Robert Palmquist at Bar Melusine

Bio

Chef Bobby is the executive chef at The Walrus & the Carpenter and Bar Melusine.

My Restaurants

From My Menu

Chef Josh Henderson reviews Chicken liver mousse at The Walrus and the Carpenter
$$$ | Seafood
Ballard
"The whole experience at Walrus is amazing. The space is beautiful. The mousse is seasoned well and comes with different accompaniments that change with the seasons. I tend to gravitate towards food that is simple and this is it. It's not simple in execution, but it's simple when it is presented on a plate. Make sure to call ahead and see if they are serving it that day. Editor's note: the menu changes frequently."