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Smeared artfully on my next plate was carrot puree, and it was anything but monounsaturated fats uninteresting. Was that ginger in the sweet orange stuff? And the onion relish! A gray gelatinous blob, but so tasty, so complex. Around these were seared scallops glazed with an almost licorcey sauce and placed atop pork-belly disks. At Fork, you will never want for monounsaturated fats fat. Speaking of which: After a buttermilk–Key lime sorbet, I had duck confit with wilted frisée and a wonderful, hash brown–like fried potato cake. The duck, like most of Fork's monounsaturated fats meats, comes from Sea Breeze Farm on Vashon Island. (I wish that were played up more on the menu.) Dressing this final plate was foie gras–mushroom sauce.
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