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Portobello, grilled

The kitchen at Belltown's imaginative gastropub Black Bottle stays open late, thank goodness; where else could I get midnight food this tasty? Latest addition to the menu is a portobello mushroom, grilled up (by sous-chef Zach Stockman) with rosemary, garlic, olive oil, salt and pepper, served atop a salad of butterbeans, red pepper strips and cucumber dressed with rice-wine vinegar and dill. Like eating a prime steak. Nine bucks.

Gone a month and all kinds of new places open, and not just in Belltown. Gotta get out & try 'em.