Ever eaten an onion blossom?
It’s possible to do when you order one of the entrees at De La Terre. Housed inside the small building at 1606 Lafayette Street, De La Terre is now “open for business.”
During the decades, the downtown Steilacoom business that’s housed a variety of enterprises from grocery store to restaurant, most recently La Crème Brulee, has added a welcome addition to eating options in town. The name, De La Terre, loosely translates to: “from the earth,” and summarizes the ingredients the chef uses.
On June 19, De La Terre owner/chef Blake Lord-Wittig and his fiancée/front-of-the-house manager, Rajona Champatiray, welcomed patrons to enjoy a culinary repertoire featuring a seasonal menu that focuses on Northwest and New American cuisine.
The pair also is eager to be involved in the community where Blake grew up. He’s a 2007 Steilacoom High School graduate who attended the French Culinary Institute in New York, then worked his way from New York to Seattle and back to Steilacoom. As for Rajona? Well, get to know her.
Among the early customers were Cheryl and George Phillips, who stopped by Thursday, for the “soft” opening. They savored the rack of lamb and osso bucco; just two of the eight to ten selections available from the menu. The meal is finished off with a choice of desserts. Be sure to try campfire in a cup—reminiscent of campfires and marshmallows.
Guests will enjoy the restaurant’s industrial-modern décor in shades of gray and black, with touches of dark blue, that features a concrete countertop, the open-to-view kitchen display window, menus affixed to small slabs of polished wood, a small bar (wine and beer only), seating for 42, that will be expanded with outdoor seating during the summer. They’ll also be open on July 4th.
De La Terre is open for lunch on Wednesday-Friday, weekend brunch, and dinners Wednesday-Saturday. Reservations aren’t necessary, says Rajona, but De La Terre will accommodate larger parties, with advance notice. Phone 253-370-3194.
Back to the onion blossom—it’s a garnish served on the pasta dish that’s on the menu—very tasty.