No, this is a Flying Fish B.L.T. Make that a C.A.B.L.T. Crab, avocado, bacon, lettuce and tomato, perfectly blended and ready to spread on freshly baked brioche toast points.
This is the dish I chose for lunch at Flying Fish. Of course this meant I wasn't going to be eating all the other unique, delectable offerings. But my sacrifices were quickly forgotten with every, increasingly smaller, bite. Each followed by a sip a Patricia Green's '04 crisp, fresh gooseberry and grass infused Sauvignon Blanc, confidently endorsed by a busy Brian Huse, manager and wine director.
But then again, maybe your father has had lunch in Belltown.