is juicy, and the sauce is almost like a sweet and sour with a good kick of spice. Each piece is a sufficiently meaty, flavorful explosion in your mouth.

Of the mains, my favorite was the neckbone stew. In fact, it may have been my favorite overall. Rich with spices, the broth boasted endless layers of flavor and the tender pork effortlessly fell off the bone. Get yourself a side of cornbread to sop up every last bit – you’ll thank me later.

We opted for the catfish po’mi (po’boy/Bahn mi mashup) – which was tasty, but I wish we’d tried the oyster mushroom version since we’d already had our fill of catfish. The best part was the French bread – it reminded me of the perfect crusty baguette you’d find in a New Orleans po’boy.

To close out the night, we were looking for something fruity and something chocolatey. After much debate, our lovely waitress helped us land on the peach cobbler. The flavors were there, but I was wanting more of the crumbly piecrust topping. A fun addition, though, was a large scoop of the popular Kryse ice cream – vanilla with a hint of bay leaf.

The Sugah Shack molten chocolate cake stole the show for me – but that’s no surprise, as I’m team chocolate or nothing. I’d compare it more to a pot de crème – a thick vat of decadent chocolate. A foundation of crumbled chocolate wafers sat at the bottom, which was a pleasant surprise, and a tart dollop of raspberry preserves on top cut the richness perfectly.

When all was said and done, I had to waddle out. Full and satisfied. I will certainly be returning to take on the rest of the menu – hopefully snagging a Friday or Saturday spot so I can indulge in the fried chicken. Wish me luck!